ShareThis

Holiday Eggnog

Eggnog is a form of liquid custard that was a popular drink in colonial times. George Washington would serve it during the holiday season. If you like, you can add a shot of brandy, bourbon, or rum to each portion of eggnog before serving it to the adults.

Watch our video on how to make homemade eggnog

 

Watch CIA Beverage Manager Noelle Guagliardo show WNYT News Anchor Kelly Lynch how to make this delicious recipe.

Eggnog Recipe by The Culinary Institute of America

Ingredients

Makes 6 Servings

  • 4 eggs, separated
  • 1/2 cup, plus 2 tablespoons granulated sugar (divided use)
  • Pinch salt (1/8 teaspoon)
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 4 ounces bourbon (optional)*
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg

Directions

  1. In a medium-sized bowl, beat the egg yolks, 1/2 cup of the sugar, and salt until the egg yolks are light yellow in color. Set aside.
  2. In a medium saucepan, combine the milk and cream and cook over medium heat, stirring occasionally until the mixture just starts to boil. Remove from heat.
  3. Add about 1 cup of the hot mixture to the egg mixture and stir until combined. Put this mixture back into the pot of remaining hot milk and cream. Cook until the temperature reaches 160 degrees F.
  4. Remove from the heat. Stir in the bourbon (if using), vanilla, and nutmeg. Pour into a medium mixing bowl and set in the refrigerator to chill.
  5. In a medium mixing bowl, beat the egg whites until fluffy. With the mixer running, gradually add the 2 tablespoons of sugar and continue to beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
  6. Serve immediately, or hold in a covered container for up to 10 days under refrigeration. If holding, shake or stir before serving.
*You may substitute American whiskey or dark rum.

 

 


Want new recipes delivered to your inbox each quarter?
Sign-up for our Tasty Bites & Sips Newsletter. Or sharpen your skills and learn to prepare similar recipes in our Boot Camps and Saturday Kitchens classes. Subscribe Now >
Close Menu