Can someone tell me how to make EGGNOG?

Question

This is really directed to those of you in the USA (I'm writing from Somerset, England).

We cannot buy Eggnog here in UK, so we have decided to make our own, but am not sure the best way to go about it !

Could some one give me the basic recipe, including details for storage & lifespan of the drink?

Many Thanks & Happy Christmas.

Answer 1

Eggnog
6 eggs
1 cup + 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3/4 cup brandy
1/3 cup dark rum (Captain Morgan for best flavor, but Myers is OK)
2 cups whipping cream
2 cups milk
All liquids should be very cold. Refrigerate in advance.
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.

Makes about 2-1/2 quarts.

Egg Nog

One dozen eggs.
1 and 1/2 Cups Sugar
1 Quart of cream
Vanilla and Nutmeg

Seperate eggs at room temp.
- Separate them by placing yellow part in one bowl and the clear 'egg whites' in another. Be careful. One speck of yellow in the white can ruin the whole recipe.

Beat yolks till creamed with about half of the sugar. Then when its creamed add the other half.

Beat cream until it fluffy. Then combine the egg whites and the yellows. Finally add a little vanilla to taste.

Place into containers keep in refrigerator for at least one day. Remember to Shake before serving.

Grind some nutmeg and put it in your drink for flavor and decoration.

Answer 2

Here is a simple recipe. You can also add some rum if you like.

Here is a 4 cups half-and-half
1 cup heavy cream
3/4 cup sugar
7 extra-large egg yolks
1 tablespoon vanilla
Freshly grated nutmeg to taste
About 1 cup milk to thin eggnog

Answer 3

Hurrah There are only 17 eggnogging days till Christmas. And so say all of us.

Answer 4

I make a "cooked" version and then chill it, this rules out the listeriosis/salmonella thing.
1 litre milk
4 eggs
1 c sugar or more to taste
1 cup brandy or whiskey
Ground cinnamon.
Beat eggs well, until frothy. Add milk and sugar, beating until sugar is dissolved. Warm over a double boiler (bain Marie) and slowly add liquour, stirring constantly with a whisk. Continue to cook until it starts to thicken. Chill thoroughly (though this is good hot too, then it's called "egg flip") and pour into fancy serving cups or glasses.
Top with ground cinnamon and sugar or just cinnamon. A splodge of whipped cream on top is pretty. You can get fancy and stick a cinnamon stick in each glass if you want to.

Answer 5

Eggnog traditionally uses raw eggs. However it is not advised to drink raw eggs in the UK due to the (slight) chance of salmonella in the eggs. If you are going to drink raw eggs make sure they are Lion marked ones.

1 cup granulated sugar
1/2 tsp vanilla
1 tbsp sugar
1/2 cup water
1/8 tsp nutmeg
1/2 tsp lemon juice
1/8 tsp salt
6 eggs
3/4 cup heavy cream
4 cups milk
2 tbsp hazelnut liqueur


Here's an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk.

if you want to risk the raw one here is one:

850 ml (1½ pint) Milk
850 ml (1½ pint) Cream
340ml (12fl oz) Brandy
170g (6oz) Sugar
110ml (4fl oz) Rum
110g (4oz) Icing sugar
6 Large eggs
Nutmeg to taste

Separate the eggs.
Beat the yolks slowly whilst adding the sugar; until the mixture is pale and golden.
Now slowly add in the brandy and rum, then beat in the milk and half the cream.
Set aside until just before serving.
Whisk the egg whites until stiff and fold into the mixture.
Whip the remaining cream and icing sugar until thick.
Top each glass with whipped cream and a little freshly grated nutmeg.
Serves: 8

Drink as soon as it is made - do not keep it.

Answer 6

Go on Foodnetwork.com......They have many recipes for Eggnog.
Merry Christmas and Happy New Year to you!

Answer 7

In the US, most people buy it already made, if they even drink it in the first place. There are several recipes online. I've never made any so I don't know which is best. But they are said to taste much different than what you buy.

While I'm not a fan of the site, check out www.allrecipes.com which has reviews that people write in and you can convert all ingredients to the metric system.

Answer 8

mrs beeton says:
1 tbspoons sherry or brandy
1tbs cream
caster sugar to taste
1 egg white.
put the spirit in a tumbler add the cream and a little sugar. Mix .Whisk the egg white and stir into the tumbler

HOT VERSION
1 EGG YOLK
1 tbs sugar
1 TBS BRANDY OR WHISKY
half pt milk
stir in spirit
boil milk and pour into mixture
There is a web site for recipes. Seach google for reci;es
Arthur robinson

Answer 9

beat until very thick & yellow coloured 6 egg yolks, add 2 cups sugar. slowley stir in 2 cups burbon, 1 cup rum, 1 cup brandy.blend in 6 cups heavy cream, 2 cups milk. beat until stiff but not dry 6 egg whites, gently fold into egg yolk mixture.pour into punch bowl cover and chill.each cerving should get a small spronkle of nutmeg.... drink and be merry ... :)

Answer 10

A friend told me it is made from vodka and egg yolk, but im not sure if it is


merry christmas