No other drink signifies Christmas better than the creamy, smooth, gut bomb of eggnog — or as we call it at our house, drunknog. Whether you like it as a peppermint punch, light on the calories, or on the fancy side, these are the best eggnog recipes of the season, trust us.
6 Eggnog Recipes That Taste Better Than Christmas:
1. Virgin Birth Eggnog (nonalcoholic)
- 6 eggs
- 2 egg yolks
- ½ cup sugar
- ¼ teaspoon salt
- 4 cups whole milk
- 1 tablespoon vanilla extract
- ½ teaspoon grated nutmeg
- ½ teaspoon cinnamon
- whipped cream
- Combine eggs, egg yolks, sugar and salt in a saucepan and whisk until well combined. Continue whisking and slowly pour in the milk until mixed completely.
- Cook slowly over low heat, stirring frequently, until the mixture reaches 160 degrees F and coats the back of a spoon.
- Strain mixture to remove any cooked egg. Add vanilla extract, cinnamon and nutmeg.
- Chill overnight or up to three days in advance.
- Serve chilled with a dollop of whipped cream and grated nutmeg.
2. Gingerbread Eggnog
- 1 (14 ounce) can sweetened condensed milk
- 3-4 cups whole milk
- 1 cup whipping cream
- 2-4 tablespoons molasses (use less for a lighter flavor)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 pinch cardamom
- ¼ cup rum
- Whisk everything together in a bowl.
- Chill for at least four hours.
- Serve chilled.
3. Bourbon Eggnog
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
- Beat the egg yolks until they lighten in color. Slowly add the 1/3 cup sugar and continue to beat until it is completely dissolved. 2.Over high heat, combine the milk, heavy cream and nutmeg in a medium saucepan and bring just to a boil, stirring occasionally.
- Remove from heat and gradually add the egg and sugar mixture.
- Return everything to the pot and cook until the mixture reaches 160 degrees F.
- Remove from heat, stir in the bourbon, pour into mixing bowl, and chill in the refrigerator for two hours. 6. In a medium mixing bowl, beat the egg whites to soft peaks. Keep mixer running and slowly add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the chilled mixture.
4. Peppermint Eggnog Punch
- 2 quarts peppermint ice cream
- 1 quart dairy eggnog or canned eggnog
- 1 cup rum
- 2 cups ginger ale, chilled
- peppermint sticks (optional)
- Place 1 quart ice cream in a large chilled punch bowl; stir until softened.
- Gradually stir in eggnog and rum.
- Add desired amount of ginger ale to reach desired consistency.
- Garnish each serving with additional peppermint ice cream and peppermint sticks.
5. Grand Marnier Eggnog
- 6 large egg yolks
- ¾ cup sugar
- 2 ½ cups half-and-half
- ½ cup Grand Marnier
- 1 teaspoon vanilla
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 orange, the grated zest
- Beat egg yolks and sugar in medium saucepan. Slowly beat in 2 cups of the half-and-half.
- Cook over medium heat, stirring frequently, until thermometer registers 150°F or mixture coats the back of the metal spoon. 3. Remove from heat; strain into pitcher.
- Stir in remaining half-and-half, Grand Marnier, vanilla, nutmeg, and cinnamon.
- Cover and chill at least 8 hours or overnight.
- Before serving, stir in the orange zest. Sprinkle with additional nutmeg.
6. Skinny Eggnog
- 3 cups 1% milk
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup sugar
- 1 teaspoon cornstarch
- grated nutmeg, for garnish
- spiced rum
- Heat 2 ½ cups milk in a medium saucepan.
- Add the vanilla extract and stir in to the milk. 3 Whisk the eggs, sugar and cornstarch until it turns light yellow.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly. Make sure to whisk constantly so the eggs do not cook.
- Pour the mixture back into the pan.
- Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes.
- Remove from the heat and immediately stirin the remaining 1/2 cup milk to stop the cooking.
- Transfer to a pitcher and chill until ready to serve.
- Spike the eggnog with rum and garnish with nutmeg.
Image Source: BigStock