Simple and Easy Delicious Festive Eggnog for a Crowd

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I never liked eggnog until I started making it myself. My first attempt came from one of my Martha Stewart cookbooks - it was boozy, as in kill-all-germs boozy. The alcohol had cost me a pretty penny, and I felt I had ruined my first batch with the sheer amount of liquor in it. Like many of Martha Stewart's recipes, it was also overcomplicated with too many steps.

That's when I started working on a quick recipe I could make almost daily during the holidays - one that would be delicious with or without the spirits. My kids love it, as do my nieces and nephews. I became the designated eggnog-bringer at family gatherings, alongside my renowned doughnuts (recipe here).

Over time, I discovered that having just the right amount of booze was as crucial as achieving the perfect drinking consistency. I've even served this eggnog as dessert by whipping the cream to create an Eggnog Mousse, which pairs beautifully with my homemade biscotti.

What you'll love about this recipe:

• It's so straightforward that after making it a few times, you won't even need to look at the instructions

• It's easily adaptable - you can halve or double the recipe for any size gathering

• It's versatile - experiment with different spirits and flavors to make it your own

  Why This Uncooked Eggnog is Safe:

  Many people worry about using raw eggs in eggnog, but this recipe relies on sugar to "cook" the eggs chemically. When eggs are beaten with sugar, the sugar dissolves and binds with the water in the egg yolks. This process raises the temperature at which the eggs coagulate, effectively pasteurizing them. The alcohol also acts as an additional preservative, making this eggnog both safe and delicious.

Ingredients:

• 8 large eggs, yolks and eggs whites separated

• 2 cups heavy cream

• 1 ½ cups whole milk

• ½ cup rum (dark or spiced)

• ½ cup whiskey (bourbon or rye)

• 1 cup sugar

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

• ½ tsp ground nutmeg (plus more for garnish)

• ½ tsp ground cinnamon

• Pinch of salt

• Optional: 1 tsp rum flavoring (for alcohol-free version)

Instructions:

1. Whip the Eggs: In a large bowl, beat the eggs yolks with the 3/4 cup sugar, vanilla extract, salt, nutmeg, and cinnamon until they become thick and creamy. You want the egg mixture to become pale and fluffy, with the sugar fully dissolved.

2. Add the Cream: Add the cream and powdered sugar to the egg yolk mixture and mix till fluffy and light.

3. Prepare the egg whites: In a clean bowl with clean beaters, whip the eggs whites with 1/4 cup sugar and cream of tartar unto firm.

4. Combine the ingredients: Whip in the alcohol to the egg yolk and cream mixture.

5. Fold in egg whites: Gently incorporate the beaten eggs whites with a fold motion using a spatula.

6. Chill the Eggnog: Cover and refrigerate the eggnog for at least 2 hours, or overnight, to let the flavors meld together.

7. Serve: When ready to serve, give the eggnog a good stir. Pour into glasses and garnish with a sprinkle of nutmeg or cinnamon, as desired.

   Pro Tips:

   For the alcohol-free version, you can substitute the alcohol with 1 tsp rum flavoring for that signature taste.

   When I want my eggnog to be easier to sip, I add whole milk and stir it in till I have the consistency I want.

Simple and Easy Delicious Festive Eggnog for a Crowd

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Yield: 12

Author: Richelle Fortin

I never liked eggnog until I started making it myself. My first attempt came from one of my Martha Stewart cookbooks - it was boozy, as in kill-all-germs boozy. The alcohol had cost me a pretty penny, and I felt I had ruined my first batch with the sheer amount of liquor in it. Like many of Martha Stewart's recipes, it was also overcomplicated with too many steps.That's when I started working on a quick recipe I could make almost daily during the holidays - one that would be delicious with or without the spirits. My kids love it, as do my nieces and nephews. I became the designated eggnog-bringer at family gatherings, alongside my renowned doughnuts (recipe here).Over time, I discovered that having just the right amount of booze was as crucial as achieving the perfect drinking consistency. I've even served this eggnog as dessert by whipping the cream to create an Eggnog Mousse, which pairs beautifully with my homemade biscotti.What you'll love about this recipe:It's so straightforward that after making it a few times, you won't even need to look at the instructionsIt's easily adaptable - you can halve or double the recipe for any size gatheringIt's versatile - experiment with different spirits and flavors to make it your ownPourquoi ce lait de poule non cuit est sûr :Why This Uncooked Eggnog is Safe:Many people worry about using raw eggs in eggnog, but this recipe relies on sugar to "cook" the eggs chemically. When eggs are beaten with sugar, the sugar dissolves and binds with the water in the egg yolks. This process raises the temperature at which the eggs coagulate, effectively pasteurizing them. The alcohol also acts as an additional preservative, making this eggnog both safe and delicious.

Ingredients

• 8 large eggs, yolks and eggs whites separated
• 2 cups heavy cream
• 1 ½ cups whole milk
• ½ cup rum (dark or spiced)
• ½ cup whiskey (bourbon or rye)
• 1 cup sugar
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp ground nutmeg (plus more for garnish)
• ½ tsp ground cinnamon
• Pinch of salt
• Optional: 1 tsp rum flavoring (for alcohol-free version)

Instructions

1. Whip the Eggs: In a large bowl, beat the eggs yolks with the 3/4 cup sugar, vanilla extract, salt, nutmeg, and cinnamon until they become thick and creamy. You want the egg mixture to become pale and fluffy, with the sugar fully dissolved.
2. Add the Cream: Add the cream and powdered sugar to the egg yolk mixture and mix till fluffy and light.
3. Prepare the egg whites: In a clean bowl with clean beaters, whip the eggs whites with 1/4 cup sugar and cream of tartar unto firm.
4. Combine the ingredients: Whip in the alcohol to the egg yolk and cream mixture.
5. Fold in egg whites: Gently incorporate the beaten eggs whites with a fold motion using a spatula.
6. Chill the Eggnog: Cover and refrigerate the eggnog for at least 2 hours, or overnight, to let the flavors meld together.
7. Serve: When ready to serve, give the eggnog a good stir. Pour into glasses and garnish with a sprinkle of nutmeg or cinnamon, as desired.

Notes

Pro Tips: For the alcohol-free version, you can substitute the alcohol with 1 tsp rum flavoring for that signature taste.

When I want my eggnog to be easier to sip, I add whole milk and stir it in till I have the consistency I want.