I never liked eggnog, or so I thought. Year after year, I declined it, turned off by its bland taste, egg-y texture, and cardboard aftertaste.
You couldn’t have convinced me that one day I’d crave it or rely on it to boost my holiday spirit.
Determined not to be a holiday bah humbug, I set out to create a recipe I’d actually enjoy—and I succeeded!
Table of contents
5 Fundamental Components of Holiday Eggnog
Researching the history of eggnog, I broke it down into five essential components: dairy, eggs, booze, spice, and technique.
Cream, milk, and eggs form the base of a great eggnog, giving it a silky, rich texture. I knew using high quality dairy and farm-fresh eggs would be crucial.
Next, I focused on the booze. Alcohol is essential, not only for keeping bacteria in raw eggs at bay but also for adding depth and “spirit” to the drink.
High-quality spirits elevate the overall experience of eggnog. Skimping on the booze is a common mistake!
When it came to spicing, I wanted more than just a sprinkle of nutmeg or cinnamon.
I experimented with green and black cardamom, black pepper, Ceylon cinnamon, allspice, nutmeg, and even urfa biber chilies for a creative twist.
In the end, I settled on four spices, hand-ground to maximize flavor.
Technique for Making the Best Holiday Eggnog
As for technique, I found that beating the egg whites to semi-firm peaks and folding them into the cream mixture all at once worked perfectly.
Finally, the key step: aging. Letting the eggnog rest allows the booze and spices to fully infuse, creating the depth of flavor that makes this drink truly special.
Cheers!
Ingredients for Holiday Eggnog
- 4 green cardamom pods or ½ teaspoon of ground cardamom.
- 1 teaspoon of whole black peppercorns or 1 teaspoon of ground black pepper.
- 1 cinnamon stick (Ceylon preferred) or ½ teaspoon of ground cinnamon.
- 1 whole nutmeg or ½ teaspoon of ground nutmeg.
- ½ cup of raw sugar.
- 7 large eggs (fresh, local and pasture-raised strongly preferred), separated.
- 2 cups of organic whole milk.
- 3 cups of organic heavy cream.
- ⅓ cup of bourbon.
- ⅓ cup of aged rum.
- ⅓ cup of brandy or cognac.
Instructions for Preparing Holiday Eggnog
Prepare the spice blend first. If you are using pre-ground spices, mix them together in a small bowl.
If you are using whole spices, remove the seeds from the cardamom pod and place the seeds in a mortar with pestle with the whole black pepper.
Grate in ½ teaspoon of cinnamon (I use a Microplane grater) and ½ teaspoon of nutmeg. Pulverize the spices with the pestle until finely ground.
Place the egg yolks, spices and sugar in a large bowl. Using a hand mixer on the low setting, beat until smooth and creamy.
Slowly add the milk and cream and blend on low until smooth and silky, about 2 minutes. Add in the booze and stir.
Place the eggnog in a gallon Mason jar with lid, or a pitcher and cover with plastic wrap. Whatever container you use should have ample room to fold in the egg whites.
Beat the egg whites in a large bowl until semi-stiff peaks form, about 5–6 minutes. Gently fold the beaten egg whites into the base.
Chill, covered, for 36 to 48 hours before digging in. Eggnog holiday will keep for at least 2 weeks in the refrigerator, and it does get better with age.