Introduction:
This recipe takes about 30 minutes of active time.
Eggnog is one of my personal holiday traditions. Most recipes involve a lot of tedious mixing and egg separating. Using raw eggs also carries a risk of salmonella, which made my wife less supportive.
After extensive “testing” and experimentation with different recipes, here is my Safe and Easy Eggnog. This recipe uses whole eggs so you can use pasteurized eggs from a carton. I use a 6 quart stand mixer with the wire whisk attachment to mix everything in a single bowl. The recipe makes an easy half batch, but you might need to use a handheld mixer to get the eggs started if the whisk on your mixer doesn’t reach to the bottom of the bowl. Unlike store bought eggnog, this mix will separate over time.
My solution is to pour it into quart mason jars for storage immediately after you mix the batch. This gives you an easy way to store it in the fridge. Just give it a good shake to re-mix before serving. It’s even easier if you have pour lids on your mason jars. Make sure you get the right size for your jars. Wide mouth jars makes it easier to fill without making a mess.
A full batch makes just under four quarts of eggnog. A half batch makes two. If you want to keep some “un-adulterated” nog, selectively mix the alcohol in after you’ve filled the mason jars. You can also use different alcohols based on your personal preferences. I like the way a bit of apricot brandy gives this a distinct flavor without being too overwhelming, but you can use the more traditional brandy and rum combo instead. One cup total of 80 proof alcohol in a full batch is “standard”.
Start with pre-chilled ingredients for the best result. If you’ve only ever had store-bought eggnog you’re in for a treat.
Equipment:
Stand Mixer with whisk attachment
4x Quart mason jars with lids
Ingredients:
6 whole eggs (pasteurized carton eggs preferred)
2 1/2 cups heavy whipping cream
2 cups whole milk
1 cup granulated sugar
3/4 cup brandy
1/4 cup apricot brandy
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg, ground or grated
Substitute or remove alcohol as desired. ½ cup brandy and ½ dark rum is more traditional.
Steps:
In the stand mixer, beat the eggs together hard until they’re very frothy.
Add sugar and continue beating.
Sprinkle in nutmeg and vanilla, continue beating until well mixed.
While beating, add in the whipping cream a little at a time.
While beating, add in the milk a little at a time.
If you want alcohol in the entire batch, add it now. While beating, of course.
Pour the eggnog into mason jars for storage.
If you held back the alcohol before, add it now. Give each jar a vigorous shake to mix it all together.
Put the eggnog in the fridge to chill for 1 to 2 hours or overnight. Serve cold.
Notes:
Many eggnog recipes call for caster sugar, which is sometimes available in the US as superfine sugar. I use regular granulated sugar without issues, but if you can find superfine experiment for yourself.
Since the eggs are pasteurized the eggnog will keep for several days in the fridge as long as you use fresh ingredients. (Un)fortunately I’ve never had a batch go un-consumed long enough for a formal test.