Have seen eggnog mentioned on several blogs…some people have even been accused of drinking too much of the ‘adult’ variety…*snicker*…so thought I would share some recipes. Yes Ami...it is served chilled. LOL
Many people buy their eggnog in cartons from the grocery store.
They either don’t have time to make their own or they think it is too difficult. I prefer to make mine and it really is not difficult. And of course, if you don't like eggnog but have only had the store-bought kind, 'purists' will say you really haven't had eggnog! Just sayin'...
This is the recipe I have used for years...
- 1/3 cup sugar
- 2 egg yolks, beaten
- 1/4 teaspoon salt
- 4 cups milk
- 2 egg whites
- 3 tablespoons sugar
- 1 teaspoon vanilla
- Brandy or Rum to taste
- 1/2 cup whipping cream, whipped
- Ground nutmeg
- In a medium saucepan, whisk 1/3 cup sugar into egg yolks.
- Add salt.
- Stir in milk.
- Cook over medium heat stirring constantly until mixture coats spoon.
- Beat egg whites until foamy.
- Gradually add 3 tablespoons sugar, beating to soft peaks.
- Add egg whites to cooled custard and mix thoroughly.
- Add vanilla and Brandy or Rum.
- Chill 3 to 4 hours.
There are several ways to serve:
- Pour into punch bowl and dot with “islands” of whipped cream, dash with nutmeg. Let people dip their own into cups.
- Pour into individual cups and dot with whipped cream, dash with nutmeg.
- Pour into a pitcher with a bowl on the side of nutmeg topped whipped cream. Let people pour their own and top.
- To see if “…mixture coats spoon”, dip a metal spoon into the mixture and see if it ‘coats’ the entire spoon. If it is splotchy, it needs to cook a bit longer.
- The custard mixture will cool quicker if you pour it out of the pan and into a bowl.
- You can use Brandy or Rum flavoring if you prefer non-alcoholic or simply omit.
- Since my children loved eggnog, I omitted the Rum and flavoring…just went with vanilla.
- When I make this for adults, I prefer a good light Rum…but it is a matter of taste.
A friend who knows I really enjoy cooking with coconut milk sent me the following recipe and blurb…not sure where she got them and she has not replied to my email asking for that info!
Dairy Free Coconut Eggnog
The coconut eggnog is not the original high-fat Puerto Rican Coquito version, but a special holiday treat for those who are lactose intolerant. Also did you know that although coconut milk has a high fat content, it's unique fatty acids may aid weight loss, improve immune function, reduce heart disease risk, and improve skin and hair health? Wow sounds good!
- 4 cups coconut milk
- 6 tablespoons honey
- 8 egg yolks
- 2 tablespoons vanilla extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- white rum (optional)
- Heat, but do not boil coconut milk and honey.
- Beat egg yolks with vanilla extract.
- Slowly add in about half of the coconut mixture to the egg yolks to temper them.
- Add the whole mixture back into the saucepan.
- Cook over low heat, stirring constantly, until eggnog thickens.
- Stir in cinnamon and nutmeg.
- Allow to cool to room temperature, add rum now if you choose.
- Then cover and refrigerate 3 hours before serving.
I would say that you could serve this the same way as the traditional but since the nutmeg is added in to the eggnog here, I would be careful adding any more.
I made one correction to this recipe...as it had the instructions for adding half the coconut mixture to the egg yolks to 'temper' them but never showed adding the other half.
I have not actually tried this recipe so have no notes to offer.
As always, if you have any questions, please feel free to ask and if you try the recipe, I would love any feedback you would care to give.
Hope you enjoy!