The Best Classic Eggnog Recipe (Easy Homemade Cooked Christmas Eggnog) (2024)

FAQs

What is the difference between cooked and uncooked eggnog? ›

So after the initial taste test with both batches freshly made, the cooked one tasted better, no doubt; it was richer, creamier, more custardy, and packed a lot more flavour than the raw one.

The old-fashioned eggnog is made with raw eggs, milk, cream, bourbon, and sugar. Usually, compared to classic eggnog, this version is stronger and creamier in taste and texture.

Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.

The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

Does Cooked Eggnog Taste The Same as Raw? Flavor-wise, I like both raw and cooked homemade eggnog. They're both delicious, but the cooked version has more of that delicious, custard-like flavor.

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

Dairyland Classic Eggnog is essentially Dairyland Original Eggnog but with more actual dairy. It tastes much like its cousin, although the added creaminess is immediately apparent.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

Are there any benefits to drinking eggnog? ›

“The high fat content of the drink can also help your body absorb these essential nutrients.” The dairy in eggnog can also add protein to your diet, as can the eggs—those also provide B vitamins as well as choline, a nutrient that supports brain health, said Cohn.

Beating eggs and sugar together

If you mix sugar into the yolks without whipping them first, you risk creating a chunky and unappealing texture in your eggnog. The key is to first thoroughly whip the egg yolks until they are smooth and well-aerated.

Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees. For perfectly smooth eggnog: Pour through a sieve before chilling.

How long does each type of eggnog last? Homemade eggnog typically lasts 2-3 days if stored in 40º F or less under the proper conditions. Store-bought eggnog lasts 5-7 days after opening if it has been refrigerated. Canned eggnog lasts 4 to 5 months and around 5-7 days after opening.

It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name).

Made with the typical ingredients (minus the alcohol), you'll also find thickeners and stabilizers, artificial colors and flavors; some are also sweetened with high fructose corn syrup.

Store-bought eggnog still contains eggs, but most are already pasteurized, so even the sickliest Scrooge can likely have a sip.

Traditional eggnog does indeed contain raw eggs. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Yes, when the alcohol content is 20% of the egg and sugar mixture, it becomes sterile and can sit in cool storage on a shelf for up to a year. Usually, I use the egg base and make my eggnog before the three-week mark (you can make it up to a year in advance!).