What is Eggnog and What is it Made Of?

Eggnog, a festive beverage enjoyed during the holiday season, is a rich and creamy concoction that has been around for centuries. While its origins are debated, eggnog is believed to have originated in Europe, where it was known as “posset,” a warm ale punch made with eggs and figs. Over time, the drink evolved, incorporating milk, wine, and eventually sherry. Due to its luxurious ingredients, eggnog became a symbol of wealth and prosperity, reserved for the privileged class.

With the arrival of American colonists, eggnog found its way to the New World, where it flourished thanks to the abundance of dairy products and rum. This readily available and affordable spirit replaced the expensive brandy and other European liquors, making eggnog more accessible. In fact, George Washington himself had a recipe for a “very stout eggnog” that included rum, brandy, and rye whiskey.

Today, eggnog is a staple of holiday celebrations, enjoyed by people of all backgrounds. Its composition has evolved, with variations reflecting local tastes and preferences. While the classic recipe calls for eggs, milk, cream, sugar, nutmeg, and alcohol, modern versions often include additional ingredients like stabilizers, thickeners, and sweeteners.

Variations of Eggnog

American South: Bourbon whiskey, a distinctly Southern spirit, is the preferred liquor for eggnog in this region.
Puerto Rico: Coquito, the Puerto Rican version of eggnog, features rum and coconut milk or juice.
Mexico: Rompope, or Mexican eggnog, is flavored with Mexican cinnamon and vanilla, and typically spiked with rum.

Ingredients of Eggnog

The core ingredients of eggnog typically include:

Eggs: Traditionally, both egg yolks and whites are used, but some recipes call for only the yolks.
Sugar: Provides sweetness and helps balance the richness of the other ingredients.
Milk: Adds creaminess and body to the drink.
Cream: Enhances the richness and velvety texture.
Nutmeg: A classic spice that adds warmth and aromatics.
Alcohol (optional): Rum, bourbon, brandy, or other spirits are commonly added for an extra kick.

Store-bought eggnog usually contains the same basic ingredients as homemade eggnog, but with the addition of stabilizers, thickeners, and preservatives to compensate for the lower percentage of egg and milk fat. Additionally, store-bought eggnog typically does not include alcohol, allowing individuals to add it to their preference.

Safety of Eggnog

While eggnog is a delicious treat, concerns about the safety of consuming raw eggs may arise. Store-bought eggnog is pasteurized, eliminating any potential harmful bacteria. However, homemade eggnog made with raw, unpasteurized eggs carries a risk of Salmonella growth.

Although alcohol can inhibit bacterial growth, it cannot completely eliminate it. To ensure safety, consider using pasteurized eggs or opting for recipes that cook the eggs, such as Chef John’s Homemade Eggnog recipe.

Making Eggnog

Numerous eggnog variations exist, but the general process involves:

Beating together egg yolks, sugar, milk, cream, and rum or bourbon (optional).
Separately beating egg whites until stiff peaks form.
Combining the egg yolk mixture with the beaten egg whites.

If using raw eggs, ensure they are pasteurized or cook them thoroughly to avoid the risk of Salmonella.

Popular Eggnog Recipes

Here are some popular eggnog recipes to try:

Amazingly Good Eggnog
Eggnog I
Coquito
Christmas Creamy Eggnog
Chef John’s Homemade Eggnog

Uses for Eggnog

Beyond its traditional role as a holiday beverage, eggnog can be used in various ways:

French Toast: Use leftover eggnog to make a decadent Eggnog French Toast on Christmas morning.
Desserts: Enhance Christmas desserts with the addition of eggnog, either store-bought or homemade.

Eggnog, a festive and versatile drink, has a rich history and numerous variations. Whether enjoyed as a classic holiday beverage, incorporated into desserts, or used as a base for creative cocktails, eggnog continues to be a beloved tradition during the holiday season.

Use pasteurized eggs for eggnog

You can safely make eggnog at home with pasteurized, liquid, or whole eggs. In the store, pasteurized eggs are located next to regular eggs. Egg substitutes can also be used. These products have also been pasteurized. When using a pasteurized product, no additional cooking is required.

Cook regular egg mixture to 160℉

If you’re using regular, unpasteurized eggs, follow the recipe and cook the egg mixture until it reaches 160°F. The egg mixture thickens to the point where it coats a spoon at this temperature. Follow the recipe carefully. Refrigerate it at once. Split up a large batch of cooked eggnog into multiple shallow containers before refrigerating. Then it will cool quickly.

AGE your raw egg eggnog

FAQ

Does eggnog always have eggs?

Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It’s often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.

What is eggnog made of without eggs?

Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

What are the rules for eggnog?

All ingredients used are safe and suitable. Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food. The food shall be pasteurized or ultra-pasteurized and may be homogenized.

Can you drink eggnog by itself?

Serve your eggnog chilled and plain for a classic treat. The most classic way to serve eggnog doesn’t involve any prep, and it’s perfect as an after-dinner treat around the holidays. All you have to do is pour chilled eggnog into a glass. It pairs nicely with sweets, especially baked goods make with milk or cream.

How to make eggnog without alcohol?

Learning how to make eggnog without alcohol is simpler than you think. Start by whisking the egg yolks with sugar and then tempering the mixture with warm milk. Then, gently cook to combine everything. Strain, chill, and it’s ready to be enjoyed – rich, creamy, and alcohol-free! In a large heat-safe bowl, add egg yolks, sugar, nutmeg, and cinnamon.

How many eggs do you need to make eggnog?

Eggs: You’ll need 6 large eggs. Granulated sugar: Regular sugar sweetens the eggnog. Whole milk: Whole milk provides the creaminess. Heavy cream: Cream provides an extra dose of richness.

How do you make eggnog without scrambled eggs?

Very slowly (to avoid scrambled eggs in your eggnog) add the hot milk mixture to your eggs and sugar, whisking it together as your pour. Cook the mixture over medium heat and let it cool. Pour the mixture back into the saucepan, and cook over medium heat for three minutes, stirring constantly.

Can you eat eggnog raw?

You can use pasteurized eggs instead, which are safe to consume raw. Cooked eggnog: If you’d prefer to cook your eggnog, follow these instructions: Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges.