Eggnog is the quintessential holiday drink, rich, creamy, and perfectly spiced. When you add alcohol, it transforms into a festive adult beverage that warms the soul and elevates any celebration. If you’ve ever wondered how do you make eggnog with alcohol, you’re in the right place! This guide will walk you through making delicious homemade eggnog with a boozy twist, easy enough for beginners but impressive enough for holiday guests.
What Is Eggnog?
Eggnog is a creamy, custard-like drink traditionally made with eggs, milk, cream, sugar, and warm spices like nutmeg and cinnamon. Its origins trace back to medieval Britain, evolving over centuries into the beloved holiday classic we know today. Adding alcohol like rum, bourbon, or brandy is common and helps balance the sweetness with a warming kick.
Ingredients You’ll Need
To make your own spiked eggnog, gather these simple ingredients:
– Eggs (usually 6 to 12, depending on batch size)
– Sugar (around ¾ to 1½ cups)
– Whole milk (1 to 2 pints)
– Heavy cream (1 pint or about 1 cup)
– Vanilla extract (1 to 2 tablespoons)
– Freshly grated nutmeg (for flavor and garnish)
– Alcohol: Choose from dark rum, bourbon, brandy, whisky, or even vanilla vodka for a cocktail twist. Typically, 1 to 1½ cups of alcohol for a batch that serves 12-16 people works well.
Step-by-Step: How to Make Eggnog with Alcohol
1. Prepare the Egg Mixture
Start by separating your eggs. Beat the yolks with half the sugar until the mixture is smooth and pale. In a separate bowl, whip the egg whites with the remaining sugar until stiff peaks form. This step adds lightness and froth to your eggnog.
2. Heat the Dairy
In a saucepan, combine the milk, cream, a pinch of salt, and a sprinkle of nutmeg. Warm the mixture gently over medium heat until it just begins to simmer—don’t let it boil.
3. Temper the Eggs
Slowly add small spoonfuls of the hot milk mixture into the beaten egg yolks, whisking constantly. This tempers the eggs, preventing them from scrambling when heated. Once combined, pour the egg mixture back into the saucepan.
4. Cook the Eggnog Base
Cook the mixture over low heat, stirring constantly, until it thickens slightly and reaches about 160°F (71°C). This step ensures the eggs are safe to consume and gives the eggnog a custardy texture.
5. Cool and Add Flavor
Remove from heat and stir in vanilla extract. Let the mixture cool to room temperature, then refrigerate until chilled. This chilling time allows the flavors to meld beautifully.
6. Fold in the Egg Whites and Alcohol
Gently fold the whipped egg whites into the chilled mixture to create a light, frothy texture. Then stir in your chosen alcohol—rum, bourbon, or brandy are classic choices. The alcohol not only adds warmth but also balances the sweetness perfectly.
Tips for the Best Boozy Eggnog
– Choose quality liquor but don’t overspend. A solid rum or bourbon will do the trick without breaking the bank.
– Use fresh eggs for the best flavor and safety.
– Make it ahead: Eggnog tastes even better after resting in the fridge for a day or two, allowing flavors to deepen.
– Adjust sweetness and thickness: Add more milk if it’s too thick or more cream for extra richness.
– Serve with garnishes: A dusting of freshly grated nutmeg or cinnamon on top adds a festive touch and aroma.
Variations and Serving Ideas
– Eggnog Cocktail: Mix eggnog with vanilla vodka and amaretto, shake with ice, and serve in a cinnamon-sugar rimmed glass for a party-ready cocktail.
– Non-alcoholic option: Simply omit the liquor or substitute with sparkling apple cider or ginger beer for a festive mocktail.
– Eggnog French Toast: Use your homemade eggnog as a custardy soak for French toast for a decadent breakfast treat.
Eggnog with alcohol is a holiday classic that’s surprisingly easy to make at home. With just a few ingredients and some simple steps, you can create a creamy, frothy, and perfectly spiked drink that will impress your friends and family. Cheers to a cozy, festive season filled with delicious homemade eggnog!