Warm Eggnog

By • December 22, 2010 7 Comments

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Author Notes: I grew up on a street where there were many little girls my age to play with. Every Christmas, the parents of my friend, Susan, had a large party. I can remember being in my Florence Eiseman Christmas dress, under her mother's grand dining room table with my friends. We were all very into Harriet The Spy at the time. Through a little trial and error, we discovered that the spot underneath the punch bowl filled with boozy eggnog was the best place to overhear entertaining conversations.

This recipe for warm, boozy homemade egg nog will wet your whistle and keep you warm. You cannot beat the combination of fresh eggs, whole milk, sugar, nutmeg, and cognac. The flavor of the cognac will shine through, so use the best. Cheers.
Waverly

Food52 Review: WHO: Waverly is a long-time Food52 member with 2 contest wins under her belt.
WHAT: A not-so-heavy eggnog you'll want to cup with both hands.
HOW: Combine warmed milk, cream, and vanilla with egg yolks beaten with sugar. Fold in beaten egg whites and cognac until everything is incorporated, then serve, garnish with freshly grated nutmeg, and let the party really begin.
WHY WE LOVE IT: Lighter, frothier, and more refined than your classic one-cup-and-you're-out eggnog, this playful variation will keep the party going strong. The cognac shines through in every sip, so be sure to crack open the good stuff.
The Editors

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Serves 6 to 8

  • 8 large eggs, yolks and whites separated and reserved
  • 3/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 4 cups, whole milk
  • 1/2 cup whipping cream
  • 1 tablespoon vanilla extract
  • 1 cup French cognac
  • 1 fresh whole nutmeg, grated
  1. In a large mixing bowl, beat the egg yolks on high speed until thick and creamy. Add sugar and beat on high again until very light, about 3 to 5 minutes. Add salt and beat to combine. Set aside. In another large bowl, beat the egg whites to stiff peaks. Set aside.
  2. In a saucepan, heat the milk, cream, and vanilla over medium heat. Do not boil. When small bubbles begin to appear, whisk the hot milk into the yolk mixture. Add the beaten whites and the cognac and stir until everything is incorporated.
  3. Fill a punch bowl and let everyone serve themselves, or pour egg nog into serving cups and sprinkle a generous amount of freshly grated nutmeg on top. Drink hot.

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