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Important Eggnog Tips

While there's no law against it, the holiday season is really you're only chance to enjoy a cup of eggnog, so take advantage! It's easy to turn to a premade mix with so many options available in stores, but take a step back and realize - homemade eggnog is always worth the extra effort!

We're big fans of this classic Christmas cocktail, but there are a few important tips to keep in mind when making and enjoying fresh eggnog during the holidays. Below, you'll find our go-to homemade eggnog recipe along with helpful hints to follow our lead and make your own at home.

Eggnog Recipe

Our go-to eggnog recipe for a crowd is this one - it's a longish list, but it's a simple mix. You can easily double this recipe to serve a larger group if you'd like.


1 dozen eggs, separated
1/2 bottle (750ml) brandy
8 ounces dark rum
1 pound confectioner's sugar
1 1/2 quarts milk (don't go skim here, you need the fat from whole milk)
2 16-ounce cartons of heavy cream
Pinch of salt
Pinch of nutmeg
Grated cinnamon for garnish, optional


Begin by beating your egg yolks in a bowl until they're creamy and pale yellow. Next, mix in the sugar as you continue to beat - a tablespoon at a time. Then add in the brandy, rum, milk, cream and salt, still continuing to beat the mixture.

Set that aside and beat the egg whites with the nutmeg in another bowl. Once stiff peaks have formed, fold the egg white mixture into the yolk mixture.

Ladle into punch bowls and serve. Garnish with sprinkle of grated cinnamon if desired.



Tips to Make Homemade Eggnog

1. Always Use Fresh Eggs

Since most eggnog recipes require raw eggs as an ingredient, it is extremely important that you use the freshest eggs possible. When in doubt, throw them out. It is best to buy a large, fresh batch of eggs produced locally when making eggnog.

The Fresh Egg Test

First, place each egg in a deep bowl filled with water.

The freshest eggs will sink to the bottom and lie on their sides.

Fairly fresh eggs will lie on the bottom but will stand upright or bottom-side up. This means that some air has crept into the egg, making it more buoyant than the freshest eggs. These eggs are still okay to consume.

Floating eggs should be discarded, as too much air has entered beneath the egg shell. If air has had enough time to enter, so has bacteria - avoid a nasty case of salmonella by throwing out the floaters.

Consistency is Key

The "ideal" eggnog texture differs for everyone. However, it is important that your eggnog be thick enough to avoid seeming watery without being so thick that it is undrinkable.

One way to strike a good texture balance is to always separate the eggs before beating. To get that fluffy texture, beat the whites just before adding them to the milk.

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Meet our Writer
Jennifer Geddes
Celebrations Writer

Jennifer Kelly Geddes has hosted Christmas cookie swaps, New Year's open houses, Thanksgiving for 22, and all manner of dinner parties in her Manhattan and Ghent, NY homes.

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