Creamy Eggnog Recipe (2024)

FAQs

Why is my homemade eggnog so thick? ›

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.

Here's your golden ratio for pop-up holiday cheer: Combine 1 part of your selected spirit to 5 parts prepared eggnog. Want us to make it even easier on you? If you buy a 1-quart container of eggnog, you should use 6.5 ounces of liquor, total.

Heavy cream/whole milk.

You can change the ratio (e.g. 2 cups whole milk, 1 cup cream), or use lower-fat products like half and half or 2% milk but you do so at the risk of a less-creamy final product.

How can I fix it? This one is pretty easy and there's no fuss at all. If it's too thick, add more milk and heavy cream. If it's too thin, you can dissolve about 2 tablespoons of cornstarch in cold milk, add it to the mixture over the stove, and stir until it thickens to your liking.

If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.

To make it thicker, use less milk. 1 cup of whole milk will make a smooth eggnog, but if you know that you like a thicker eggnog, stir in only ½ cup of milk.

The tricky thing about making a stirred custard is its susceptibility to curdling. If you get the mixture too hot, your beautiful custard sauce will resemble runny scrambled eggs. Not very appetizing.

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.

Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.

What brandy is best for eggnog? ›

I used St. Remy VSOP brandy and it turned out great. No sense wasting an expensive cognac against that much sugar and dairy.

Eggnog is very sweet and creamy, somewhat like a custard. Some have a little bit of sweet spice thanks to the cinnamon added to eggnog. You can also add vanilla to your drink for a special touch in your drink.

Use almond milk as a dairy alternative instead of heavy cream when making Keto Eggnog. Almond milk has low carbs which makes it ideal for those following a Ketogenic diet. Add almond or coconut extract for extra flavor. You can also add ground nutmeg, cinnamon or ginger for additional flavor options.

You can make a similar heavy cream alternative using regular milk and butter. Whole milk has a fat percentage of around 3.5% and is preferable to lower-fat varieties, but you'll still want to use more melted butter than you would with half-and-half. For best results, try mixing ⅔ cup of whole milk with ⅓ cup butter.

Eggnog should be a hom*ogenous thin custard. If there are lumps, then something is badly wrong.

Shaking eggnog with ice dilutes it just a little. This helps turn the volume down on its inherent sweetness and thins it so it's not tacky thick, and viscous.

Because the eggnog thickens the longer you keep it stored in your refrigerator (and it's quite boozy), you can always dilute it by adding more milk just before serving.

Eggnog is primarily made using egg yolks, cream, milk, spices, and a sweetener. If it's too sweet, you can mix in heavy whipping cream and/or any kind of milk to dilute it.