{"id":2424,"date":"2019-03-21T06:32:18","date_gmt":"2019-03-21T06:32:18","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=2424"},"modified":"2019-12-07T10:27:54","modified_gmt":"2019-12-07T10:27:54","slug":"15-twists-on-the-classic-eggnog-recipe","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/15-twists-on-the-classic-eggnog-recipe\/","title":{"rendered":"15 Twists on the Classic Eggnog Recipe"},"content":{"rendered":"\n
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There are very few drinks that say the holiday season is upon us like a good glass of eggnog. Classic eggnog is a wonderful drink, but there are many great ways to prepare this traditional holiday drink. From a classic party recipe to a modern eggnog cocktail, there are many great tasting eggnog recipes from which to choose. <\/p>\n\n\n\n

Eggnog has gotten a pretty bad rap these days for some reason. It could be the eggs that throw people off or maybe it is the overall sweetness of the store bought versions that throw people off. The basic formula for eggnog includes, milk or cream, eggs, sugar, and liquor and it is really quite simple to make. Making your own version of eggnog will help ensure that you are going to enjoy the taste of it. Why not give this drink another chance and try making one of these great recipes. <\/p>\n\n\n\n

1. Traditional Homemade Eggnog<\/h3>\n\n\n\n

What you need: <\/p>\n\n\n\n

  • 5 egg yolks<\/li>
  • \u00be cup of sugar<\/li>
  • A cup of heavy cream<\/li>
  • 2 cups of whole milk<\/li>
  • 1 \u00bc cups of whiskey or bourbon<\/li>
  • \u00bc cup of spiced rum<\/li>
  • Salt<\/li>
  • Tsp of vanilla<\/li>
  • \u00bd tsp of nutmeg plus additional for garnish<\/li><\/ul>\n\n\n\n

    To make: <\/p>\n\n\n\n

    Start by whisking the egg yolks together with the sugar until the mixture becomes creamy and the sugar starts to dissolve. Add in the bourbon or whiskey, the rum, and the cream. Stir to combine. Add in the vanilla and the nutmeg and stir. Place in the refrigerator until chilled. Serve on the rocks with nutmeg sprinkled on the top. Using the egg whites is more traditional and you can make this drink by using the entire egg if desired. In order to use the whites you will reserve \u00bc cup of the sugar and beat it into the whites until soft peaks form. Fold the egg whites into the yolk mixture. Chill and serve. <\/p>\n\n\n\n

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    2. Rum Eggnog<\/h3>\n\n\n\n

    The following recipe is for a single drink. It can easily be doubled or tripled to make more drinks. Here is what you need: <\/p>\n\n\n\n

    • A large egg, separated<\/li>
    • 2 tsps finely granulated sugar<\/li>
    • An oz of heavy cream<\/li>
    • \u00bd tsp of pure almond extract<\/li>
    • \u00bd tsp of pure vanilla extract<\/li>
    • 1 \u00bd  oz rum of your choice<\/li><\/ul>\n\n\n\n

      To make: <\/p>\n\n\n\n

      First, gather all of the ingredients. Separate the egg into two bowls. Beat the yolk of the egg until it is stiff. Add a tsp of sugar to the egg white and beat until stiff peaks start to form. Fold the egg white and the egg yolk together slowly. In another bowl, beat the cream with the vanilla extract, almond extract, and a tsp of sugar until stiff. Add the cream into the eggs. Slowly add in the rum and stir together. Garnish with nutmeg and cinnamon, serve chilled. <\/p>\n\n\n\n

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      3. Brandy Eggnog<\/h3>\n\n\n\n

      This is a recipe for a single drink, simply double or triple it as needed to serve your group. Here is what you need: <\/p>\n\n\n\n

      • An oz of brandy<\/li>
      • 1 \u00bc oz of milk<\/li>
      • \u00bd oz of simple syrup<\/li>
      • An egg yolk<\/li>
      • Nutmeg or cinnamon for garnish<\/li><\/ul>\n\n\n\n

        To make:<\/p>\n\n\n\n

        In a cocktail shaker add the milk, brandy, egg, and simple syrup. Cover and shake until the ingredients are well mixed. After mixing the ingredients, add in some ice. Shake again for about thirty seconds until all of the ingredients, especially the egg is well combined. Strain the mixture into a cocktail glass. Add a dash of ground cinnamon or some ground nutmeg to the top. Serve chilled and enjoy! One important note for this and all other eggnog recipes is to make sure that you use the best ingredients. This will ensure that you have the best tasting eggnog possible. <\/p>\n\n\n\n

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        4. Non-Alcoholic Eggnog<\/h3>\n\n\n\n

        If you are not a fan of alcohol or if you are having guests over who do not drink alcohol, you can still enjoy a great glass of eggnog. Here is a simple non-alcoholic version of eggnog that you can make. Here is what you need: <\/p>\n\n\n\n

        • 6 large eggs<\/li>
        • 2 egg yolks<\/li>
        • \u00bd cup of sugar plus 2 additional tbsp<\/li>
        • \u00bc tsp of salt<\/li>
        • 4 cups of whole milk<\/li>
        • Tbsp of vanilla extract<\/li>
        • \u00bc cup of heavy cream<\/li>
        • Garnish: nutmeg<\/li><\/ul>\n\n\n\n

          To make: <\/p>\n\n\n\n

          First, combine the eggs, the egg yolks, the sugar, and the salt in a heavy 3 or 4 quart saucepan. Whisk the ingredients together until they are well combined. Continue whisking the ingredients and slowly pour the milk in. Keep mixing until the milk is completely incorporated. Turn the burner on the lowest setting. Place pan on burner and stir until it reaches 160 degrees F and the mixture becomes thick enough to coat a spoon. Strain through a fine sieve. Add in the vanilla and garnish with nutmeg. <\/p>\n\n\n\n

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          5. Texas Farm Nog<\/h3>\n\n\n\n

          What you need: <\/p>\n\n\n\n

          • 2 \u00bd oz of a nutty sherry<\/li>
          • 2 oz of tequila<\/li>
          • 3 oz of sugar<\/li>
          • 2 whole eggs<\/li>
          • 6 oz milk<\/li>
          • 4 oz of heavy cream<\/li>
          • Pinch of nutmeg<\/li>
          • Pinch of salt<\/li>
          • Pinch of cinnamon<\/li>
          • Pinch of pepper<\/li>
          • Star anise and nutmeg for garnish<\/li><\/ul>\n\n\n\n

            To make:<\/p>\n\n\n\n

            This is one of the easiest types of eggnog to make. It also has a very intense flavor. All you need to do is to place all of the ingredients listed in a blender. Start with the eggs and end with the heavy cream on top. Blend until everything is well incorporated and the mixture is smooth and creamy. Place the mixture in the refrigerator for 2 days. This is important as it will give all of the flavors time to meld together. When ready to serve, pour into cups and top with some star anise and grated nutmeg. <\/p>\n\n\n\n

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            6. Gingerbread Eggnog<\/h3>\n\n\n\n

            This is another fun take on the classic eggnog drink. What could be better than a little taste of gingerbread to go with your eggnog? Here is what you need:<\/p>\n\n\n\n

            • 6 large egg yolks<\/li>
            • \u00bd cup of granulated sugar<\/li>
            • 3 cups of milk<\/li>
            • Cinnamon stick<\/li>
            • Tsp of freshly grated nutmeg<\/li>
            • Dash of salt<\/li>
            • \u00bc tsp of vanilla extract<\/li>
            • \u00bc tsp of allspice<\/li>
            • \u00bc tsp ground cloves<\/li>
            • \u00bd tsp of cinnamon<\/li>
            • \u00bd tsp of ginger<\/li>
            • A tbsp of dark molasses<\/li>
            • Optional: \u00bc cup of rum<\/li><\/ul>\n\n\n\n

              To make:<\/p>\n\n\n\n

              Separate the egg yolks from the whites and place the yolks in a bowl.  Add in the half cup of sugar. Mix until the mixture turns a light yellow and is smooth and creamy. Pour 3 cups of milk into a saucepan and add the cinnamon stick. Heat milk until it starts to simmer. You can replace one cup of milk with some heavy cream if a thicker eggnog is desired. Add in the vanilla, molasses, and the spices. Use a ladle to spoon a small amount of the warmed milk into the eggs. Whisk constantly. Repeat this process two or three times. Add the eggs into the rest of the milk on the stove. Bring mixture to simmer. Turn heat off when the mix reaches 160 degrees. Pour mixture into a bowl and cover. Chill for a minimum of 4 hours. Add the rum once the mixture has chilled. <\/p>\n\n\n\n

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              7. Toffee Eggnog<\/h3>\n\n\n\n

              What you need: <\/p>\n\n\n\n

              For Toffee Syrup:<\/p>\n\n\n\n

              • \u2154 cup of brown sugar<\/li>
              • Tbsp of water<\/li>
              • Tbsp of butter<\/li>
              • A cup of heavy cream<\/li><\/ul>\n\n\n\n

                For the eggnog: <\/p>\n\n\n\n

                • 2 oz of whole milk<\/li>
                • An oz of the toffee syrup<\/li>
                • A large egg<\/li>
                • 1 \u00bd oz of aged rum or rye whiskey<\/li>
                • Garnish: cinnamon stick or a piece of toffee candy<\/li>
                • Garnish: pinch of grated nutmeg<\/li><\/ul>\n\n\n\n

                  To make: <\/p>\n\n\n\n

                  First make the toffee syrup by gathering the ingredients. In a pan, mix the brown sugar, water, and butter. Heat on medium heat. Stir constantly until the sugar and butter are completely melted. Reduce heat and whisk in the cream. Whisk for about a minute, do not scorch the cream. Remove from the heat and set aside to allow to cool. Next, make the eggnog. First, combine the toffee syrup, whole milk, egg, and rum or whiskey. Shake the mixture for about 20 seconds. Then fill the shaker with some ice and shake again for 30 more seconds to ensure the egg is incorporated. Strain into a cocktail glass and garnish with a piece of toffee candy or cinnamon stick and a dash of nutmeg. <\/p>\n\n\n\n

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                  8. White Christmas<\/h3>\n\n\n\n

                  This recipe provides a great way to either spice up a store bought egg nog or to add some flavor to your own homemade eggnog. It is best to use eggnog that has been well chilled. You can also add some ice to cool the mixture and to water it down a bit. Here is what you need:<\/p>\n\n\n\n

                  • 4 oz of eggnog, either homemade or store bought<\/li>
                  • \u00bd oz of white chocolate liqueur<\/li>
                  • An oz of Southern Comfort<\/li>
                  • Garnish: chocolate flakes or edible gold flakes for some flair<\/li><\/ul>\n\n\n\n

                    To make: <\/p>\n\n\n\n

                    First, gather all of the ingredients together. Make the eggnog if you are using a homemade version. If you are using a store bought version, make sure to purchase a good quality version. Next, pour the eggnog into a glass. Next add in the white chocolate liqueur. Then pour in the Southern comfort. Garnish with some edible gold or chocolate flakes and serve!<\/p>\n\n\n\n

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                    9. Vegan Eggnog<\/h3>\n\n\n\n

                    If you have decided not to eat animal products anymore and are missing your tradition of some holiday eggnog, there is good news. You can make a great vegan eggnog to enjoy. Here is what you need: <\/p>\n\n\n\n

                    • 21 oz of silken tofu<\/li>
                    • 2 cups of soy milk<\/li>
                    • \u2154 cup of sugar or a cup of liquid sweetener<\/li>
                    • \u00bc tsp of salt<\/li>
                    • A cup of cold water<\/li>
                    • A cup of rum or brandy<\/li>
                    • 4 \u00bd tsp of vanilla extract<\/li>
                    • 20 ice cubes<\/li>
                    • Nutmeg to garnish<\/li><\/ul>\n\n\n\n

                      To make: <\/p>\n\n\n\n

                      Place the soy milk and the tofu into a blender with the salt and the sugar. Blend until the mixture is extremely smooth. Scrape the mixture into a pitcher or a large bowl. Whisk in the rum or brandy, water, and the vanilla. Make sure that you mix all of the ingredients well. Cover and place in the refrigerator until you are ready to serve it. When ready to serve, blend half of the mix in the blender with ten ice cubes. Mix until frothy. Repeat with the other half. Serve with nutmeg sprinkled over the top. <\/p>\n\n\n\n

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                      10. Coquito<\/h3>\n\n\n\n

                      Coquito is a Puerto Rican drink served during the holidays. This is a wonderful coconut drink that can really be enjoyed all year round. Here is what you need: <\/p>\n\n\n\n

                      • A 15 oz can of cream of coconut<\/li>
                      • A 14 oz can of sweetened condensed milk<\/li>
                      • A 12 oz can evaporated milk<\/li>
                      • 12 oz of rum<\/li>
                      • \u00bc of ground cinnamon<\/li>
                      • \u00bc tsp of ground cloves<\/li>
                      • \u215b tps of ground nutmeg<\/li>
                      • Tsp of coconut or vanilla extract<\/li>
                      • Garnish: cinnamon, cinnamon stick, or nutmeg<\/li><\/ul>\n\n\n\n

                        To make: <\/p>\n\n\n\n

                        Pour the sweetened condensed milk, cream of coconut, evaporated milk, rum, cloves, cinnamon, nutmeg, and vanilla or coconut extract all into a blender. Add in all of the spices. Process the mixture until it is very well blended and then pour into a pitcher or a bottle and cover. Place the pitcher in the refrigerate and let cool for about an hour as this drink tastes much better when it is cold. Before serving, shake to remix the ingredients and then pour into a small glass and sprinkle with some nutmeg or cinnamon or garnish the drink with a cinnamon stick.<\/p>\n\n\n\n

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                        11. Rompope<\/h3>\n\n\n\n

                        Rompope is a Mexican cocktail that is like eggnog. It is most often served during the holidays but often makes an appearance during other celebrations as well. Here is what you need: <\/p>\n\n\n\n

                        • \u2153 cup of blanched almond with the skins removed<\/li>
                        • 6 cups of milk<\/li>
                        • 1 \u00bd cups of sugar<\/li>
                        • \u00bd of a cinnamon stick<\/li>
                        • 8 egg yolks<\/li>
                        • A cup of premium rum<\/li><\/ul>\n\n\n\n

                          To make: <\/p>\n\n\n\n

                          Add the milk, cinnamon stick, and sugar to a saucepan. Place saucepan on the stove over medium heat and bring mixture to a simmer. Cook until the sugar dissolves and the milk is heated through. Remove from the stove and let stand for at least 30 minutes. Create a paste with the almonds and add it to the milk. Beat the egg yolks until they are creamy and add to the milk. Stir until it is well incorporated. Return pan to stove and heat mixture until it starts to thicken. Remove from heat and allow to cool completely. Add rum and mix. Serve. <\/p>\n\n\n\n

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                          12. Coconut Eggnog<\/h3>\n\n\n\n

                          What you need: <\/p>\n\n\n\n

                          • 1 \u00bd cups of heavy cream<\/li>
                          • 2 eggs, beat<\/li>
                          • A 13.5 oz can of coconut milk<\/li>
                          • A 14 oz can of sweetened condensed milk<\/li>
                          • A cup of coconut rum<\/li>
                          • Tbsp of vanilla extract<\/li>
                          • Tsp of ground cinnamon<\/li>
                          • \u00bd tsp of ground cloves<\/li>
                          • Garnishes: ground cinnamon and shaved coconut<\/li><\/ul>\n\n\n\n

                            To make: <\/p>\n\n\n\n

                            Pour water into the bottom of a double boiler to a one-inch depth. Bring the water to a boil. Reduce the heat and simmer. Place the eggs and the cream into the top of the double boiler over the simmering water. Cook while constantly stirring for about four minutes or until the mixture gets thick and reaches a temperature of 160 degrees. Remove from the heat and pour into a large bowl. Add in the coconut milk and the next 5 ingredients. Mix well and then cover and chill for at least three hours. Mix again and then pour into cups. Garnish with some shaved coconut and ground cinnamon. <\/p>\n\n\n\n

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                            13. Butterscotch Eggnog<\/h3>\n\n\n\n

                            What you need: <\/p>\n\n\n\n

                            • A dozen eggs, separated<\/li>
                            • A cup of dark brown sugar<\/li>
                            • 2 tsp vanilla extract<\/li>
                            • \u00bd tsp salt<\/li>
                            • 2 cups of whole milk<\/li>
                            • A cup of smoky scotch whiskey<\/li>
                            • \u00bd cup of brandy<\/li>
                            • 2 cups of heavy cream<\/li>
                            • 4 tbsp of granulated sugar<\/li>
                            • Grated nutmeg<\/li><\/ul>\n\n\n\n

                              To make: <\/p>\n\n\n\n

                              In a bowl mix the egg yolks, the brown sugar, the vanilla, and a half tsp of salt. Use an electric mixer on high speed to mix until it becomes a dark gold color and quite thick. This takes about three minutes. Reduce speed to low and slowly pour in the milk, the brandy, and the scotch. Cover and place in the freezer to chill. In another bowl, whip the cream until soft peaks start to form. In another bowl, whip the egg whites with a dash of salt. Add in the sugar until soft peaks form. When ready to serve the drink, pour the yolk mixture into a punch bowl. Fold in small amounts of the cream until all of it is incorporated. Next, fold in the egg whites. Dust with nutmeg and serve. <\/p>\n\n\n\n

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                              14. Choquito<\/h3>\n\n\n\n

                              What you need: <\/p>\n\n\n\n

                              • 2 eggs<\/li>
                              • 3 egg yolks<\/li>
                              • A 14 oz can of sweetened condensed milk<\/li>
                              • 15 oz can of cream of coconut<\/li>
                              • 12 oz can of evaporated milk<\/li>
                              • 1 \u00bd cups of heavy cream, divided<\/li>
                              • A cup of light rum<\/li>
                              • 1 \u00bd cups of chocolate chips<\/li>
                              • Ground cinnamon for garnish<\/li><\/ul>\n\n\n\n

                                To make: <\/p>\n\n\n\n

                                This is a simple recipe to make that truly takes no time at all. This recipe will make about 8 servings of this tasty drink. First, gather all of the ingredients from the list. Pour the ingredients into a blender. Blend until the drink becomes frothy. Pour the mixture into a pitcher and place in the refrigerator. This drink is best served when very cold. Serve with a pinch of cinnamon on top. If you are concerned about using raw eggs you can whisk the egg yolks with the evaporated milk in a double boiler until the mixture thickens and then pour this into the blender. <\/p>\n\n\n\n

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                                15. Amaretto Spiked Eggnog<\/h3>\n\n\n\n

                                What you need: <\/p>\n\n\n\n

                                • A cup of prepared eggnog<\/li>
                                • A cup of strong hot coffee, 4 tbsp of coffee per cup of water<\/li>
                                • \u00bd tbsp of sugar<\/li>
                                • \u215b tbsp of nutmeg<\/li>
                                • \u00bc tsp of cinnamon<\/li>
                                • An oz of amaretto liqueur<\/li>
                                • Nutmeg and whipped cream for garnish<\/li><\/ul>\n\n\n\n

                                  To make: <\/p>\n\n\n\n

                                  In a saucepan, heat up the eggnog until it is really warm, but not boiling. Remove the eggnog from the heat and froth by using a frother. You can also blend using an immersion blender or by transferring the mixture to a mason jar with a lid and shaking it vigorously. Combine the sugar, nutmeg, coffee, and cinnamon in a bowl. Mix together. Pour the hot eggnog into the mixture. Spoon the eggnog foam onto the top. Pour into cups and serve with a dollop of whipped cream and a sprinkle of nutmeg. This drink can be served warm or it can be chilled and served cold. <\/p>\n\n\n\n

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