All you have to do is pour chilled eggnog into a glass. It pairs nicely with sweets, especially baked goods make with milk or cream. Top your eggnog with a pinch of cinnamon or nutmeg for a sweet-spicy flavor. Nutmeg and cinnamon are great spices that bring out the flavors in eggnog.
Simply sprinkle a pinch of each to the top of your eggnog. Your taste buds will thank you. You can also mix a dash of vanilla extract into your eggnog if you want it to be sweeter. Sip hot eggnog to warm up on a cold night. Warm or hot eggnog is the perfect drink to take the chill off any winter night.
To heat it, place it in a microwave-safe mug and microwave it for 30 seconds at a time. Continue to microwave the eggnog in second intervals until it reaches your desired temperature. Warm eggnog goes great with a slice of chocolate cake.
Store eggnog in the fridge for days. Once opened, store-bought eggnog will last for 7 days. Homemade eggnog only lasts for days. Avoid keeping eggnog in the door, since it may not be as cold as the rest of the fridge.
Method 2. Measure 5 cups 1, mL of chilled eggnog into a large punch bowl. Start with about 5 cups 1, mL of your favorite store-bought or homemade eggnog, and pour it into a large punch bowl or pitcher. If you want to adjust the quantity of the drink, just use the proportion 5 parts eggnog to 1 part liquor. Nutmeg adds a nutty, sweet warmth to this cocktail, with almost a hint of spice. Since nutmeg is often used in treats like gingerbread cookies, its flavor will make this delicious drink even more suited for the holidays.
Eggnog blends beautifully with the dark, flavors of liquors like brandy, bourbon, and dark rum. To make a non-alcoholic version of this classic cocktail, replace the liquor with more eggnog, but add a few drops of rum extract to taste instead.
Garnish the drink with grated nutmeg and orange zest or a cinnamon stick. A sprinkle of nutmeg is a classic topping for any eggnog drink, but you can add a little extra color by adding a little grated orange zest as well.
If you prefer, you can leave off the orange zest and serve the eggnog with a cinnamon stick, instead. That way, everyone can garnish their own drink. Eggnog is delicious whether spiked or un-spiked.
Eggnog is traditionally served as a punch at parties, and as such, is usually chilled or room temperature. However, warmed eggnog is also a delightful treat. In this case, we say "to each your own! Eggnog will keep for several days in the fridge, especially if you've already added liquor which acts as a preservative.
Eggnog also tends to get better with time -- it gets thicker and more silky, and the flavors meld together more uniformly. If you would like your eggnog less rich, decrease the egg yolks from 6 to 4. In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color.
Slowly add the sugar, beating after each addition. Beat at high speed or whisk until fluffy. Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling. Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture.
Pour the mixture back into the saucepan. Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. Do not allow the mixture to boil, or it will curdle. If the mixture does curdle you may be able to save it by running it through a blender.
Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed. Let cool for one hour. Feel free to omit for kid-friendly eggnog and proceed to chill. Beat egg whites with an electric mixer until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog. Note that because of the salmonella risk from raw eggs, it is recommended that children, elderly, and people with compromised immune systems refrain from eating raw eggs such as the optional whipped egg whites in this recipe, unless you use pasteurized eggs.
The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will be much airier than without the egg whites. Various winter beverages incorporate the creamy seasonal favorite. Eggnog may be added to coffee, and commercial versions featuring the flavor are popular during the holidays. Homemade or commercial eggnog may also be mixed with ice cream and other ingredients to make a milkshake.
Occasionally, this drink is served as a featured ingredient in a baked good or dessert. Cheesecake recipes typically call for eggs and cream, so slight adjustments can be made to give them the beverage's signature flavor. Eggnog flavor may also be incorporated into cookies, custards, and baked goods.
Presentation and serving style add to an eggnog recipe. Posset was a warm milk punch that was popularized in Britain during the early Middle Ages. Wine or ale was typically added to the hot milk, which then curdled. After the milk punch had curdled, sugar and other spices and flavorings were added. During the Middle Ages, common people typically couldn't afford things like milk or eggs, so this quickly became a luxury that was popular with British aristocrats.
The drink was even said to help cure those who ailed from everything such as insomnia to the common cold, according to Wine Enthusiast. Today, even food resources like Just One Cookbook which states they usually drink eggnog cold , Food52 , and Food Network have recipes for warm or hot eggnog.
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