eggnog

Bourbon-spiked eggnog garnished with crispy bacon bits.

Maple Bourbon Eggnog Recipe

eggs, separated

maple syrup

milk

heavy cream

bourbon

bacon

Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. Increase speed to medium-high and, watching carefully, beat until they are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of maple syrup and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash bowl.

Add egg yolks and remaining syrup to now-empty stand mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold the whipped whites into the egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with a bacon strip.

Whipped egg whites lighten up this classic spiked eggnog just a bit, without losing the richness of the original.

Classic Eggnog Recipe

sugar (5 ounces; 140 grams), divided

(700 milliliters) whole milk

(475 milliliters) heavy cream

(475 milliliters) dark rum, brandy, or a mix

For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.

For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.

Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.

Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Eggnog

nutmeg

egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Also added a splash of vanilla extract freshly grated cinnamon. Way better than store bought. So frothy. 

SO MUCH FRESHER TASTING THAN THE BOTTLED STUFF. I've been making this recipe for 3 years now during Christmas time. I agree that it does come out a little thinner than a lot of the bottled stuff that people are used to but the flavor is WAY better and more natural tasting. Also...this stuff gets thicker and more flavorful the longer you let it sit in the fridge. 

<ul><li>I've made this the past few years. Anyone who says it isn't thick enough isn't whipping the egg whites stiff enough. AND they will separate if left to sit awhile. Just give it a good stir. Only adjustments I make is more alcohol, I used rum, and a little heavier on the spices. Very good recipe to get you started and tweek to your own preferences.  Brittany ♡<br /></li></ul>

Good basic recipe - adjust yolks, alcohol, spices to taste. I added vanilla, cinnamon, clove and used goats milk, 6oz of bourbon and it was very very tasty. Alton's recipes are always solid. 

After reading reviews, I changed it up only slightly, and it was amazing! It actually took my mom back to her childhood when my grandmother made it during the holidays.  
 
I doubled the batch to make a punch bowl full of it for Thanksgiving. I used the cooked method to make sure I wouldn't make anyone sick. If it was just for me, I wouldn't care! 
 
Rather than 1 pint of milk to 1 cup cream, I reversed it to ensure it was thick and rich (1 pint of cream to 1 cup milk). I discovered a complaint through the reviews that it was runny and not thick like the store bought stuff.  
 
I added extra nutmeg that also was suggested, and added a smidge more sugar...2 tablespoons at most. It perhaps needed it since I left out the bourbon.  
 
Great recipe! Will be making it again for Christmas!

Delicious. I really like the layer of foam you get from the egg whites. The only change I think I'll make in the future is using one more egg since I use eggs from my dad's chickens and I think they're a little smaller than store bought, so my nog wasn't as thick as I'd like. 

So delicious! I used an extra egg which seemed to make a thicker eggnog. I also used rum flavoring instead of the bourbon (so I can drink this in the morning, too) which turned out to taste fantastic. The fresh nutmeg really makes a difference!! I can't believe how easy it is to make eggnog that is sooo much better than the store. 

I love Alton Brown.   He is a food alchemist and bonified food scientist.     However, because I literally hang on his every word; I CAN FULLY ASSERT THAT THIS IS NOT THE FULL THROTTLE EGG NOG RECIPE THAT HE HAD MADE ON Good Eats.   How do I know?<div><br /></div><div>He had used three different alcohol libations; bourbon, ????? and rum for a holiday punch bowl.   I don't know why this recipe is not precisely accurate to the one featured on the episode .    Correct me if I am confused, but I adamantly sure that I am totally correct.   I was typically transfixed and delighted to learn the combination of fermented authentic elements that are typically omitted from the true original recipe.  </div><div><br /></div><div>I will render the other two stars when the recipe two missing ingredients are revealed.   </div><div><br /></div><div><br /></div>

This nog is amazing! It has been a holiday tradition in my family since we watched that show and I worked up the courage to serve my family raw eggs.

https://www.foodnetwork.com/videos/eggnog-0153114

Alton's making eggnog, the drink that thinks it's a custard pie.

Homemade eggnog ice cream, with egg yolks, cream, milk, sugar, and eggnog spices.

Eggnog Ice Cream

heavy whipping cream

cloves

cinnamon

salt

white, granulated sugar

vanilla extract

Tbsp rum, bourbon,

"Haha my mom just mentioned this a few minutes ago. I could just hear the Egg Nog Ice Cream calling my name right now\n~ Josh"

"I think I may try this with ready bought eggnog and just follow my regular vanilla ice cream recipe but with eggnog instead of whole milk. And rum flavour instead of vanilla. Think that should work?"

"pst...freezing ice cream with liquid nitrogen\nwould allow you to add alcohol during this step, if you are so inclined"

"If you want to add more spirit but scared it won't freeze, just heat the spirit beforehand so the alcohol evaporates away leaving the spirit flavour only. \n\nAlso, if the ice cream is too hard, increase the sugar. I also suspect that if you added corn syrup instead of extra sugar that would decrease the excess ice. I'll test this theory once I get my ice cream machine back off my mother!"

"Is there something I could add that's non-alcoholic that would server the same purpose (IE.. anti-freeze)?\n\nPerhaps, corn syrup. Try 2 Tbsp. No idea how it will taste with ice cream, but it works with sorbet. ~Elise"

Infuse milk and cream with spices: Put the 1 cup of milk and 1 cup of the cream into a heavy saucepan (2 quart). Add the cloves, nutmeg, cinnamon, and a pinch of salt and heat until steamy, but not boiling.
Lower the heat to warm, cover, and let spices steep for at least a half hour. Pick out the whole cloves and discard.

Add sugar: Stir the sugar into the milk cream base until the sugar dissolves.

Put remaining cream in bowl over ice bath: Put remaining 1 cup cream in a metal bowl, resting in a larger bowl of ice water. Place a fine mesh strainer over the bowl of cream.

Temper the eggs with the heated cream milk mixture: Whisk the egg yolks in a medium sized bowl. Slowly pour about half of the heated cream milk mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it.
Scrape the warmed egg yolks back into the saucepan.

Heat mixture to make custard base: Return the saucepan to the stove on medium heat, stirring the mixture constantly with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon. You should be able to run your finger across the coating and have the coating not run. This can take about 10 minutes.
The second the mixture thickens enough to coat the back of a spoon, it should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (see the next step).
 
If the custard base doesn't coat the back of the spoon, it's not ready.
 
The custard coats the back of the spoon.

Strain custard into cream over ice bath, then chill: Pour the custard through the strainer you set up over an ice bath in step 3, and stir it into the cold cream to stop the cooking. Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours).

Stir in vanilla extract and rum/bourbon/brandy: When it comes time to churn the ice cream, stir in the vanilla extract and the rum, bourbon, or brandy.

Process in ice cream maker: Churn the mixture in your ice cream maker according to the manufacturer's instructions.

Transfer to container, store in freezer: Remove ice cream from the ice cream maker and transfer it to an airtight container; store in your freezer for several hours before eating.
Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue to harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!

Coquito Recipe

oz raisins

dark rum

(14 oz) can sweetened condensed milk

(15 oz) can cream of coconut (Coco Lopez)

(13.5 coconut milk

oz evaporated milk

coconut,

In a large pitcher with a lid (or...

In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour. 

In a blender, puree all the other ingredients.  Pour...

In a blender, puree all the other ingredients.  Pour into the bottle and shake well to combine with rum/raisins mixture. 

Chill for at least 4 hours and store...

Chill for at least 4 hours and store in airtight container in refrigerator for up a month.. 

You have to shake vigorously before pouring. 

https://mediavine-res.cloudinary.com/video/upload/wximwfo6p0tkefiwni62.mp4

<p>This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!</p>

Coquito

Give winter a warm welcome this year with a Gingerbread Cake Roll. Spiced with cozy flavors and swirled with an eggnog cream filling, this soft, fluffy cake roll makes December delicious.

Gingerbread Cake Roll With Eggnog Whipped Cream

cake flour

ginger

tsp baking powder

tsp sea salt (fine)

eggs (divided and at room temperature)

sugar

dark brown sugar (packed)

unsulphured molasses

vanilla (pure)

sugar (for dusting tea towel)

Tbsp sugar

Tbsp eggnog

Gingerbread Cake Roll with Eggnog Whipped Cream

preheat oven grease and parchment paper pan

Preheat oven to 350 degrees. Grease a 10 x 15 inch jelly roll pan with butter, line with parchment paper then grease the top of the parchment. Set aside.

combine dry ingredients

Combine flour, ginger, cinnamon, cloves, nutmeg, baking powder and sea salt in a mixing bowl. Whisk until combined then set aside.

beat egg whites

In a separate bowl, beat egg whites with a whisk attachment until soft peaks form. Add granulated sugar then beat until peaks stiffen. Set aside.

beat egg yolks

In a separate bowl, beat egg yolks until until thickened, approximately 2 minutes. Add dark brown sugar, molasses and vanilla and beat until combined.

add flour mixture to egg yolk mixture

Add flour mixture to the egg yolk mixture, stirring with a spoon until combined.

fold in egg whites

pour batter into pan and bake

Pour batter into prepared jelly roll pan. Smooth with a spatula then bake for 8 to 10 minutes. Cake is done after it springs back when pressed with a finger.

dust towel with powdered sugar

While cake is baking place a tea towel on your counter and generously dust with powdered sugar.

turn hot cake onto towel and roll up

As soon as cake comes out of the oven, turn it onto the tea towel to release from pan. Gently remove parchment paper then roll the warm cake with the tea towel starting with a short end.

refrigerate

Refrigerate towel-wrapped cake for 3 hours.

Gingerbread Cake

beat whipped cream ingredients

Add heavy cream, powdered sugar and eggnog to a mixing bowl and beat until stiff peaks form.

Eggnog Whipped Cream

unroll cake add whipped cream reroll cake

Allow cooled cake a few minutes to come to room temperature after removing from the refrigerator then very gently unroll. Spread eggnog whipped cream on flattened cake then reroll without the tea towel.

cover and refrigerate 1 hour before serving

Cover loosely with plastic wrap and refrigerate for 1 hour before serving. If desired, dust with powdered sugar before slicing.

store in the refrigerator

Store covered cake roll in the refrigerator up to 3 days.

Assembly

Upgrade your holiday cocktail game with this easy Gingerbread Eggnog recipe from Delish.com.

Gingerbread Eggnog

cinnamon sugar

c. eggnog

c. vodka

c. Kahlúa

ground ginger

Whipped cream, for topping

I’ve made this cocktail twice .it was easy to make and easier to drink . Be careful,it’s strong and very yummy 😋

I was pleasantly surprised, this was really good.  It doesn't taste strong but it is, so beware. I would make this again.

I quadrupled the recipe and made it in a big water jug for Thanksgiving.  Worked perfectly and was delicious!

I'm making this cause it looks yummy. Plus I luv Kahlua. Wonder though, if I can find lactose eggnog. Ok, the search is on. Woo-Woo!

Little domes of holiday cheer, these two-bite cookies are perfect for your cookie swap or cookie tray. The rum icing and dusting of nutmeg sets these cookies in the "grown-ups" category, but rum flavoring may be used if the little ones will be sharing too.

Nutmeg Bites

(361 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) unsalted butter

(149 grams) sugar

vanilla

(28 grams) unsalted butter

grams) rum

A warming blend of bourbon and dark rum gives this classic Christmas cocktail an extra kick. This recipe first appeared on altonbrown.com.

eggs,

In the bowl of a stand mixer, beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine. Move mixture to a medium mixing bowl and set aside.

Place the egg whites in the bowl of the stand mixer and beat to soft peaks. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.

Give your cheesecake an eggnog inspired upgrade with this recipe from Delish.com.

Mini Eggnog Cheesecakes

gingersnap cookies

(8-oz.) blocks cream cheese, softened

c. sugar

pure vanilla extract

eggs

tbsp. flour

kosher salt

Whipped topping,

Caramel, warmed,

I didn't really investigate this recipe before I started to make it.  My mistake!  I doubled the recipe for my husbands's holiday office party.  Thankfully, the cheesecakes came out very good and were a huge hit, but the directions and ingredient list are incomplete and sketchy!  I added 2 tsp. vanilla (1 teas. is customary in most recipes) as noted in the directions, but not on the ingredient list.  I added the dry ingredients, increasing salt to 1/4 teas., after the eggnog and vanilla, but before the eggs.  A hand electric mixer was used to beat it all together.  I completely filled each muffin cup with batter since cheesecakes tend to not expand much.  I also cooled cheesecakes in the muffin pan about 20 minutes and then moved to a wire rack about 1 hour before refrigerating.  This saved me from having to buy another pan as I doubled the recipe.  The rest was followed as written.  Very good!!  Made about 24-25 mini eggnog cheesecakes.

https://streaming.hearstdigitalstudios.com/77ef2a90-26d6-4179-9f5b-4c9ee237d3c7/video_rover_16x9_1080p_hd_1545427998_13619.mp4

Turn your favorite holiday drink into these bite-sized cheesecakes.

These Mini Eggnog Cheesecakes Have the Most Brilliant Crust Hack

<p>This seasonal cheesecake is creamy and delicious - a perfect mix of a traditional cheesecake with a hint of eggnog and  cinnamon and nutmeg in a delicious gingersnap crust!</p>

Eggnog Cheesecake With Gingersnap Crust

tsp nutmeg

Tbsp salted butter, softened

(8 oz.) bricks cream cheese, softened to room temp.

½ cups eggnog

tbsp all-purpose flour

tsp rum extract

– 1 tsp cinnamon (to taste)

Original Reddi-wip®

cinnamon,

Eggnog Cheesecake with Gingersnap Crust

To make the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon, nutmeg, and melted butter. Mix it all up until the crust is all soaked with butter!

Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.

I have two little tricks when making a cheesecake crust. First, I line the bottom (removable) circle with a piece of parchment cut to the exact circle size. I didn’t photograph this, but doing it allows you to get the cheesecake completely out of the spring-form pan and off the bottom piece without damage.

Second, I use my favorite juice glasses to press the crumbs into the corners and up the sides of the pan and to press them down in the bottom! It makes the crust very compact and “clean”.

Now, in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.

Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, rum extract, and cinnamon. And yes… mix again until smooth and creamy. (that’s the last time to mix, by the way… and I promise those pics are of different steps)

Now pour that dreamy mixture into your crust and you’re ready to bake it! Bake for 1 hour**, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.

After it’s cooled and chilled for 6-8 hours, you can finally enjoy the fruit of all of your labor! Serve with a generous topping of Reddi-Wip and a sprinkle of cinnamon.

Gingersnap crusts are the best this time of year! Your cheese cake looks amazing! I love ReddiWip when we need something quick. Pinning!

Jury is still out, it is baking in the oven. I find that 1 1/2 c of eggnog is double what other eggnog cheese cakes called for. All others I have found called for 4 blocks of cream cheese, 4 eggs etc. but only 3/4 c of eggnog. The batter is really runny compared to other cheesecakes I have made. I hope it bakes okay and sets.

This recipe has become my go-to dessert! The compliments when I bring this out never stop and it's gone in a blink. I find that it likes to get canyons on the top during baking but I just take an offset spatula dipped in very hot water and just kind of work from the inside of the crack to the outside where I smooth it all down. It works like a charm and I have a cheesecake that looks as heavenly as it tastes.

Thank you for this amazing recipe!

I'm thinking this will be my thanksgiving dessert contribution!!

What is your favourite eggnog recipe? We tend to make it separate over here.

I made this GF and it worked well. Mi-Del makes an excellent gluten free gingersnap cookie I have used multiple times to make baked goods. If you can't find the gingersnap version they also make a cinnamon cookie that works well and Pamela's makes a GF graham cracker. If you can't find any of those, any gf hard cookie including Biscotti cookies in vanilla or cinnamon flavor can be used. 

Using rice flour alone as a substitute for the batter won't work very well because it can get grainy (as Treicia said above). I used corn starch (same amount) with this and other cheesecakes and have never had a problem with taste or texture. Plus, if you don't regularly cook gf, it's easier and less expensive. Just make sure you have a brand that doesn't share equipment.

The only downfall I had with this recipe was not increasing the bake time when I used an 8 inch pan instead of a 9 inch pan.

I believe I just found my Thanksgiving dessert, thanks!  I bake cheesecake (Sweet Potato being my favorite), but I've never used parchment paper. I'm trying to picture how you get the cake off of it?

I made this today after seeing the recipe link on Facebook.  It is DELICIOUS. Now, the only thing I changed is that I made a chocolate ganache with semi-sweet morsels to pour over the top instead of using whipped cream, and I sprinkled a bit more of the ground gingersnaps over the ganache.  The final cheesecake was rich and the slightly bittersweet of the chocolate kept it from being cloying.  It is a really sophisticated taste.  I'd make this for a dinner party any time!

Not enough Redi-whip - LOL  I have a similar recipe I've made for years and use rum in it. Mix rum and eggnog and then measure.

This looks delicious but I have a question.  After creating what looks to be a fantastic recipe that I am definitely going to try this holiday season, how can you recommend canned whipped cream instead of whipping your own?  It seems like a travesty.

Recipe sounds delicious.
I found a Pumpkin pie recipe that uses Fireball whiskey (cinnamon flavored) in place of cinnamon spice.  Tried it and it was delicious.
Could the whiskey be used in this eggnog cheesecake recipe - cutting down eggnog liquid and eliminating cinnamon spice?  What proportions would you suggest?
Thanks for your help

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