"Eggnog is a holiday tradition with myriad interpretations. In Baltimore Eggnog, the decadent Christmastime concoction is laced with madeira. Puerto Rican Coquito gets tropical flavor from coconut and a jolt of sugar from sweetened condensed milk.
Dark, molasses-based rum gives the creamy drink a sultry Jamaican vibe, while a splash of spiced rum laces the eggnog with hints of clove, ginger, and allspice. Recipes for 'a bowl of eggnog' by Tom Bullock and Julian Anderson both also suggest the bartender habit of mixing eggnog in batches, by the gallon."
- Toni Tipton Martin
In the mood for a holiday beverage? Now, you can do eggnog the easy way, or you can do it the right way.
We've got a bowl of the best eggnog from Toni Tipton-Martin we think you're gonna love.
Point blank: The best eggnog comes in a bowl and won't kill you.
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Juke Joints, Jazz Clubs & Juice
The best eggnog recipe comes from Juke Joints, Jazz Clubs & Juice by Toni Tipton-Martin.
To avoid food safety concerns, I have adapted their methods by lightly cooking the egg mixture and chilling the custard thoroughly. The chilling and storing for a day ahead before serving also allows the flavors to mellow. The billowy whipped cream is a luxurious alternative.
And by all means, do as Edna Lewis and Scott Peacock suggest, in their 2003 book, The Gift of Southern Cooking: pack it into mason jars and deliver it to friends along with a tin of Christmas cookies.
Or in our case, a gingerbread barn:
This bowl of eggnog is hard to resist, but skip the booze if working with kids. It's sure to be the main attraction whether you're hosting the upscale event of the season or an intimate slumber party.
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How to Make the Best Eggnog
Eggnog Ingredients
- milk - whole milk is preferred for full flavor and body
- sugar - granulated sugar is highly recommended
- eggs - egg yolks only, we're hittin' it hard
- cream - you'll want heavy whipping cream for the best results
- alcohol - if you're looking to make spiked eggnog, this beverage is suited for sipping. You'll want bourbon or bourbon and light rum
- nutmeg - freshly grated nutmeg is preferred, but most kids, and a lot of adults, don't mind either way
Food Allergy or Substitution Needed?
Click the buttons below to ask AI how to alter it for your diet!
Equipment
- prep bowls
- kitchen scale
- wooden spoon
- measuring cup
- saucier or saucepan
- fine-mesh strainer
- large bowl
- stand mixer with whisk attachment or hand mixer
- kitchen thermometer
- plastic wrap
- box grater
- mugs or glasses
- mason jar (optional)
- ladle
Heat the Milk
Wash your hands with soap and water. Add the milk to a saucepan and bring it to a simmer over medium-high heat. Stir the milk occasionally to prevent scorching. When you see bubbles forming around the edges, turn off the heat.
Whisk the Sugar & Egg Yolks
Combine the sugar and egg yolks in a bowl and wash your hands. Whisk for about 1 minute, or until thickened.
Add the Hot Milk to the Egg Mixture
Gradually pour about 1 cup of the hot milk into the egg mixture while you whisk. Afterward, slowly whisk that tempered egg and milk mixture into the saucepan with the hot milk.
Top Tip
Tempering prevents the hot milk from curdling the eggs!
Heat the Custard
Heat the custard over medium-low heat. Whisk constantly for 1 to 2 minutes, or until the temperature reaches 160 degrees Fahrenheit. Turn off the stove when finished.
Transfer to a Clean Bowl
Place a fine-mesh strainer over a clean bowl. Pour the custard into the bowl. The strainer will catch cooked bits of egg and keep your eggnog flowing smoothly. No chunky eggnog here!
Add the Cream & Alcohol (If Using)
Stir in 1 cup of the cream. Add the bourbon and brandy, if making spiked eggnog.
Cover & Refrigerate
Let the eggnog come to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 24 hours. Toni says this allows the flavors to mellow.
Make the Whipped Cream
When you're ready to sip on the best eggnog ever made, make your whipped cream. Pour the remaining 1 cup of cream into a mixing bowl and whisk on high until soft peaks form in the bowl.
Spoon the Whipped Cream into the Eggnog
Grab the eggnog and pour that bad boy into your favorite glass or mug. Spoon the homemade whipped cream into the eggnog. Grate or sprinkle some nutmeg on top, and you're ready to get that party started.
free recipe!
The Best Eggnog
It comes in a bowl and won't kill you!
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
The Best Eggnog
Equipment
- Stand Mixer with whisk attachment, or hand-held
- Large Bowl
- Kitchen Thermometer
- Plastic Wrap
- Box Grater
- Mugs or glasses
- Mason Jar
Ingredients
- 2 cups milk Whole
- 2 ½ cups granulated sugar or sugar substitute
- 10 egg yolks large
- 1 pint heavy whipping cream
- 2 cups bourbon or 8 oz each bourbon and light rum
- 3 cups brandy
- nutmeg freshly grated
Instructions
- Heat the Milk: Wash your hands with soap and water. Add the milk to a saucepan and bring it to a simmer over medium-high heat. Stir the milk occasionally to prevent scorching. When you see bubbles forming around the edges, turn off the heat.
- Whisk the Sugar & Egg Yolks: Combine the sugar and egg yolks in a bowl, and wash your hands. Whisk for about 1 minute, or until thickened.
- Add the Hot Milk to the Egg Mixture: Gradually pour about 1 cup of the hot milk into the egg mixture while you whisk. Afterward, slowly whisk that tempered egg and milk mixture into the saucepan with the hot milk. Tempering prevents the hot milk from curdling the eggs!
- Heat the Custard: Heat the custard over medium-low heat. Whisk constantly for 1 to 2 minutes, or until the temperature reaches 160 degrees Fahrenheit. Turn off the stove when finished.
- Transfer to a Clean Bowl: Place a fine-mesh strainer over a clean bowl. Pour the custard into the bowl. The strainer will catch cooked bits of egg and keep your eggnog flowing smoothly. No chunky eggnog here!
- Add the Cream & Alcohol (If Using): Stir in 1 cup of the cream. Add the bourbon and brandy, if making spiked eggnog.
- Cover & Refrigerate: Let the eggnog come to room temperature. Cover the bowl with plastic wrap and refrigerate for at least 24 hours. Toni says this allows the flavors to mellow.
- Make the Whipped Cream: When you're ready to sip on the best eggnog ever made, make your whipped cream. Pour the remaining 1 cup of cream into a mixing bowl and whisk on high until soft peaks form in the bowl.
- Spoon the Whipped Cream into the Eggnog: Grab the eggnog and pour that bad boy into your favorite glass or mug. Spoon the homemade whipped cream into the eggnog. Grate or sprinkle some nutmeg on top, and you're ready to get that party started.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/best-eggnog
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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