Step #1: Raid your liquor cabinet wisely (or head to your local bottle shop). – While brandy is the most traditional alcohol to add in for eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog a little more boozy, you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the ‘nog’s flavors.
Contents
What is the best booze for homemade eggnog?
Rum is the classic tipple to splash in a glass of eggnog. This pairing is so iconic that rum is often listed in many traditional eggnog recipes. If you’d like to add rum to your mugful, opt for a golden or dark rum. These kinds of rum have more depth of flavor than white rum.
What to put in egg nog?
Homemade eggnog is a fun holiday treat with our easy eggnog recipe. None of the fillers of the store-bought stuff — just cream, sugar, eggs, and spices. Enjoy it spiked or without alcohol for a kid-friendly version. Updated September 13, 2022 Simply Recipes / Annika Panikker A traditional holiday drink dating back hundreds of years, eggnog is made with eggs (hence the name), milk, cream, spices like nutmeg and vanilla, and fortified with rum, whisky, and/or brandy, We grew up with eggnog, the kind you buy in a carton, and every Christmas holiday we kids drank up as much of it as we could.
Is there any alcohol in eggnog?
What is Eggnog? – Eggnog is a rich, sweetened dairy milk-based drink that traditionally includes alcohol. Historically it was served chilled with a frothy consistency thanks to whipped egg whites. It also was called ‘ milk punch ‘. The flavors of milk punch can vary. 
Is whiskey or rum better in eggnog?
1. Be Economical – Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there’s no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients. After all, “Eggnog is not ice cream,” he says.
Is eggnog better with brandy or whiskey?
Eggnog is most often spiked with either brandy, rum, or whiskey, but which liquor makes the best eggnog? The only way to find out is to make eggnog and taste the three options side-by-side. Of course, this will be a matter of personal opinion, but the conclusion from this test is that brandy is the most suitable choice for eggnog.
Each of the three spirits has its own flavor profile and makes an excellent addition to the creamy, sweet, comforting taste of eggnog. And yet, there is something special about brandy that makes it stand out. Rum was a very close runner-up in this eggnog showdown. What’s most interesting is that brandy and rum are the traditional choices for eggnog, having made an appearance in the holiday drink for a few centuries.
While we may lean toward the classic taste, there are many liquors in the world and a lot of eggnog to drink. One style or brand of whiskey may really impress your taste buds, and tequila and vodka are not out of the question. With a flurry of eggnog recipes to explore, discovering the best eggnog pairings is a nearly endless (and quite enjoyable) pursuit.
Can you put vodka in eggnog?
How do I make an eggnog martini? – This eggnog cocktail is one of the easiest to make! All you need is eggnog, vanilla-flavored vodka, and amaretto. Add it all to a cocktail shaker with some ice, give it a shake, pour it into a glass, and enjoy!
Does eggnog curdle with alcohol?
Does Eggnog Curdle With Alcohol? – Though rare, there is the potential that eggnog will curdle when it’s mixed with alcohol. That’s typically due to too much acid interacting with the dairy, This can come from high-proof liquor or milk that’s either lower in fat or going sour.
For the best eggnog, use fresh, preferably whole, milk. Keep prepared eggnog refrigerated at all times and discard it if it’s past the expiration date or has an off odor or appearance. Also, adding the liquor to the eggnog—following the chemistry rule to “add acid to water”—will help prevent curdled eggnog.
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Is eggnog better with alcohol?
It’s just not the holidays without eggnog. And eggnog is markedly better with a little booze injection. Yet, not just any spirit will do when combining with this rich and decadent December drink. Great with java, mixed into a nightcap, or paired up with spirits like rye whiskey, eggnog can do a lot.
- Just keep in mind that this is thick stuff and not something you’ll want to sip all day on.
- Instead, it’s more of a dessert treat you can enjoy in front of the fire or as you spin a holiday album just before bed.
- Originally known as egg milk punch, or just milk punch, eggnog has been part of holiday traditions across the world for centuries.
A mix of cream, egg whites, egg yolks, sugar, and booze, eggnog is a heavy, delicious treat when you need to warm your bones with something sweet and hearty. Eggnog is a rich and full beverage on its own, but in our opinion, it is much, much better when booze has been added.
- Before you personalize your eggnog with your favorite booze, let’s first go over how to make your own eggnog (or what types of brands to look for).
- But first, a lesson in linguistics.
- The word nog has been popping up in the English language since the 1690s when, according to the Oxford English Dictionary, it was “a kind of strong beer brewed in East Anglia.” An alternative definition (and one that also goes along with the current definition) is that nog is a derivative of “noggin,” which was a Middle English term for a drinking vessel.
Either way, this somewhat silly word perfectly describes this ridiculous yet delicious drink. Now, back to eggnog basics.
Why do people put alcohol in eggnog?
There is something deeply unsettling about the word “eggnog.” The term has an unshakable grossness, and its etymology is unknown. According to Merriam-Webster, “nog” was a “strong ale formerly brewed in Norfolk, England.” Others say it was originally a beer-like drink from East Anglia.
- Some people think there might be a connection to the word “noggin,” which centuries ago referred to a type of serving mug.
- The “egg” part is less mysterious — there are, in fact, eggs in eggnog — but the idea of drinking them seems to go against the concept of what a beverage is even supposed to be.
- What we do know is that eggnog itself is a strange traditional concoction, and at some point we began to associate the drink with the holiday season.
Eggnog is made with a combination of eggs, milk or cream, and sugar. Generally, it’s served cold, and it has a custard-like color and texture. Sometimes, bourbon or whiskey or rum is added, which might be one reason it gets broken out around the holidays.
Seasonal spices like cinnamon and nutmeg often get thrown in the mix as well. While none of these ingredients are that out of the ordinary, the recipe sounds more like one for cake batter than a beverage. Cooking show host Alton Brown once noted that it is very similar to ice cream, except that its alcohol content prevents it from freezing.
His recipe uses a dozen eggs, a thought that makes me want to gag. Our first president, George Washington, also famously included a dozen eggs in his own recipe. Our American notion of eggnog began as a derivative of an early century British milk drink called posset.
Mexico and Puerto Rico have their own variants — rompope and coquito, respectively. Eggs, milk, and alcohol were expensive in early Britain. Food historian Frederick Opie notes that the aristocracy used to drink their eggnog warm during the cold weather, and added spices and alcohol like brandy and sherry to preserve it.
In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice. But it was scarce during the revolution, so it was traded out for moonshine. This might explain why it became associated with the Christmas season. It warmed up drinkers in the cold weather, and true eggnog called for expensive liquor.
Families wanted to shell out a lot of money for holiday celebrations, or appear as if they had. Their flexing extended to their beverage selections. During the holiday season, mulled wine and spiked cider flow without issue, but eggnog brings up strong feelings. In fact, US soldiers were so desperate for eggnog that they caused a riot at West Point on Christmas Eve in 1826.
Their holiday party was meant to be booze-free, but they smuggled in some whiskey for the recipe and got ridiculously drunk. Things got so out of hand that 70 cadets were later arrested. 
Eggnog, in the holiday spirit. Universal Images Group via Getty Americans have spent $185 million on eggnog (53.5 million bottles) at retail over the last 12 months, according to Nielsen data provided by the American Egg Board. Chef Heidi Fink attributes the modern decline of eggnog’s popularity to its cost and content. The fine liquor can be pricey, and eggnog has a high fat content. This might scare potential health focused drinkers away who might fear the percentage of fat. But while the American diet does actually consume more fat than in the past, we consume less milk than ever before. In fact, Americans consume 42% less milk than 50 years ago ; in contrast, the global non-dairy industry is set to be a $38 billion business by 2024, As consumers start to steer away from dairy, eggnog will surely take a hit. Those uninitiated in the tradition of eggnog tend to fear the “egg” part. I feel similarly — the thought of sipping on eggs made me recoil as a kid, and still gives me pause now. However, the FDA is very cautious about products containing eggs and milk. Their definitions show there is a fine but defined line between what can be called “eggnog” and what is actually considered “eggnog-flavored milk.” The former is “a milk product consisting of a mixture of milk or milk products of at least 6.0 percent butterfat, at least 1.0 percent egg yolk solids, sweetener, and flavoring,” while the latter is “a milk product consisting of a mixture of at least 3.25 percent butterfat, at least 0.5 percent egg yolk solids, sweetener, and flavoring.” So it’s not like you’ll actually be consuming straight up yolk when you go for a carton of eggnog. Plus, most store-bought versions contain pasteurized eggs, which are heated to kill dangerous bacteria. Salmonella is always a potential risk when consuming raw eggs, but alcohol can eradicate any bacteria remaining in the eggs, so it may be even safer to drink when aged with alcohol over time. In fact, microbiologists at Rockfeller’s Laboratory of Bacterial Pathogenesis and Immunology proved that aged eggnog is safe in a 2010 experiment, They purposely added salmonella to the raw eggs used in the lab’s recipe. After about three weeks in the alcoholic concoction, the salmonella was no longer present. Eggnog demand in the United States picks up in late October and falls off around late December. According to an article in Slate, Dean Foods produces one-third of the 130 million pounds of eggnog sold every year. (Dean Foods is the biggest supplier of milk in the US, and recently filed for bankruptcy.) The second ingredient in their “Tuscan Farms Holiday Eggnog” is high fructose corn syrup, and includes turmeric for color. It has the classic eggnog taste, but texture-wise feels a lot like drinking over-sweetened sludge. The question of what to do about a beverage like eggnog in a more health-conscious world is slowly but surely being answered. So Delicious and Silk (which are related dairy-free, plant-based brands) have two seasonal dairy-free nogs on-shelf. The So Delicious Coconutmilk Holiday Nog, and Silk’s Soy Nog are meant to provide alternatives for the seasonal classic. As consumers gravitate more and more towards non-dairy options in general, these products have been a hit for the company. “They’re absolutely growing in popularity,” says Jennifer Michuda, a senior brand manager for So Delicious. “We expect to continue to see double digit growth.” Michuda says that consumers also gravitate towards their nog for the flavor difference. “What’s so important with eggnog is that creamy texture, and that’s really difficult to replicate. But coconut cream does that really well.” So Delicious sources their coconuts from suppliers in Thailand and the Philippines. For those who can’t stand the taste of coconut, there’s the soy option from Silk. “They come in to find our products are a great alternative to these things that they love, eggnog being one that has such an emotional and nostalgic property to it,” says Michuda. Those who want to have healthier holiday gatherings or be inclusive of vegan guests might be more likely to reach for a non-dairy eggnog if they become more available. Dan Mader, the senior vice president of sales at Califia Farms, a non-dairy milk brand, says the popularity of seasonal non-dairy offerings is definitely expanding due to health reasons. “The big driver for us I believe is around sugar,” he told me. Eggnog typically extends into the double-digits in terms of added sugar. “We sit in kind of a unique spot in that there’s definitely health and wellness elements,” he tells me. “It’s really that attainable premium, the way that Starbucks is.” But for those who just want a different taste of nostalgia, the future of eggnog seems to be a non-dairy one. Regardless, the wonder of eggnog remains in its bizarre decadence. There aren’t many occasions it’s considered acceptable to drink dessert. So tilt back a glass of eggnog this season, and channel the posh holiday spirit of a wealthy British aristocrat. Sign up for The Goods newsletter. 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Can kids have eggnog?
Can Babies Have Eggnog? 
Eggnog,, and other beloved milk punches of the world have been enjoyed at celebrations for centuries. Naturally, this time-honored tradition is one that many caregivers look forward to sharing with children. But eggnog doesn’t quite fit the bill for a baby-friendly drink thanks to its raw eggs, high sugar content, and optional alcohol.
So how about for toddlers? Let’s dig in. After 12 months of age, if the eggnog is pasteurized and free of alcohol. While we generally recommend waiting until age 2 to introduce sugar into a toddler’s diet, a small taste of pasteurized, alcohol-free eggnog on a special occasion after a child’s first birthday is just fine.
Babies under 12 months of age should not be given eggnog, or any drink other than breast/human milk, formula, or small amounts of, For more on when babies can have cow’s milk, see our, Eggnog recipes typically feature whole, heavy cream, raw,, spices (such as, nutmeg, and cloves), vanilla extract, and hard liquor (like brandy, rum, or bourbon).
If the child is 12 months of age or older, and if the eggnog is pasteurized and alcohol-free, yes. Before purchasing, just look at the ingredients list to make sure both the eggs and milk used are pasteurized and that there are no alcoholic ingredients (rum, etc.) Vanilla extract is fine. Yes. While you may have heard that nutmeg can be harmful, nutmeg is recognized as safe by the U.S.
Food and Drug Administration, when used in small amounts for culinary purposes. When it comes to eggnog, the amounts of nutmeg and other spices used are generally small and safe for young children. Just remember that babies under 12 months of age should not have any drink other than breast/human milk, formula, or small amounts of water.
- No. Raw milk is not safe for babies or toddlers.
- Raw milk can contain harmful bacteria and contaminants that can lead to foodborne illnesses, which can be severe or even fatal.
- Pasteurized milk and milk products, on the other hand, have been heated to high temperatures to kill off unfriendly germs, making the milk or milk product safe for consumption.
If the eggs are fully cooked in the preparation, yes. See our recipe below. Raw or undercooked eggs pose an increased risk of Salmonella, a common bacterium that can lead to foodborne illness and symptoms like diarrhea, vomiting, and fever. Children under the age of 5 are especially susceptible, since their immune systems are still developing.
- For this reason, avoid eggnog featuring raw eggs.
- If you’re concerned about sugar and are making your own eggnog, you can certainly modify the recipe to feature less sugar.
- That said, try not to view the holidays as a time where you need to dramatically alter your family’s traditions and dietary habits.
While we generally recommend waiting until age 2 to introduce sugar into a toddler’s diet, small tastes of pasteurized, alcohol-free eggnog during a family celebration after a baby’s first birthday is just fine. Any type of eggnog that’s been sitting at room temperature for more than 2 hours (which can happen easily at a family party) is not safe for anyone to consume, due to the possibility of bacterial growth and the heightened risk of foodborne illness. 
- Yield: 6 cups (1 ½ liters)
- Cook Time: 45 minutes + overnight chill
- Age: 12 months+
- Ingredients:
- 6 large
- 4 cups (1 liter) whole
- ¼ cup (60 milliliters)
- ¼ teaspoon (½ gram) kosher
- 1 stick (optional)
- ¼ cup (60 milliliters) whipped cream per person (optional)
- ¼ teaspoon (½ gram) nutmeg (optional)
This recipe contains common allergens: dairy (whole milk, whipped cream) and egg. Only serve to a child after these allergens have been, Directions:
- This is a good recipe to make when the kids are sleeping. Read Step 5 to learn why!
- To begin, grab a kitchen thermometer and a heavy-bottomed saucepan, which helps evenly distribute heat on the stovetop and keep the eggs from scrambling. If you don’t have these tools, just cook on the lowest heat setting and make sure to stir consistently. See video for a manual trick to test for doneness.
- Whisk the eggs, half of the milk, maple syrup, and salt until smooth. Make sure the egg whites and yolks are fully combined with no remaining streaks of egg white. Go ahead and use a non-dairy milk if you like; just be sure to select one with ingredients that have been,
- Add the cinnamon stick. This step is optional. You can skip the spice or use whatever spices that you like—allspice, cardamom, clove, and nutmeg are all delicious!
- Place the saucepan on low heat and cook, stirring consistently with a whisk, until the mixture thickens. This process takes time, between 15 and 30 minutes depending on your stovetop, and unfortunately, there is no way to rush it. Warming the mixture over higher heat curdles the eggs. It’s also best to stay at the stovetop, whisking consistently and pushing the whisk to the edges of the saucepan so that the eggs do not scramble.
- Keep a close eye on the eggnog and do not let it simmer or boil—keep whisking to prevent the eggs from scrambling. The eggnog is ready when the mixture coats the back of a spoon and running your finger over the spoon leaves a trail. To test that the eggs are safely cooked, use a kitchen thermometer to check that the mixture has reached 160 degrees Fahrenheit (71 degrees Celsius).
- Remove the saucepan from the heat and discard the cinnamon stick. Whisk the remaining milk into the eggnog. Cool at room temperature for 10 minutes, then transfer the mixture to an airtight container to store in the refrigerator. Eggnog tastes best after a day or two of rest.
- When you are ready to serve, pour a small amount (under ¼ cup / 60 milliliters) into a child-friendly open cup and scoop a dollop or two of whipped cream on top.
- Pour yourself some eggnog, and if you like, spike it with brandy or rum.
- Serve the eggnog and if you like, invite the child to garnish the drinks with a pinch of nutmeg. Drink alongside your child to model how it’s done!
- To Store: Homemade Eggnog to Share with Toddlers keeps in an airtight container in the refrigerator for up to 1 week.
- Reviewed by:
- V. Kalami, MNSP, RD, CSP
Dr.R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist : Can Babies Have Eggnog?
Can you use vodka instead of rum in eggnog?
| Nutrition Facts (per serving) | |
|---|---|
| 262 | Calories |
| 3g | Fat |
| 19g | Carbs |
| 3g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label ×
| Nutrition Facts | |
|---|---|
| Servings: 1 | |
| Amount per serving | |
| Calories | 262 |
| % Daily Value* | |
| Total Fat 3g | 4% |
| Saturated Fat 2g | 9% |
| Cholesterol 38mg | 13% |
| Sodium 38mg | 2% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 0g | 0% |
| Total Sugars 18g | |
| Protein 3g | |
| Vitamin C 1mg | 5% |
| Calcium 84mg | 6% |
| Iron 0mg | 1% |
| Potassium 118mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calories a day is used for general nutrition advice. |
Nutrition information is calculated using an ingredient database and should be considered an estimate.) Get in the holiday spirit and mix up a delicious eggnog martini. This recipe is very simple—requiring just three ingredients—and it’s ready in minutes.
It’s a fabulous addition to any Christmas party, quick enough to shake up for unexpected guests, and a festive way to drink your holiday eggnog. Unlike most eggnog recipes, this version skips the dark spirits and rum and uses vanilla-flavored vodka instead. Amaretto adds a nice nutty sweetness that also gives it a more universal appeal.
But the best part might be that it uses store-bought eggnog. While you can make it from scratch, when the holidays are in full swing, you have to love the convenience of picking up a carton of eggnog at the store. “It’s hard to beat this eggnog martini if you’re looking for a festive after-dinner drink. 
- Gather the ingredients. The Spruce Eats / S&C Design Studios
- In a cocktail shaker filled with ice, add the vanilla vodka, amaretto, and eggnog. The Spruce Eats / S&C Design Studios
- Shake very well (at least 20 seconds). The Spruce Eats / S&C Design Studios
- Strain into a chilled cocktail glass and dust with ground nutmeg. Garnish with a cinnamon stick if you wish. Serve and enjoy. The Spruce Eats / S&C Design Studios
Do you use rum for eggnog?
Ah, eggnog, Creamy, sweet and a pale golden hue, this drink is basically synonymous with Christmas. But the true star of this heady mixture of beaten eggs, sugar and cream or milk? The booze, of course. While traditional eggnog can be spiked with everything from bourbon to Sherry to brandy, rum is a particularly popular option—and for good reason.
- With dark sugar overtones and deeply spicy character, rum provides a uniquely complex foundation for this dessert-like quaff.
- It plays well with the nutmeg and the cinnamon aspect of,” says Wine Enthusiast’s senior tasting coordinator Craig Chamberlain.
- Once anything—spirit-wise or wine-wise really—spends some time in a barrel, you’ll pick up a lot of those flavors as well.” But what kind is best in eggnog? There are many different styles of rum, so the answer isn’t always obvious.
Do you prefer rum that’s pricey or budget-friendly? White rum or spiced rum? We turned to Chamberlain for some of his favorite bottles. But first, we had some questions.
Is rum stronger then vodka?
DIFFERENCE IN ALCOHOL – The alcohol content of rum and vodka is very similar. Rum typically has an ABV of 40%, while vodka usually has an ABV of around 35%. However, there are some rum varieties that have an ABV as high as 50%. 
What goes first eggnog or alcohol?
The Order of Operations – Any good eggnog recipe (like this one from Martha Stewart ) has two parts—preparing the dairy and then adding the alcohol. Your instinct might be to pour booze into the glass first, to make sure you’re not taking the world’s largest shot, and then add eggnog until the flavors are right.
But a difference in concentrations of pH between the two solutions means that is more likely to result in curdling. The alcohol is an comparatively very acidic solution, so when you’re first adding a milk product to it, you are exposing the milk (and the casein micelles) to a very acidic environment, and they will immediately start binding together.
The right way to do it is by pouring the nog first, and then slowly pouring in the booze while stirring, Finish up all the whisking of the cream, sugar, and eggs, and at the end, add in in the bourbon (and/or rye, rum, brandy, etc). Add acid: It’s a law of the lab.
What makes eggnog taste like eggnog?
Is eggnog just raw egg? – No, eggnog is not just raw egg. It’s made with a combination of eggs, milk or cream, sugar, spices, and often alcohol for added flavor. All of these ingredients combine to give eggnog its unique flavor and texture that make it so enjoyable!
Can you put gin in eggnog?
Gin-Laced Festive Eggnog – 
(Serves six) 3 eggs75g caster sugar250ml whole milk200ml double cream120ml brandy 60ml gin ½ tsp vanilla extract½ tsp cinnamon powder1 tsp grated nutmegCinnamon stick or star anise, to garnish
Separate the egg yolks from the egg whites. Mix the yolks with 50g sugar, whole milk, double cream, brandy, gin, vanilla, cinnamon and 1/3 tsp grated nutmeg. Whisk well and put in the fridge. In a separate bowl mix the egg whites with 25g sugar and beat until foamy and soft.
What is the traditional way to drink eggnog?
What Is Eggnog? – In simplest terms, it’s a delightfully creamy sweet drink made with eggs, cream and a variety of spices. It has a fun history—and a fun name. “Nog is a word for a kind of beer that was brewed in England, and that’s where the drink originated,” says Very Merry Cocktails author Jessica Strand.
How is eggnog OK to drink?
Eggnog likely got its start as a mixture of milk, sugar, spices, and alcohol called posset, which was popular as a drink and a remedy for cold and flu symptoms in medieval England. It found its way to America with the colonists, and eventually evolved to become the celebratory beverage we drink during the holiday season.
For many people, its rich and distinctive flavor is irresistible. Last year, more than 15 million gallons of the stuff were sold in the U.S., according to figures from the Department of Agriculture. More on Healthy Holiday Eating Perhaps it’s a good thing, though, that eggnog is available only for a short time each year.
Traditionally made with eggs, cream, milk, and sugar, even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And there’s an additional health concern with eggnog: If it’s made with raw eggs, it can be a food-poisoning risk.
But this doesn’t mean you need to take a pass on this holiday cup of cheer. Just check out these nutrition and safety facts before you raise your glass. Usually, the serving size for a drink is 1 cup (8 fluid ounces). But for eggnog, the serving size on the nutrition facts panel is just a half-cup. If you drink more than that, remember to double (or triple) the figures for calories, fat, and added sugars you see on the carton.
The nutritional content of different brands varies, but not by much. In our review of 20 eggnogs, the regular dairy versions had 170 to 210 calories, 9 grams of fat, 5 to 9 grams of saturated fat, and 13 to 16 grams of added sugars. Adding an ounce (a little less than a shot glass) of rum, brandy, or other type of spirits tacks on 65 calories.
When you’re scanning the selections of premade eggnog at a store, you’ll see several takes on the traditional recipe. Those labeled “low fat” or “light” typically contain about 140 calories and less than 4 grams of fat (about half from saturated fat) per half-cup serving. But the added sugars content is similar to or only slightly lower than regular eggnog’s.
For example, Hood’s Golden Eggnog has 180 calories, 9 grams of fat, 5 grams of saturated fat, and 16 grams of added sugars. Its Light Eggnog has 140 calories, 4 of grams fat, 2 grams of saturated fat, and 17 grams of added sugars. Among the ones we looked at, the dairy eggnogs with the least added sugars were Trader Joe’s Light Eggnog (11 grams per half-cup) and Bolthouse Farms Holiday Nog (9 grams per half-cup).
- Holiday nog made from nut, oat, or soy milk will give you the flavor of the season, and it tends to be lower in calories and saturated fat because it doesn’t contain cream, eggs, or milk.
- Many of the ones we looked at are also lower in added sugars than dairy versions.
- Califia Farms Almond Holiday Nog (50 calories) and Good Karma Flaxmilk Holiday Nog (45 calories) have 0 grams of saturated fat and 8 grams of added sugars per half-cup.
Elmhurst Oat Nog (made with oats and cashews) has 100 calories, 0 grams of saturated fat, and 8 grams of added sugars. Homemade eggnog can be even higher in calories, fat, and sugars than commercial versions. A half-cup serving of a traditional eggnog recipe spiked with bourbon or rum contains 265 calories, 17 grams of fat (half of which is saturated), and 18 grams of added sugars, but depending on the recipe it could have more.
- Still, you can lighten up a recipe by substituting half and half for heavy cream and using about half the sugar called for.
- Another advantage to making your own is that you can avoid processed ingredients, such as artificial and natural flavors, artificial colors, and thickeners such as gums or carrageenan.
(“Natural flavors” must come from a natural source but can be highly processed with chemicals and include many ingredients that don’t have to be disclosed.) All the eggnogs we looked at had more than one of these, except for Elmhurst Oat Nog, which has only natural flavors, and Kalona Supernatural Organic Eggnog, which has none of these ingredients.
- Classic eggnog recipes call for raw eggs.
- Eggnog made with raw, unpasteurized eggs can contain salmonella, a leading cause of food poisoning,” says James E.
- Rogers, PhD, director of food safety research and testing at Consumer Reports.
- The bacteria can make anyone sick, but young children, older adults, pregnant people, and anyone with a weakened immune system are particularly vulnerable.
You can ensure that you and your guests are sipping safely, though, Rogers says. Almost all the eggnog sold in stores is pasteurized, which kills bacteria, but he says to be sure to check that the carton or bottle is clearly labeled as such. If you make your own, use pasteurized liquid eggs, which are sold in a carton. Sally Wadyka Sally Wadyka is a freelance writer who contributes to Consumer Reports, Real Simple, Martha Stewart Living, Yoga Journal, and the Food Network on topics such as health, nutrition, and wellness.
What liquor is best for spiced eggnog?
Recipe Variations –
- You can also make spiked eggnog using store-bought eggnog. Add 1/4 to 3/4 cup of liquor per quart of eggnog (starting with the lower amount and adding more as needed). We like spiced rum, bourbon, or brandy best.
- If you would like more potent eggnog and want to add more liquor, you will need to make a minor adjustment to maintain the right consistency: If you increase the liquor amount to 1 cup, it’s recommended that you increase the heavy cream amount to 3/4 cup.
- You can also spike vegan eggnog,
Can you put vodka in eggnog?
How do I make an eggnog martini? – This eggnog cocktail is one of the easiest to make! All you need is eggnog, vanilla-flavored vodka, and amaretto. Add it all to a cocktail shaker with some ice, give it a shake, pour it into a glass, and enjoy!
Can I put alcohol in pre made eggnog?
How to Spike Store-Bought Eggnog – Aim for a ratio of about five-to-one of eggnog to your selected spirit for the best flavor. For each 8-ounce glass, add one shot (1.5 ounces) of alcohol. If you’re mixing up a larger quantity in a pitcher of punch bowl, stir together a one-quart carton of eggnog with about four-and-a-half shots, or a half-gallon carton with about none shots.
What is brandy and rum added to eggnog called?
From Wikipedia, the free encyclopedia
| Cocktail | |
|---|---|
| A Tom & Jerry cocktail | |
| Type | Cocktail |
| Served | Hot in a mug or bowl |
| Standard drinkware | Mug |
| Commonly used ingredients | Eggs or egg whites, powdered sugar, brandy, rum |
| Preparation | Separate eggs. Beat egg whites until stiff. Mix egg yolks with powdered sugar. Put a spoonful of yolk mixture in cup, and mix with brandy and rum. Fold in some egg white, then add hot milk and top with more egg white. Stir gently to fold in the egg white. Top with Nutmeg. |
A Tom and Jerry is a traditional Christmastime cocktail in the United States, sometimes attributed to British writer and professional boxing journalist Pierce Egan in the 1820s. It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl.
