Easy to make Eggnog recipe! My creamy, rich Eggnog is a holiday favorite - a delightful egg-based drink that can be made with or without alcohol, perfect for the winter season. You might also know it as egg punch.
Jump to:
- Debjani's Eggnog Note
- History of Eggnog
- Watch how to make Christmas Special Eggnog!
- Different versions of Egg-nog
- Alcoholic or Non-Alcoholic Egg Punch
- Eggnog Recipe - things to remember!
- Frequently Asked Questions
- Here's how I make Eggnog at Debjanir Rannaghar!
- Recipe Card
- Christmas Recipes
- Have you tried the Egg Punch recipe from Debjanir Rannaghar?
- Here's the Christmas special Eggnog Recipe Pin for your Pinterest Board!
Debjani's Eggnog Note
I've been working on perfecting this recipe for over a year! Although I make eggnog every year, we always seem to finish it before I can get some good photos. But last week, on the way home from the office, we picked up a bottle of Bourbon (we were out; we really should get a bourbon subscription to avoid that!), and I knew it was time to finally share my recipe. While I personally prefer gin or vodka in cocktails, my husband, Mehebub, loves whiskey. And when it comes to homemade eggnog, I find that Bourbon, an American whiskey, works best.
Eggnog is a family favorite in our home. I should mention that eggnog can be prepared both with and without alcohol. Pasta, my daughter's portion, is always alcohol-free. She even likes her eggnog warm, not chilled! It seems my six-year-old is already developing a taste for spiced drinks. Mehebub, on the other hand, thoroughly enjoys his as well.
Eggnog, especially the boozy kind with Whisky, Bourbon, or Brandy, is a favorite of his. I, however, lean towards vodka and don't particularly care for Whiskey or Bourbon, but I still adore Eggnog.
History of Eggnog
Eggnog is a chilled, creamy milk and egg drink that's well-loved in places like Australia, the United States, and Canada. There, you can find it both in stores and made at home. But in India, especially Kolkata, ready-made Eggnog options are limited. The name "Eggnog" suggests a frothy, egg-infused milk punch. It's believed to have evolved from the medieval "posset," a hot milk beverage used as a cold remedy. Eggs were eventually added. Because of its rich ingredients, Eggnog was once considered a drink for the wealthy. The term "nog" might refer to a strong ale, fitting for this creamy and indulgent drink.
Watch how to make Christmas Special Eggnog!
Different versions of Egg-nog
While Eggnog is commonly enjoyed chilled, it can also be served warm. In Venezuela and Trinidad, you'll find Ponche Crema, a creamy liqueur similar to Eggnog.
Alcoholic or Non-Alcoholic Egg Punch
Eggnog, or milk punch, can be made with or without alcohol. I create both versions at home, an alcoholic one for the adults and a non-alcoholic one for Pasta. When it comes to alcohol, anything goes - bourbon, whiskey, brandy, cognac, sherry, rum, or grain alcohol. I usually make it with either bourbon whiskey or brandy, depending on what I have on hand. To be honest, we don't always have bourbon, so I often use brandy.
Eggnog Recipe - things to remember!
Before we get to the recipe, it's important to note that this recipe uses raw eggs, so be sure to buy high-quality eggs. I typically use free-range eggs. While some people skip cooking the eggs, I prefer to cook them to minimize any potential risks associated with raw eggs. This is a widely accepted practice.
Frequently Asked Questions
Traditionally, yes. Eggnog can be made with whiskey, bourbon, brandy, or rum, but you can easily create a non-alcoholic version, which I often do for my daughter.
You'll need eggs, egg yolks, sugar, milk, heavy cream, vanilla extract, nutmeg, and, if you like, your choice of alcohol.
Absolutely! Just make it non-alcoholic and be sure to use pasteurized eggs for their safety.
Here's how I make Eggnog at Debjanir Rannaghar!
Recipe Card
Eggnog
Ingredients
- 6 Egg free-range
- 2 Cup Milk
- 1 Cup Cream
- 1 cup Brown Sugar
- ⅓ Cup Caster Sugar
- 120 ml Bourbon check note for substitute
- 1 teaspoon Nutmeg Powder
- ½ teaspoon Clove powder
- 5 drops of Vanilla essence
- 5 Cinnamon Sticks for decoration
Instructions
- First, carefully separate the eggs, ensuring no yolk gets into the whites. Keep the egg whites refrigerated.
- In a bowl, combine the yolks and brown sugar. Gradually add the sugar in small portions while beating the mixture until it becomes a creamy, lemon-yellow color.
- Meanwhile, gently heat milk in a saucepan over low heat. Stir in the vanilla essence, clove powder, and half of the nutmeg powder, then bring to a simmer.
- Slowly incorporate the yolk mixture into the warm milk, adding it in thirds and mixing thoroughly after each addition.
- Turn off the heat and allow the mixture to cool to room temperature. Then, gently fold in the cream, followed by your choice of liquor. (I prefer to add the liquor after setting aside a non-alcoholic portion.)
- Strain the mixture and refrigerate for at least an hour.
- The egg white is added just before serving. You can store the drink for up to a week without the egg white.
- When you're ready to serve, beat the chilled egg whites with castor sugar until you have a light and fluffy meringue.
- Now it's time to mix the meringue with the drink gently. Pour this frothy delight into glasses, and for a final touch, sprinkle a little nutmeg powder on top. Serve chilled! For an extra festive look, garnish your Christmas Eggnog with a cinnamon stick.
Video
Nutrition
Christmas Recipes
- Indian Christmas Cake | Rich Fruit Cake | Indian Fruitcake Recipe
- How to make Rum soaked Dry Fruits for Christmas cake!
- Anglo-Indian Bread and Butter Pudding
- Orange and Herb Roasted Chicken and Vegetables | Roast Chicken
- Traditional Scottish Dundee Cake; a substitute for Rich Fruit Cake?
- Mulled Wine!
- Baked Quail and Veggies
- Anglo-Indian Pork Meatball Curry
- Kolkata Mutton Biryani | Calcutta Biryani
- Basa Fish Curry with Coconut Milk
- Chicken Kosha | Bengali Kosha Murgir Mangsho
- Bashi Pork Kosha aka Kosha Pork
- Kosha Mangsho | Bengali Mutton Kasha
- Joggi Barir Mangsho| Biyebarir Mutton Curry
Have you tried the Egg Punch recipe from Debjanir Rannaghar?
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Christmas special Eggnog Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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