Love it or hate it, eggnog season is here. Though disguised as a warm holiday drink, it’s ultimately a cocktail—proof that almost anything improves with booze.
Call it What You Want – But Eggnog is a Cocktail
Historically called milk punch or egg milk punch with alcohol, eggnog is a rich, chilled, sweet dairy drink made from milk, cream, sugar, egg yolk, and whipped egg white. Brandy, rum, whiskey, or bourbon are common additions.
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In North America and parts of Europe, eggnog is a Christmas tradition from early November to late December. Ponche crema, a variation from the Dominican Republic, Venezuela, and Trinidad since the 1900s, is also a seasonal favorite. Commercially prepared eggnog is widely sold during this period.
How It’s Made
Eggnog is also homemade using milk, eggs, sugar, and flavorings, and served with cinnamon or nutmeg. While eggnog is often served chilled, it is sometimes warmed, particularly on cold days. Eggnog or eggnog-flavored syrup may also be added to other drinks, such as coffee (e.g., an “eggnog latte” espresso drink) and tea, or to desserts such as egg custard puddings.
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Personal Opinion
Eggnog is a cocktail in disguise. In my personal opinion, any drink that was composed of eggs, milk, and sugar should end up as a cake. The only way to salvage it is to include alcohol. I also believe that nobody really likes eggnog, but uses it as an excuse to drink during the holiday stress.
Eggnog
If all this talk of eggnog has piqued your curiosity and you’re ready to try making your own, here is a simple recipe to get you started at home.
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Classic Homemade Eggnog (Makes about 6 cups)
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2–1 teaspoon freshly grated nutmeg (to taste)
- 1 teaspoon vanilla extract
- NECESSARY- 1/2 to 1 cup bourbon, rum, or brandy
Instructions
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- Whisk the yolks and sugar
In a mixing bowl, whisk the yolks and sugar until smooth and slightly pale. It should look like a thick ribbon. - Heat the milk and cream
In a saucepan, warm the milk, heavy cream, and nutmeg over medium heat. Don’t boil it — just get it hot and steamy. - Temper the eggs
Slowly pour a ladle of the hot milk into the egg mixture while whisking constantly. Keep adding warm milk gradually until the bowl is warm. This keeps the eggs from scrambling. - Cook the mixture
Pour everything back into the saucepan. Cook over medium heat, stirring constantly, until it thickens slightly and reaches 160°F. It should coat the back of a spoon. - Finish it
Remove from heat. Stir in vanilla. Let it cool a bit, then add the booze if you’re using it. - Chill
Refrigerate at least 2 hours. It gets thicker and better overnight. - Serve
Pour into glasses, grate a little fresh nutmeg on top, and enjoy your holiday glory.
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