Disclosure: I was compensated by Safest Choice™ for developing this recipe for their #SafeNog campaign. As always, all opinions remain my own. Thank you for supporting the brands that support Poet in the Pantry!
And while some may be sipping on cranberry or pomegranate concoctions, paying homage to the colors of the season, or gulping glasses of the bubbly, the holidays just don’t feel right without a glass of eggnog.
Up until a few years ago, though, the only eggnog I ever knew was the kind you purchased in a carton from the grocery store’s refrigerated section. It was convenient. It was relatively cheap. It didn’t taste all that great. In fact, it always seemed to have some sort of chemical-y aftertaste, which would make me wonder why I was even bothering. At least I didn’t have to worry about raw eggs and Salmonella, though, right?
Safest Choice™ eggs are pretty special. Each egg is treated to an all-natural, warm bath that gently pasteurizes, eliminating the risk of Salmonella. The nutritional value remains the same, but you gain peace of mind. Yes, you can lick the beaters! Yes, you can eat that raw cookie dough! And yes, you can have raw eggs in your eggnog–rejoice in enjoying this seasonal beverage just the way it should be!
Today’s recipe is a two-parter, because first, you need the eggnog. And we’re not going to use that cheap pretender that you find in a carton. I’ve scaled back the party punch to a more manageable number of servings, perfect for keeping on hand for mixing cocktails. Don’t worry–you can do this. There’s no cooking involved–just some good ole whipping with the hand mixer, and a little bit of patience while you wait for it to chill. Then you can enjoy as is…or take it to the next level…
The second part is all new, and nods to The Dude while offering enough ho-ho-ho to make your season bright. The White Russian is just about perfect as a winter drink anyway–especially snuggled up in front of a roaring fire–but when you swap out the cream for homemade eggnog, it’s transformed into something truly wonderful.
Homemade Classic Eggnog
- 3 Safest Choice™ pasteurized egg s, separated
- 1/4 cup + 1 Tablespoon light brown sugar
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1/2 cup spiced rum or bourbon optional
- 2 teaspoons vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- In a 2-quart mixing bowl, beat the egg yolks and brown sugar with a hand mixer fitted with the whisk attachment until thick and lightened in color (about 3 minutes).
- Whip in the heavy cream, milk, booze, and vanilla extract until slightly frothy, then set aside.
- In another 2-quart mixing bowl, whip the egg whites with a hand mixer fitted with the whisk attachment until they've reached soft peaks stage.
- Gently fold the whites into the yolk mixture, then stir in the cinnamon and nutmeg.
- Cover and refrigerate for at least 2 hours, but no longer than overnight.
- Stir before serving. Serve cold with additional nutmeg and/or cinnamon for garnish, if desired.
Eggnog White Russian
- 1 1/2 ounces coffee liqueur
- 1 ounce vodka
- 2 1/2 ounces homemade eggnog
- Pour ice in an old fashioned glass.
- Cover with coffee liqueur, vodka, and stirred eggnog. Stir gently or leave layered. Consume immediately.