Make eggnog yourself – the way it works like with grandma

Make eggnog yourself
The best recipe for the classic liqueur

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Making eggnog yourself is very easy! Whether for Easter or Christmas: We show how the classic among the liqueurs is perfect.

Whether pure, in coffee or as an addition to creams and cakes: eggnog is simply the classic among liqueurs. We’ll tell you now how you can make eggnog yourself, which ingredients you need and how it gets nice and creamy.

Make eggnog yourself: the ingredients

Making eggnog yourself is pretty easy and all you need is a handful of ingredients. Always pay attention to the preparation clean kitchen utensils and very fresh eggs.

What do I need for eggnog?

These ingredients belong in a classic eggnog:

  • Fresh egg yolks
  • Alcohol (at least 14% alcohol content)
  • sugar
  • Cream, milk or condensed milk

The egg liqueur can be refined with these ingredients:

  • vanilla sugar
  • Vanilla pulp
  • cinammon
  • chocolate

Which alcohol for eggnog?

Recommended for a strong taste white rum (40%). Otherwise a clear Vodka (40%) or neutral double grain (38%) be used.

Make eggnog yourself: the best recipe

Ingredients for 1 liter of egg liqueur:

  • 8 whole fresh egg yolks
  • 200 grams of powdered sugar
  • 250 milliliters of cream
  • 250 milliliters of rum (54% by volume) or double grain
  • 1 vanilla pod

Make eggnog yourself: the preparation

  1. Rinse a well-closing and clean bottle (1 liter or 2 x 500 milliliter content) with a cork, swing top or screw cap with boiling water and drain well.
  2. For the egg liqueur, place the egg yolks and half of the powdered sugar in a heat-resistant bowl and beat until creamy for about 10 minutes using the hand mixer.
  3. Stir in the rest of the sugar, cream and rum, stirring constantly.
  4. Then stir the egg liqueur over a water bath with a whisk for about 6 minutes until the mixture becomes thick. Make sure that the egg liqueur is heated slowly and does not boil.
  5. Cut the vanilla pod lengthways and scrape out the pulp with a sharp knife. Stir the vanilla pulp into the egg liqueur.
  6. Pour the eggnog into the sterile bottles while it is still warm. The bottles should not be completely filled, as the egg liqueur solidifies when it cools and then often has to be refilled with rum or cream in order to be able to pour the egg liqueur out of the bottle. Seal the bottles and let the liqueur cool down. Store cool.

Tip: If you have a Thermomix® at home, you can conjure up the egg liqueur from the Thermomix®.

Make eggnog yourself – how long does it keep?

The eggnog should can be stored in the refrigerator and then holds about 4 weeksif it was previously heated over a water bath (as in our recipe). Freshly mixed and unheated eggnog will only last about a week. But it tastes best fresh anyway.

Why heat eggnog?

Eggnog should ideally heated to 70 ° C (not hotter, otherwise the yolk will freeze) to prevent salmonella infection from the raw eggs used. The eggs must be absolutely fresh and should not have any unpleasant smells or flavors. Should be the yolk easily putrid or fishy smell it means: hands off!

As an alternative to raw egg, you can use pasteurized egg take from the supermarket. If you don’t want to heat the eggnog while it’s being made, you can use a different method of killing germs. The Federal Institute for Risk Assessment (BfR) recommends to mix the eggs and with the alcohol (with at least 10% alcohol content) and store for 3 days at room temperaturebefore you start preparing the eggnog. The high alcohol concentration kills the salmonella.

Make eggnog yourself – tips

  1. Eggnog is too thick
    Eggnog becomes a bit thicker immediately after cooling and the longer it stands, the firmer it becomes. By shaking the bottle or pouring in some cream or condensed milk, it becomes liquid again and can easily be poured into glasses.
  2. Filling eggnog – which bottle?
    Eggnog is best filled in bottles with a wide opening.
  3. Why isn’t my eggnog creamy?
    If your eggnog is too runny for you during preparation, wait and see. After cooling, it thickens. If it is already foreseeable that this will not be enough, you can help with a little more cream, condensed milk or another egg yolk.
  4. Eggnog settles
    It helps if you shake the eggnog vigorously.
  5. Utilize protein
    You can use the leftover egg white for colorful meringue on a stick, meringue, rhubarb cake with meringue or pavlova with grapefruit and pomegranate seeds.

Recipes with eggnog

You don’t want to just drink your homemade eggnog straight? Then try our eggnog cake, eggnog muffins and the eggnog cake.

Or try our delicious drinks with eggnog:

Eggnog, for example, is very popular in Great Britain and the USA at Christmas time. A warm drink, similar to our eggnog, which is also made from eggnog.

Coffee and eggnog drink

Coffee and eggnog drink

Freshly brewed coffee in itself promises pure enjoyment, but with a dash of eggnog, a whipped cream and hazelnut brittle on top, it is simply unbeatable. Enjoy the meal!

Latte macchiato with eggnog

Latte macchiato with eggnog

Here the latte macchiato is completely reinvented: instead of an espresso, eggnog makes its grand entrance in this hot drink. A pinch of nutmeg provides the worthy finish.

Sources: bfr.bund.de

Brigitte

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