Failing to stir the milk mixture as it boils can cause it to burn and stick to the bottom of the pan, which may ruin the taste of your eggnog.
If using an electric beater, beat the egg mixture on low speed for one or two minutes.
Eggs must be tempered, which means it’s important to add the milk mixture gradually to the room temperature egg mixture. Combining them too quickly or adding the eggs directly to the hot saucepan can cause the eggs to curdle and ruin the eggnog.
Feel free to skip the rum/brandy for a non-alcoholic version. However, keep in mind that non-alcoholic eggnog will spoil faster, so don’t store it for too long before you drink it.
The eggnog is best if enjoyed within several days. Refrigerate unused portions and toss it after a week or if the eggnog develops a foul odor.
It’s a good idea to separate the whites from one egg into a small bowl and, if the separation is a success (no yolk gets in), pour the whites from that egg into the large bowl. Repeat this process for each egg to minimize the risk of adding unseparated yolks or shell fragments to the main mixing bowl. If you get yolk in the whites, save that egg for breakfast: whites will not whip when contaminated with egg yolk.
You can technically use a whisk instead of an electric beater, but the process will take more time and energy. “Soft peaks” should just begin to hold their form when you remove the mixer, but they’ll melt back into the whites after a second or two. [1] X Research source
Start with 4 cups (1 L) of milk, then add more later to adjust the consistency. If you’re adding alcohol, you may not need any more milk. Some cooks recommend heating the milk and cream before adding to the egg mixture to help thicken and slightly cook the eggs. If you’re worried about eating raw eggs, follow this step. Taste the eggnog and decide whether to add more alcohol. For thicker eggnog, reduce the amount of milk by half.
Stiff peaks should be firm and should not collapse into themselves when you pull away the mixer. [2] X Research source
You can safely save leftovers in a sealed dish in the refrigerator for a few days or up to one week.
Almond milk makes this version of eggnog appropriate for lactose intolerant guests. If desired, you could swap the almond milk for soy milk, dairy milk, or other nut milks for a slight twist.
Since you won’t be able to heat this recipe, it’s crucial to use pasteurized eggs to reduce the risk of foodborne illness.
Skip the alcohol if serving this to minors or if you prefer non-alcoholic eggnog.
It’s best to enjoy this eggnog shortly after making it since the eggs are still raw, but you will likely be able to store it in a sealed container in your refrigerator for a few days if there are leftovers. Discard the eggnog if it takes on a strange odor or texture, however.
