Homemade Salted Caramel Eggnog Recipe - The Cookie Rookie® (2024)

FAQs

How do you make eggnog in 1859? ›

From 'The Philosophy of Housekeeping' By Joseph Bardwell Lyman, 1859. Egg Nog. — Teaspoonful of sugar well beaten with an egg; add a gill of milk, and then, by degrees, one or two tablespoonfuls of good French brandy; spice with grated nutmeg.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Boozy eggnog will also continue to thicken in the fridge as it ages.

“One-quart cream, one-quart milk, one dozen tablespoons sugar, one-pint brandy, ½ pint rye whiskey, ½ pint Jamaica rum, ¼ pint sherry – mix liquor first, then separate yolks and whites of 12 eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating.

While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs.

Alcohol: If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.

Though rare, there is the potential that eggnog will curdle when it's mixed with alcohol. That's typically due to too much acid interacting with the dairy. This can come from high-proof liquor or milk that's either lower in fat or going sour. For the best eggnog, use fresh, preferably whole, milk.

A concentration of at least 20% of alcohol (about the same amounts of alcoholic spirits and milk or cream), and refrigeration are recommended for safety.

For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog. Try at least two styles of whiskey. Remember that whiskeys vary greatly from one style to the next and even within each style.

How long will homemade eggnog last? ›

Homemade eggnog typically lasts 2-3 days if stored in 40º F or less under the proper conditions. Store-bought eggnog lasts 5-7 days after opening if it has been refrigerated. Canned eggnog lasts 4 to 5 months and around 5-7 days after opening.

To make it thicker, use less milk. 1 cup of whole milk will make a smooth eggnog, but if you know that you like a thicker eggnog, stir in only ½ cup of milk. Once it chills and thickens a little in the fridge, add more milk to thin it out to your liking.

Century eggs prepared in traditional ways are generally safe to consume.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Beating eggs and sugar together

If you mix sugar into the yolks without whipping them first, you risk creating a chunky and unappealing texture in your eggnog. The key is to first thoroughly whip the egg yolks until they are smooth and well-aerated.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices.

Where Did Eggnog Originate? It is believed that eggnog began in Europe. As early as the 13th century, medieval monks in Britain were known to drink "posset," a warm ale punch with eggs and figs. Over time, this likely merged with the various milk and wine punches often served at social gatherings.

The old-fashioned eggnog is made with raw eggs, milk, cream, bourbon, and sugar. Usually, compared to classic eggnog, this version is stronger and creamier in taste and texture. Top it off with freshly grated nutmeg and cinnamon sticks.

During the 1700s, when American colonists began drinking it, they started adding rum, which wasn't heavily taxed in the way that brandy and wine was, according to Opie, who also noted in his food blog that rum was easily accessible, since it was traded in the Caribbean.