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Cutting to the chase this is Alton Browns Recipe: https://altonbrown.com/eggnog-recipe/ I simply make a full batch of this annually and let it age in the back of my fridge in a 1 gallon glass jar all year. no regrets. Alton Brown has truly perfected the art in this seasonal treat! Given that it is approaching Thanksgiving which is the delineation point of my Christmas preparations and eggnog swilling, figured I would write something up. It may be too late to age it too much, but certainly you can make mixed batches and enjoy regardless!

I really just wanted to talk about the process and alternatives you can do. There is a lot of sentiment surrounding Eggnog. For some it is the spices, the smell and the events surrounding it. Some it is a latte. For most it is the wintertime and a overly boozy treat. I wanted to explore a bit of the process and the different preparations.

Simple Eggnog (Virgin)

• 1/2 Cup White Sugar
• 5 Eggs
• 1 pint Whole Milk
• 1 pint Heavy Cream
• 1 pint Half and Half

First separate the egg whites from the egg yolks.

Place the 5 yolks in a mixing bowl and slowly blend or whisk in the sugar until the yolks have some structure and have lightened in color.

In a separate bowl whisk the egg whites until they are not quite stiff peaks.

Mix the Whole Milk, Cream and Half and Half into the yolk sugar mix. Finally fold in the egg whites into the whole mixture. This allows all the foam to not deflate and adds a bit of a head to the whole ordeal.

Finally mix in an appropriate amount of nutmeg, this depends on the person, most will add a tsp. I grate a whole fresh nutmeg (whatever that comes out to)… I love nutmeg, what can i say.

This particular recipe comes out a bit on the thinner side for my taste, for added body up the eggs with the same content. also up the sugar by another 1/2 cup.

BoozyNog
See previous answer…. add the following:

• 2 oz bourbon
• 2 oz spiced rum

VeganNog (Cinnamon Drank)

Ok ok, im not a vegan, but if you can’t deal with the eggs or milk go for broke. Add thick milks for body:

• Coconut Milk (Full fat or coconut cream if you can)
• Cashew Milk
• Oat Milk

Besides that you are just blending in nutmeg, cinnamon and your preference of raw sweeteners such as maple syrup.

Other tricks to thicken it up is adding products such as soy lecithin or Xanthum Gum, but I’ve found this adds a texture I’m not to fond of.