Your holidays will be extra festive when you serve this creamy Spiked Eggnog!
Happy Holidays everyone! It’s Jack. A long time ago, I tried a recipe for Spiked Eggnog that I found in one of my cookbooks. It was so good, I served it every year at our holiday parties.
It was the perfect, creamy, delicious (and grown-ups only, I should note) eggnog, spiked with a variety of different liquors. And – I’ll admit – this eggnog packed quite a punch, and our parties were often *VERY* festive because of it.
One year, I loaned the cookbook out, and – after moving to a new apartment – I realized later that I never got it back. For years now, I’ve been telling Martha about that delicious homemade eggnog – determined to recreate it someday to share here on A Family Feast.
Recently, we bought a used copy of an old cookbook compiled by members and staff of the Boston Museum of Fine Arts. In there, we found a Spiked Eggnog recipe that closely resembles the one I used to make.
The recipe is attributed to Maurice (Peter) Tonissi II, Esq. who was the receptionist of the museum members’ club. He shared that the recipe came from the chef of the Merchants Club in New York City. We adapted the recipe a bit to share here.
How do you make Spiked Eggnog?
This Spiked Eggnog is an old-fashioned, made-from-real-eggs eggnog recipe – and you do need to start the process a day ahead of serving.
Because so many people are averse to consuming raw eggs or egg whites these days, we updated the recipe by first coddling the eggs, makes them safer to consume. (Alternately, you can buy pasteurized eggs at the supermarket.)
After coddling the eggs, separate the whites from the yolks – then chill the egg whites.
Whip egg yolks until fluffy and pale, then combine them with sugar, vanilla, ground cloves and nutmeg, then mix to combine before chilling – at least four hours, but overnight is ideal.
Then, before serving, combine the egg yolk mixture with heavy cream that has been whipped to stiff peaks. Also whip the egg whites to stiff peaks and gently fold that into the egg yolk-whipped cream mixture.
Finally, add the “spike” to your eggnog – bourbon, cognac and rum. The recipe from the cookbook went pretty heavy on the alcohol – and while that might have been fine in my younger days – I found that a cup of each was more than strong enough for my taste. (Feel free to add less or more.) I think as written below, this Spiked Eggnog has just enough alcohol to give it a kick without feeling like you were kicked.
To serve, strain the mixture before pouring into a serving bowl – then ladle your Spiked Eggnog into little cups.
Serve your Spiked Eggnog with a little bit more freshly-ground nutmeg on top for garnish.
Cheers! (And please drink responsibly.)
You may enjoy these other holiday beverages:Print
12 room temperature eggs, coddled*, separated
1 ½ cups granulated sugar
1 teaspoon vanilla extract
1 tablespoon ground cloves
1 tablespoon freshly ground nutmeg
1 quart heavy whipping cream
1 cup Bourbon
1 cup Cognac
1 cup dark rum
Follow this method to coddle 12 eggs, plunging them in an ice bath. Then separate whites from yolks. The yolks should go into a medium bowl and the whites strained through a large mesh sieve to filter out any cooked whites. (or purchase pasteurized eggs)
Refrigerate the whites until later in this recipe. The eggnog will get filtered again so don’t worry about any bits of cooked whites.
Beat the egg yolks with a hand mixer for 2-3 minutes until fluffy and pale in color.
Add sugar, vanilla, ground cloves and nutmeg to the egg yolks and beat to combine. Scrape this mixture into a container and refrigerate for at least four hours or overnight.
Just before serving, Mix the egg yolk mixture if it separated and scrape into a large bowl.
Whip the heavy cream to stiff peaks and fold into the egg mixture.
Whip the egg whites to stiff peaks and fold into the egg mixture.
Add the bourbon, cognac and rum to your taste. If you like it weak, hold back on each. If you like it strong, add more. I added one cup of each and found it strong enough for my taste.
Strain into a punch bowl (this will strain out any pieces of shell, cooked egg white and bits of nutmeg).
Serve in cups with more nutmeg over the top. Also good served over ice.
*We made this recipe with coddled eggs just to be safe. A coddled egg sits in hot water for one minute to kill bacteria. The egg stays raw for the most part but is safe to consume because the internal temperature heats up enough to kill bacteria. See our instructions here. However, coddling the eggs is up to you. We do it as a safety measure only. It does not affect the finished taste of the eggnog.
Keywords: Spiked Eggnog