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How to Make Eggnog

December 23, 2015

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First off, let us start by saying Merry Christmas and Happy Holidays everyone! Christmas in Korea can be challenging for foreigners living here, as Christmas is celebrated very differently in Korea. Trying to get that feeling of home comfort is challenging as well, especially if you don’t have an oven, and buying turkeys is extremely expensive (seriously, we saw one for $100 today); sorry, but we’ll be ordering “oven roasted” Korean chicken and smothering it in gravy we brought from home for tomorrow’s Christmas dinner. You can’t buy eggnog in the stores, either, but we won’t let that get in our way! Last year, Martina posted a video on her special Spicy Christmas Hot Chocolate so this year we’re going to show you how to make eggnog, the delicious creamy vanilla pudding drink that has been cursed with a terrible name.

I’ve divided the ingredients into stuff you put on the stove top first, then stuff you make while the stove top is heating, and then stuff you add after everything cools.

Ingredients

Stove Top Ingredients:
4 cups milk
4-8 whole cloves
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

In A Big Bowl or Pot:
12 egg yolks
1 cup sugar

For Adding When Cold:
4 cups light cream (or heavy cream for very thick eggnog)
1~2 tablespoons vanilla extract
1 teaspoon ground nutmeg

OPTIONAL:
-2+ cups of light rum/bourboun/cognac your choice (this amount is if you’re adding booze to the whole thing)
-Extra cinnamon to taste
-Whipped cream for topping

Directions on How To Make Eggnog

ON THE STOVE:
1. Mix the milk, cloves, 1 teaspoon of vanilla extract, and cinnamon in a saucepan and slowly heat up on the lowest setting until it just starts boiling. You need this to take a long time so the milk can be infused with the flavours.

IN A BOWL:
2. Combine the egg yolks and the sugar in a big pot or bowl and whisk together until fluffy. You’re looking for long ribbons of batter to pour off the whisk when it’s ready.

TEMPERING THE EGGS:
3. Once the milk boils, kill the heat. Mix it very slowly, one spoonful at a time into the egg mixture while constantly whisking. Don’t rush this or you will make scrambled eggs! Once the pot feels warm and the eggs have reached the same temperature as the milk, you can just dump the rest of the milk in and mix it up.

THICKEN THE EGGNOG:
4. Pour mixture into saucepan (if you haven’t already started like that). Cook over medium heat and stir it constantly for 3 minutes. Don’t let it boil! Let it cool for about an hour.

ADD THE FINAL FLAVOURS:
5. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Boom bam! I whipped some unsweetened cream and added a huge dollop to mine for a great finishing touch. This morning we had espresso shots and eggnog and it was super yummy! This will probably not last until New Years…oh well! Enjoy and let me know if you have anything similar in your culture. I feel like Horchata is a kind of close flavour to eggnog…

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How to Make Eggnog

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  1. Angel food cake recipe please?

    4 months ago
  2. When you say ” cloves ” what do you mean ?

    4 months ago
    • Cloves are aromatic spice that can be bought whole and ground. Since you can buy whole cloves she means 4- 8 whole cloves rather than ground cloves.

      4 months ago
  3. How did you make the angel food cake? That seems really cool :D

    1 year ago
  4. Hi Simon and Martina!
    I hope you had a lovely Christmas.
    Unfortunately mine wasn’t so great. I hope this won’t bring you down too much. But I feel like you two of all people would understand.
    My dearest cat Whisky passed away 4 days after Christmas, after a tough week of fighting an inoperable tumor. I’m devastated and heart-broken. He was a source of love and happiness and tenderness that always kept me steady and I poured all the love I was capable of into him (which as it turns out is quite a lot).
    It doesn’t feel like I’ll ever get over it, or stop missing him.
    One of the few things that cheers me up through the pain is watching your videos. They have already helped me through a particularly difficult patch of depression a year ago, and it’s helping me now. You are so positive in spite of everything you have been going through. I’m so blessed, proud and grateful to be able to look up to you and find sources of joy in your videos.
    So, from the bottom of my heart, thank you!
    Elsa

    1 year ago
  5. I made it for New Year’s eve!! It’s divine!! But how long will it last?

    1 year ago
  6. I’ve never had eggnog before so I decided to try this recipe out! Instead of making the whole recipe, I quartered the recipe so there wouldn’t be too much eggnog. A few hours went by and then it was time for me to taste the eggnog! And to my surprise, the eggnog was delicious!!! It was sweet, creamy, and eggy! I will definitely be making this recipe again!

    1 year ago
  7. LOVE IT !!

    1 year ago
  8. I made some tonight so I could share this with my coworkers tomorrow evening. Sadly, there won’t be any booze while we’re on the job. Mixing this with coffee will do just fine. Thanks for the recipe, Martina. I don’t have to buy this in the supermarket anymore. :)

    1 year ago
  9. Merry Christmas!

    Fun video as always.XD I actually don’t like eggnog. Don’t like custard. Don’t like eggs actually or anything that tastes “egg-ie” to me. Family tried to tell me one year that it was a melted vanilla milkshake because they were convinced that it was all in my 8 yr old head. Didn’t like their melted vanilla milkshake……I actually wish I liked eggs…

    1 year ago
  10. Can’t wait to try this. Looks easier than the recipe I currently have!

    1 year ago
  11. I will try this! Eggnog is amazing and almost everything tastes better homemade~!
    And how do you make the rice cooker angel food cake?! o3o

    1 year ago
  12. Right after I saw this, I made it!! Everything was going well until I sat down for five minutes and forgot I had to put the eggnog back on the heat for three minutes….and then forgot to stir it so the egg didn’t heat up too fast…result: half of the eggnog became just plain egg. It really is really really gross to have scrambled egg in your eggnog …but I filtered it out, scrubbed the shit out of the egg caked to the side of the pan, and I still have one full glass of eggnog left to go with gingerbread cookies~

    I love your cooking videos, Martina! I try every one. A few days ago, I made your chocolate chia seed pudding and it was great~ Love you guys, happy holidays, and I can’t wait to see your Japan videos~

    1 year ago
  13. I love all of your home cooking videos >w< they really inspire me to just have fun in the kitchen ^w^ I wondered if you make all your own recipes from scratch or if you edit ones that you've used before? Merry Christmas and I hope you guys have a wonderful holiday! <3

    1 year ago
  14. Do you have ovens in Korea?

    1 year ago
  15. I linked your video and re-watched it, and damn girl, you need to throw that old teflon pot away! Tetrafluoroethylene is so dangerous to be eating, and it’s linked to Autoimmune Diseases!

    Google “Teflon Poisoning, Tip of the Pollution Iceberg”

    With your condition you should only be using stainless steel. Cast iron would be best, but with your condition it’s too heavy.

    1 year ago
  16. Yum! That looks sooooo good.

    The store bought eggs you have don’t look too anemic. My chicken’s egg yokes are dark orange in color, like gold. I feed them kale.

    The worst egg yokes I’ve ever seen were in Mexico. They were a very light pale yellow.

    1 year ago
  17. I hope Santa brings you an electric hand mixer! Whisking by hand must suck for your joints :(

    1 year ago
  18. The recipe I found this year and have made 3x is almost the same. I had one fail tho, when I was heating the entire mixture at the end it turned from gorgeous smooth to…lumpy custard….:( Fortunately, my last batch worked out perfect :)

    1 year ago
  19. Stop the Presses! How on earth do you make angel food cake in a rice cooker?!

    1 year ago
  20. This was such a fun video! Normally I’m not a fan of eggnog at all, but I’d definitely try this. Merry Christmas, guys! C:

    1 year ago
  21. Martina, I remember in a previous video that you mentioned you made your own vanilla extract. Any tips on doing that? I love your cooking videos! Thanks for the culinary inspiration!!

    1 year ago
  22. I make an eggnog with raw eggs because I cannot temper to save my life. Martina’s hair is so cute! (Made me think of General Organa…) Quick question, why not use white rum? (I’ve not done it, so I don’t know what it will do?)

    1 year ago
  23. advocat is sth different then eggnog. And yes it is alcoholic :D we make that in Poland for christmas as well.

    1 year ago
  24. That was so much fun! I blame the editing. And the lovely people and pets in the video.
    Watching this was and will be the most Christmas-y experience for me today…I’m kind of skipping Christmas this year since I’m in Shanghai and the people around me aren’t celebrating it. I’m working 24th – 26th anyway.
    I love eggnog but I’m too lazy too make it myself…I can buy Advocaat here in SH which I think is eggnog (?). Dutch people, correct me if I’m wrong.
    I will try the recipe when I’m back in Europe though!

    1 year ago
    • I’ve never heard of Advocaat. Is that alcoholic?

      1 year ago
      • Wiki is your friend but…
        While I found this,
        Advocaat or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar and brandy. The rich and creamy drink has a smooth, custard-like flavor and is similar to eggnog.

        I have Dutch friends who make it without the egg….. OK I have well soused friends who just like to drink.

        Merry Christmas.

        1 year ago
  25. Hi Guys,
    Yes, kogiel mogiel is a real thing! And one of my all time favourites.
    Have a Merry Christmas and a happy New Year!

    1 year ago