By Eva Kosmas Flores
Photo by Eva Kosmas Flores
If you haven’t had homemade eggnog and have only had the store-bought variety, you don’t know what you’re missing. The difference in taste and texture between the two is leaps and bounds apart, and it’s worth spending a few minutes in front of a blender to make, trust me! One of my favorite things about eggnog is how versatile it is and how many ways there are the change up the flavor of the ‘nog and put a fun little twist on it. Here I have the recipes for three different takes on eggnog; one is a hazelnut maple eggnog with cognac, hazelnut liquor, and maple as the sweetener, the second is a tequila citrus eggnog with (you guessed it) tequila, grand marinier, and some brown sugar, and the third is a spiced blackberry eggnog with rum, blackberry liquor, and a touch of honey. Each one is delicious in its own way, and I hope you give one of them a try this holiday season!
Ingredients for Hazelnut Maple Eggnog
4 eggs, separated
1/3 cup plus 2 tablespoons maple syrup
16 ounces whole milk
8 ounces heavy cream
3 ounces cognac
2 ounces hazelnut liquor
1 teaspoon freshly grated nutmeg, plus more for garnish
1/2 teaspoon cloves
pinch of cocoa powder, optional garnish
Directions
Beat the yolks and maple syrup at high speed with a whisk attachment until the mixture is very pale and fluffy and thick and a steady ribbon of the mixture flows down from the whisk when it’s lifted from the bowl, about 3 to 4 minutes. Empty the egg yolk mixture into a blender, and add the milk, cream, cognac, hazelnut liquor, nutmeg, and cloves. Cover and blend at medium speed for 30 seconds. Stir in any froth on top of the mixture and empty into serving vessel. Garnish with a few pinches of nutmeg and cocoa powder. Can be served immediately or chilled. Will keep in an airtight container in the refrigerator for up to 2 weeks.
Ingredients for Tequila Citrus Eggnog
4 eggs, separated
2 ounces granulated sugar
2 ounces light brown sugar
16 ounces whole milk
8 ounces heavy cream
4 ounces tequila
2 ounces cointreau or grand marinier
1 1/2 teaspoon freshly grated nutmeg, plus more for garnish
1 1/2 teaspoons finely grated lemon zest, plus more for garnish
Directions
Beat the yolks, granulated sugar, and brown sugar at high speed with a whisk attachment until the mixture is very pale and fluffy and thick and a steady ribbon of the mixture flows down from the whisk when it’s lifted from the bowl, about 3 to 4 minutes. Empty the egg yolk mixture into a blender, and add the milk, cream, tequila, cointreau, nutmeg, and lemon zest. Cover and blend at medium speed for 30 seconds. Stir in any froth on top of the mixture and empty into serving vessel. Garnish with a few pinches of nutmeg and lemon zest. Can be served immediately or chilled. Will keep in an airtight container in the refrigerator for up to 2 weeks.
Ingredients for Spiced Blackberry Eggnog
4 egg yolks, separated
1/3 cup plus 1 tablespoon honey
16 ounces whole milk
8 ounces heavy cream
4 ounces spiced rum
3 ounces blackberry liqueur
1 teaspoon freshly grated nutmeg, plus more for garnish
1/4 teaspoon cinnamon
Directions
Beat the yolks and honey at high speed with a whisk attachment until the mixture is very pale and fluffy and thick and a steady ribbon of the mixture flows down from the whisk when it’s lifted from the bowl, about 3 to 4 minutes. Empty the egg yolk mixture into a blender, and add the milk, cream, rum, blackberry liqueur, nutmeg, and cinnamon. Cover and blend at medium speed for 30 seconds. Stir in any froth on top of the mixture and empty into serving vessel. Garnish with a few pinches of nutmeg. Can be served immediately or chilled. Will keep in an airtight container in the refrigerator for up to 2 weeks.