Paris Plus Me Oui Oui: To Eggnog or to Eggnog...Homemade vs. Pre-made

I am not a sweet drink lover, but always look forward to eggnog at Christmastime. Below you will find a medley of eggnog recipes from Martha, to a fancy Home based Mixologist, to my Aunt Debbie and her Blue Bell Vanilla ice cream Eggnog. Please enjoy some eggnog admiring!

Martha Stewart Traditional Eggnog Recipe

Recipe Yields 26

Ingredients:

12 Eggs Seperated

1 1/2 cups superfine sugar

1 quart whole milk

1 1/2 quarts heavy cream

3 cups of bourbon

1/2 cup of dark rum

2 cups of cognac

freshly grated nutmeg

1. In a very large bowl beat eggs until thick & pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart of cream. Add bourbon, rum, and cognac constantly stirring.

2. Just before serving beat egg yolks until stiff. Fold into mixture. Add remaining 1/2 quart of heavy cream until stiff, and fold in. Sprinkle with Nutmeg.

I found this recipe from http://www.thekitchn.com/thekitchn/kitchn-recipe-roundup/frozen-peppermint-cake-croquemboche-15-special-holiday-treats-163422

Homemade Eggnog (adapted from the Velvet Tango Room's 2009 recipe)

makes 2 drinks

1/3 cup heavy whipping cream

1 egg

1 1/2 Tbs granulated sugar (can be adjusted according to taste)

1/8 tsp vanilla extract

a pinch or so of freshly grated nutmeg

1/3 cup milk (I used 2 percent)

1 1/2 ounces of quality dark rum (bourbon would work well too)

For best results, measure out all ingredients in advance and make sure the milk, cream and egg are well-chilled. In a blender, beat the egg until frothy. Then beat in the sugar, vanilla, nutmeg, and liquor. Slowly pour in the milk and cream while the blades are still in motion. (If your machine has a detachable measure/fill cap in the center of its lid, pour the liquid ingredients in through this small opening to minimize any splattering.) When all ingredients are thoroughly combined, pour into small cups or glasses and garnish with grated nutmeg. Use any leftovers for French toast the next morning.

Have you ever made homemade eggnog?

Nora Maynard is a longtime home mixologist and an occasional instructor at NYC’s Astor Center. She is a contributor to The Business of Food: Encyclopedia of the Food and Drink Industries and is the recipient of the American Egg Board Fellowship in culinary writing at the Writers’ Colony at Dairy Hollow. She previously covered food and drink in film at The Kitchn in her weekly column, The Celluloid Pantry.

Aunt Debbie's Blue Bell Vanilla Ice Cream Eggnog is super rich and is always a hit with the family.

All of the homemade options are fantastic but labor intensive. Yesterday on the way home I picked up a pre-made eggnog that you just refrigerate and pour. It was yummy and not labor intensive at all.