You’ve got to do this low and slow while stirring constantly, and it’ll take 20 to 25 minutes. Don’t try to speed up the process by increasing the heat, and don’t get bored and walk away or stop stirring, because the mixture will just get ruined and you won’t be able to use it.

a b "A Short and Sweet History of Winter Boozing". 23 December 2014. Archived from the original on 2016-12-16 . Retrieved 2017-04-29. I hope you try this Homemade Maple Eggnog recipe and love it as much as I do. For me, it’s not Christmas without it! Stir in the milk, double cream, and the rum and/or bourbon. You can add a little grated nutmeg as well, if you like your nog this way.

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Don’t forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired. Kitchen Notes: Please note the cost and responsibility of returning non faulty or unwanted goods will also be the responsibility of the customer and there may be a collection charge for any items returned. Milk: Any type of milk works, whether it’s dairy or dairy-free, such as almond milk, oat milk, or cashew milk. Trader Joe's Ghastly Chocolate Eggnog". Archived from the original on 2016-12-24 . Retrieved 2017-04-30.

The Online Etymology Dictionary states that the term "eggnog" is an American term introduced in 1775, consisting of the words "egg" and "nog", with "nog" meaning "strong ale". [12] The first example of the term "eggnog" was in 1775, when Maryland clergyman and philologist Jonathan Boucher wrote a poem about the drink which was not published until 30 years after his death: "Fog-drams i' th' morn, or (better still) egg-nogg, / At night hot-suppings, and at mid-day, grogg, / My palate can regale". [11] The first printed use of the term appeared in the New-Jersey Journal of March 26, 1788, which referred to a young man drinking a glass of eggnog. [11] An 1869 dictionary entry for "eggnog" defines it as a mixture of wine, spirits, eggs and sugar; there is no mention of dairy products. [13] A 1661 posset pot from England Know ye not that the unrighteous shall not inherit the kingdom of God? Be not deceived: neither fornicators, nor idolaters, nor adulterers, nor effeminate, nor abusers of themselves with mankind, nor thieves, nor covetous, nor drunkards, nor revilers, nor extortioners, shall inherit the kingdom of God. 1 Cor 6:9-10 KJV a b Johnson, Harry (1882). "Egg Milk Punch". New and Improved Illustrated Bartender's Manual; or, How to Mix Drinks of the Present Style. New York City: Harry Johnson. p.65. Archived from the original on 2016-05-06.Store in the refrigerator, covered, for 2 to 4 days. The cream might separate and rise to the top, so just give it a gentle whisk to recombine before serving. Bloomingdale's eggnog ad is everything wrong with the way we approach sex". Chicago Tribune. Archived from the original on 2017-02-23 . Retrieved 2017-04-30. nog - definition of nog in English from the Oxford dictionary". www.oxforddictionaries.com. Archived from the original on 2016-01-31 . Retrieved 2016-01-25. Don’t blend past 4 minutes. This is VERY important. When tempering your eggs, make sure not to go past 4 minutes as this will cause the egg mixture to cook and start to curdle. You want to reach 160°F, but not go over it. Additionally, if you’re not sensitive to raw eggs and you’re using pasteurized eggs, you can blend for just 2-3 minutes for a creamy consistency. Sometimes I like to strain my eggnog to create a smoother finish–especially if I’ve ground my own spices and there are coarser bits.

Homemade Eggnog: Make it Safely - FoodSafety.gov". 17 March 2014. Archived from the original on 20 December 2014. a b c d e f Yvette Brend (December 3, 2016). "Soy? Vegan? Marshmallow?! How your grandma's eggnog lost its noggin". CBC News. Archived from the original on 27 December 2016 . Retrieved 29 April 2017. Blend the eggs. Add the eggs and maple syrup to a high-powered blender, like my favorite Vitamix, and blend for exactly 4 minutes. Yes, exactly 4 minutes and not a second more. The egg mixture must be cooked to 160°F. This is the temperature required for the eggs to be safe according to both foodsafety.gov and eggsafety.org. But don’t take it past 165°F, because you then run the risk of the eggs cooking too much and curdling (i.e. turning into scrambled eggs).

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Eggnog ( / ˈ ɛ ɡ ˌ n ɒ ɡ/), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, [1] [2] [3] is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). A distilled spirit such as brandy, rum, whisky or bourbon is often a key ingredient. Michaux, Richard Randolph. Sketches of Life in North Carolina: Embracing Incidents and Narratives, and Personal Adventures of the Author During Forty Years of Travel. With an Appendix, in which the Papacy is Shown from the Scriptures to be the Great Anti-Christ; and the False and Corrupt System is Exposed. Welcome to Dairy Ingredients Inc. | Beverages & Fluid Dairy Products". Dairyingredientsinc.com. Archived from the original on 2011-07-08 . Retrieved 2009-12-25.

Records show that the first US president, George Washington, "served an eggnog-like drink to visitors" which included " rye whiskey, rum, and sherry." [18] The President's recipe called for a variety of alcoholic beverages along with the dairy and egg ingredients: "One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, [and] 1/4 pint sherry." The recipe instructs cooks to "mix [the] liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently." The receipt did not specify the number of eggs to use, however modern chefs estimate approximately one dozen. [14] a b "The International Eggnog". Mixology. 28 April 2014. Archived from the original on 11 March 2016. You’ll need eggs (of course), milk, heavy whipping cream, salt, vanilla extract, rum extract (optional but highly recommended), nutmeg, some maple syrup to sweeten it all up and add an extra layer of flavor, and…Pour the mixture into two 750ml/1½ pint bottles with stoppers and store in the fridge for up to two weeks. (The alcohol will prevent any spoilage of the eggs or cream.) a b c d "The Hale and Hearty History of Eggnog - National Geographic - The Plate". National Geographic. 11 December 2015. Archived from the original on 4 March 2016. Even doing it correctly, you’ll still likely end up with a few tiny pieces of cooked egg. Eggnog needs to be super smooth, so don’t skip the step of straining the mixture after cooking. a b c d e f Dias, Elizabeth (21 December 2011). "A Brief History of Eggnog". Time. Archived from the original on 2016-02-24.