The Best Eggnog Recipes - Cold, Hot, Probiotic, Dairy Free, and Chocolate Eggnog

When I was a little girl, mom would make eggnog as a special treat when we had a bounty of eggs (we had a dairy farm and raised our own chickens, too).  I never remember her measuring – she always just threw some milk, eggs, vanilla and sugar in the blender.

Around the holiday season, eggnog seems to start popping up in all the stores, but most commercial eggnogs use high fructose corn syrup and other questionable ingredients, and seem cloyingly sweet to my palate.

It’s pretty darn easy to whip up homemade eggnog, so I’ve shared some of my favorite recipe variations here in the hope that you’ll be inspired to whip up your own batch of this holiday classic.

The Traditional Eggnog and Hot Eggnog recipes are adapted from Betty Crocker’s New Picture Cookbook.  Remember to always heat warm eggnogs gently to avoid curdling your eggs, and always use eggs from a source you know you can trust if you are eating them raw.  If in doubt, go for a hot eggnog and heat through thoroughly.

Traditional Eggnog

Ingredients:

1 egg, well beaten
1-2 tablespoons sugar or maple syrup
1 cup chilled milk
1/4 teaspoon vanilla
Nutmeg, optional

Directions:
Whisk egg and sugar (or syrup) together.  Blend in milk and vanilla.  Serve cold in a tall glass sprinkled lightly with nutmeg, if desired.  Serve immediately.  Makes one serving.

Hot Eggnog

Ingredients:
4 eggs, separated
1/2 cup sugar or maple syrup, or less, to taste
1/4 teaspoon milk
3 cups milk
1 teaspoon vanilla
3 tablespoons sugar

In large saucepan blend egg yolks, 1/2 cup sugar and salt.  Beat in milk until thoroughly blended.  Cook over medium heat, stirring constantly until heated through and bubbles form around the edge.   Don’t overcook – you’ll get egg chunks.  Add vanilla.

Beat egg whites until frothy.  Gradually beat in 3 tablespoons sugar, a little at a time.  Beat until stiff and glossy.  To serve, fill cups half full with meringue.  Pour hot eggnog over meringue.  Sprinkle with nutmeg, if desired.  Makes 12 servings.

Dairy Free Eggnog

Adapted from “Eat Fat, Lose Fat“

Ingredients:
1 can whole coconut milk (I prefer Thai Kitchen Organic)
4 egg yolks
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon maple syrup
2 tablespoons brandy (optional)

Directions:
Place all ingredients in a blender or food processor and blend until frothy.  Makes 2 servings.

Probiotic Eggnog

Ingredients:
1 cup plain milk kefir
1/8 teaspoon nutmeg
5-7 drops liquid vanilla stevia or 1/8 teaspoon vanilla and sweetener to taste
1 egg or egg yolk

Directions:
Whisk all ingredients together and serve cold.  Makes one serving.

The following two chocolate eggnog recipes resemble a very rich hot chocolate.  The first one is less sweet, but I enjoyed them both. 

Warm Chocolate Eggnog with Cocoa

Ingredients:
1 cup milk or 1/2 cup milk, 1/2 cup cream
3 tablespoons cocoa
1-2 tablespoons maple syrup
1/4 teaspoon cinnamon
1 small/medium egg

Directions:
Whisk all ingredients together in a small saucepan.  Warm gently on low heat, stirring frequently, until heated through.  Makes one serving.

Warm Chocolate Eggnog with Dark Chocolate

Ingredients:
1 cup milk or 1/2 cup milk, 1/2 cup cream
1 ounce dark chocolate, preferably organic, broken into pieces
Dash of vanilla
1 small/medium egg, beaten
whipped cream, optional

Directions:
Place 1/2 cup milk and chocolate pieces into a small sauce pan.  Heat gently until chocolate is melted, stirring frequently.  Add the rest of the milk or cream, vanilla and egg.  Heat through, serve warm.  Top with whipped cream if desired.  Makes one serving.

Happy nogging! 

BR>
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