Eggnog Muffins Recipe (2024)

FAQs

Does eggnog thicken as it ages? ›

Boozy eggnog will also continue to thicken in the fridge as it ages.

“Most milk-based recipes can use eggnog instead.” Make breakfast: This eggy delight is a great substitute for milk in a variety of breakfast dishes, like waffles and pancakes.

The mixture will lose some of its fluffiness from the beaten egg whites, but not all, and the eggnog will be much airier than without the egg whites.

Thickening your eggnog

The thickness resembles classic eggnog which gets its thickness from egg yolks and heavy cream. Another way that could work well to thicken eggnog is soaked cashews. If you decide to use this method, soak cashews for about 20 minutes in hot water and blend in your choice of milk.

“While there are different eggnog recipes, most eggnog will typically contain high amounts of fat from cream and milk, and added sugar for sweetness,” said Cohn. The American Heart Association recommends that people consume no more than 5% to 6% of calories from saturated fat every day to support heart health.

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

“The most recent estimates indicate that about three out of every 10,000 eggs is positive for salmonella,” Schaffner said. “This means the risk from any individual egg is low, but of course the more eggs you combine, the higher the risk.” Pasteurization is one of the keys to avoiding salmonella poisoning from eggnog.

That means you'll need about 1/2 cup eggnog for every cup of heavy cream. Even that will change slightly depending on the consistency of your nog. For example, I buy Strauss Eggnog (for reasons I've elaborated on before) which is made only with milk instead of the more common combination of milk and cream.

Seasonal eggnog is far more versatile than you might think. When you've got some left over from the holiday party, use it to make rich, nutmeg-scented mashed potatoes, oatmeal, biscuits and more.

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

How long does eggnog last in the fridge? ›

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Canadian chef Heidi Fink states that one of the reasons people are making less homemade eggnog is that the beverage is expensive to make, due to its use of substantial quantities of cream, eggs, and spirits. Concerns about the safety of raw eggs may be another reason for the decline in homemade eggnog making.

Whipping egg whites into a meringue makes for an extra-light and frothy eggnog. Beating the yolks until they're ribbony ensures that they fold smoothly into the whipped whites, resulting in smoother eggnog.

Sugar's addictive properties have been studied, and ice cream mix used to make eggnog contains its fair share, both from the milk sugar lactose and from added sugars.

While fresh eggnog is simple, smooth, and, well, fresh-tasting, aged eggnog is much more aggressive. The booze comes out stronger, and there are medicinal, almost minty flavors that people will pick up on—almost as if you've spiked your eggnog with an herbal liqueur, like Fernet-Branca.

It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.

Because the eggnog thickens the longer you keep it stored in your refrigerator (and it's quite boozy), you can always dilute it by adding more milk just before serving.

The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.