Ingredients
Eggnog Base
- 4 large eggs
- ½ cup maple syrup
- 1 ½ cups milk (dairy or dairy-free)
- 1 cup heavy cream or coconut cream
- ⅓ cup brandy or bourbon
- ⅓ cup rum
- 1 teaspoon ground nutmeg
Garnish
- Ground cinnamon or cinnamon sticks
Instructions
- Blend eggs and maple syrup: Place the eggs and maple syrup into a high-powered blender. Blend on high speed for exactly 4 minutes to ensure a smooth, well-incorporated base. Use a timer for accuracy.
- Add remaining ingredients: Pour in the milk, heavy cream (or coconut cream), brandy or bourbon, rum, and ground nutmeg. Blend for an additional 10 seconds just to combine all ingredients evenly without overmixing.
- Refrigerate: Transfer the eggnog into an airtight container. Chill it thoroughly in the refrigerator until cold, allowing flavors to meld together and the texture to thicken slightly.
- Serve: Before serving, give the eggnog a gentle stir. Pour into glasses and garnish each serving with a sprinkle of ground cinnamon or a cinnamon stick for an aromatic and festive touch.
Notes
- Use pasteurized eggs if concerned about raw egg consumption, or opt for egg substitutes for safety.
- For a dairy-free version, substitute milk and heavy cream with almond, oat, or coconut milk and coconut cream respectively.
- You can adjust the amount of alcohol or omit it completely for a non-alcoholic version.
- Maple syrup adds a natural sweetness and depth; honey or agave syrup can be alternative sweeteners.
- Blend thoroughly to ensure a creamy and frothy consistency.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
