A creamy and delicious homemade Thermomix Eggnog that is so simple to make! A classic Christmas favourite that can be made as an alcoholic or a non-alcoholic drink.
If you're after an easy Thermomix eggnog recipe, you've come to the right place! In less than 15 minutes, you'll be sipping on this sweet Christmas drink!
Whether you're serving this at a Christmas party, lunch or dinner... or simply having a little treat on Christmas Eve, we know that you're going to love our eggnog.
What You Need
Our simple Thermomix Eggnog requires just 6 ingredients:
eggs - use large eggs (approximately 55g each)
caster sugar - also referred to as superfine sugar
thickened (or heavy) cream - this gives the eggnog the rich and creamy flavour
full fat milk - you can substitute with skim milk - however full fat milk gives the eggnog a much creamier flavour
vanilla extract - eggnog wouldn't be complete without a hint of vanilla!
nutmeg - the perfect Christmassy spice!
If you could like to make this an adults-only alcoholic version, then add brandy or rum too!
How To Make Eggnog In A Thermomix
All it takes is just 2 simple steps and 10 minutes to make this rich, creamy and Christmassy drink!
Note: please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Beat the eggs and caster sugar
Ensure the butterfly is inserted and whip until pale and creamy.
Step 2 - Add the remaining ingredients and cook
Cook the eggnog (with the butterfly still inserted). The mixture will be beautifully creamy and combined once cooked.
OPTIONAL - Step 3 - Add brandy or rum
If you would like to make this an alcoholic drink, then simply mix through brandy or rum at the end of the cooking time.
Egg Nog Variations
Non-Alcoholic Version - prepare the Thermomix eggnog as per the recipe below.
Alcoholic Version - simply mix brandy or rum through the egg nog at the end of the cooking time (20 seconds, Speed 3).
* If some people would like an alcoholic version and others a non-alcoholic version, simply prepare the eggnog as per the recipe but omit the alcohol. Pour a small amount of brandy or rum into the bottom of the serving glasses (of those who would like it) and then top up with the eggnog.
Serving Suggestions
Our Thermomix Eggnog is creamy and rich - serve it on it's own or sip away while enjoying your favourite Christmas desserts.
Here's a few of our favourite desserts to serve egg nog with:
Add the thickened cream, full fat milk, vanilla extract and nutmeg and cook for 9 minutes, 70 degrees, Speed 3.
Add the brandy or rum and mix for a further 20 seconds, Speed 3 (see notes).
Serve immediately.
Notes
For a non-alcoholic eggnog, simply omit the brandy or rum.
If some people would like an alcoholic version and others a non-alcoholic version, simply prepare the eggnog as per the recipe but omit the alcohol. Pour a small amount of brandy or rum into the bottom of the serving glasses (of those who would like it) and then top up with the eggnog.
Here's your golden ratio for pop-up holiday cheer: Combine 1 part of your selected spirit to 5 parts prepared eggnog. Want us to make it even easier on you? If you buy a 1-quart container of eggnog, you should use 6.5 ounces of liquor, total.
Rum is the classic alcohol to splash in a glass of eggnog. This pairing is so iconic that rum is often listed in many traditional eggnog recipes. If you'd like to add rum to your mugful, opt for a golden or dark rum. These kinds of rum have more depth of flavor than white rum.
Non-alcoholic eggnog: Consume within 1 day. Eggnog with 1/2 to 1 cup liquor: Refrigerate for several days. Eggnog with 1 1/2 cups liquor: Refrigerate for several weeks in a sealed glass container or mason jar, where it will continue aging and thicken up quite nicely.
Spices and seasonings: You'll need cinnamon, cloves, vanilla extract, and nutmeg. Egg yolks: Egg yolks thicken the mixture, creating a decadent texture. Sugar: Of course, you'll need white sugar for this dessert-like beverage. Rum: Spike your eggnog with light rum or leave it as-is for a non-alcoholic treat.
How Long Does Aged Eggnog Last? Once the milk and cream have been mixed with the egg base, the amount of alcohol won't keep it shelf stable. Simply store it in the refrigerator in the glass jar for up to a week. Trust me; it won't make it long because it tastes so good!
Usually, the serving size for a drink is 1 cup (8 fluid ounces). But for eggnog, the serving size on the nutrition facts panel is just a half-cup. If you drink more than that, remember to double (or triple) the figures for calories, fat, and added sugars you see on the carton.
Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.
Though rare, there is the potential that eggnog will curdle when it's mixed with alcohol. That's typically due to too much acid interacting with the dairy. This can come from high-proof liquor or milk that's either lower in fat or going sour. For the best eggnog, use fresh, preferably whole, milk.
The amount of alcohol put in eggnog has no written rule, but it tastes best with 1 part spirit for every 5 parts eggnog. The alcohol takes away the rich and sweet taste of the eggnog, so if you're looking for a more bitter drink you can add extra alcohol.
If you want to extend the shelf life of eggnog beyond a few days, freezing is the way to go. Frozen eggnog lasts up to six months. Beyond this period of time, the quality of the eggnog will start to drop, so your best bet is to consume it within 4-6 months.
Consuming store-bought eggnog that has been open for more than 8 days may pose a risk of bacterial contamination. Even if it tastes fine, bacteria may be present, leading to foodborne illnesses.
The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.
If you over-cook the eggnog, it'll thicken too much (like custard). And if you're cooking it to be food-safety conscious, then you'll want to ensure that you reach your desired temperature. Again, I highly recommend using a digital thermometer.
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.
The eggnog white russian co*cktail is perfect for the holiday season! Coffee liqueur mixed with vanilla vodka and eggnog and topped with freshly grated nutmeg is the perfect treat and oh-so festive!
Eggs, milk, and alcohol were expensive in early Britain. Food historian Frederick Opie notes that the aristocracy used to drink their eggnog warm during the cold weather, and added spices and alcohol like brandy and sherry to preserve it. In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice.
Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food. The food shall be pasteurized or ultra-pasteurized and may be hom*ogenized.
Throw out the pumpkin spice lattes and pour yourself eggnog, the little black dress of drinks, perfect for adding to everything from breakfast coffees to spiked evening co*cktails. But one too many eggnogs can cause a less-than-jolly experience, especially in terms of digestive distress.
Introduction: My name is Pres. Lawanda Wiegand, I am a inquisitive, helpful, glamorous, cheerful, open, clever, innocent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
