All Your FAQs About Making Eggnog, Answered — Part II

The festive season is upon us. But what’s the holidays without some eggnog? If you’ve been mulling over it and plan to whip it for the first time, this is your sign to go for it! We’re sure you’d have a couple of questions. Worry not. We’ve answered a few questions to help you go about it. Feel free to check out our other piece which has also answered a bunch of other questions! 

Read the part 1 of this article here.

Q. What should I substitute for spirits in eggnog to make it non-alcoholic?

You can use rum or brandy extract which has significantly less amount of alcohol. Or you could add a mixture of maple syrup and molasses which tastes like bourbon without the alcohol in it. 

Q. How should I serve eggnog?

You can serve it chilled or even warm by heating it gently over the stove while stirring constantly. You can also garnish it with cinnamon sticks when served warm and either way they should always be accompanied by gingerbread cookies. 

Q. How long does homemade eggnog last?

Depends on how slowly you drink it! Sorry. If your drink is non-alcoholic, it can be consumed in about three to four days. If it is spiked, you can stretch it to a week. 

Q. What should I do with leftover eggnog?

If you have some leftover eggnog which isn’t spiked, you can use it as pancake batter, or make an eggnog bread pudding. Have over French toast, or use it to make a delicious and creamy latte. 

Q. Should I be mindful of guests' allergies if I'm serving eggnog?

Eggnog does contain a bunch of common allergens – dairy (for those who are lactose intolerant, this drink is a death sentence), eggs, and sometimes even nuts if dairy alternatives such as almond or cashew milk are used. So, be extremely mindful and just ask your guests in advance if they have any dietary restrictions and you’ll be sorted. 

Q. How can I scale the classic eggnog recipe for a larger gathering?

There are a few pointers that you need to keep in mind to scale your Eggnog. The eggs are key. The traditional recipe is already a batch recipe and typically serves six, which requires four eggs. So, for every four eggs, you’ll have to adjust the other ingredients. Sugar is an easy one to adjust because this really depends on your personal taste. For every 400 ml of whole milk, you’ll need 200 ml of heavy cream, and there should be no more than 120 ml of spirits for six servings. 

Q. My eggnog is too thick/thin. How can I fix it? 

This one is pretty easy and there’s no fuss at all. If it’s too thick, add more milk and heavy cream. If it’s too thin, you can dissolve about 2 tablespoons of cornstarch in cold milk, add it to the mixture over the stove, and stir until it thickens to your liking. 

Q. Is eggnog high in calories?

You’re not going to like this answer, but yes, the calories are incredibly high so go easy on them.