Thursday, April 17, 2014
Inquirer Daily News

4 ways to make homemade eggnog

Homemade eggnog is a labor of love, and it’s often debated whether or not it’s worth the effort.
Homemade eggnog is a labor of love, and it’s often debated whether or not it’s worth the effort.

Eggnog off the shelf is smooth, sweet, and perfectly satisfying, but if you’re anything like myself, a full carton sitting in the fridge proves much too tempting. Homemade eggnog is a labor of love, and it’s often debated whether or not it’s worth the effort, but one sip of a select tried-and-true recipe below and you’ll understand why the rich, velvety texture of the homemade stuff reigns supreme among those with the patience to see it through.

Almond Eggnog: Blanched slivered almonds, whole vanilla bean, cinnamon sticks, and citrus zest add a unique and delicious twist to traditional nog.

Pumpkin-Bourbon Eggnog: Pumpkin purée, brown sugar, and spices blend with milk, cream, and bourbon for a drink that rivals dessert.

Pub Nog Beer Eggnog: Though it may seem like an eggnog recipe gone rogue, there’s evidence that beer was a mainstay in early recipes. “Nog” in the 17th century was the word used to describe a strong beer. This particular recipe takes only 10 minutes to prepare, plus cooling time.

Sheila Lukins’ Spirited Eggnog: Whipping cream, whole milk, bourbon, cognac, dark rum and a dusting of nutmeg make for one decadent, creamy cocktail.

For those who can’t get enough of the eggnog flavor, try these family-friendly recipes:

Eggnog Scones: These make-ahead delicately spiced scones are perfect to share over tea with drop-in guests.

Eggnog Custard Cups: Sandra Lee’s simple custard cups are a fantastic holiday dessert with a simple ingredient list.

Shannon McCook
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