Grocery store eggnog doesn’t hold a cup to the real stuff.
Why This Recipe Works
Unlike grocery store eggnog, which is often watery and pumped full of sugar, our ideal nog is creamy (but not too heavy) and just a touch sweet. Cooking the eggnog resulted in a velvety texture and put to rest any safety concerns about serving uncooked eggs. Opting for heavy cream over milk and whipping half of it before adding it to the eggnog made for a richer sip. Root beer mimicked the caramel notes of the rum traditionally used in this recipe. Cutting some of the sugar kept the sweetness in check.
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