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), just a touch sweet, and fortified with a definite note of spirits. 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. One-half cup of rum was the tasters’ pick over brandy or bourbon: It packed a punch without overwhelming the other flavors.
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