You’ve never really had eggnog until you’ve had it from scratch. Not only is it simple to make, it’s like a big glass of boozy, drinkable ice cream. When it comes to the alcoholic ingredient, this is a drink that has a history of playing the field. There’s evidence that eggnog started with wine. Some think that it may have been beer. Rum, brandy and whisky have all made their appearances. Really, it just comes down to what you favor, and I favor beer.
If you want to follow my lead and beer up your eggnog, just keep a few things in mind. You want something malty (no IPAs!), a beer with a strong ABV (alcohol by volume) — and a beer with notes of spice and cloves is a nice bonus. A barleywine (which is a beer, not a wine), a Belgian ale (especially a barrel-aged one), a strong ale, or some winter or Christmas ales will work well also. If you’re a beer drinker who also loves a big glass of ‘nog, this is a must for you this holiday season.
Belgian Ale Beer Eggnog
- 4 large eggs, separated
- ⅔ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon fresh ground nutmeg, divided
- 5 ounces beer (Belgian ale or barleywine)
- Separate the eggs, adding the whites to the bowl of a stand mixer, reserving the yolks.
- Beat the egg whites on medium speed until stiff peaks form, about 5 minutes. Remove the whites from the mixer and set aside.
- Add the yolks to the mixer along with the sugar and beat on high until lightened in color, about 3 minutes.
- Add the milk, cream and ¼ teaspoon nutmeg; mix until well combined.
- Remove the bowl of the stand mixer and gently fold the whites back into the yolk mixture.
- Stir in the beer.
- Pour into glasses and serve chilled. Sprinkle with remaining nutmeg.
Note: There is a very small risk of foodborne illness when consuming raw eggs. To lower this risk even further, use only fresh eggs or eggs pasteurized in the shell.
Photo credit: Jackie Dodd