Saturday Night Drink: Eggnog (kosher style!)



I am sure many of you are doing a double take   – Eggnog?  Well what can I say I have always been intrigued by this drink. Am I the only one? I was inspired by my local Starbucks – who took off my favorite salted mocha caramel and replaced it with the Eggnog -  I was not a happy girl to say the least !

What is it about the Eggnog drink?  I wanted to know why there is such deep affection for this seasonal drink – How good could it really be?

Eggnog is a traditional holiday drink made of eggs,sugar and milk primarily  -what makes it a great party drink is, that it is also usual for it to be spiked generously with Rum or Brandy– (ok I’m starting to think this drink has potential!) What makes it unique to other party drinks, is it’s dairy base and peoples preference of drinking it hot or cold.

So after some playing around and testing out a few recipes on the internet, I found two versions that I really like.

There is really nothing un-kosher about eggnog – just maybe the holiday it is associated with. But that should not deter your from trying out a really tasty drink.This custard like drink, served hot or cold really is comforting, and if you love thick hot milk drinks like I do – this is a great one to try tonight!

Have a terrific night!




Skinny Eggnog

Recipe adapted from the Food Network

Servings: 7 • Serving Size: 1/2 cup • Old Points: 2 pts • Points+: 3 pts

Calories: 106.7 • Fat: 2.5 g • Carb: 15.3 g • Fiber: 0.0 g • Protein: 5.3 g

  • 3 cups 1% milk
  • 1 vanilla bean
  • 2 large eggs
  • 1/3 cup sugar
  • 1 tsp cornstarch
  • freshly grated nutmeg, for garnish
  • spiced rum or bourbon (optional, extra points)

Heat 2-1/2 cups milk in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and simmer over medium heat.
In a large bowl, whisk the eggs, sugar and cornstarch until it turns light yellow.
Temper the eggs by gradually pouring the hot milk mixture, about 1 cup at a time, into the egg mixture, whisking constantly (this is important, otherwise you’ll make scrambled eggs). Pour the mixture back into the pan. Place over medium heat and stir constantly with a wooden spoon until the eggnog begins to thicken, about 6-7 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Remove the vanilla pod, let it cool and transfer to a pitcher, chill until ready to serve.
Spike the eggnog with liquor, if desired (extra points), and garnish with nutmeg.




Traditional Eggnog

above picture and this recipe from this great food blog

(served cold)

  • 6 large eggs
  • 3/4 cups maple syrup (or granulated sugar)
  • 1/4 teaspoon salt
  • 4cups whole milk
  • 1 tablespoons vanilla extract
  • 1/2 teaspoon freshly grated nutmeg + more for garnish
  • 1 cups heavy whipping cream


1) In heavy saucepan, off heat, whisk the eggs, maple syrup, and salt until well blended. Gradually stir in half of the milk.

2) Cook over low hear, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes

(mixture should be about 170 – 175 degrees F). Do not boil.

3) Pour custard in a large bowl. Stir in vanilla extract, ground nutmeg and remaining milk. Cover and refrigerate until well chilled, about 3 hours.

4) Just before serving, in a medium bowl, beat whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg.

Store in the refrigerator up to 3 days.

Makes about 16 cups or 32 – 1/2 cup servings

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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