Christmas Party Ideas: Throw an Eggnog Tasting Party

You’ve heard of wine tasting parties. For Christmas, why not throw an eggnog tasting party? Among other Christmas party ideas, this one is a sophisticated party best suited for small groups of grown-ups unless you have party games or some other activity to occupy the kids. So hire a sitter and invite a few friends and family members to sip eggnog and celebrate the season.

Eggnog Tips:

  • Always Use Fresh Eggs
  • Test an egg’s freshness with the floating water trick. Place each egg in a deep bowl filled with water. The freshest eggs will sink to the bottom and lie on their sides. Fairly fresh eggs will lie on the bottom but will stand upright or bottom-side up. This means that some air has crept into the egg, making it more buoyant than the freshest eggs. These eggs are still okay to consume, but only use the freshest in eggnog. Floating eggs should be discarded, as too much air has entered beneath the egg shell. If air has had enough time to enter, so has bacteria – avoid almonella by throwing out the floating eggs.
  • Consistency is Key.
  • It is important that your eggnog be thick enough to avoid seeming watery without being so thick that it is undrinkable. One way to strike a good texture balance is to always separate the eggs before beating. To a fluffy texture, beat the whites just before adding them to the milk.

Now that you’ve got your eggnog tips, here are a few recipes to try out at your Eggnog Tasting Party:

Traditional Eggnog Recipe

  • 6 Whole Eggs
  • 14 Oz Can Sweetened Condensed Milk
  • 1 Teaspoon Vanilla Extract
  • 1 Quart Milk
  • 1/3 Pint Heavy Whipping Cream
  • 1 Pinch Ground Nutmeg
  • 1 Small Pinch Salt
  • Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
  • Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.

Chocolate Kahlua Eggnog

  • 8 Whole Eggs
  • 3 Cup(s) Chocolate Milk
  • 2 Cup(s) Milk
  • 1 Cup Cream
  • 1 Cup Kahlua liqueur (or delicious, freshly brewed strong coffee)
  • 1 Cup Dark Rum
  • 1/2 Cup Brown Sugar
  • 3/4 Teaspoon Ground Cinnamon
  • 3/4 Teaspoon Ground Nutmeg
  • 1 Pinch Ground Cinnamon as Garnish
  • 1 Pinch Grated Chocolate as Garnish
  • In a large saucepan over a medium heat, pour the milk and chocolate milk. Heat the milks, but don’t boil!
  • In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency.
  • When the milk mixture is hot (but not boiling), add approximately half of it to the bowl containing the beaten eggs and brown sugar. Whisk well.
  • Pour all of the egg, sugar & milk mixture back into the large saucepan. Reduce heat to low.
  • Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream. Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon. Remember not to ever allow the mixture to boil.
  • Remove the eggnog from the low heat. Stir in the dark rum, ground cinnamon and ground nutmeg.
  • Cover with plastic wrap and refrigerate until chilled (at least 3 hours).To serve, ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon.

Martha Stewart’s Eggnog

  • 12 Whole Eggs yolks & whites separated
  • 1.5 Cup Superfine sugar
  • 1 Quart Whole milk
  • 1.5 Quart Heavy cream
  • 3 Cup Bourbon
  • 1/2 Cup Dark rum
  • 2 Cup Cognac
  • Sprinkle of  freshly grated nutmeg
  • In a large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to the yolks. With a cold, wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
  • Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.
  • The eggnog base can be made a day in advance. The day of, simply beat in the stiff egg whites and whipped cream before serving.

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