How to make Eggnog: Recipe with ingredients, directions and everything you need to know

Eggnog has been around for decades, but has surged in popularity this year.

According to Yahoo! trends expert Lauren Whitehouse, the search term has jumped 1,067 percent in the past month. The specific inquiries topping the charts are "homemade eggnog recipe," "how to make eggnog" and "what is eggnog."

Consumers have been searching for a variety of ways to enjoy the beverage, with recipes searched for including "eggnog drinks," "eggnog fudge," "eggnog French toast" and "eggnog cheesecake."

Searches for the drink are split equally among women and men, making it an equal-opportunity drink for holiday imbibers.

Top-searching eggnog states are California, Texas, New York, Ohio and Illinois.

While some debate the yummy versus yucky factor of eggnog due to raw eggs in some versions of the recipe, one thing's for sure — it's one of the easiest ways to pack 400 calories into an 8 oz. glass.

EGGNOG RECIPE

(via Food Network and Alton Brown)

Ingredients:

4 Egg yolks

1/3 Cup sugar, plus 1 tablespoon

1 Pint whole milk

1 Cup heavy cream

3 Ounces bourbon

1 Teaspoon freshly-grated nutmeg

4 Egg whites*

Directions:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color.  Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.  Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running, gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

COOKED EGGNOG:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

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