I am an eggnog fiend. I love making it, but I find that there are decent brands available in the supermarket too if I’m not up to doing it from scratch. For this recipe you’ll need four cups (one quart) of eggnog, homemade or store-bought. This recipe assumes you haven’t already added liquor to it; for the liquor in the recipe I used apple ginger whiskey.
- 1 quart eggnog
- 3 to 4 teaspoons unflavored gelatin*
- 1/2 cup liquor of your choice (rum, whiskey, bourbon, brandy, etc.)
Pour 1/2 cup eggnog into a mixing bowl that will be big enough to hold all ingredients. Sprinkle the gelatin on top and allow to sit while you do the next step.
Heat 1 1/2 cups eggnog until scalding–i.e., very hot but not boiling. Whisk into the gelatin mixture until the gelatin is all dissolved.
Whisk the rest of the eggnog into the dissolved gelatin. Whisk in the liquor. Pour into serving dishes or a plastic food storage container and refrigerate overnight or until set.
*3 teaspoons will yield a very soft-set gelatin that feels like eating a cloud, but it won’t have that classic firm, smooth jello feel and look. Decide how much gelatin to use based on whether you’d rather have that soft-set feel or the firm-set look.
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