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Eggnog (/ ˈ ɛ ɡ ˌ n ɒ ɡ / ⓘ), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, [1] [2] [3] is a rich, chilled, sweetened, dairy-based beverage traditionally made with milk, cream, sugar, egg yolk and whipped egg white (which gives it a frothy texture, and its name).
powdered sugar. 2 tbsp. bourbon, spiced rum, or brandy (optional) 2 c. cold heavy cream. 1 (9-in.) graham cracker crust (homemade or store-bought) Directions.
To make basic eggnog, you begin by separating the egg yolks from the whites. Next, you whisk the egg yolks and sugar together in a bowl, then add the milk, cream and spices.
"Derek adapted this Baltimore-style eggnog recipe from the December 1945 edition of Gourmet magazine." Baltimore-style Eggnog (Serves 12) Half a bottle of Bourbon, preferably Michter's.
It is served hot, or on ice as a cold drink. In Brazil, it is commonly mixed with vanilla ice cream. In the Asian market, it is a chocolate ice cream flavoured with Ovaltine powder. The McCafé in Hong Kong provides "Ovaltine Crunchy Latte" and other drinks and desserts. [21] In Malaysia, Ovaltine has lost its popularity to Milo.
The Oak Max and Light Chocolate contain approximately 25% fewer calories and approximately half the fat of chocolate milk. In contrast, Egg Nog has approximately 25% more energy and 50% more fat than chocolate milk, and Oak Plus, which was launched in early 2017, contains around 30g more protein. The values for chocolate milk are: [citation needed]