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How to make eggnog? Here is the delicious recipe!


A velvety cream to be enjoyed with a spoon: here is the recipe for eggnog, a good Christmas dessert with a curious origin!

Making eggnog is very simple , and you don't need a lot of technique, you just have to remember to use the 3 ingredients in equal doses. Furthermore, for a perfect result, you should use the polsonetto, or a cone-shaped copper container, which is used for the bain-marie, but you can very well use a classic saucepan with a larger bowl to insert on top for cooking.

The origin of this dessert dates back to the cook of Carlo Emanuele of Savoy, duke of the 1500s . Its name, on the other hand, would have come from the dialectical distortion of St. John of Bayonne, patron saint of confectioners: the chef who invented this dessert had devoted himself to the saint to make a good impression. And the saint evidently performed a miracle, because today zabaglione is one of the most popular and famous puddings! Let's see the recipe and how to use it!


How to make eggnog

  1. Place the egg yolks at room temperature inside the wrist (or in a small saucepan) and mix them well with the sugar using an electric whisk, so that the mixture is swollen, creamy and velvety .
  2. At this point you can add half of the Marsala and mix again with a whisk. Once incorporated, proceed with the second half of liqueur, mix once more and continue cooking.
  3. Now you can immerse the saucepan (or cuff) in a container 1/4 full of hot water, and start whipping the zabaglione, again using the electric whisk for about ten minutes until it reaches a temperature between 80 and 84° C and it will be well swollen and frothy . You can also use a hand whisk, but the job will be much more tiring. If you don't have a cooking thermometer at hand, you will be able to tell when it's ready based on the consistency, the whisks will have to leave defined grooves, but the consistency will have to be a little more fluid than the classic custard .
  4. Turn off the heat, stir for a few more minutes then serve your hot zabaglione with light biscuits, or with fresh fruit, perhaps a little acidulous to give a little contrast to the cream. Present it in a glass or cup, and possibly garnish it with flaked dark chocolate.

Alternatively, serve it as an accompanying sauce for pandoro or panettone .

Eggnog: variations and advice

A piece of advice: for the success of the classic zabaglione recipe, the ingredients must be fresh and of the highest quality , eggs first and foremost.

It would be better to taste it hot, however you can prepare a bowl of ice, which you will take out only after the zabaglione is ready. Then take a second bowl, place it on top of the ice and pour the cream into it, mix with the whisk and in a few minutes it will have cooled down and can be used for many recipes.

Finally, if you want to prepare it non- alcoholic (even for children) replace the Marsala with a teaspoon of coffee. Or, don't put one or the other: the cinnamon will take care of flavoring everything. Marsala can also be replaced with sherry, port or any fortified wine of your taste.

Also discover all our Christmas desserts !


You can keep the creamy dessert for about 2-3 days in the fridge , well covered in transparent film, however before serving it, reassemble everything with an electric whisk since it could be separated.

READ ALSO: How to make savory eggnog with parmesan: an easy and tasty recipe!

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