This Holiday Eggnog Dalgona is thick, creamy, and indulgent. Perfect for the holidays, it can be enjoyed cold or hot.
It’s no secret that Meg and I love coffee and this Eggnog Holiday Dalgona Recipe is our latest favorite.
This Eggnog Dalgona is thick, rich, creamy, and touched with hints of nutmeg and vanilla. What I love about this is it can be served cold or hot. We don’t have a favorite way to serve it, but prepare it in advance if you plan to serve it cold.
You’ll need to make two recipes. One recipe for the Dalgona, and one for the eggnog. For the recipes, you’ll need:
- instant coffee
- granulated sugar
- heavy cream
- whole milk
- egg yolks
The how-tos of Holiday Eggnog Dalgona:
First off, let’s make the Dalgona! If you haven’t made it yet, dalgona is super easy. The basic recipe consists of equal amounts of instant coffee, sugar, and water. With a handheld mixer mix the three ingredients in a tall jar until whipped. The mixture will get lighter as you continue to whip it. There you have it, whipped coffee!
Set this aside.
Now, prepare the eggnog! Because this Holiday Eggnog Recipe uses egg yolks, you’ll want to take care while mixing the egg yolks with the heated milk. Otherwise, you’ll get scrambled eggs. You’ll want to temper the eggs. Tempering the eggs is the process of gradually warming them up and using additional liquids to dilute the eggs, before mixing them into your hot liquid. Read more about the science of tempering and the specific technique here.
Next, in a small bowl, whisk the two egg yolks and set to the side.
After that, grab a large sauce pan. Over medium heat heat the milk, whipping cream, sugar, vanilla, and nutmeg. Give it several good whisks until it heats up.
Once heated, take one third of the heated milk mixture and gently pour it into the egg yolks. Whisk vigoursly and quickly, so they egg yolks get integrated quickly into the heated milk. Repeat this process until you’ve integrated about one and a half cups of heated milk into the egg yolk mixture.
When you’ve integrated the heated milk mixture into the eggs, then take the egg yolk mixture and reintegrate it into the pot of hot milk. Whisk the egg yolk mixture and the milk quickly until steaming, then remove from the heat.
Pour the eggnog into two glasses. I like to use this funnel, because pouring is less messy. Then, top generously with dalgona and grated nutmeg and serve!
Or, if you plan on chilling the eggnog first, put it in the fridge for a few hours. Then, top with dalgona and serve.
Conversely, this makes a cute take along drink! Screw a lid on it, and you can take it to-go!
A few notes on the Eggnog Dalgona Recipe…
- This recipe takes our basic dalgona recipe, and pairs it with our eggnog recipe. Dalgona is a fun drink and can be paired with several other flavors to create different drinks. Looking for a different dalgona, try our Malted Dalgona Recipe!
- This recipe can be served cold or hot. Either way you serve it, it’s thick and rich and awesome!
- One reason I love mason jars is because you can screw a lid on top. The lid makes it perfect for taking on picnics and sharing.
- When you’re pouring the eggnog into individual glasses, I find a funnel very helpful. This is the funnel Meg and I both have.
- You’ll want to temper your eggs before you mix them into the mixture. However, if all else fails and you’re left with a curdled or scrambled egg mess, you can always strain the mixture to remove any clumps. While not pleasant, it works in a pinch and is easier than making another batch. Use a cheesecloth or sieve to strain, and no one will be any wiser (except for you)!
Eggnog Dalgona Recipe
- 3 tbsp instant coffee
- 3 tbsp water
- 3 tbsp sugar
- 1.5 cup whole milk
- 1 cup whipping cream
- 2 egg yolks
- 1 tbsp sugar
- 1/2 tsp nutmeg
- 1 tsp vanilla
Make Whipped Coffee
- Mix instant coffee, 3 tablespoons of sugar, and water in a tall jar.
- Mix with a handheld mixer until thick. Set aside.
- Heat milk, heavy cream, sugar, vanilla, and nutmeg in a saucepan over medium high heat.
- In a seperate bowl, mix egg yolks with a whisk.
- When the milk mixture gets hot, take 1/3 of a cup of the hot milk mixture and slowly pour it into the yolk mixture. Whisk quickly, until the hot milk is incorperated with the yolks. Repeat this step until you've transfered about 1.5 cups of hot milk into the yolk mixture.
- Pour the milk and egg yolk mixture back into the sauce pan and whisk vigorously. Once heated, remove from heat and pour.
- If serving hot, top with dalgona and serve.
- If chilling the eggnog, put in the fridge and top with the dalgona before serving.