Eggnog Recipe - How to Make Homemade Eggnog (2024)

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Homemade eggnog is one of my favorite treats of the holiday season. I could drink gallons of it. If you’d like to see how to make homemade eggnog either with or without alcohol, follow this step-by-step eggnog recipe.

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I love eggnog, but since store-bought eggnog has a lot of sugar and calories, I try not to buy it too often.

But since I absolutely love the creamy comfort of a glass of eggnog, I like to make homemade eggnog using this eggnog recipe so I can make it a bit healthier and have it more often.

Is Homemade Eggnog Safe to Drink?

Traditional eggnog is made with raw eggs and a high percentage of alcohol which is used to preserve and sterilize the eggs and dairy.

So if you are drinking eggnog made with a high enough ratio of alcohol to eggs and dairy, then the alcohol will kill any dangerous bacteria that may be lurking in the raw eggs.

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But if you are not using alcohol, or you are only adding a bit of alcohol before serving, then you are at risk of consuming salmonella from the raw eggs.

While I sometimes add a shot of spiced rum to an evening glass of eggnog, most of the homemade eggnog we drink in our home needs to be alcohol free. (My daughter loves eggnog even more than I love it!)

Since I can’t use alcohol to kill any potential salmonella in our raw eggs, I personally don’t feel comfortable using raw eggs in my eggnog recipe.

I have tried to find pasteurized whole eggs, but none of the stores in our city seem to carry them. (Pasteurized egg whites are readily available at grocery stores – it is just difficult to find pasteurized whole eggs.) I have read that you can pasteurize whole eggs, but I haven’t tried that method.

Instead, I make COOKED Homemade Eggnog — and it is INCREDIBLE!
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I personally love custard in all forms and cooked homemade eggnog is basically Crème Anglaise (French for “English cream”).

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My mother’s family has English roots, so I suppose that is why I grew up with custard-based desserts such as Floating Island and Lemon Snow Pudding.

On holidays my mom always made Lemon Snow Pudding, which is essentially custard (Crème Anglaise) served with a light, airy, lemon meringue pudding. It is a simply delightful dessert that is perfect after a heavy turkey dinner. (I will post a recipe for my mother’s Lemon Snow Pudding soon.)

When I was a kid, I would sneak into the fridge and pour a bit of the leftover custard into a glass and drink it straight. Little did I know that I was essentially just drinking cooked eggnog.

A Closer Look at How to Make Eggnog

When it comes to making cooked eggnog, there is a basic method and eggnog recipe that you can then alter slightly according to your tastes and preference.

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Eggnog Recipe Ingredients

To make your eggnog lighter, you can use half and half instead of heavy cream or skip the cream entirely and just use whole milk, or even low-fat milk. You could also use an alternative milk, such as almond milk.

As well, you can adjust the amount of sugar in your recipe. I use 1/3 cup of sugar but you will find some other recipes call for more. Feel free to make your eggnog as sweet as you prefer.

As for flavor and spices, I like a simple traditional eggnog with just vanilla extract and nutmeg, with cinnamon and nutmeg sprinkled on top. But some recipes call for cloves, cinnamon, and nutmeg. I have tried adding cloves and cinnamon into my eggnog while cooking, and while I don’t mind it, I prefer to make my eggnog with only nutmeg and then a bit of cinnamon as garnish.

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To thicken your eggnog, you can add heavy cream/whipped cream before serving or you can beat pasteurized egg whites to fold into your eggnog.

Using beaten egg whites adds a foamy quality to your homemade eggnog which you and your family might enjoy. Since you can buy pasteurized egg whites, you don’t need to worry that the egg whites do not get cooked.

Personally, I like to cook my eggnog with whole milk and then whisk in heavy cream after it cools or before serving. And if I want to have an extra treat or if I am serving to guests, I will add a dollop of whipped cream on top.

Step by Step Directions to Make Cooked Eggnog

Beat egg yolks, while slowly adding in sugar, until eggs lighten in color and sugar has completely dissolved.

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Add milk, nutmeg and pinch of salt to a sauce pan and heat over medium to medium-high heat until milk just begins to boil. Stir often to avoid burning. Remove from heat.

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Temper eggs by slowly whisking in 1 cup of hot milk mixture, stirring constantly to avoid accidentally cooking eggs.

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After eggs are tempered, slowly whisk tempered egg mixture into the large saucepan with remaining hot milk. Again, stir continuously while combining eggs with hot milk to prevent scrambling eggs.

Return the saucepan to medium heat and stir until mixture thickens and reaches 160 degrees F. Do not boil.

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Remove from heat, pour into a large glass bowl and chill for at least one hour.

Once cooled, whisk in cream (or half and half), vanilla extract, and alcohol if desired.

Refrigerate for at least two hours or until ready to serve.

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Serve cold, sprinkled with ground nutmeg or cinnamon and a dollop of whipped cream if desired.

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Homemade Eggnog Recipe

How to make cooked eggnog at home.

4.50 from 55 votes

Print Pin Rate

Course: Drinks

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Chill Time: 3 hours hours

Total Time: 3 hours hours 35 minutes minutes

Servings: 6 servings

Calories: 315kcal

Video

Ingredients

  • 6 large egg yolks
  • 1/3 cup sugar could increase to 1/2 for a sweeter taste
  • 3 cups whole milk or for a thicker, richer eggnog, use 2 cups of whole milk
  • 1 cup heavy cream or half and half
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon nutmeg
  • pinch salt
  • ground cinnamon optional, for topping
  • spiced rum or bourbon optional

Instructions

  • In a medium bowl, using a stand mixer, hand mixer, or whisk, beat eggs while gradually adding sugar. Beat until eggs lighten in color and sugar has completely dissolved.

    6 large egg yolks, 1/3 cup sugar

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  • Add milk, nutmeg and pinch of salt to a large sauce pan and heat over medium to medium-high heat until milk just begins to boil. Stir often to avoid burning. Remove from heat.

    3 cups whole milk, 1/2 teaspoon nutmeg, pinch salt

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  • Temper eggs by slowly whisking in 1 cup of hot milk mixture. Repeat with another cup, stirring constantly to avoid accidentally cooking eggs.

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  • After eggs are tempered, slowly whisk tempered egg mixture into the large saucepan with remaining hot milk. Again, stir continuously while combining eggs with hot milk to prevent scrambling eggs.

    Eggnog Recipe - How to Make Homemade Eggnog (18)

  • Return saucepan to medium heat and stir until mixture thickens and reaches 160 degrees F. Do not boil.

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  • Remove from heat, pour into a large glass or metal bowl and chill for at least one hour.

  • Once cooled, whisk in cream (or half and half), vanilla extract, and alcohol if desired.

    1 cup heavy cream, 1 teaspoon vanilla extract, spiced rum or bourbon

  • Refrigerate for two hours or until ready to serve. Serve cold, sprinkled with ground nutmeg or cinnamon. Serving options include pouring over ice cubes or add whipped cream before sprinkling with spices.

    ground cinnamon

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Notes

When tempering eggs and when combining with hot milk mixture, be sure to stir continuously and don't heat it too fast or the eggs could scramble.

For a lower fat eggnog, use half and half instead of heavy cream or use whole milk, or even low-fat milk. You could also use almond milk or another milk alternative for dairy-free eggnog.

We often like to add a dollop of whipped cream on top once the eggnog is poured in a glass.

Nutrition

Calories: 315kcal | Carbohydrates: 19g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 262mg | Sodium: 76mg | Potassium: 212mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1040IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 1mg

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Written by Janice Croze, co-founder of 5 Minutes for Mom
Talk with me: @5minutesformom and Facebook.com/5minutesformom
Pin with me at pinterest.com/5minutesformom

Eggnog Recipe - How to Make Homemade Eggnog (2024)

FAQs

What is the best mix for eggnog? ›

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

Why is my homemade eggnog so thick? ›

Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.

What makes eggnog better? ›

trick for turning it into a delightful holiday drink: I shake the eggnog in a cocktail shaker with lots of ice—with or without alcohol—to dilute it a bit, make it light and frothy, and make it extra cold.

What are the rules for eggnog? ›

All ingredients used are safe and suitable. Eggnog contains not less than 6 percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is not less than 1 percent by weight of the finished food. The food shall be pasteurized or ultra-pasteurized and may be homogenized.

What alcohol goes in eggnog first? ›

Eggnog is typically made with rum, brandy or bourbon, and Brown likes to start with a combination of dark rum and cognac. But there's no need to go premium; he recommends using an affordable, high-proof VS cognac. The higher alcohol level will cut through the sweetness of the rest of the ingredients.

Is Crown Royal good in eggnog? ›

Egg-cellent Eggnog Tips

Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.

Why can't you drink a lot of eggnog? ›

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

How long should you age eggnog? ›

Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still.

How long will homemade eggnog last? ›

It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Store homemade eggnog in the fridge for up to one week.

How to improve eggnog? ›

Bonus Additions for Store-Bought Eggnog
  1. nutmeg.
  2. cloves.
  3. cinnamon.
  4. pumpkin pie spice.
  5. apple pie spice.
  6. pure vanilla extract.
  7. almond extract.
  8. coffee.
Apr 3, 2022

What gives eggnog its unique flavor? ›

The distinctive spices that give eggnog its characteristic taste, including cinnamon, nutmeg, and vanilla, are used to create eggnog-flavored foods and beverages.

Why is Southern Comfort eggnog so good? ›

Homemade eggnog has a custardy texture (a dozen eggs, remember). But instead of adding more expensive eggs, food manufacturers rely on additives like this seaweed extract to thicken their beverage to a familiar consistency. This ground-up endosperm of the guar bean is used here as another thickener.

What kind of alcohol is in eggnog? ›

The recipe can vary depending on who's making it, but the basic formula consists of eggs, sugar, milk and cream, plus a spirit. For the latter, most people turn to bourbon, rum or brandy, and some even elect to combine a couple spirits for oomph.

What kind of rum goes with eggnog? ›

If you'd like to add rum to your mugful, opt for a golden or dark rum. These kinds of rum have more depth of flavor than white rum. You can also add spiced rum if you want to add a kick to your drink, but know that spiced rum may overwhelm the flavor of your homemade eggnog.

What time of day should I drink eggnog? ›

The most classic way to serve eggnog doesn't involve any prep, and it's perfect as an after-dinner treat around the holidays.

What is the best rum to use for eggnog? ›

Chairman's Reserve Spiced Rum

"When choosing a rum, I personally find a spiced rum to be the best for the flavors incorporated in eggnogs," he said. "Chairman's Reserve Spiced Rum is best for its quality and flavor profile.”

What are the different types of eggnog? ›

It also includes variants such as "Baltimore eggnog," "General Jackson eggnog," "Imperial eggnog," two types of "sherry cobbler eggnog," as well as "sherry cobbler with egg," "mulled claret with egg," "egg sour," and "Saratoga egg lemonade" (also called "sea breeze").

Are Fireball and eggnog good? ›

Fireball eggnog may become one of your new favorite Christmas drinks. The popular cinnamon whiskey is a fantastic base for this classic holiday cocktail. It gives eggnog a touch of warm spice, subtle sweetness, and an inviting aroma that's sure to put everyone in a festive mood.

Is there an eggnog mix? ›

Instant Eggnog is a fun gift for the holidays with a long shelf life. Enjoy eggnog long after the winter holidays are over.

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