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.

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  • 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

Pin this Eggnog Recipe for Later

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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

How to make eggnog better? ›

Spices and seasonings: You'll need cinnamon, cloves, vanilla extract, and nutmeg. Egg yolks: Egg yolks thicken the mixture, creating a decadent texture. Sugar: Of course, you'll need white sugar for this dessert-like beverage. Rum: Spike your eggnog with light rum or leave it as-is for a non-alcoholic treat.

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? ›

If you over-cook the eggnog, it'll thicken too much (like custard). And if you're cooking it to be food-safety conscious, then you'll want to ensure that you reach your desired temperature. Again, I highly recommend using a digital thermometer.

What makes eggnog taste good? ›

Traditional eggnog today is made up of a mixture of milk, cream, sugar, eggs (both yolks and whipped egg whites), and rum, bourbon, or brandy. They can also call for warm spices (like cinnamon and nutmeg), along with vanilla extract. It's a classic Christmas drink that's creamy, sweet, and typically served chilled.

What makes eggnog taste so good? ›

Eggnog is very sweet and creamy, somewhat like a custard. Some have a little bit of sweet spice thanks to the cinnamon added to eggnog. You can also add vanilla to your drink for a special touch in your drink.

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 kind of rum do you use for eggnog? ›

What Kind of Rum Goes Best with Eggnog? “I like something with a little bit more body and flavor than say, just like a silver [or white rum],” says Chamberlain. “Those are good, but I feel like you can bring more to the party—the party being eggnog.” That's why he prefers a spiced rum or an aged rum.

What kind of brandy do you use for eggnog? ›

I used St. Remy VSOP brandy and it turned out great. No sense wasting an expensive cognac against that much sugar and dairy.

What makes eggnog unhealthy? ›

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 does homemade eggnog last? ›

Homemade eggnog typically lasts 2-3 days if stored in 40º F or less under the proper conditions. Store-bought eggnog lasts 5-7 days after opening if it has been refrigerated. Canned eggnog lasts 4 to 5 months and around 5-7 days after opening.

How long should you age eggnog? ›

Alton Brown prefers four to six months, while Bennett thinks eight to 12 months is the “sweet spot.” Though, I'm pushing that one in my fridge as long as I can, I think aged eggnog merely two weeks old is quite extraordinary—caramely, minty and just a bit funky, while smooth as silk.

Can you add vodka to eggnog? ›

The eggnog white russian cocktail is perfect for the holiday season! Coffee liqueur mixed with vanilla vodka and eggnog and topped with freshly grated nutmeg is the perfect treat and oh-so festive!

How much alcohol is in eggnog? ›

A concentration of at least 20% of alcohol (about the same amounts of alcoholic spirits and milk or cream), and refrigeration are recommended for safety.

Is eggnog good for you? ›

Eggnog may not be considered a "health food," but the drink does have some nutritional benefits including certain vitamins and protein. Traditional eggnog is also high in sugar and fat, and for that reason, it's best to drink in moderation as a dessert.

How do you fix eggnog that is too thick? ›

This one is pretty easy and there's no fuss at all. If it's too thick, add more milk and heavy cream. If it's too thin, you can dissolve about 2 tablespoons of cornstarch in cold milk, add it to the mixture over the stove, and stir until it thickens to your liking.

Can you taste alcohol in eggnog? ›

While it was very subtle, it was a bit more pronounced on the back end than the brandy. Overall, the eggnog was delicious and just sweet enough so you could taste that there was alcohol beyond the creamy egg mixture.

Does alcohol make eggnog last longer? ›

How Long Does Aged Eggnog Last? Once the milk and cream have been mixed with the egg base, the amount of alcohol won't keep it shelf stable. Simply store it in the refrigerator in the glass jar for up to a week. Trust me; it won't make it long because it tastes so good!

Does eggnog taste better with alcohol? ›

For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet. Combining them will produce something that someone with a sweet tooth will love, but that others may find cloying.

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