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

How is eggnog made of? ›

Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.

What kind of alcohol do you use to make 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.

How long does homemade eggnog last? ›

The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely.

How to make eggs safe for eggnog? ›

Use pasteurized eggs for eggnog

Eggnog may be safely made at home by using whole, liquid or pasteurized eggs. Pasteurized eggs are found next to regular eggs at the store. Egg substitutes can also be used. These products have also been pasteurized.

What is American eggnog made of? ›

What Is Eggnog Made Of? Today, eggnog is usually made of some combination of eggs (either just the yolks or the yolks and the whipped egg whites), sugar, milk, cream, nutmeg, and sometimes booze. We're all familiar with the cartons of store-bought eggnog that grace supermarkets every December.

Is egg nog 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 much alcohol is in eggnog? ›

Alcohol: If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.

Does alcohol in eggnog cook the eggs? ›

No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.

What is the original alcohol in eggnog? ›

It is traditionally made with milk, cream, sugar, egg yolks, and whipped egg whites (which gives it a frothy texture, and its name). A distilled spirit such as brandy, rum, whiskey or bourbon is often a key ingredient.

Why is eggnog not sold year round? ›

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

How to make eggnog better? ›

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

Can I freeze eggnog? ›

Luckily, you can freeze eggnog and enjoy it safely past the holiday season. In fact, the sweet, custardy liquid is great to keep on hand to add extra flavor to recipes or speed up a quick and convenient breakfast (like this Eggnog French Toast Casserole).

Why you should be careful with that eggnog? ›

How Risky Is It To Drink Eggnog? Food Safety Experts Share Their Concerns. Salmonella accounts for 26,000 hospitalizations and over 400 fatalities a year. Homemade is usually better, but not necessarily in the case of eggnog.

What do you store homemade eggnog in? ›

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!

Should I pasteurize eggs for eggnog? ›

Adding alcohol will inhibit bacterial growth, but it cannot be relied upon to kill bacteria. Once alcohol is diluted, it no longer effectively kills bacteria. You will still need to use pasteurized eggs. Keep in mind that simmering eggnog over heat will remove the alcohol.

What is eggnog and why do we drink it? ›

Eggnog is a drink primarily made with eggs (hence the name) and milk, and is traditionally served at large gatherings in a punch bowl during the winter season, primarily at Christmas. It is made by emulsifying whole milk or cream, eggs, sugar, and spices.

Why is eggnog healthy? ›

Here's a silver lining, though: Because it's made with milk, eggnog is rich in calcium, magnesium, phosphorus, and vitamins A and D, adds Brissette.

Why is eggnog a Christmas drink? ›

In the 1700s, rum from the Caribbean was the American eggnog alcohol of choice. But it was scarce during the revolution, so it was traded out for moonshine. This might explain why it became associated with the Christmas season. It warmed up drinkers in the cold weather, and true eggnog called for expensive liquor.

What makes eggnog taste the way it does? ›

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.

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