Traditional Eggnog Recipe
If there’s one drink that the captures the feeling of cozy, it’s eggnog. This traditional eggnog recipe is rich, creamy, and spiced with nutmeg. It’s actually very easy to make at home too, and this gives you control over its sweetness, thickness, and whether it includes a boozy kick.
In this guide, I’ll share my favorite raw eggnog recipe plus, tips for tempering eggs for a cooked version.
Tempered vs. Raw Eggs
Eggnog traditionally used raw eggs, and I love it this way. I use pastuerized eggs and when it’s made this way, eggnog has a lighter, silkier texture. If you don’t want to use raw eggs, you can cook them by heating the milk first and then adding this to the eggs to temper them, then placing back on the stove for a bit longer. Cooked eggnog is thicker because when the egg proteins get cooked and it thickens like custard.
Traditional raw eggnog
Raw eggnog is quick, easy, and adaptable. You can make it with just the egg yolks for richness or use the whole eggs if you don’t want to whip and fold in the egg whites separately.
- In a blender, blend the egg yolks (or whole eggs if not whipping whites separately) with the sugar until pale and creamy.
- Slowly add the milk, cream, vanilla, nutmeg, cinnamon, and salt with the blender running. Blend until combined and add in alcohol (if using). Chill before serving.
- Optional egg whites. When ready to serve, beat egg whites until foamy. Add 1 tsp sugar and beat to stiff peaks.
- Gently fold the whipped whites into your chilled eggnog.
Tempered eggnog
For the cooked version, I prefer using just the egg yolks Without them, the eggnog has a smoother, richer texture, and better flavor. Cooked egg whites can give it more of an ‘eggy’ taste.
- Whisk egg yolks with sugar until pale and creamy.
- Warm milk, cream, and spices in a saucepan until steamy.
- Slowly pour a ladle of the hot milk into the egg mixture while whisking continuously. Repeat, then return the whole mixture to the saucepan.
- Cook over low heat, stirring constantly, until it thickens slightly and reaches 160°F/70°C.
- Strain to remove any lumps, stir in vanilla and chill. Add alcohol (if using) before serving.
If you do want to add whipped egg whites to the cooked eggnog, you can warm them over a double boiler before whipping them.
Warming egg whites can be tricky, as they’re delicate and can overcook if exposed to too much heat, so care is essential. Add the egg whites plus two teaspoons of sugar to help stabilize them to a heatproof bowl over a double boiler with barely simmering water, ensuring the bowl doesn’t touch the water. Steam should be warming the bowl, not intense heat. Whisk constantly to prevent the whites from cooking unevenly. Once the mixture reaches 160°F/70°C, remove the bowl immediately to avoid overcooking.
Serving
- Sprinkle freshly grated nutmeg on top or add a cinnamon stick.
- Serve chilled for a classic experience, or you can gently warm it up for cozy winter vibes.
- Homemade eggnog keeps for 2-3 days in the fridge. Alcohol acts as a preservative, so spiked versions can last a bit longer.
Cocktails with eggnog
Traditional Eggnog Recipe
This traditional eggnog recipe is rich, creamy, and spiced with nutmeg. It’s actually very easy to make at home too, and this gives you control over its sweetness, thickness, and whether it includes a boozy kick.
Ingredients
- 5 large eggs, separated
- ½ cup (100g) granulated sugar
- 2 cups (480g) whole milk
- 1 cup (240g) heavy cream
- 1 tsp vanilla extract
- ½ tsp freshly grated nutmeg
- Pinch of cinnamon (optional)
- Pinch of salt
- Optional: ½-¾ cup rum (or bourbon, or brandy (or a mix!)
Instructions
Traditional Eggnog (uncooked)
- Add the egg yolks (or whole eggs if not whipping whites separately) and sugar to the blender. Blend on medium speed until pale, creamy, and aerated.
- Slowly add the milk, cream, vanilla, nutmeg, cinnamon, and salt with the blender running on low. Blend until thoroughly combined.
- If using alcohol, pour it into the blender and blend briefly to mix. Chill before serving.
Whipping Egg Whites Separately (Optional):
- Beat the egg whites with a pinch of salt until soft peaks form. Add 1 tsp sugar and beat to stiff peaks.
- Gently fold the whipped egg whites into the chilled eggnog before serving for a frothy texture.
Cooked Version:
- Whisk egg yolks with sugar until well combined.
- In a saucepan, combine milk, cream, nutmeg, cinnamon and salt. Heat over medium, stirring regularly until steamy but not boiling.
- Slowly whisk a ladle of hot milk at a time into the egg mixture to temper them. Whisk the entire time so stop the eggs curdling. Add the tempered eggs back to the saucepan.
- Cook over low heat, stirring constantly, until the mixture thickens ever so slightly and reaches 160°F/70°C. Do not boil.
- Strain to remove lumps, stir in vanilla, and chill. Add alcohol (if using) before serving.
Notes
Whole egg option for traditional eggnog (uncooked): If you prefer not to whip egg whites separately, you can use whole eggs at the start. Beat them with the sugar until pale and creamy before whisking in the remaining ingredients.
Cooked version: I prefer using only the egg yolks because cooked egg whites can give it a more 'eggy taste'. If you want to add whipped egg whites to the cooked version, you can gently heat them before whipping.
Warming egg whites can be tricky, as they’re delicate and can overcook if exposed to too much heat, so care is essential. Add the egg whites plus two teaspoons of sugar to help stabilize them to a heatproof bowl over a double boiler with barely simmering water, ensuring the bowl doesn’t touch the water. Steam should be warming the bowl, not intense heat. Whisk constantly to prevent the whites from cooking unevenly. Once the mixture reaches 160°F/70°C, remove the bowl immediately to avoid overcooking. Whip to stiff peaks and let cool to room temperature.
