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–+ servings

Traditional Eggnog Recipe

Elien Lewis
 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.
5 from 1 vote
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Course Cocktails
Servings 6
Calories 310 kcal

Ingredients
 
 

  • 5 large eggs separated
  • ½ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • ½ tsp nutmeg freshly grated
  • Pinch of cinnamon optional
  • Pinch 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

  • For the raw version, I recommend using pasteurized eggs.
  • If you prefer not to whip whites separately, use whole eggs in the blender from the start. It's quicker and still delicious.
  • For the cooked version, I use only egg yolks. Cooked egg whites can give it a more "eggy" taste.
  • Homemade eggnog keeps for 2 to 3 days in the fridge. Alcohol acts as a preservative, so spiked versions may last a little longer.
  • Freshly grated nutmeg makes a noticeable difference over pre-ground.
  • Garnish with freshly grated nutmeg, a cinnamon stick, or both.

Nutrition

Serving: 1serveCalories: 310kcalCarbohydrates: 22gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 210mgSodium: 101mgPotassium: 219mgFiber: 0.03gSugar: 22gVitamin A: 940IUVitamin C: 0.2mgCalcium: 150mgIron: 1mg
Tried this recipe?Let me know how it was!