Easiest Eggnog Recipe
Are you ready to take your holiday festivities to the next level? Imagine impressing your family and friends with the most delectable, velvety homemade eggnog they have ever tasted. Forget about settling for the store-bought versions that pale in comparison.
A classic eggnog recipe is made with egg yolks, whole milk, cream, bourbon, and, of course, whipped egg whites. This is a cooked eggnog recipe. Perfect to spread the holiday cheer with a warm or chilled glass to celebrate with family and friends.
Did you have eggnog on Christmas eve as a kid? I did. NO! not the one with alcohol. Mom would add the alcohol after she saved some for the kids. It’s wonderful how some things are made only during the holiday season and it just feels so special.
What is eggnog?
Eggnog, a rich and creamy holiday delight, has been captivating taste buds for centuries. Traditionally, eggnog is made by whisking together raw eggs, milk, sugar, and sometimes cream until the mixture becomes frothy and well-blended. This base is then flavored with a hint of vanilla, a dash of nutmeg, and a touch of cinnamon, creating a symphony of flavors that dance on the palate. Some variations even call for the addition of spirits like brandy, rum, or bourbon, adding a subtle boozy warmth to each sip. this the perfect holiday drink?
But perhaps the most rewarding aspect of homemade eggnog is the sense of accomplishment that comes with each velvety sip. Knowing that you created this indulgent concoction from scratch, with your own two hands, is a source of pride and satisfaction. And when you see the smiles of delight on the faces of your loved ones as they savor each sip, you’ll understand why the effort was worth it.
Why make this eggnog recipe?
- This is the easiest recipe for eggnog, whether you make it spiked with alcohol or non-alcoholic.
- With this one-pot method, there is no need for tempering the eggs or fear of overcooking the eggs. That also makes this a no-fail recipe.
- And, we do not consume raw eggs, so there is no fear of salmonella!
- If you’ve made vanilla pastry cream before, then you will see the process is very similar and a lot easier than that as well.
- The recipe is flexible as well. Almost every ingredient is easy to find or a simple pantry staple and every ingredient can be substituted.
- Serve it as a drink for the perfect Christmas party with or without alcohol. Of course, you can omit the alcohol/liquor completely to make non-alcoholic eggnog. Or, like my mom would, add the alcohol to individual glasses.
Ingredients and substitutes
- Traditional recipes call for eggs, milk, cream, sugar, and a hint of nutmeg. However, don’t be afraid to experiment and customize your eggnog to suit your taste buds.
- You can opt for heavy cream instead of milk for a richer and creamier texture. I use 3% milk, which I get as whole milk. For those who are lactose intolerant or prefer a dairy-free option, you can substitute milk and cream with almond milk, coconut milk, or oat milk. These alternatives provide a similarly creamy texture and can be just as delicious.
- And if you prefer a less sweet eggnog, reducing the amount of sugar or using alternative sweeteners like honey or maple syrup can do the trick.
- In terms of the eggs, it’s important to use fresh, high-quality eggs to ensure the best flavor and safety. If you’re concerned about the potential risk of consuming raw eggs, you can use pasteurized eggs or egg substitute products. These alternatives will give you peace of mind without compromising the taste of your eggnog. The color of the egg yolks will determine the color of the eggnog.
- Traditionally, cornstarch is not used, but it helps stabilize the eggs and prevents them from curdling. Another reason this is a fool-proof recipe! And it also helps add a bit of thickness to the eggnog.
- Cinnamon, nutmeg, and ground ginger are very common spices. But feel free to experiment with pumpkin spice, and gingerbread spice, or even chai spice mix.
- Another ingredient that adds a delightful touch to eggnog is alcohol. While traditional recipes often include rum or bourbon, you can experiment with different spirits like brandy or whiskey to add depth and complexity to your eggnog. Just be mindful of the proportions, as alcohol can easily overpower the other flavors if not used in moderation.
How to make homemade eggnog
- Egg mixture – In a large saucepan, combine the egg yolks, cornstarch, and sugar along with the cinnamon cloves, and nutmeg. Combine well with a whisk.
- Milk – Gradually pour in the heavy cream and milk. Combine well with a whisk.
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F on an instant-read thermometer.
Pro tip – The mixture should still be a liquid consistency, not so thick that it coats the back of a spoon - Chill – Remove from heat, and add the heavy cream and alcohol. Pour in a pitcher and chill for a few hours.
- Temper whites – Place egg white with 2 tbsp sugar in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the sugar has melted
- Whip white – Then place the mixer on the stand, use the whisk attachment, and whip until stiff peaks.
- Fold whites – Fold the egg whites into the cooled eggnog mixture. This can be served warm or at room temperature or returned to the fridge to chill completely.
- Serve – Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg. Garnish with a cinnamon stick.
Pro tip – This can be served warm or at room temperature or returned to the fridge to chill completely. I think chilled tastes delicious. - Enjoy
How do you serve eggnog?
- Warm or chilled – My mom served it warm but I serve it chilled. I have had both a well-chilled glass of eggnog as well as a warm spiked eggnog on a cold Christmas night. It’s hard for me to pick between the two.
- Spiked or not spiked – there is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn’t eggnog if I didn’t add the alcohol in there. These days, it’s usually not spiked, so the whole family can have the same drink. But Again if you have friends over – go ahead and add some liquor. It’s an experience you will enjoy. (makes Christmas even better)
- Cook or uncooked – This is always a controversy. I remember when my grandmother made eggnog she didn’t cook it. Back in those days, they weren’t afraid of raw eggs, but these days we can’t think of drinking uncooked eggs. For me, it’s always cooked eggnog. My mom did the same.
- Fresh or fermented – Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It’s softer and smoother on the palette. I remember my grandmother’s excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
- Dairy or non-dairy – Traditionally, eggnog is made with milk and cream, but you can make it with almond milk, or coconut milk, and use coconut whipped cream. In fact, one of my absolute favorite eggnog cocktails among friends was my tropical eggnog – It used coconut milk, pineapple juice, and coconut cream with Malibu.
Tips for making perfect eggnog
- Use Fresh Ingredients: The quality of your ingredients directly affects the taste of your eggnog. Opt for fresh eggs, high-quality dairy or dairy substitute, and premium spices. Avoid using expired or low-quality ingredients as they can compromise the flavor and texture of your eggnog.
- Separate the Eggs: Separating the eggs and using only the yolks in your eggnog will give it a richer, creamier texture. Reserve the egg whites for other recipes or use them to create a fluffy and delicious topping for your eggnog.
- Beat the Eggs Properly: When beating the eggs, make sure to do it thoroughly until they become pale and frothy. This step is crucial as it helps incorporate air into the mixture, resulting in a lighter and creamier eggnog.
- Sweeten to Taste: The amount of sugar you add to your eggnog is a matter of personal preference. Start with a smaller amount and gradually add more until you achieve the desired level of sweetness. Remember, you can always add more sugar but can’t take it out once it’s in.
- Let It Chill: After you’ve prepared your eggnog, allow it to chill in the refrigerator for at least a few hours or overnight. This not only enhances the flavors but also allows the ingredients to meld together, resulting in a smoother and more harmonious taste.
Variation to the classic eggnog
- Chocolate eggnog – One delightful variation is incorporating some chocolate into your eggnog. Alternatively, add a small amount of cocoa powder or hot chocolate mix, giving it a rich and indulgent flavor. This addition can transform your eggnog into a creamy, chocolatey delight that will have everyone asking for seconds.
- Spice eggnog – If you’re a fan of spices, consider adding a sprinkle of cinnamon, nutmeg, or even a pinch of ginger to your eggnog. These warm and aromatic flavors will infuse the drink with a cozy and festive essence, elevating its taste to new heights. Experiment with different amounts and combinations until you find the perfect balance that suits your palate.
- For those looking for a refreshing twist, why not introduce a fruity element to your eggnog?
- You can add a splash of citrus juice, such as orange or lemon, which will lend a bright and tangy note to the creamy base.
- Alternatively, you can garnish your eggnog with a handful of fresh berries or a drizzle of fruit syrup for a burst of sweetness.
- Add fresh cherries and cherry liquor to make a cherry eggnog.
Creative ways to use eggnog
Eggnog can be repurposed in many delightful ways beyond just sipping from a mug. Here are some creative ways to use eggnog:
- Eggnog Pancakes or Waffles: Replace the milk in your regular pancake or waffle recipe with eggnog for a festive breakfast. Try eggnog pancakes!
- Eggnog French Toast: Soak bread slices in an eggnog and egg mixture before frying. Sprinkle with cinnamon and nutmeg for extra flavor on your French toast!
- Eggnog Latte: Mix espresso or strong coffee with warm eggnog and sprinkle with cinnamon to make a delicious latte.
- Eggnog Ice Cream: Use eggnog as the base for a homemade ice cream recipe. Add in extras like crushed cookies or chocolate chips if desired.
- Eggnog Rice Pudding: Substitute eggnog for some or all of the milk in your favorite rice or semolina pudding recipe.
- Eggnog Smoothie: Blend eggnog with bananas, a touch of cinnamon or nutmeg, and some ice for a creamy treat. Eggnog banana smoothie
- Eggnog Cheesecake: Use eggnog in your cheesecake batter and perhaps even in the glaze or sauce on top.
- Eggnog Cookies or Cupcakes: Incorporate eggnog into the batter and/or frosting. Perhaps even in the glaze or sauce
- Eggnog Oatmeal: For a creamy, spiced breakfast, cook your oats with eggnog instead of water or milk.
- Eggnog Truffles: Create eggnog-flavored chocolate truffles by incorporating eggnog and white chocolate.
- Eggnog Bread Pudding: Use cubed stale bread, toss with a mixture of eggnog and eggs, then bake until set.
- Eggnog Fudge: Combine white chocolate, eggnog, nutmeg, and other ingredients to craft creamy eggnog fudge squares.
- Eggnog Creme Brûlée: Replace the cream in a classic creme brûlée recipe with eggnog for a holiday twist.
- Eggnog Dip: Mix eggnog with cream cheese, powdered sugar, and spices to create a sweet dip perfect for fruit or cookies.
- Eggnog Mousse: Whip together eggnog with gelatin and cream to create a light and fluffy dessert.
- Eggnog Glazed Donuts: Dip freshly baked or fried donuts in an eggnog and powdered sugar glaze.
- Eggnog Cocktails: Besides the classic rum or bourbon additions, try eggnog with spiced rum, Kahlua, or Baileys Irish Cream for different twists.
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Frequently asked questions
Homemade eggnog can typically last for up to four to five days in the refrigerator. However, it is important to note that eggnog contains raw eggs, which can pose a food safety risk. To ensure freshness and minimize the risk of salmonella, it’s best to consume your homemade eggnog within two days. If you have any leftovers, consider using them in baked goods or freeze them for later use.
Dark rum, brandy, whiskey, or bourbon are very commonly used in classic eggnogs. I love cherry brandy too. You can omit the alcohol or you can substitute it with the same amount of apple juice to make non-alcoholic eggnog
Every family has its own way of serving eggnog. In our family on Christmas Eve after coming back from church mom would serve us warm eggnog. Yes, mom served it warm and it was always so wonderful on a cold winter’s night. That garnish of cinnamon stick, and the sprinkle of cinnamon, and nutmeg on the top always made it more special. And, yes, she added the alcohol after she saved some for the kids. So there usually were always two pitchers one with alcohol and the other was alcohol-free eggnog.
Absolutely! There are various ways to make a healthier version of eggnog. You can swap out whole milk for almond milk or coconut milk to reduce the fat content. Additionally, using alternative sweeteners like honey or maple syrup instead of granulated sugar can reduce the overall calorie count. Experiment with different substitutions until you find a healthier blend that suits your taste buds.
Absolutely! Eggnog can be enjoyed with or without alcohol. If you prefer a non-alcoholic version, simply omit the rum, bourbon, or brandy from the recipe. You can enhance the flavor with spices like nutmeg and cinnamon or add a splash of vanilla extract. Non-alcoholic eggnog is a great option for those who don’t consume alcohol or for kids to enjoy during holiday festivities.
If you are worried about salmonella, don’t be because in this recipe we cook the egg whites too! Having said that feel free to omit the whipped white and this drink is still perfect.
Yes, you can make eggnog without raw eggs. Traditional eggnog recipes call for raw eggs, but if you are concerned about the safety of consuming raw eggs, there are alternatives. One option is to use pasteurized eggs or egg yolks, which have been heated to destroy any harmful bacteria while retaining the texture and flavor. Another alternative is to use a cooked eggnog recipe, where the eggs are gently heated with the other ingredients to ensure they are fully cooked.
Absolutely! Eggnog is a great make-ahead drink for parties. It’s best to prepare the eggnog base in advance and refrigerate it. When it’s time to serve, you can simply mix in the alcohol (if desired) and any additional spices or garnishes. This way, you can focus on enjoying the festivities and spending time with your guests without having to worry about preparing drinks on the spot.
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Recipe for Eggnog (Spiked or Non-alcoholic)
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Video
Ingredients
Classic Eggnog
- 2 cups (500 ml) Whole Milk
- 1 cup (250 ml) Heavy cream
- ⅓ cup (80 ml) Dark rum or Brandy (or whiskey (optional))
- 6 large Egg yolks
- ½ cup (100 g) Sugar
- 1 tbsp Cornstarch
- 1 tbsp Vanilla Extract
- ¼ tsp Freshly grated Nutmeg (+ more for garnish)
- ½ tsp Ground cinnamon (+ more for garnish)
- ⅛ tsp Ground cloves ((optional) )
- 2 large Egg whites (optional)
- 2 tbsp White sugar (optional for egg whites)
Caramel Eggnog
- ½ cup Caramel sauce (instead of sugar)
Maple Eggnog
- ½ cup Maple syrup (instead of sugar)
Cherry Eggnog
- ⅓ – ½ cup Cherry liquor (instead of drank rum or brandy)
- 3 – 4 large Cherries
Instructions
- Egg mixture – In a large saucepan, combine the egg yolks, cornstarch, and sugar along with the cinnamon cloves, and nutmeg. Combine well with a whisk.6 large Egg yolks, ½ cup Sugar, 1 tbsp Cornstarch, 1 tbsp Vanilla Extract, ¼ tsp Freshly grated Nutmeg, ½ tsp Ground cinnamon, ⅛ tsp Ground cloves
- Milk – Gradually pour in the heavy cream and milk. Combine well with a whisk.2 cups Whole Milk, 1 cup Heavy cream
- Thicken – Cook on the stove over medium-low heat. Simmer stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F on an instant-read thermometer.Pro tip – the mixture should still be a liquid consistency not so thick that it coats the back of a spoon
- Chill – Remove from heat, and add the alcohol (I used whiskey in the video). Pour in a pitcher and chill for a few hours.⅓ cup Dark rum or Brandy
- Temper whites – Place egg white with 2 tbsp sugar in the bowl of a stand mixer over a double boiler on medium-low speed. Whisk continuously until the sugar has melted2 large Egg whites, 2 tbsp White sugar
- Whip white – Then place the mixer on the stand, use the whisk attachment, and whip until stiff peaks.
- Fold whites – Fold the egg whites into the cooled eggnog mixture. This can be served warm or at room temperature or returned to the fridge to chill completely.
- Serve – Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg. Garnish with a cinnamon stick. Pro tip – This can be served warm or at room temperature or returned to the fridge to chill completely. I think chilled tastes delicious.
Maple eggnog
- Egg mixture – In a large saucepan, combine the egg yolks, cornstarch, and maple syrup along with the cinnamon, nutmeg, and vanilla extract. Combine well with a whisk½ cup Maple syrup
- Milk – Gradually pour in the heavy cream and milk. Combine well with a whisk.
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F on an instant-read thermometer.Pro tip – The mixture should still be a liquid consistency not so thick that it coats the back of a spoon
- Chill – Remove from heat, and add the alcohol (I used whiskey in the video). Pour in a pitcher and chill for a few hours.
- Serve – Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg. Garnish with a cinnamon stick. Pro tip – This can be served warm or at room temperature or returned to the fridge to chill completely. I think chilled tastes delicious.
Cherry eggnog
- Milk – Gradually pour in the heavy cream and milk. Add the crushed cherries. Combine well with a whisk.3 – 4 large Cherries
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F, on an instant-read thermometer.Pro tip – The mixture should still be a liquid consistency, not so thick that it coats the back of a spoon⅓ – ½ cup Cherry liquor
- Chill – Remove from heat, and add the alcohol (I used whiskey in the video). Pour in a pitcher and chill for a few hours.
- Serve – Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg. Garnish with a cinnamon stick. Pro tip – This can be served warm or at room temperature or returned to the fridge to chill completely. I think chilled tastes delicious.
Caramel eggnog
- Egg mixture – In a large saucepan, combine the egg yolks, cornstarch, cinnamon, nutmeg, and vanilla extract. Combine well with a whisk½ cup Caramel sauce
- Milk – Gradually pour in the heavy cream and milk. Add the caramel sauce. Combine well with a whisk.
- Thicken – Cook on the stove over medium-low heat. Simmer, stirring continuously with a spoon. Let the mixture thicken slightly, about 160°F, on an instant-read thermometer.Pro tip – The mixture should still be a liquid consistency, not so thick that it coats the back of a spoon
- Chill – Remove from heat, and add the alcohol (I used whiskey in the video). Pour in a pitcher and chill for a few hours.
- Serve – Pour into individual serving glasses. Sprinkle with more cinnamon and freshly grated nutmeg. Garnish with more caramel sauce. Pro tip – This can be served warm or at room temperature or returned to the fridge to chill thoroughly. I think chilled tastes delicious.
Recipe Notes & Tips
- Warm or chilled – I have had both a well-chilled glass of eggnog as well as a warm spiked-eggnog on a cold Christmas night. It’s hard for me to pick between the two.
- Spiked or not spiked – there is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn’t eggnog if I didn’t add the alcohol in there. These days, it’s usually not spiked, so the whole family can have the same drink. But Again if you have friends over – go ahead and add some liquor. It’s an experience you will enjoy. (makes Christmas even better)
- Cook or uncooked – This is always a controversy. I remember when my grandmother made eggnog she didn’t cook it. Back in those days, they weren’t afraid of raw eggs, but these days we can’t think of drinking uncooked eggs. For me, it’s always cooked eggnog. My mom did the same.
- Fresh or fermented – Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It’s softer and smoother on the palette. I remember my grandmother’s excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
- Dairy or non-dairy – Traditionally, eggnog is made with milk and cream, but you can make it with almond milk, coconut milk and use coconut whipped cream. In fact, one of my absolute favorite eggnog cocktails among friends was my tropical eggnog – It used coconut milk, pineapple juice, and coconut cream with Malibu.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Hi Veena,
I would love to try the eggnog this year come christmas. If I’d want to serve it warm, would I just skip the cooling in the fridge? Or should I rewarm it after the night in the fridge? I’ve just seen cold eggnog recipes before, and I always found it a bit funny since its cold outside (at least around here), but would love to try the warm version.
Best wishes,
Ulrike
Hey Ulrike. Yes, you can have these warm as well. Either make it fresh and serve it warm or re-heat when you are ready to serve. I understand that when it’s cold you like something warm and this would be wonderful warm as well.
Eggnog recipes qre quite new for me so I am exploring as much as I can. Your eggnog looks incredible, so I am definitely putting it on my list!
Thanks April – I hope you try it
There are two classes of people — those who love eggnog and those who hate it. There is no in-between. In my immediate family I’m the only one who loves it! I used to buy it and try to get our kids to drink it and they just turned up their noses. It’s been quite a few years but Im going to try your recipe and serve it to them. And if they don’t like it — well I get a whole batch of eggnog for myself.
I agree, Marisa. I have always only met those who love eggnog. Some people are afraid of scrambling the eggs so they do not cook the eggs well which can leave an egg taste. This egg smell and taste can put some people off. Which is why this no-fail recipe works perfectly.
Would you believe I’ve never had eggnog? It sounds great, and I keep meaning to try – but I never have. Guess I’m out of excuses, Veena – your recipe looks wonderful.
It’s like custard or vanilla pastry cream in a glass Kylee. You will love it