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. Also, we do not consume any raw eggs. Isn't this the perfect holiday drink?
Table of Content
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.
Why make this eggnog recipe?
- Today I want to share with you how I make my eggnog, the way mom taught me. THE FOOLPROOF METHOD. With this method, you will not have curdling, no overheating, and no scrambled eggs to strain. Simple, plain and easy.
- If you've made vanilla pastry cream before then you will see the process is very similar, in fact, a lot easier than that as well.
- The recipe is flexible as well. If you prefer you can omit the heavy cream to make a lighter version. Similarly, if you want to reduce the egg yolks just substitute each egg yolk with some cornstarch.
- Serve it as a punch 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.
- Similarly, 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.
Ingredients and substitutes
- Egg yolks - the color of the egg yolks will determine the color of the eggnog.
- Whole milk - I use 3% milk - that's what I get as whole milk. You can also use almond, soy, or coconut milk.
- Cream - this is cream used to whip and often about 32 to 38% fat. This adds richness to the eggnog of course.
- Cornstarch - Traditionally cornstarch is not used but I think it helps stabilize the eggs and prevents it from curdling. And it also helps add a bit of thickness to the eggnog.
- Spices - Traditionally, cinnamon, nutmeg, and ground ginger are very common. You can also use pumpkin spice, and gingerbread spice. I do love my chai spice mix too
- Alcohol - 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.
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 tablespoon 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
Variations
If you like eggnog you may also like my other variations like
- Maple sugar-free eggnog,
- Cherry eggnog or caramel eggnog
- Hot cocoa eggnog or rich chocolate eggnog.
- Homemade Eggless Eggnog Recipe
Tips for 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.
More Christmas recipes
How long will this recipe for eggnog keep?
This Eggless nog will keep in the fridge for 5 to 6 days.
What is the best alcohol for eggnog?
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
Is it safe to use raw eggs in this eggnog?
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.
What is your eggnog tradition?
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.
Printable Recipe
Recipe for Eggnog (Spiked or Non-alcoholic)
Print Pin Rate Share by Email Share on FB Save GrowCalories: 541kcal
Adjust Servings Here: 4 servings
Description
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. Also, we do not consume any raw eggs. Isn't this the perfect holiday drink?
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 cups (500 ml) Whole Milk
- 1 cup (250 ml) Heavy cream
- ⅓ cup (80 ml) Dark rum or Brandy (or whiskey (optional))
- 6 Egg yolks (large)
- ½ cup (100 g) Sugar
- 1 tablespoon Cornstarch
- 1 tsp Vanilla Extract
- ¼ teaspoon Freshly grated Nutmeg (+ more for garnish)
- ½ tsp Ground cinnamon (+ more for garnish)
- ⅛ teaspoon Ground cloves ((optional) )
Optional
- 3 Egg whites (optional)
- 2 tablespoon White sugar (optional for egg whites)
Instructions
- 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, add the alcohol (I used whiskey in the video). Pour in a pitcher and chill for a few hours.
- Temper whites - Place egg white with 2 tablespoon 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
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.
Nutrition Information
Calories: 541- kcalCarbohydrates: 35- gProtein: 11- gFat: 34- gSaturated Fat: 19- gCholesterol: 391- mgSodium: 128- mgPotassium: 277- mgFiber: 0- gSugar: 31- gVitamin A: 1510- IUVitamin C: 0.4- mgCalcium: 223- mgIron: 0.8- mg
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
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Ulrike
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
Veena Azmanov
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.
April
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!
Veena Azmanov
Thanks April - I hope you try it
Marisa Franca
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.
Veena Azmanov
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.
Kylee from Kylee Cooks
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.
Veena Azmanov
It's like custard or vanilla pastry cream in a glass Kylee. You will love it