Traditional homemade eggnog

One sip and you’ll never go back. Traditional homemade eggnog is incredibly creamy and perfectly spiced with vanilla, cinnamon and nutmeg. It’s the ultimate cozy classic: serve it as is for the kids, or add the “spirit” of your choice for a grown-up touch.

Ingredients

• Whole milk
• Thick cream
• Cinnamon sticks
• Vanilla extract
• Nutmeg
• Sugar
• Bourbon (optional)

For me, eggnog is one of the absolute highlights of the holiday season. While I certainly enjoy a spiked version, this drink is just as delicious without alcohol – it really tastes like Christmas in a cup! A popular recipe since 2017.

Since this recipe is alcohol-free, it’s a festive treat the whole family can share. It makes four generous 8-ounce servings, making it perfect for a cozy evening.

What is eggnog?

Eggnog is a rich, chilled holiday classic that tastes like runny custard in a cup. Traditionally made with milk, cream, eggs and sugar, it is infused with the warm flavors of freshly grated vanilla, cinnamon and nutmeg. Whether served as a family or topped with bourbon for adults, it’s the ultimate festive treat.

What is the traditional alcohol in eggnog?

The most traditional alcohol choices are rum, brandy, or bourbon (and sometimes whiskey). This recipe gives you the option of serving it enriched or not.

I prefer not to add alcohol to the whole batch as not everyone enjoys it that way – and, of course, you want to keep it kid-friendly! I like to leave the choice to the individual. You can add rum or brandy to your cup as you see fit, however, I am a fan of bourbon myself.

Unlike some store-bought versions that can seem too thick and syrupy, this particular nog has a perfect, pourable consistency similar to rich hot chocolate. Commercial brands often rely on additives like cornstarch and guar gum to create this artificial thickness. By making it yourself, you keep it all natural – using only real ingredients that you recognize.

Even though it skips the additives, this recipe remains creamy, succulent and lingers on the tongue. My favorite is the addition of beaten egg whites. When you fold them at the end, they lighten the eggnog mixture and naturally float to the top, creating a nice frothy foam like a latte.

Is it safe to use raw eggs in eggnog?

To keep this recipe traditional and rich, I use real eggs, which are perfectly safe because they are tempered in milk heated to 160°F (72°C). This is well above the FDA-recommended 145°F (63°C) needed to kill bacteria, but for added peace of mind, you can also choose to use pasteurized eggs (directions below). Note that while the egg yolks are cooked, the whites remain raw; If you don’t feel comfortable using them, just leave them out. Your eggnog will still taste delicious, although the texture will be slightly thinner and you’ll avoid that characteristic foamy head on top.

How to Pasteurize Fresh Eggs for Eggnog

• Start with room temperature eggs. Place them in a saucepan in a single layer and cover with cold water.
• Maintain this temperature for 3 minutes. If the temperature goes a few degrees higher, don’t worry, just try not to let it get too high, as this could affect the texture of the egg or start to cook it.
• Cool immediately. Remove the eggs and place them in cold or ice water until the shells are cool to the touch.

Eggnog Recipes

While we all love it as a festive drink, I’ve also transformed it into a classic dessert. Check out my Eggnog Crème Brûlée (above), it’s incredibly simple and only requires three ingredients, including the eggnog base!

Store leftovers

Refrigeration is essential. Store eggnog in an airtight container (a glass mason jar or twist-top bottle works best) in the coldest part of your refrigerator – usually the back of the middle shelf, rather than the door.

Shelf life

Homemade eggnog will stay fresh for 3-5 days.

The “whites” factor: If you incorporate whipped egg whites, they will eventually deflate. Stir the eggnog vigorously or quickly run it through the blender before serving to restore that frothy texture.

Can you freeze eggnog?

Yes, you can freeze eggnog for up to 6 months, but the texture will change. The method: Leave about an inch of head space in a freezer-safe container, as the liquid will expand.

Aged Eggnog

You may have heard of people “aging” eggnog for weeks or months. Caution: This only works for recipes that have a very high alcohol content (usually 20% or more), because the alcohol acts as a preservative. Since this recipe is alcohol-free and intended to be spiked by the individual glass, do not age it – stick to the 3-5 day rule!

Janette is a professionally trained chef based in California who channels her passion for cooking into carefully crafted recipes. His culinary creations are inspired by his English heritage as well as his favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. Learn more about Janette…