- Yolks 6 egg
- Sugar 1/2 cup • 470 kcal
- Milk 2 cups • 49 kcal
- Cloves 2 whole
- Cinnamon a pinch
- Heavy Cream 1 cup
- freshly grated nutmeg 1 tsp
- Vanilla Extract 1 1/2 tsp
- Bourbon 2 tbsp
- Rum 2 tbsp
- Eggs 4 white • 130 kcal
Eggnog is a classic drink typically enjoyed around the holidays and has been a tradition around the world for many years! Traditional eggnog is made with basic household ingredients such as: milk, cream, eggs, cinnamon, nutmeg, and vanilla. This eggnog recipe is simple to make on the stovetop and can easily be kid-friendly by omitting the alcohol. Homemade eggnog is rich, creamy, and much better than any store bought versions. Although this drink is well-known for its appearance during Christmas time, it’s a great drink that can be made and served any time of the year!
Are Eggs Raw in Eggnog?
Although some recipes don’t require any cooking time, this recipe does. It’s important to have a thermometer on hand to be able to ensure you reach a temperature of 160 degrees fahrenheit. You have the option to include raw egg whites at the end of the recipe, but it is completely optional.
What Alcohol Should You Put in Eggnog?
Eggnog is typically served with bourbon, brandy, or dark rum. This recipe calls for an optional combination of bourbon and rum and is only “lighlty spiked”. However, adding alcohol to eggnog can be completely customizable, so feel free to add more or less depending on personal preferences! If you’re feeling adventurous you can try experimenting with cognac, peppermint schnapps, and different types of whiskey for a unique personalized eggnog!
How to Store Classic Eggnog
Eggnog should be stored in a jar with a tight lid towards the back of your refrigerator. The eggnog will last longer when kept in the back of the fridge because it's away from light and the temperature won’t fluctuate like it would in the door. Homemade eggnog will keep for about 2-3 days in the fridge.
- In a mixing bowl, beat the egg yolks until they are lighter in color. While continuing to whisk, slowly add the sugar and beat until light and fluffy.
- Heat a medium saucepan over medium heat with the milk, cloves, and cinnamon. Heat until it starts to steam but don’t let it boil.
- To temper the eggs, add half of the hot milk slowly to the egg and sugar mixture, whisking continuously until combined. Pour the tempered eggs back into the saucepan.
- Place the saucepan on medium-low heat and cook the eggnog. Stir continuously with a spoon while the eggnog thickens and reaches a temperature of 160 degrees fahrenheit.
- Take the eggnog off the burner and stir in the cream.
- Strain the eggnog and remove the cloves, then stir in vanilla extract. If you’re adding in rum and/or bourbon, stir into the eggnog with the vanilla. Let chill before serving.
- If including egg whites, beat them with an electric mixer until they are bright white, fluffy, and form soft peaks. Add a teaspoon of sugar and continue to beat until stiff peaks form. Fold the egg whites into the eggnog.
If you use raw egg whites in the recipe, take note that there is salmonella risk. Elderly and children should not consume raw eggs due to this. If you want to use the egg whites, you can also reheat the eggnog after you fold the egg whites in until it reaches a temperature of 160 degrees fahrenheit.If you want the eggnog more sweet, add another ¼ cup sugar.