Dive into the timeless tradition of making eggnog at home, a classic, family-friendly holiday beverage that everyone will love!
Eggnog, our favorite rich and creamy drink, often finds its way to our tables during the holiday season. Its velvety texture, combined with a hint of spice, speaks of tradition, gatherings, and shared moments of joy. The beauty of eggnog lies in its simplicity, which can be effortlessly prepared in any kitchen. Whether you’re craving a quiet moment with a good book or looking to be the star of your holiday gathering, a glass of homemade eggnog never disappoints.
Frequently Asked Questions
Eggnog is traditionally made uncooked, with raw eggs. Store bought eggnog is pasteurized for food safety reasons. To keep this drink safe for everyone, we’ve written this recipe as a cooked version.
To make an uncooked eggnog:
Whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon, and whisk them in with the egg yolks. Gradually pour in milk, cream, and vanilla extract, whisking until thoroughly combined.
While plant-based milks and egg-replacement products have gained popularity, we haven’t tested them specifically for this recipe. Making dairy-free or egg-free eggnog isn’t just about a simple ingredient swap; the consistency, flavor, and behavior of plant-based milks and eggs can differ significantly from dairy milk. To ensure the best results, we recommend using a recipe specifically designed for your specific dietary needs.
Certainly. If you want a more intense spice flavor, you can add extra cinnamon.
For a lighter flavor, adjust the cinnamon down.
A typical serving size is about 4 to 6 ounces (1/2 to 3/4 cup) per person. However, if you know your guests have a particular fondness for it, you might want to prepare a bit extra!
Eggnog should not be frozen. Due to its rich and creamy consistency, the ingredients can separate when thawed, compromising its texture and flavor.
Yes, you can add alcohol to this eggnog for a spiked adult beverage. What type and how much alcohol to add is a matter of personal preference. Dark rum, cognac, and bourbon are all traditional options. For a fun twist try Fireball whiskey.
Troubleshooting
- Overcooking: Eggnog should never be boiled. Gentle heating is key to avoid curdling.
- Lumps in Eggnog: Continuous whisking is essential for a smooth and creamy consistency.
Tips From the Chef
- Use fresh, high quality egg yolks for a richer taste and smoother consistency.
- Whisk continuously while combining ingredients for a lump-free, velvety eggnog.
- If adding alcohol, taste the eggnog first to ensure the flavor is to your liking.
Storage Instructions
Always store the eggnog in an airtight container in the refrigerator. How long it will last for depends on the freshness of the milk and cream used.
For best results, do not use milk or cream that is near its expiration date, as your eggnog will also expire soon.
Enjoy Your Eggnog With…
Spiral Christmas Sugar Cookies
1 hr 25 mins
Old Fashioned Gingerbread Cookies
1 hr 47 mins
Nutella Stuffed Churro Cookies
1 hr 29 mins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Just picked up the req’d ingredients for this, excited to try it!! I will leave an update later
As we are in the UK, I’m not sure whether this is a drink served hot, warm or cold. Also, if you were to put alcohol in it, What is the traditional alcohol to use please? Thanks, niki
In the US we serve it cold. People add alcohol sometimes, and the alcohol they use tends to be based on region and personal preferences. Whisky, rum, brandy, even vodka.
Could you substitute the milk for a dairy free milk, and also the heavy cream for a dairy free heavy cream?
It’s worth a try!
Is this keto friendly?
I’m not a nutritionist and am not familiar with the keto diet.
If you want to add liquor, what kind would you suggest & how much
People are known to use rum, brandy, whiskey, and even vodka. Add a shot worth, or to taste.
Would lactose free milk work good for this recipe
Worth a try!
I would make this using Stevia in the Raw for a sugar-free version. It’ doesn’t have an after taste and works best as a sugar replacement.
I’m glad I read the comments. I was hoping for a recommendation to use Stevia. Thank you!
This looks delicious…how long will this last in the fridge?
It has the same shelf life as the milk and cream you use, so as long as you don’t use ingredients that are near their expiration date, it should last for quite a number of days.
How long will it last? How can it last long unless you’re making it in gallons?
I’m not sure why it would last longer in gallons. It will last as long as the expiration dates that were on the cream and milk you used, whichever is soonest.
I think they are saying that it will only last a long time if you make lots of it, because if you don’t make lots, people will drink it before it has a chance to expire. haha
What milk is brst? Whole? 2%?
Whole or 2% will work great.
This is my go to recipe.
The only thing I changed was more spices. I ALWAYS double this recipe because it’s that good.
Simply outstanding.
Hopefully I can get others to try this out
So glad you like it. We love it too. I’ve never had better eggnog in my life.
I have not.