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Homemade Holiday Eggnog

This classic homemade eggnog recipe is creamy, rich, and perfect for the holidays. Made with fresh eggs, milk, cream, and optional liquor, this festive drink can be enjoyed immediately or aged for a thicker, more developed flavor.
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 cups
Course: Beverage, Holiday
Cuisine: American, Traditional
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs separated
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream cold
  • 1/2 to 1 1/2 cups bourbon, rum, Cognac, or a combination optional
  • Freshly grated nutmeg for serving

Equipment

  • large bowl
  • Airtight container
  • Whisk or electric mixer with whisk attachment
  • Stand mixer
  • Punch bowl
  • ladle
  • Nutmeg grater

Method
 

  1. Separate 6 large eggs, placing the yolks in a large bowl and the whites in an airtight container. Seal the container of egg whites and refrigerate for up to 1 day; freeze if aging the eggnog for longer than a day.
  2. Add 1 cup granulated sugar to the egg yolks and whisk until the mixture is smooth, creamy, and lightened to a lemon-yellow color (or mix with the whisk attachment of an electric mixer).
  3. Whisk in 2 cups whole milk, 1 cup cold heavy cream, and 1/2 to 1 1/2 cups liquor if desired.
  4. Cover and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep.
  5. Just before serving, whisk the reserved egg whites in a stand mixer with the whisk attachment on high speed until stiff peaks form, about 2 minutes.
  6. Transfer to the bowl with the eggnog base and gently whisk together. This gives the eggnog a frothy, extra-creamy texture.
  7. Transfer the eggnog to a punch bowl. Ladle into individual glasses and top with a grating of nutmeg.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Raw eggs: Use very fresh, organic eggs if possible. Be aware that consuming raw eggs can increase risk for certain food-borne illnesses. For a cooked version, warm milk and cream until bubbling around edges, whisk into egg yolks, then return to heat until thickened. Non-alcoholic eggnog keeps for 1 day; eggnog with 1/2 to 1 cup liquor keeps several days; eggnog with 1 1/2 cups liquor keeps for several weeks and improves with age.
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