Homemade Eggnog - Two Ways
Do you drink eggnog at Christmastime? I had it the first time a few years ago, and it wasn’t what I had expected. I mean, I don’t know what I was expecting, but the name didn’t sell it to me, so I was pleasantly surprised when it was actually so delicious. Creamy and sweet, gently spiced with nutmeg and an optional kick of spiced rum. There are a few different ways to make it, cooked or uncooked.
Eggnog traditionally uses raw eggs, which give it a light and silky texture. However, if you don’t want to use raw eggs, you can cook them by heating the milk and cream first, adding them to the eggs to temper them, and then placing them back on the stove for a bit longer. Cooked eggnog is a bit thicker because the egg proteins thicken when cooked.
For traditional uncooked eggnog, you can use egg yolks and whip the egg whites separately at the end to fold in. Or, you can use whole eggs from the start if you’d rather skip whipping and folding the egg whites separately. In general I prefer the uncooked version, but if I am making it cooked, then I use just the egg yolks because cooked egg white can give the eggnog a slightly more “eggy” taste.
Here’s a quick run-through of the different eggnog methods.
Traditional eggnog: Whisk yolks with sugar, then mix in milk, cream, vanilla, and nutmeg. Add alcohol (if using) and chill. Whip egg whites and fold them through before serving for a frothy finish. Alternatively, you can use whole eggs at the start if you’d prefer not to whip egg whites separately.
Cooked eggnog: Heat milk, cream, and spices until steamy. Whisk yolks with sugar, temper hot milk, and cook a little longer until very lightly thickened. Strain, add vanilla, and chill. Add alcohol (if using) once cooled.
Ingredients
5 large eggs, separated
100g (½ cup) granulated sugar
480g (2 cups) whole milk
240g (1 cup) heavy cream
1 tsp vanilla extract
½ tsp freshly grated nutmeg
Pinch of cinnamon (optional)
Pinch of salt
Optional: ½ - ¾ cup spiced rum (or bourbon, or brandy (or a mix!)
Traditional Eggnog (uncooked)
You can make it with just egg yolks and add beaten egg whites at the end or blend up whole eggs.
In a blender, blend the egg yolks (or whole eggs if not whipping whites separately) with the sugar until pale and creamy.
Slowly add the milk, cream, vanilla, nutmeg, cinnamon, and salt with the blender running. Blend until combined and add in alcohol (if using). Chill before serving.
Optional egg whites
When ready to serve, beat egg whites until foamy. Add 1 tsp sugar and beat to stiff peaks.
Gently fold the whipped whites into your chilled eggnog.


Cooked Version:
Whisk egg yolks with sugar until well combined.
Combine milk, cream, nutmeg, cinnamon, and salt in a saucepan. Heat over medium, stirring regularly until steamy but not boiling.
Slowly whisk a ladle of hot milk at a time into the egg mixture to temper it. Whisk the entire time to stop the eggs from curdling. Add the tempered eggs back to the saucepan.
Cook over low heat, stirring constantly, until the mixture thickens ever so slightly and reaches 160°F/70°C. Do not boil.
Strain to remove lumps, stir in vanilla, and chill. Add alcohol (if using) once the eggnog has cooled.
Enjoy!
And, if you’ve got some eggnog to spare, you can use it to make an Eggnog espresso martini!