🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 24 (from laksa163)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa024.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://anexpressionoffood.com/the-best-homemade-eggnog-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://anexpressionoffood.com/the-best-homemade-eggnog-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/anexpressionoffood.com\/the-best-homemade-eggnog-recipe\/","crawl_time":1775610704,"first_indexed_time":1733930960,"http_code":200,"src_unparsed":"com,anexpressionoffood!\/the-best-homemade-eggnog-recipe\/ s443","src_root_hash":"12528899978172177024","history_drop_reason":null,"meta_title":"The Best Homemade Eggnog Recipe - An Expression Of Food","meta_descriptions":["The Best Homemade Eggnog Recipe. Ingredients: 12 large eggs, separated. 1 cup + 2tbsp white sugar, 3 cups heavy cream..."],"attrs_boilerpipe_text":"This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! My creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog! \nGrowing up eggnog was a special holiday treat we would only get once a year. My mum and dad would pick up a couple of cartons and we could drink it while decorating the Christmas tree. And over the years I’ve had quite the love\/hate relationship with eggnog. Sometimes I love it, and other times I go years without drinking it, at least I used to.\nFor most of my life, eggnog was something we picked up at the grocery store, we never bought the same brand or paid much attention to what was in it. Occasionally my Mum would make a mock eggnog recipe she saved from an old magazine, which was good, but to be honest, was closer to pudding than anything else.\nI guess there was just something about making a drink with raw eggs that seemed not only a little sketchy but also intimidating! It just wasn’t a recipe I was ready to try. Not until about four years ago anyway.\nI still remember the first batch of eggnog I ever made. Partly because I didn’t drink it, and partly because I was amazed by how easy it was to make!\nI’m happy to say that over the past three Christmases, I have not only mastered how to make the best homemade eggnog, but I’ve also enjoyed drinking it and serving it! \nThis recipe has been a hit with everyone who’s tried it, and it makes the perfect addition to any holiday party or get-together! Plus I’ve included how to make both classic eggnog and non-alcoholic eggnog! \nHomemade Eggnog with raw eggs\nBefore we get into the recipe I’ll cut to the chase. This eggnog recipe does call for raw eggs, and no it doesn’t get cooked. Consuming raw eggs may increase your risk of foodborne illness, and I totally understand if you aren’t comfortable drinking something that contains raw eggs, hence the heads up! \nPersonally, I feel safe drinking this eggnog, especially when it has alcohol in it!  To me, it’s no different than eating my eggs sunny side up, or pouched. For me, raw eggs are raw eggs whether they are on my breakfast plate or in my eggnog! \nOn that note though I would highly recommend using fresh eggs, and if possible certified organic eggs! If you are looking for an egg-free or cooked homemade eggnog recipe, there are lots of great options that can be found online!  \nDisclaimer: \nCONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.\nHow to Make the Best Homemade Eggnog\nDisclaimer: \nCONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.\nIngredients \nlarge eggs, separated\nwhite sugar\nsea salt\nheavy cream\nwhole milk\nvanilla extract\nspiced rum. I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!)\nground nutmeg or ground cinnamon for serving, optional\nDirections\nIn a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use.\nIn another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside.\nThen in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream!\nWhile continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined. \nTransfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours\nServe your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy!\nRecipe Notes\nThe shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1\/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1\/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it!\nIf you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving!\nHomemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving!\nFor fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top!\nBe Sure to Check Out These Festive Drinks Too!\nCandy Cane Shots\nHomemade Gingerbread Latte\nGrinch Hot Chocolate Recipe\n50+ Festive Christmas Coffee Drinks and Lattes\nFrench Hot Chocolate\nWhite Chocolate Espresso\nRose Lemere\nThis easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! This creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog! \nPrep Time\n15\nminutes\nCook Time\n0\nminutes\nchill time\n2\nhours\nTotal Time\n2\nhours\n15\nminutes\nCourse\nDrinks\nCuisine\nAmerican, English\nServings\n16\nCalories\n345\nkcal\nDisclaimer: \nCONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.\n▢\n12\nlarge eggs\nseparated\n▢\n1\ncup + 2 tbsp\nwhite sugar\n▢\n1\/2\ntsp\nsea salt\n▢\n7\ncups\nwhole milk\n▢\n3\ncups\nheavy cream\n▢\n1\/2-1\ncup\nspiced rum\nI love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!)\n▢\n1\ntbsp\nvanilla extract\n▢\nground nutmeg or ground cinnamon for serving\noptional\nIn a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use.\nIn another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside.\nThen in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream!\nWhile continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth.\nThen pour in both the egg white mixture and the egg yolk mixture and beat just until combined. \nTransfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours\nServe your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy!\nThe shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1\/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1\/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it!\nIf you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving!\nHomemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving!\nFor fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top!\nServing:\n8\noz\nCalories:\n345\nkcal\nCarbohydrates:\n23\ng\nProtein:\n9\ng\nFat:\n23\ng\nSaturated Fat:\n13\ng\nPolyunsaturated Fat:\n1\ng\nMonounsaturated Fat:\n6\ng\nTrans Fat:\n0.01\ng\nCholesterol:\n186\nmg\nSodium:\n172\nmg\nPotassium:\n250\nmg\nSugar:\n23\ng\nVitamin A:\n1007\nIU\nVitamin C:\n0.3\nmg\nCalcium:\n180\nmg\nIron:\n1\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nKeyword\nChristmas, eggnog, holiday recipes, rum","attrs_markdown":"[Skip to content](https:\/\/anexpressionoffood.com\/the-best-homemade-eggnog-recipe\/#main)\n\n**Trending Post**: [Sourdough Pizza Crust \\| Ready in 2 hours\\!](https:\/\/anexpressionoffood.com\/no-fail-quick-rise-sourdough-pizza-crust\/)\n\n[An Expression Of Food](https:\/\/anexpressionoffood.com\/)\n\n- [About](https:\/\/anexpressionoffood.com\/about-2\/)\n- [Cook](https:\/\/anexpressionoffood.com\/cook\/)\n- [Home](https:\/\/anexpressionoffood.com\/)\n- [Members Library](https:\/\/anexpressionoffood.com\/members-library\/)\n- [Resources](https:\/\/anexpressionoffood.com\/resources\/)\n- [Preserving](https:\/\/anexpressionoffood.com\/category\/preserving-storingfood\/)\n\n- [Breakfast](https:\/\/anexpressionoffood.com\/category\/breakfast\/)\n- [Lunch\/Supper](https:\/\/anexpressionoffood.com\/category\/maindishes\/)\n- [Sides](https:\/\/anexpressionoffood.com\/category\/sides\/)\n- [Breads](https:\/\/anexpressionoffood.com\/category\/bread\/)\n- [Appetizers](https:\/\/anexpressionoffood.com\/category\/appetizers\/)\n- [Salads](https:\/\/anexpressionoffood.com\/category\/salads-starters\/)\n- [Condiments](https:\/\/anexpressionoffood.com\/category\/condiments-spices\/)\n- [Desserts](https:\/\/anexpressionoffood.com\/category\/sweets\/)\n- [Sourdough](https:\/\/anexpressionoffood.com\/category\/sourdough-starter-recipes\/)\n- [Drinks](https:\/\/anexpressionoffood.com\/drinks\/)\n  - [Cold Drinks](https:\/\/anexpressionoffood.com\/category\/colddrinks\/)\n  - [Hot Drinks](https:\/\/anexpressionoffood.com\/category\/hotdrinks\/)\n  - [Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n[An Expression Of Food](https:\/\/anexpressionoffood.com\/)\n\n\/ [Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/) \/ The Best Homemade Eggnog Recipe\n\n[Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n# The Best Homemade Eggnog Recipe\npublished\n\nDecember 11, 2024\n\nDecember 8, 2024\n\nupdated\n\nDecember 8, 2024\n\n67 shares\n\n- [Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fanexpressionoffood.com%2Fthe-best-homemade-eggnog-recipe%2F&t=The%20Best%20Homemade%20Eggnog%20Recipe \"Share on Facebook\")\n- [Twitter](https:\/\/x.com\/intent\/tweet?text=The%20Best%20Homemade%20Eggnog%20Recipe&url=https%3A%2F%2Fanexpressionoffood.com%2Fthe-best-homemade-eggnog-recipe%2F \"Share on X\")\n- Pinterest\n\n![](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/Easy-Homemade-eggnog--150x150.jpg)\n\n![the best homemade eggnog - Pinterest graphic](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/the-best-homemade-eggnog-150x150.jpg)\n\nThis easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! My creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog\\!\n\n![a close up of a glass of eggnog with nutmeg sprinkled on top, there is a gold star next to the glass as well](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-11.jpg)\n\n[Jump to Recipe](https:\/\/anexpressionoffood.com\/the-best-homemade-eggnog-recipe\/#wprm-recipe-container-82219)\n\n[Print Recipe](https:\/\/anexpressionoffood.com\/wprm_print\/the-best-homemade-eggnog)\n\nGrowing up eggnog was a special holiday treat we would only get once a year. My mum and dad would pick up a couple of cartons and we could drink it while decorating the Christmas tree. And over the years I’ve had quite the love\/hate relationship with eggnog. Sometimes I love it, and other times I go years without drinking it, at least I used to.\n\nFor most of my life, eggnog was something we picked up at the grocery store, we never bought the same brand or paid much attention to what was in it. Occasionally my Mum would make a mock eggnog recipe she saved from an old magazine, which was good, but to be honest, was closer to pudding than anything else.\n\n![a glass of eggnog, you can see part of another glass and jar of eggnog behind it ](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-10.jpg)\n\nI guess there was just something about making a drink with raw eggs that seemed not only a little sketchy but also intimidating! It just wasn’t a recipe I was ready to try. Not until about four years ago anyway.\n\nI still remember the first batch of eggnog I ever made. Partly because I didn’t drink it, and partly because I was amazed by how easy it was to make\\!\n\n![a glass of eggnog with ground nutmeg on top, you can see part of a jar of eggnog behind it](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-4-.jpg)\n\nI’m happy to say that over the past three Christmases, I have not only mastered how to make the best homemade eggnog, but I’ve also enjoyed drinking it and serving it\\!\n\nThis recipe has been a hit with everyone who’s tried it, and it makes the perfect addition to any holiday party or get-together! Plus I’ve included how to make both classic eggnog and non-alcoholic eggnog\\!\n\n![a glass of eggnog, there is another glass and a gold star behind it](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-6.jpg)\n\n## Homemade Eggnog with raw eggs\nBefore we get into the recipe I’ll cut to the chase. This eggnog recipe does call for raw eggs, and no it doesn’t get cooked. Consuming raw eggs may increase your risk of foodborne illness, and I totally understand if you aren’t comfortable drinking something that contains raw eggs, hence the heads up\\!\n\nPersonally, I feel safe drinking this eggnog, especially when it has alcohol in it! To me, it’s no different than eating my eggs sunny side up, or pouched. For me, raw eggs are raw eggs whether they are on my breakfast plate or in my eggnog\\!\n\nOn that note though I would highly recommend using fresh eggs, and if possible certified organic eggs! If you are looking for an egg-free or cooked homemade eggnog recipe, there are lots of great options that can be found online\\!\n\n*Disclaimer: **CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.***\n\n![a glass of eggnog, with a second glass behind it, and a jar of eggnog to the side of it.](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-3-.jpg)\n\n## How to Make the Best Homemade Eggnog\n*Disclaimer: **CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.***\n\n**Ingredients**\n\n- large eggs, separated\n- white sugar\n- sea salt\n- heavy cream\n- whole milk\n- vanilla extract\n- spiced rum. I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!)\n- ground nutmeg or ground cinnamon for serving, optional\n\n![two glass of eggnog with ground nutmeg on top, there is a jar of eggnog and a couple gold stars next to them](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-8.jpg)\n\n**Directions**\n\nIn a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use.\n\nIn another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside.\n\nThen in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream\\!\n\nWhile continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined.\n\nTransfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours\n\nServe your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy\\!\n\n![a glass of eggnog with ground nutmeg on top, there is a jar of eggnog and a gold star behind it ](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-9.jpg)\n\n## Recipe Notes\nThe shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1\/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1\/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it\\!\n\nIf you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving\\!\n\nHomemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving\\!\n\nFor fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top\\!\n\n![a glass of eggnog, with a jar of eggnog, a second glass and gold star behind it ](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-2-.jpg)\n\n## Be Sure to Check Out These Festive Drinks Too\\!\n[Candy Cane Shots](https:\/\/anexpressionoffood.com\/candy-cane-christmas-shots-with-homemade-peppermint-vodka\/)\n\n[Homemade Gingerbread Latte](https:\/\/anexpressionoffood.com\/easy-homemade-gingerbread-latte\/)\n\n[Grinch Hot Chocolate Recipe](https:\/\/anexpressionoffood.com\/grinch-hot-chocolate-recipe\/)\n\n[50+ Festive Christmas Coffee Drinks and Lattes](https:\/\/anexpressionoffood.com\/christmas-coffee-drinks-and-lattes\/)\n\n[French Hot Chocolate](https:\/\/anexpressionoffood.com\/french-hot-chocolate\/)\n\n[White Chocolate Espresso](https:\/\/anexpressionoffood.com\/easy-homemade-white-chocolate-espresso\/)\n\n![eggnog featured image](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/eggnog-featured-image-300x300.jpg)\n\n## The Best Homemade Eggnog\n[Rose Lemere](https:\/\/anexpressionoffood.com\/about-2\/)\n\nThis easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! This creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog\\!\n\n[Print Recipe](https:\/\/anexpressionoffood.com\/wprm_print\/the-best-homemade-eggnog)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fanexpressionoffood.com%2Fthe-best-homemade-eggnog-recipe%2F&media=https%3A%2F%2Fanexpressionoffood.com%2Fwp-content%2Fuploads%2F2024%2F12%2Feggnog-featured-image.jpg&description=The+Best+Homemade+Eggnog&is_video=false)\n\nPrep Time 15 minutes mins\n\nCook Time 0 minutes mins\n\nchill time 2 hours hrs\n\nTotal Time 2 hours hrs 15 minutes mins\n\nCourse Drinks\n\nCuisine American, English\n\nServings 16\n\nCalories 345 kcal\n\n### Ingredients 1x 2x 3x\n#### *Disclaimer:* ***CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.***\n- ▢\n  12 large eggs *separated*\n- ▢\n  1  cup + 2 tbsp white sugar\n- ▢\n  1\/2 tsp sea salt\n- ▢\n  7 cups whole milk\n- ▢\n  3 cups heavy cream\n- ▢\n  1\/2-1  cup spiced rum *I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!)*\n- ▢\n  1 tbsp vanilla extract\n- ▢\n  ground nutmeg or ground cinnamon for serving *optional*\n\n### Instructions\n- In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use.\n- In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside.\n- Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream\\!\n- While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth.\n- Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined.\n- Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours\n- Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy\\!\n\n### Notes\nThe shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1\/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1\/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it\\!\n\nIf you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving\\!\n\nHomemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving\\!\n\nFor fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top\\!\n\n### Nutrition\nServing: 8ozCalories: 345kcalCarbohydrates: 23gProtein: 9gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0\\.01gCholesterol: 186mgSodium: 172mgPotassium: 250mgSugar: 23gVitamin A: 1007IUVitamin C: 0\\.3mgCalcium: 180mgIron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nKeyword Christmas, eggnog, holiday recipes, rum\n\nTried this recipe?Tag [@anexpressionoffood\\_blog](https:\/\/www.instagram.com\/anexpressionoffood_blog) on Instagram and use the hashtag [\\#anexpressionoffood](https:\/\/www.instagram.com\/explore\/tags\/anexpressionoffood)\\!\n\n## Post navigation\n[PreviousGrinch Hot Chocolate Recipe \\| white chocolate hot cocoa](https:\/\/anexpressionoffood.com\/grinch-hot-chocolate-recipe\/)\n\n[NextCandy Cane Christmas Shots \\| with homemade peppermint vodka\\!](https:\/\/anexpressionoffood.com\/candy-cane-christmas-shots-with-homemade-peppermint-vodka\/)\n\n## Similar Posts\n[![Purple Rain Champagne cocktail](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2023\/05\/purple-rain-cocktail-featured-image.jpg)](https:\/\/anexpressionoffood.com\/purple-rain-champagne-cocktail\/)\n\n[Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n### [Purple Rain Champagne cocktail](https:\/\/anexpressionoffood.com\/purple-rain-champagne-cocktail\/)\n\n[![Pomegranate Champagne Cocktail Recipe](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/10\/pomegrnate-champagne-featured-image.jpg)](https:\/\/anexpressionoffood.com\/pomegranate-champagne-cocktail\/)\n\n[Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n### [Pomegranate Champagne Cocktail Recipe](https:\/\/anexpressionoffood.com\/pomegranate-champagne-cocktail\/)\n\n[![Easy Pineapple Rum Cocktail Recipe](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2025\/04\/pineapple-rum-cocktail-featured-image.jpg)](https:\/\/anexpressionoffood.com\/easy-pineapple-rum-cocktail\/)\n\n[Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n### [Easy Pineapple Rum Cocktail Recipe](https:\/\/anexpressionoffood.com\/easy-pineapple-rum-cocktail\/)\n\n[![Candy Cane Christmas Shots \\| with homemade peppermint vodka\\!](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/candy-cane-shots-featured-image.jpg)](https:\/\/anexpressionoffood.com\/candy-cane-christmas-shots-with-homemade-peppermint-vodka\/)\n\n[Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n### [Candy Cane Christmas Shots \\| with homemade peppermint vodka\\!](https:\/\/anexpressionoffood.com\/candy-cane-christmas-shots-with-homemade-peppermint-vodka\/)\n\n[![Baileys Irish Cream Pudding Shots Recipe](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/10\/baileys-Irish-cream-pudding-shots-featured-image.jpg)](https:\/\/anexpressionoffood.com\/baileys-irish-cream-pudding-shots-recipe\/)\n\n[Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n### [Baileys Irish Cream Pudding Shots Recipe](https:\/\/anexpressionoffood.com\/baileys-irish-cream-pudding-shots-recipe\/)\n\n[![Mango Crush \\| mango rum cocktail recipe](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2023\/06\/mango-crush-featured-image1.jpg)](https:\/\/anexpressionoffood.com\/mango-crush-cocktail\/)\n\n[Alcoholic Drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n### [Mango Crush \\| mango rum cocktail recipe](https:\/\/anexpressionoffood.com\/mango-crush-cocktail\/)\n\n### Leave a Reply [Cancel reply](https:\/\/anexpressionoffood.com\/the-best-homemade-eggnog-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n![](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/10\/about-page-image-1-anexpressingoffood.com_-720x1024.jpg)\n\n## Hi! I’m Rose\\!\nThe creator and recipe developer here at An Expression of Food! I’m a dedicated foodie, with a bit of an obsession with bread and butter, who loves cooking from scratch and sharing my archive of both sweet and savory recipes! So feel free to take a look around! [*More about me here*.](https:\/\/anexpressionoffood.com\/about-2\/)\n\nJoin Our Mailing List\\!\n\n![](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/07\/footer-email-opt-in.jpg)\n\n## Join Our Members\n## Library\n\n![](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/07\/An-Expression-Of-Food.jpg)\n\n- [Pinterest](https:\/\/www.pinterest.com\/anexpressionoffood\/)\n- [Instagram](https:\/\/www.instagram.com\/anexpressionoffood_blog\/)\n\n#### Recipes\n- [Breakfast](https:\/\/anexpressionoffood.com\/category\/breakfast\/)\n- [Lunch\/supper](https:\/\/anexpressionoffood.com\/category\/maindishes\/)\n- [Side dishes](https:\/\/anexpressionoffood.com\/category\/sides\/)\n- [Breads](https:\/\/anexpressionoffood.com\/category\/bread\/)\n- [Salads](https:\/\/anexpressionoffood.com\/category\/salads-starters\/)\n\n#### Drinks\n- [Cold drinks](https:\/\/anexpressionoffood.com\/category\/colddrinks\/)\n- [Hot Drinks](https:\/\/anexpressionoffood.com\/category\/hotdrinks\/)\n- [Alcoholic drinks](https:\/\/anexpressionoffood.com\/category\/adultbeverages\/)\n\n#### From Scratch\n- [Condiments](https:\/\/anexpressionoffood.com\/category\/condiments-spices\/)\n- [Sourdough](https:\/\/anexpressionoffood.com\/category\/sourdough-starter-recipes\/)\n- [Preserving](https:\/\/anexpressionoffood.com\/category\/preserving-storingfood\/)\n\n- [About](https:\/\/anexpressionoffood.com\/about-2\/)\n- [Disclosure and Privacy Policy](https:\/\/anexpressionoffood.com\/privacy-policy-2\/)\n\n© 2026 An Expression Of Food • Create Theme by [Restored 316](https:\/\/restored316designs.com\/)\n\n67 shares\n\n- [About](https:\/\/anexpressionoffood.com\/about-2\/)\n- [Cook](https:\/\/anexpressionoffood.com\/cook\/)\n- [Home](https:\/\/anexpressionoffood.com\/)\n- [Members Library](https:\/\/anexpressionoffood.com\/members-library\/)\n- [Resources](https:\/\/anexpressionoffood.com\/resources\/)\n- [Preserving](https:\/\/anexpressionoffood.com\/category\/preserving-storingfood\/)","attrs_readable_markdown":"This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! My creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog\\!\n\n![a close up of a glass of eggnog with nutmeg sprinkled on top, there is a gold star next to the glass as well](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-11.jpg)\n\nGrowing up eggnog was a special holiday treat we would only get once a year. My mum and dad would pick up a couple of cartons and we could drink it while decorating the Christmas tree. And over the years I’ve had quite the love\/hate relationship with eggnog. Sometimes I love it, and other times I go years without drinking it, at least I used to.\n\nFor most of my life, eggnog was something we picked up at the grocery store, we never bought the same brand or paid much attention to what was in it. Occasionally my Mum would make a mock eggnog recipe she saved from an old magazine, which was good, but to be honest, was closer to pudding than anything else.\n\n![a glass of eggnog, you can see part of another glass and jar of eggnog behind it ](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-10.jpg)\n\nI guess there was just something about making a drink with raw eggs that seemed not only a little sketchy but also intimidating! It just wasn’t a recipe I was ready to try. Not until about four years ago anyway.\n\nI still remember the first batch of eggnog I ever made. Partly because I didn’t drink it, and partly because I was amazed by how easy it was to make\\!\n\n![a glass of eggnog with ground nutmeg on top, you can see part of a jar of eggnog behind it](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-4-.jpg)\n\nI’m happy to say that over the past three Christmases, I have not only mastered how to make the best homemade eggnog, but I’ve also enjoyed drinking it and serving it\\!\n\nThis recipe has been a hit with everyone who’s tried it, and it makes the perfect addition to any holiday party or get-together! Plus I’ve included how to make both classic eggnog and non-alcoholic eggnog\\!\n\n![a glass of eggnog, there is another glass and a gold star behind it](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-6.jpg)\n\n## Homemade Eggnog with raw eggs\nBefore we get into the recipe I’ll cut to the chase. This eggnog recipe does call for raw eggs, and no it doesn’t get cooked. Consuming raw eggs may increase your risk of foodborne illness, and I totally understand if you aren’t comfortable drinking something that contains raw eggs, hence the heads up\\!\n\nPersonally, I feel safe drinking this eggnog, especially when it has alcohol in it! To me, it’s no different than eating my eggs sunny side up, or pouched. For me, raw eggs are raw eggs whether they are on my breakfast plate or in my eggnog\\!\n\nOn that note though I would highly recommend using fresh eggs, and if possible certified organic eggs! If you are looking for an egg-free or cooked homemade eggnog recipe, there are lots of great options that can be found online\\!\n\n*Disclaimer: **CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.***\n\n![a glass of eggnog, with a second glass behind it, and a jar of eggnog to the side of it.](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-3-.jpg)\n\n## How to Make the Best Homemade Eggnog\n*Disclaimer: **CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.***\n\n**Ingredients**\n\n- large eggs, separated\n- white sugar\n- sea salt\n- heavy cream\n- whole milk\n- vanilla extract\n- spiced rum. I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!)\n- ground nutmeg or ground cinnamon for serving, optional\n\n![two glass of eggnog with ground nutmeg on top, there is a jar of eggnog and a couple gold stars next to them](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-8.jpg)\n\n**Directions**\n\nIn a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use.\n\nIn another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside.\n\nThen in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream\\!\n\nWhile continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined.\n\nTransfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours\n\nServe your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy\\!\n\n![a glass of eggnog with ground nutmeg on top, there is a jar of eggnog and a gold star behind it ](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-9.jpg)\n\n## Recipe Notes\nThe shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1\/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1\/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it\\!\n\nIf you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving\\!\n\nHomemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving\\!\n\nFor fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top\\!\n\n![a glass of eggnog, with a jar of eggnog, a second glass and gold star behind it ](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/anexpressionoffood.com-homemade-eggnog-image-2-.jpg)\n\n## Be Sure to Check Out These Festive Drinks Too\\!\n[Candy Cane Shots](https:\/\/anexpressionoffood.com\/candy-cane-christmas-shots-with-homemade-peppermint-vodka\/)\n\n[Homemade Gingerbread Latte](https:\/\/anexpressionoffood.com\/easy-homemade-gingerbread-latte\/)\n\n[Grinch Hot Chocolate Recipe](https:\/\/anexpressionoffood.com\/grinch-hot-chocolate-recipe\/)\n\n[50+ Festive Christmas Coffee Drinks and Lattes](https:\/\/anexpressionoffood.com\/christmas-coffee-drinks-and-lattes\/)\n\n[French Hot Chocolate](https:\/\/anexpressionoffood.com\/french-hot-chocolate\/)\n\n[White Chocolate Espresso](https:\/\/anexpressionoffood.com\/easy-homemade-white-chocolate-espresso\/)\n\n![eggnog featured image](https:\/\/anexpressionoffood.com\/wp-content\/uploads\/2024\/12\/eggnog-featured-image-300x300.jpg)\n\n[Rose Lemere](https:\/\/anexpressionoffood.com\/about-2\/)\n\nThis easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! This creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog\\!\n\nPrep Time 15 minutes\n\nCook Time 0 minutes\n\nchill time 2 hours\n\nTotal Time 2 hours  15 minutes\n\nCourse Drinks\n\nCuisine American, English\n\nServings 16\n\nCalories 345 kcal\n\n#### *Disclaimer:* ***CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.***\n- ▢\n  12 large eggs *separated*\n- ▢\n  1  cup + 2 tbsp white sugar\n- ▢\n  1\/2 tsp sea salt\n- ▢\n  7 cups whole milk\n- ▢\n  3 cups heavy cream\n- ▢\n  1\/2-1  cup spiced rum *I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!)*\n- ▢\n  1 tbsp vanilla extract\n- ▢\n  ground nutmeg or ground cinnamon for serving *optional*\n\n- In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use.\n- In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside.\n- Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream\\!\n- While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth.\n- Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined.\n- Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours\n- Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy\\!\n\nThe shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1\/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1\/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it\\!\n\nIf you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving\\!\n\nHomemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving\\!\n\nFor fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top\\!\n\nServing: 8ozCalories: 345kcalCarbohydrates: 23gProtein: 9gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0\\.01gCholesterol: 186mgSodium: 172mgPotassium: 250mgSugar: 23gVitamin A: 1007IUVitamin C: 0\\.3mgCalcium: 180mgIron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nKeyword Christmas, eggnog, holiday recipes, rum","meta_canonical":null}

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Boilerpipe Text	This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! My creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog! Growing up eggnog was a special holiday treat we would only get once a year. My mum and dad would pick up a couple of cartons and we could drink it while decorating the Christmas tree. And over the years I’ve had quite the love/hate relationship with eggnog. Sometimes I love it, and other times I go years without drinking it, at least I used to. For most of my life, eggnog was something we picked up at the grocery store, we never bought the same brand or paid much attention to what was in it. Occasionally my Mum would make a mock eggnog recipe she saved from an old magazine, which was good, but to be honest, was closer to pudding than anything else. I guess there was just something about making a drink with raw eggs that seemed not only a little sketchy but also intimidating! It just wasn’t a recipe I was ready to try. Not until about four years ago anyway. I still remember the first batch of eggnog I ever made. Partly because I didn’t drink it, and partly because I was amazed by how easy it was to make! I’m happy to say that over the past three Christmases, I have not only mastered how to make the best homemade eggnog, but I’ve also enjoyed drinking it and serving it! This recipe has been a hit with everyone who’s tried it, and it makes the perfect addition to any holiday party or get-together! Plus I’ve included how to make both classic eggnog and non-alcoholic eggnog! Homemade Eggnog with raw eggs Before we get into the recipe I’ll cut to the chase. This eggnog recipe does call for raw eggs, and no it doesn’t get cooked. Consuming raw eggs may increase your risk of foodborne illness, and I totally understand if you aren’t comfortable drinking something that contains raw eggs, hence the heads up! Personally, I feel safe drinking this eggnog, especially when it has alcohol in it! To me, it’s no different than eating my eggs sunny side up, or pouched. For me, raw eggs are raw eggs whether they are on my breakfast plate or in my eggnog! On that note though I would highly recommend using fresh eggs, and if possible certified organic eggs! If you are looking for an egg-free or cooked homemade eggnog recipe, there are lots of great options that can be found online! Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. How to Make the Best Homemade Eggnog Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. Ingredients large eggs, separated white sugar sea salt heavy cream whole milk vanilla extract spiced rum. I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!) ground nutmeg or ground cinnamon for serving, optional Directions In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use. In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside. Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream! While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined. Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy! Recipe Notes The shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it! If you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving! Homemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving! For fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top! Be Sure to Check Out These Festive Drinks Too! Candy Cane Shots Homemade Gingerbread Latte Grinch Hot Chocolate Recipe 50+ Festive Christmas Coffee Drinks and Lattes French Hot Chocolate White Chocolate Espresso Rose Lemere This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! This creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog! Prep Time 15 minutes Cook Time 0 minutes chill time 2 hours Total Time 2 hours 15 minutes Course Drinks Cuisine American, English Servings 16 Calories 345 kcal Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. ▢ 12 large eggs separated ▢ 1 cup + 2 tbsp white sugar ▢ 1/2 tsp sea salt ▢ 7 cups whole milk ▢ 3 cups heavy cream ▢ 1/2-1 cup spiced rum I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!) ▢ 1 tbsp vanilla extract ▢ ground nutmeg or ground cinnamon for serving optional In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use. In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside. Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream! While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined. Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy! The shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it! If you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving! Homemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving! For fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top! Serving: 8 oz Calories: 345 kcal Carbohydrates: 23 g Protein: 9 g Fat: 23 g Saturated Fat: 13 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 6 g Trans Fat: 0.01 g Cholesterol: 186 mg Sodium: 172 mg Potassium: 250 mg Sugar: 23 g Vitamin A: 1007 IU Vitamin C: 0.3 mg Calcium: 180 mg Iron: 1 mg Nutrition information is automatically calculated, so should only be used as an approximation. Keyword Christmas, eggnog, holiday recipes, rum
Markdown	[Skip to content](https://anexpressionoffood.com/the-best-homemade-eggnog-recipe/#main) Trending Post: [Sourdough Pizza Crust \\| Ready in 2 hours\!](https://anexpressionoffood.com/no-fail-quick-rise-sourdough-pizza-crust/) [An Expression Of Food](https://anexpressionoffood.com/) - [About](https://anexpressionoffood.com/about-2/) - [Cook](https://anexpressionoffood.com/cook/) - [Home](https://anexpressionoffood.com/) - [Members Library](https://anexpressionoffood.com/members-library/) - [Resources](https://anexpressionoffood.com/resources/) - [Preserving](https://anexpressionoffood.com/category/preserving-storingfood/) - [Breakfast](https://anexpressionoffood.com/category/breakfast/) - [Lunch/Supper](https://anexpressionoffood.com/category/maindishes/) - [Sides](https://anexpressionoffood.com/category/sides/) - [Breads](https://anexpressionoffood.com/category/bread/) - [Appetizers](https://anexpressionoffood.com/category/appetizers/) - [Salads](https://anexpressionoffood.com/category/salads-starters/) - [Condiments](https://anexpressionoffood.com/category/condiments-spices/) - [Desserts](https://anexpressionoffood.com/category/sweets/) - [Sourdough](https://anexpressionoffood.com/category/sourdough-starter-recipes/) - [Drinks](https://anexpressionoffood.com/drinks/) - [Cold Drinks](https://anexpressionoffood.com/category/colddrinks/) - [Hot Drinks](https://anexpressionoffood.com/category/hotdrinks/) - [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) [An Expression Of Food](https://anexpressionoffood.com/) / [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) / The Best Homemade Eggnog Recipe [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) # The Best Homemade Eggnog Recipe published December 11, 2024 December 8, 2024 updated December 8, 2024 67 shares - [Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fanexpressionoffood.com%2Fthe-best-homemade-eggnog-recipe%2F&t=The%20Best%20Homemade%20Eggnog%20Recipe "Share on Facebook") - [Twitter](https://x.com/intent/tweet?text=The%20Best%20Homemade%20Eggnog%20Recipe&url=https%3A%2F%2Fanexpressionoffood.com%2Fthe-best-homemade-eggnog-recipe%2F "Share on X") - Pinterest ![](https://anexpressionoffood.com/wp-content/uploads/2024/12/Easy-Homemade-eggnog--150x150.jpg) ![the best homemade eggnog - Pinterest graphic](https://anexpressionoffood.com/wp-content/uploads/2024/12/the-best-homemade-eggnog-150x150.jpg) This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! My creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog\! ![a close up of a glass of eggnog with nutmeg sprinkled on top, there is a gold star next to the glass as well](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-11.jpg) [Jump to Recipe](https://anexpressionoffood.com/the-best-homemade-eggnog-recipe/#wprm-recipe-container-82219) [Print Recipe](https://anexpressionoffood.com/wprm_print/the-best-homemade-eggnog) Growing up eggnog was a special holiday treat we would only get once a year. My mum and dad would pick up a couple of cartons and we could drink it while decorating the Christmas tree. And over the years I’ve had quite the love/hate relationship with eggnog. Sometimes I love it, and other times I go years without drinking it, at least I used to. For most of my life, eggnog was something we picked up at the grocery store, we never bought the same brand or paid much attention to what was in it. Occasionally my Mum would make a mock eggnog recipe she saved from an old magazine, which was good, but to be honest, was closer to pudding than anything else. ![a glass of eggnog, you can see part of another glass and jar of eggnog behind it ](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-10.jpg) I guess there was just something about making a drink with raw eggs that seemed not only a little sketchy but also intimidating! It just wasn’t a recipe I was ready to try. Not until about four years ago anyway. I still remember the first batch of eggnog I ever made. Partly because I didn’t drink it, and partly because I was amazed by how easy it was to make\! ![a glass of eggnog with ground nutmeg on top, you can see part of a jar of eggnog behind it](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-4-.jpg) I’m happy to say that over the past three Christmases, I have not only mastered how to make the best homemade eggnog, but I’ve also enjoyed drinking it and serving it\! This recipe has been a hit with everyone who’s tried it, and it makes the perfect addition to any holiday party or get-together! Plus I’ve included how to make both classic eggnog and non-alcoholic eggnog\! ![a glass of eggnog, there is another glass and a gold star behind it](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-6.jpg) ## Homemade Eggnog with raw eggs Before we get into the recipe I’ll cut to the chase. This eggnog recipe does call for raw eggs, and no it doesn’t get cooked. Consuming raw eggs may increase your risk of foodborne illness, and I totally understand if you aren’t comfortable drinking something that contains raw eggs, hence the heads up\! Personally, I feel safe drinking this eggnog, especially when it has alcohol in it! To me, it’s no different than eating my eggs sunny side up, or pouched. For me, raw eggs are raw eggs whether they are on my breakfast plate or in my eggnog\! On that note though I would highly recommend using fresh eggs, and if possible certified organic eggs! If you are looking for an egg-free or cooked homemade eggnog recipe, there are lots of great options that can be found online\! Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.** ![a glass of eggnog, with a second glass behind it, and a jar of eggnog to the side of it.](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-3-.jpg) ## How to Make the Best Homemade Eggnog Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. Ingredients - large eggs, separated - white sugar - sea salt - heavy cream - whole milk - vanilla extract - spiced rum. I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!) - ground nutmeg or ground cinnamon for serving, optional ![two glass of eggnog with ground nutmeg on top, there is a jar of eggnog and a couple gold stars next to them](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-8.jpg) Directions** In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use. In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside. Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream\! While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined. Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy\! ![a glass of eggnog with ground nutmeg on top, there is a jar of eggnog and a gold star behind it ](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-9.jpg) ## Recipe Notes The shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it\! If you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving\! Homemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving\! For fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top\! ![a glass of eggnog, with a jar of eggnog, a second glass and gold star behind it ](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-2-.jpg) ## Be Sure to Check Out These Festive Drinks Too\! [Candy Cane Shots](https://anexpressionoffood.com/candy-cane-christmas-shots-with-homemade-peppermint-vodka/) [Homemade Gingerbread Latte](https://anexpressionoffood.com/easy-homemade-gingerbread-latte/) [Grinch Hot Chocolate Recipe](https://anexpressionoffood.com/grinch-hot-chocolate-recipe/) [50+ Festive Christmas Coffee Drinks and Lattes](https://anexpressionoffood.com/christmas-coffee-drinks-and-lattes/) [French Hot Chocolate](https://anexpressionoffood.com/french-hot-chocolate/) [White Chocolate Espresso](https://anexpressionoffood.com/easy-homemade-white-chocolate-espresso/) ![eggnog featured image](https://anexpressionoffood.com/wp-content/uploads/2024/12/eggnog-featured-image-300x300.jpg) ## The Best Homemade Eggnog [Rose Lemere](https://anexpressionoffood.com/about-2/) This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! This creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog\! [Print Recipe](https://anexpressionoffood.com/wprm_print/the-best-homemade-eggnog) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fanexpressionoffood.com%2Fthe-best-homemade-eggnog-recipe%2F&media=https%3A%2F%2Fanexpressionoffood.com%2Fwp-content%2Fuploads%2F2024%2F12%2Feggnog-featured-image.jpg&description=The+Best+Homemade+Eggnog&is_video=false) Prep Time 15 minutes mins Cook Time 0 minutes mins chill time 2 hours hrs Total Time 2 hours hrs 15 minutes mins Course Drinks Cuisine American, English Servings 16 Calories 345 kcal ### Ingredients 1x 2x 3x #### Disclaimer: *CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.* - ▢ 12 large eggs separated - ▢ 1 cup + 2 tbsp white sugar - ▢ 1/2 tsp sea salt - ▢ 7 cups whole milk - ▢ 3 cups heavy cream - ▢ 1/2-1 cup spiced rum I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!) - ▢ 1 tbsp vanilla extract - ▢ ground nutmeg or ground cinnamon for serving optional ### Instructions - In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use. - In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside. - Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream\! - While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. - Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined. - Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours - Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy\! ### Notes The shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it\! If you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving\! Homemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving\! For fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top\! ### Nutrition Serving: 8ozCalories: 345kcalCarbohydrates: 23gProtein: 9gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0\.01gCholesterol: 186mgSodium: 172mgPotassium: 250mgSugar: 23gVitamin A: 1007IUVitamin C: 0\.3mgCalcium: 180mgIron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. Keyword Christmas, eggnog, holiday recipes, rum Tried this recipe?Tag [@anexpressionoffood\_blog](https://www.instagram.com/anexpressionoffood_blog) on Instagram and use the hashtag [\#anexpressionoffood](https://www.instagram.com/explore/tags/anexpressionoffood)\! ## Post navigation [PreviousGrinch Hot Chocolate Recipe \\| white chocolate hot cocoa](https://anexpressionoffood.com/grinch-hot-chocolate-recipe/) [NextCandy Cane Christmas Shots \\| with homemade peppermint vodka\!](https://anexpressionoffood.com/candy-cane-christmas-shots-with-homemade-peppermint-vodka/) ## Similar Posts [![Purple Rain Champagne cocktail](https://anexpressionoffood.com/wp-content/uploads/2023/05/purple-rain-cocktail-featured-image.jpg)](https://anexpressionoffood.com/purple-rain-champagne-cocktail/) [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) ### [Purple Rain Champagne cocktail](https://anexpressionoffood.com/purple-rain-champagne-cocktail/) [![Pomegranate Champagne Cocktail Recipe](https://anexpressionoffood.com/wp-content/uploads/2024/10/pomegrnate-champagne-featured-image.jpg)](https://anexpressionoffood.com/pomegranate-champagne-cocktail/) [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) ### [Pomegranate Champagne Cocktail Recipe](https://anexpressionoffood.com/pomegranate-champagne-cocktail/) [![Easy Pineapple Rum Cocktail Recipe](https://anexpressionoffood.com/wp-content/uploads/2025/04/pineapple-rum-cocktail-featured-image.jpg)](https://anexpressionoffood.com/easy-pineapple-rum-cocktail/) [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) ### [Easy Pineapple Rum Cocktail Recipe](https://anexpressionoffood.com/easy-pineapple-rum-cocktail/) [![Candy Cane Christmas Shots \\| with homemade peppermint vodka\!](https://anexpressionoffood.com/wp-content/uploads/2024/12/candy-cane-shots-featured-image.jpg)](https://anexpressionoffood.com/candy-cane-christmas-shots-with-homemade-peppermint-vodka/) [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) ### [Candy Cane Christmas Shots \\| with homemade peppermint vodka\!](https://anexpressionoffood.com/candy-cane-christmas-shots-with-homemade-peppermint-vodka/) [![Baileys Irish Cream Pudding Shots Recipe](https://anexpressionoffood.com/wp-content/uploads/2024/10/baileys-Irish-cream-pudding-shots-featured-image.jpg)](https://anexpressionoffood.com/baileys-irish-cream-pudding-shots-recipe/) [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) ### [Baileys Irish Cream Pudding Shots Recipe](https://anexpressionoffood.com/baileys-irish-cream-pudding-shots-recipe/) [![Mango Crush \\| mango rum cocktail recipe](https://anexpressionoffood.com/wp-content/uploads/2023/06/mango-crush-featured-image1.jpg)](https://anexpressionoffood.com/mango-crush-cocktail/) [Alcoholic Drinks](https://anexpressionoffood.com/category/adultbeverages/) ### [Mango Crush \\| mango rum cocktail recipe](https://anexpressionoffood.com/mango-crush-cocktail/) ### Leave a Reply [Cancel reply](https://anexpressionoffood.com/the-best-homemade-eggnog-recipe/#respond) This site uses Akismet to reduce spam. 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Readable Markdown	This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! My creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog\! ![a close up of a glass of eggnog with nutmeg sprinkled on top, there is a gold star next to the glass as well](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-11.jpg) Growing up eggnog was a special holiday treat we would only get once a year. My mum and dad would pick up a couple of cartons and we could drink it while decorating the Christmas tree. And over the years I’ve had quite the love/hate relationship with eggnog. Sometimes I love it, and other times I go years without drinking it, at least I used to. For most of my life, eggnog was something we picked up at the grocery store, we never bought the same brand or paid much attention to what was in it. Occasionally my Mum would make a mock eggnog recipe she saved from an old magazine, which was good, but to be honest, was closer to pudding than anything else. ![a glass of eggnog, you can see part of another glass and jar of eggnog behind it ](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-10.jpg) I guess there was just something about making a drink with raw eggs that seemed not only a little sketchy but also intimidating! It just wasn’t a recipe I was ready to try. Not until about four years ago anyway. I still remember the first batch of eggnog I ever made. Partly because I didn’t drink it, and partly because I was amazed by how easy it was to make\! ![a glass of eggnog with ground nutmeg on top, you can see part of a jar of eggnog behind it](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-4-.jpg) I’m happy to say that over the past three Christmases, I have not only mastered how to make the best homemade eggnog, but I’ve also enjoyed drinking it and serving it\! This recipe has been a hit with everyone who’s tried it, and it makes the perfect addition to any holiday party or get-together! Plus I’ve included how to make both classic eggnog and non-alcoholic eggnog\! ![a glass of eggnog, there is another glass and a gold star behind it](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-6.jpg) ## Homemade Eggnog with raw eggs Before we get into the recipe I’ll cut to the chase. This eggnog recipe does call for raw eggs, and no it doesn’t get cooked. Consuming raw eggs may increase your risk of foodborne illness, and I totally understand if you aren’t comfortable drinking something that contains raw eggs, hence the heads up\! Personally, I feel safe drinking this eggnog, especially when it has alcohol in it! To me, it’s no different than eating my eggs sunny side up, or pouched. For me, raw eggs are raw eggs whether they are on my breakfast plate or in my eggnog\! On that note though I would highly recommend using fresh eggs, and if possible certified organic eggs! If you are looking for an egg-free or cooked homemade eggnog recipe, there are lots of great options that can be found online\! Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.** ![a glass of eggnog, with a second glass behind it, and a jar of eggnog to the side of it.](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-3-.jpg) ## How to Make the Best Homemade Eggnog Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. Ingredients - large eggs, separated - white sugar - sea salt - heavy cream - whole milk - vanilla extract - spiced rum. I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!) - ground nutmeg or ground cinnamon for serving, optional ![two glass of eggnog with ground nutmeg on top, there is a jar of eggnog and a couple gold stars next to them](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-8.jpg) Directions** In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use. In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside. Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream\! While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined. Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy\! ![a glass of eggnog with ground nutmeg on top, there is a jar of eggnog and a gold star behind it ](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-9.jpg) ## Recipe Notes The shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it\! If you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving\! Homemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving\! For fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top\! ![a glass of eggnog, with a jar of eggnog, a second glass and gold star behind it ](https://anexpressionoffood.com/wp-content/uploads/2024/12/anexpressionoffood.com-homemade-eggnog-image-2-.jpg) ## Be Sure to Check Out These Festive Drinks Too\! [Candy Cane Shots](https://anexpressionoffood.com/candy-cane-christmas-shots-with-homemade-peppermint-vodka/) [Homemade Gingerbread Latte](https://anexpressionoffood.com/easy-homemade-gingerbread-latte/) [Grinch Hot Chocolate Recipe](https://anexpressionoffood.com/grinch-hot-chocolate-recipe/) [50+ Festive Christmas Coffee Drinks and Lattes](https://anexpressionoffood.com/christmas-coffee-drinks-and-lattes/) [French Hot Chocolate](https://anexpressionoffood.com/french-hot-chocolate/) [White Chocolate Espresso](https://anexpressionoffood.com/easy-homemade-white-chocolate-espresso/) ![eggnog featured image](https://anexpressionoffood.com/wp-content/uploads/2024/12/eggnog-featured-image-300x300.jpg) [Rose Lemere](https://anexpressionoffood.com/about-2/) This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! This creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog\! Prep Time 15 minutes Cook Time 0 minutes chill time 2 hours Total Time 2 hours 15 minutes Course Drinks Cuisine American, English Servings 16 Calories 345 kcal #### Disclaimer: *CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.* - ▢ 12 large eggs separated - ▢ 1 cup + 2 tbsp white sugar - ▢ 1/2 tsp sea salt - ▢ 7 cups whole milk - ▢ 3 cups heavy cream - ▢ 1/2-1 cup spiced rum I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!) - ▢ 1 tbsp vanilla extract - ▢ ground nutmeg or ground cinnamon for serving optional - In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use. - In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside. - Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream\! - While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. - Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined. - Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours - Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy\! The shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it\! If you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving\! Homemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving\! For fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top\! Serving: 8ozCalories: 345kcalCarbohydrates: 23gProtein: 9gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0\.01gCholesterol: 186mgSodium: 172mgPotassium: 250mgSugar: 23gVitamin A: 1007IUVitamin C: 0\.3mgCalcium: 180mgIron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. Keyword Christmas, eggnog, holiday recipes, rum
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