🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 110 (from laksa127)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa110.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://preppykitchen.com/eggnog-cocktail/\')), getAhrefsUnparsedNoserviceFromURL(\'https://preppykitchen.com/eggnog-cocktail/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/preppykitchen.com\/eggnog-cocktail\/","crawl_time":1775753971,"first_indexed_time":1545520694,"http_code":200,"src_unparsed":"com,preppykitchen!\/eggnog-cocktail\/ s443","src_root_hash":"15079916450669869310","history_drop_reason":null,"meta_title":"Eggnog Recipe - Preppy Kitchen","meta_descriptions":["Homemade eggnog is a simple-to-make creamy cocktail that pairs with holiday desserts! Try this quick recipe to impress any guest!"],"attrs_boilerpipe_text":"Eggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. This holiday drink is easy to make and so much more delicious than the store-bought variety!\nMy traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too!\nMake this classic eggnog recipe with your preferred bourbon, rum, or brandy, or make extra light and airy cocktails by adding in whipped meringue made with egg whites. And, because it’s cooked on the stove, it’s safe to consume if you want to make it nonalcoholic and suitable for any guest at your holiday party. Finish this classic Christmas cocktail with a sprinkle of nutmeg or cinnamon for extra cheer to pair with your favorite holiday desserts. For more drink recipes to sip all holiday season, try my\npeppermint martini recipe\n,\ncoquito recipe\n, or\nmudslide\n.\nWhat You Need to Make This Recipe\nEgg Yolks –\neggs are what make this drink extra rich and velvety. The eggs are cooked on the stove with sugar, milk, and cream so there’s no need to worry about consuming raw eggs. Use large eggs for this recipe.\nHeavy Cream –\nthe cream and whole milk are essential for making this recipe creamy and decadent. If you choose to omit the alcohol from this recipe, you’ll need additional milk or half and half for the correct texture.\nNutmeg –\nadds a warm and comforting spice that makes this drink taste Christmasy. Freshly grated nutmeg has superior flavor compared to store-bought ground nutmeg, so grate your own when possible. Use ground cinnamon if you don’t like nutmeg.\nBourbon –\nuse bourbon, rum, or brandy to take this recipe from a holiday drink to a cocktail! The alcohol is optional, so you can substitute it with additional milk or hold it back and add it to individual glasses when serving.\nHow to Make Eggnog\n1. In a large mixing bowl, combine the egg yolks and sugar.\n2. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy about 1 minute. Set aside.\n3. In a medium saucepan, combine the milk, cream, and nutmeg. Place over medium heat and cook, stirring occasionally until steaming, about 3 minutes.\n4. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks.\n5. Return the mixture to the saucepan.\n6. Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. Do not boil. The mixture should reach at least 160°F but for a thicker eggnog, cook to 190-200°F.\n7. Strain the egg nog mixture through a fine mesh sieve into a bowl.\n8. Whisk in the bourbon and vanilla. Chill for at least 3 hours or until ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg.\nPro Tips For Making This Recipe\nFor non-alcoholic eggnog, substitute milk or half and half.\nFor an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm.\nWhisk the hot milk mixture into the eggs slowly.\nStart by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking.\nNo cooking option\n. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve.\nStrain the cooked egg mixture.\nFor the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup.\nFor frothier eggnog, make use of the egg whites.\nOnce the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately.\nFor thicker eggnog, use less milk.\n2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired.\nAlternate thickening method.\nInstead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture.\nUse extra eggnog for baking.\nEggnog is delicious in baked goods, especially in my\neggnog cake recipe\nor\neggnog cookies recipe\n.\nFrequently Asked Questions\nHow do I store leftovers?\nLeftovers keep in an airtight container in the refrigerator for up to 1 week. If you it with the egg white meringue, give it a good whisk before serving again, as it will separate a bit with the foam floating to the top. You can also store the eggnog base and then whip the egg whites and whisk them into the base just before serving.\nWhat do I serve with this?\nThis homemade eggnog recipe is complimented perfectly with freshly grated nutmeg or cinnamon on top for serving. Use a fun cocktail glass to showcase the creamy texture of this drink. You can also serve this with\nMexican hot chocolate\nto offer guests an alcohol-free option. Eggnog pairs well with many baked goods, especially crispy\nlace cookies\n, butter\nshortbread cookies\n, or\nLinzer cookies\n.\nWhat is the best alcohol to use in this recipe?\nI love using bourbon for this easy eggnog recipe, but brandy, rum, and whisky are all good options. Use what you have on hand, or try a different type of liquor each time you make this recipe to discover your favorite!\nIf you’ve tried this eggnog recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!\n4.80\nfrom\n15\nvotes\nEggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. Simple to make and alcohol-free variation included!\nPrint Recipe\nCourse\nDrinks\nCuisine\nAmerican\nPrep Time\n10\nminutes\nCook Time\n10\nminutes\nChill Time\n3\nhours\nTotal Time\n3\nhours\n20\nminutes\nServings\n12\nservings\nCalories\n221\nkcal\n▢\nLarge mixing bowl\n▢\nSaucepan\n▢\nElectric hand mixer or whisk\n▢\n6\nlarge\negg yolks\n▢\n1\ncup\ngranulated sugar\n(200g)\n▢\n1 to 2\ncups\nwhole milk\n(240-480ml)\n▢\n1\ncup\nheavy cream\n(240ml)\n▢\n¼\nteaspoon\ngrated nutmeg\n▢\n1\ncup\nbourbon\n(brandy and rum work as well) (240ml)\n▢\n1\ntablespoon\nvanilla extract\n▢\nCinnamon\nfor serving\nIn a large mixing bowl, combine the egg yolks and sugar. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy, about 1 minute. Set aside.\nIn a medium saucepan, combine the milk, cream, and nutmeg. (Use less milk if you like a thicker eggnog.) Place over medium heat and cook stirring occasionally until steaming, about 3 minutes. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. Return the mixture to the saucepan.\nPlace over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. (Do not boil. The mixture should reach at 160°F but for a thicker eggnog, cook to 190-200°F.)\nStrain through a fine mesh sieve into a bowl. Whisk in the bourbon and vanilla. Chill for at least 3 hours or ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. Eggnog can be refrigerated in an airtight container for up to 1 week.\nFor non-alcoholic eggnog, substitute milk or half and half.\nFor an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm.\nWhisk the hot milk mixture into the eggs slowly.\nStart by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking.\nNo cooking option.\nYou can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve.\nStrain the cooked egg mixture.\nFor the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup.\nFor frothier eggnog, make use of the egg whites.\nOnce the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately.\nFor thicker eggnog, use less milk.\n2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired.\nAlternate thickening method.\nInstead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture.\nUse extra eggnog for baking.\nEggnog is delicious in baked goods, especially in my\neggnog cake\nor\neggnog cookies\n.\nCalories:\n221\nkcal\n|\nCarbohydrates:\n19\ng\n|\nProtein:\n3\ng\n|\nFat:\n10\ng\n|\nSaturated Fat:\n6\ng\n|\nPolyunsaturated Fat:\n1\ng\n|\nMonounsaturated Fat:\n3\ng\n|\nCholesterol:\n117\nmg\n|\nSodium:\n18\nmg\n|\nPotassium:\n61\nmg\n|\nFiber:\n0.01\ng\n|\nSugar:\n18\ng\n|\nVitamin A:\n447\nIU\n|\nVitamin C:\n0.1\nmg\n|\nCalcium:\n49\nmg\n|\nIron:\n0.3\nmg\n*\nNutrition Disclaimer","attrs_markdown":"![facebook pixel](https:\/\/www.facebook.com\/tr?id=521938628517819&ev=PageView&noscript=1)\n\n- [Skip to primary navigation](https:\/\/preppykitchen.com\/eggnog-cocktail\/#genesis-nav-primary)\n- [Skip to primary sidebar](https:\/\/preppykitchen.com\/eggnog-cocktail\/#genesis-sidebar-primary)\n- [Skip to content](https:\/\/preppykitchen.com\/eggnog-cocktail\/#featured-post-5)\n\n[![Preppy Kitchen logo](https:\/\/preppykitchen.com\/wp-content\/uploads\/2021\/02\/preppy-kitchen-logo.png)](https:\/\/preppykitchen.com\/ \"Preppy Kitchen\")\n\n- [Recipes](https:\/\/preppykitchen.com\/recipes\/)\n  - [Desserts](https:\/\/preppykitchen.com\/category\/recipes\/desserts\/)\n  - [Breakfast](https:\/\/preppykitchen.com\/category\/recipes\/breakfast\/)\n  - [Main Dishes](https:\/\/preppykitchen.com\/category\/recipes\/main-dishes\/)\n  - [Side Dishes](https:\/\/preppykitchen.com\/category\/recipes\/side-dishes\/)\n  - [Breads](https:\/\/preppykitchen.com\/category\/recipes\/breads\/)\n  - [Soups](https:\/\/preppykitchen.com\/category\/recipes\/soups\/)\n  - [Salads](https:\/\/preppykitchen.com\/category\/recipes\/salads\/)\n  - [Casseroles](https:\/\/preppykitchen.com\/category\/recipes\/casseroles\/)\n  - [Cooking Method](https:\/\/preppykitchen.com\/category\/recipes\/cooking-method\/)\n  - [Instant Pot](https:\/\/preppykitchen.com\/category\/recipes\/cooking-method\/instant-pot-cooking-method\/)\n  - [Appetizers](https:\/\/preppykitchen.com\/category\/recipes\/appetizers\/)\n  - [Drinks](https:\/\/preppykitchen.com\/category\/recipes\/drinks\/)\n  - [Holiday](https:\/\/preppykitchen.com\/category\/recipes\/holiday\/)\n- [About Us](https:\/\/preppykitchen.com\/about-us\/)\n  - [John Kanell](https:\/\/preppykitchen.com\/meet-john\/)\n  - [Meet The Team](https:\/\/preppykitchen.com\/about-us\/meet-the-team\/)\n  - [Press](https:\/\/preppykitchen.com\/press\/)\n- [Cookbooks](https:\/\/preppykitchen.com\/eggnog-cocktail\/)\n  - [Everyday Baking](https:\/\/preppykitchen.com\/cookbook-everyday-baking\/)\n  - [Preppy Kitchen Super Easy](https:\/\/preppykitchen.com\/my-new-cookbook\/)\n  - [Seasonal Dishes and Simple Pleasures](https:\/\/preppykitchen.com\/cookbook\/)\n- [Shop](https:\/\/preppykitchen.com\/shop\/)\n- [Contact](https:\/\/preppykitchen.com\/contact\/)\n\n[![go to homepage](https:\/\/preppykitchen.com\/wp-content\/uploads\/2021\/02\/preppy-kitchen-logo-mobile.png)](https:\/\/preppykitchen.com\/)\n\n[![Homepage link](https:\/\/preppykitchen.com\/wp-content\/uploads\/2021\/02\/preppy-kitchen-logo-mobile.png)](https:\/\/preppykitchen.com\/)\n\n- [Recipes](https:\/\/preppykitchen.com\/recipes\/)\n- [About](https:\/\/preppykitchen.com\/meet-john\/)\n- [Everyday Baking](https:\/\/preppykitchen.com\/cookbook-everyday-baking\/)\n- [My New Cookbook](https:\/\/preppykitchen.com\/my-new-cookbook\/)\n- [Cookbook](https:\/\/preppykitchen.com\/cookbook\/)\n- [Shop](https:\/\/preppykitchen.com\/shop\/)\n- [Contact](https:\/\/preppykitchen.com\/contact\/)\n## Follow us on\n[×](https:\/\/preppykitchen.com\/eggnog-cocktail\/)\n\n[Preppy Kitchen](https:\/\/preppykitchen.com\/) » [Recipes](https:\/\/preppykitchen.com\/recipes\/) » [Drinks](https:\/\/preppykitchen.com\/category\/recipes\/drinks\/) » Eggnog Recipe\n\n# Eggnog Recipe\n![John Kanell](https:\/\/preppykitchen.com\/wp-content\/uploads\/2020\/09\/New-Headshot-Round-60-2.jpg)\n\nby [John Kanell](https:\/\/preppykitchen.com\/meet-john\/) · Updated\n\nNov 21, 2023\n\n[8 Comments](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comments)\n\nThis post may contain affiliate links. Please read our [disclosure policy.](https:\/\/preppykitchen.com\/disclosures\/)\n\n[Jump to Recipe](https:\/\/preppykitchen.com\/eggnog-cocktail\/#recipe)\n\nEggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. This holiday drink is easy to make and so much more delicious than the store-bought variety\\!\n\n![Two glasses of eggnog with one front and center. Cinnamon sticks in the front.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Feature.jpg)\n\n2730 shares\n\n- [Share](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fpreppykitchen.com%2Feggnog-cocktail%2F%3Futm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&t=Eggnog%20Recipe \"Share on Facebook\")\n- Pin it\n- [Reddit](https:\/\/www.reddit.com\/submit?url=https%3A%2F%2Fpreppykitchen.com%2Feggnog-cocktail%2F%3Futm_source%3Dreddit%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&title=Eggnog%20Recipe \"Share on Reddit\")\n\n[Jump to Recipe](https:\/\/preppykitchen.com\/eggnog-cocktail\/#recipe)\n\n[Print Recipe](https:\/\/preppykitchen.com\/wprm_print\/eggnog-recipe)\n\n![Pinterest graphic of a glass of eggnog with three cinnamon sticks in the front and some cookies and pinecones in the background.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Pin-2-330x330.jpg)\n\n![Pinterest graphic of a bottle of eggnog with a full glass off to the side and empty glass in the back.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Pin-3-330x330.jpg)\n\n![Pinterest graphic of eggnog poured into a glass.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Pin-4-330x330.jpg)\n\n![Pinterest graphic of a slightly overhead view of a glass of eggnog with cinnamon sprinkled on top.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Pin-5-330x330.jpg)\n\n![Pinterest graphic of two glasses of eggnog with one front and center. Cinnamon sticks in the front and cookies in the back.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Pin-1-330x330.jpg)\n\nMy traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too\\!\n\nMake this classic eggnog recipe with your preferred bourbon, rum, or brandy, or make extra light and airy cocktails by adding in whipped meringue made with egg whites. And, because it’s cooked on the stove, it’s safe to consume if you want to make it nonalcoholic and suitable for any guest at your holiday party. Finish this classic Christmas cocktail with a sprinkle of nutmeg or cinnamon for extra cheer to pair with your favorite holiday desserts. For more drink recipes to sip all holiday season, try my [peppermint martini recipe](https:\/\/preppykitchen.com\/peppermint-martini\/), [coquito recipe](https:\/\/preppykitchen.com\/coquito\/), or [mudslide](https:\/\/preppykitchen.com\/mudslide\/).\n\n## What You Need to Make This Recipe\n![Ingredients needed to make eggnog.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Ingredient.jpg)\n\n**Egg Yolks –** eggs are what make this drink extra rich and velvety. The eggs are cooked on the stove with sugar, milk, and cream so there’s no need to worry about consuming raw eggs. Use large eggs for this recipe.\n\n**Heavy Cream –** the cream and whole milk are essential for making this recipe creamy and decadent. If you choose to omit the alcohol from this recipe, you’ll need additional milk or half and half for the correct texture.\n\n**Nutmeg –** adds a warm and comforting spice that makes this drink taste Christmasy. Freshly grated nutmeg has superior flavor compared to store-bought ground nutmeg, so grate your own when possible. Use ground cinnamon if you don’t like nutmeg.\n\n**Bourbon –** use bourbon, rum, or brandy to take this recipe from a holiday drink to a cocktail! The alcohol is optional, so you can substitute it with additional milk or hold it back and add it to individual glasses when serving.\n\n## How to Make Eggnog\n![Set of two photos showing sugar added to eggs in a bowl and beaten together.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Process.jpg)\n\n1\\. In a large mixing bowl, combine the egg yolks and sugar.\n\n2\\. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy about 1 minute. Set aside.\n\n![Set of two photos showing milk added to a sauce pan and then the milk mixture whisked into the egg mixture.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Process-2.jpg)\n\n3\\. In a medium saucepan, combine the milk, cream, and nutmeg. Place over medium heat and cook, stirring occasionally until steaming, about 3 minutes.\n\n4\\. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks.\n\n![Set of two photos showing the mixture added to a saucepan and cook until thickened.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Process-3.jpg)\n\n5\\. Return the mixture to the saucepan.\n\n6\\. Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. Do not boil. The mixture should reach at least 160°F but for a thicker eggnog, cook to 190-200°F.\n\n![Set of two photos showing the mixture strained through a mesh strainer then bourbon added.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Process-4.jpg)\n\n7\\. Strain the egg nog mixture through a fine mesh sieve into a bowl.\n\n8\\. Whisk in the bourbon and vanilla. Chill for at least 3 hours or until ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg.\n\n![A glass of eggnog with some cinnamon sticks in the front and some cookies and pinecones in the background.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Blog-1.jpg)\n\n## Pro Tips For Making This Recipe\n- **For non-alcoholic eggnog, substitute milk or half and half.** For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm.\n- **Whisk the hot milk mixture into the eggs slowly.** Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking.\n- **No cooking option**. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve.\n- **Strain the cooked egg mixture.** For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup.\n- **For frothier eggnog, make use of the egg whites.** Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately.\n- **For thicker eggnog, use less milk.** 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired.\n- **Alternate thickening method.** Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture.\n- **Use extra eggnog for baking.** Eggnog is delicious in baked goods, especially in my [eggnog cake recipe](https:\/\/preppykitchen.com\/eggnog-cake\/) or [eggnog cookies recipe](https:\/\/preppykitchen.com\/eggnog-cookies\/).\n\n![A bottle of eggnog with a full glass off to the side and empty glass in the back.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Blog-2.jpg)\n\n## Frequently Asked Questions\n**How do I store leftovers?**\n\nLeftovers keep in an airtight container in the refrigerator for up to 1 week. If you it with the egg white meringue, give it a good whisk before serving again, as it will separate a bit with the foam floating to the top. You can also store the eggnog base and then whip the egg whites and whisk them into the base just before serving.\n\n**What do I serve with this?**\n\nThis homemade eggnog recipe is complimented perfectly with freshly grated nutmeg or cinnamon on top for serving. Use a fun cocktail glass to showcase the creamy texture of this drink. You can also serve this with [Mexican hot chocolate](https:\/\/preppykitchen.com\/mexican-hot-chocolate\/) to offer guests an alcohol-free option. Eggnog pairs well with many baked goods, especially crispy [lace cookies](https:\/\/preppykitchen.com\/lace-cookies\/), butter [shortbread cookies](https:\/\/preppykitchen.com\/shortbread-cookies-recipe\/), or [Linzer cookies](https:\/\/preppykitchen.com\/linzer-cookies\/).\n\n**What is the best alcohol to use in this recipe?**\n\nI love using bourbon for this easy eggnog recipe, but brandy, rum, and whisky are all good options. Use what you have on hand, or try a different type of liquor each time you make this recipe to discover your favorite\\!\n\n## If you love this recipe try these out\\!\n- [![A glass of hot toddy in front of a second on and a jar of honey.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2021\/11\/Hot-Toddy-Feature-360x495.jpg)Hot Toddy](https:\/\/preppykitchen.com\/hot-toddy\/)\n- [![Two glasses of pomegranate martinis with lemon peel garnish.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2021\/10\/Pomegranate-Martini-feature-360x495.jpg)Pomegranate Martini](https:\/\/preppykitchen.com\/pomegranate-martini\/)\n- [![A photo of a gingerbread cake with a painted Christmas tree made from butter cream on the front.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2018\/09\/Christmas-Tree-Cake-Feature-360x495.jpg)Christmas Cake](https:\/\/preppykitchen.com\/christmas-cake\/)\n- [![A photo showing a group of santa cupcakes on a white marble table with Christmas lights and pine needles.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2018\/12\/Santa-cupcakes-feature-360x495.jpg)Santa Cupcakes](https:\/\/preppykitchen.com\/santa-cupcakes\/)\n- [![Two glasses of old fashioned with the ingredients in the background, out of focus.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2021\/09\/Old-Fashioned-feature-360x495.jpg)Old Fashioned](https:\/\/preppykitchen.com\/old-fashioned\/)\n\n[![New Preppy Kitchen Cookbook](https:\/\/preppykitchen.com\/wp-content\/uploads\/2026\/03\/cookbook-banner-6.png)](https:\/\/www.amazon.com\/exec\/obidos\/ASIN\/166820410X?tag=simonsayscom)\n\n**If you’ve tried this eggnog recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you\\!**\n\n![A glass of eggnog with a sprinkling of cinnamon on top. Cinnamon sticks on the side and cookies in the back.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Recipe-Card-330x330.jpg)\n\n4\\.80 from 15 votes\n## Eggnog Recipe\nEggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. Simple to make and alcohol-free variation included\\!\n\n[Save Recipe](https:\/\/preppykitchen.com\/eggnog-cocktail\/)\n\n[Saved\\!](https:\/\/preppykitchen.com\/eggnog-cocktail\/)\n\n[Print Recipe](https:\/\/preppykitchen.com\/wprm_print\/eggnog-recipe)\n\nCourse Drinks\n\nCuisine American\n\nPrep Time 10 minutes minutes\n\nCook Time 10 minutes minutes\n\nChill Time 3 hours hours\n\nTotal Time 3 hours hours 20 minutes minutes\n\nServings 12 servings\n\nCalories 221kcal\n\nAuthor [John Kanell](https:\/\/preppykitchen.com\/meet-john\/)\n\n### Video\n\n### Equipment\n- ▢\n  Large mixing bowl\n- ▢\n  Saucepan\n- ▢\n  Electric hand mixer or whisk\n\n### Ingredients\n- ▢\n  6 large egg yolks\n- ▢\n  1 cup granulated sugar (200g)\n- ▢\n  1 to 2 cups whole milk (240-480ml)\n- ▢\n  1 cup heavy cream (240ml)\n- ▢\n  ¼ teaspoon grated nutmeg\n- ▢\n  1 cup bourbon (brandy and rum work as well) (240ml)\n- ▢\n  1 tablespoon vanilla extract\n- ▢\n  Cinnamon for serving\n\n### Instructions\n- In a large mixing bowl, combine the egg yolks and sugar. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy, about 1 minute. Set aside.\n- In a medium saucepan, combine the milk, cream, and nutmeg. (Use less milk if you like a thicker eggnog.) Place over medium heat and cook stirring occasionally until steaming, about 3 minutes. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. Return the mixture to the saucepan.\n- Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. (Do not boil. The mixture should reach at 160°F but for a thicker eggnog, cook to 190-200°F.)\n- Strain through a fine mesh sieve into a bowl. Whisk in the bourbon and vanilla. Chill for at least 3 hours or ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. Eggnog can be refrigerated in an airtight container for up to 1 week.\n\n### Notes\n- **For non-alcoholic eggnog, substitute milk or half and half.** For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm.\n- **Whisk the hot milk mixture into the eggs slowly.** Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking.\n- **No cooking option.** You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve.\n- **Strain the cooked egg mixture.** For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup.\n- **For frothier eggnog, make use of the egg whites.** Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately.\n- **For thicker eggnog, use less milk.** 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired.\n- **Alternate thickening method.** Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture.\n- **Use extra eggnog for baking.** Eggnog is delicious in baked goods, especially in my [eggnog cake](https:\/\/preppykitchen.com\/eggnog-cake\/) or [eggnog cookies](https:\/\/preppykitchen.com\/eggnog-cookies\/).\n\n### Nutrition\nCalories: 221kcal \\| Carbohydrates: 19g \\| Protein: 3g \\| Fat: 10g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 3g \\| Cholesterol: 117mg \\| Sodium: 18mg \\| Potassium: 61mg \\| Fiber: 0\\.01g \\| Sugar: 18g \\| Vitamin A: 447IU \\| Vitamin C: 0\\.1mg \\| Calcium: 49mg \\| Iron: 0\\.3mg\n\n\\*[Nutrition Disclaimer](https:\/\/preppykitchen.com\/disclosures\/)\n\nHave you Tried this Recipe? Tag me Today\\!Mention [@preppykitchen](https:\/\/www.instagram.com\/preppykitchen) and tag [\\#preppykitchen](https:\/\/www.instagram.com\/explore\/tags\/preppykitchen)\\!\n\n« [Baked Mac and Cheese](https:\/\/preppykitchen.com\/mac-and-cheese\/)\n\n[Chocolate Peppermint Donuts](https:\/\/preppykitchen.com\/chocolate-peppermint-donuts\/) »\n## Reader Interactions\n### Comments\n1. Nicole says\n   \n   December 20, 2019 at 1:13 pm\n   \n   Hey John! I would love to make it this holiday! Is it possible to use just Spiced Rum or would the taste not good? If possible, how many cups should suffice? Thanks a lot\\!\n   \n   [Reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comment-30786)\n2. Season says\n   \n   December 21, 2018 at 5:22 pm\n   \n   Can’t wait to try this. I have made from scratch eggnog before with fresh milk from my cow which she is dry right now. So I have my heavy cream from the store ready to make for some eggnog just not sure if I want to add alcohol or not. Of course I want to but then kids can’t drink it. Hmmm… I’ve never made with the meringue before so thank you for the recipe. I love all your recipes! Great job. Keep them coming.\n   \n   [Reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comment-16526)\n   - jkanell says\n     \n     January 01, 2019 at 1:39 pm\n     \n     Hope you love it! One batch DEFINITELY needs the booze\\!\n     \n     [Reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comment-16794)\n3. Denise says\n   \n   November 07, 2018 at 6:47 am\n   \n   I’m going to make this today. Hubby just bought a gallon of egg nog that cost about \\$15? because EVERYONE in my house (there’s 7 of us) love it. I’m not going to add the alcohol (5 kids, no booze for the babes?). Ill let you know what my finicky family thinks….fingerx crossed I don’t mess it up. ?\n   \n   [Reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comment-15230)\n   - John K. says\n     \n     November 07, 2018 at 9:07 am\n     \n     Hey Denise,\n     \n     I believe in you! I’m exited to hear what everyone thinks\\!\n     \n     Best,\n     \n     John\n     \n     [Reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comment-15240)\n4. Janet Pae says\n   \n   December 10, 2017 at 4:47 am\n   \n   ![5 stars](https:\/\/preppykitchen.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Loved this recipe! And you’re so cute !!! Such a fab \\!\n   \n   [Reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comment-6819)\n5. Sana says\n   \n   December 09, 2017 at 5:14 am\n   \n   Hi , I was wondering if it is possible to lose the alcohol in the egg nog?\n   \n   [Reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comment-6809)\n   - John K. says\n     \n     December 11, 2017 at 6:04 pm\n     \n     Sana,  \n      You can absolutely make this recipe without alcohol\\!  \n      John\n     \n     [Reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#comment-6829)\n\n4\\.80 from 15 votes ([14 ratings without comment](https:\/\/preppykitchen.com\/eggnog-cocktail\/))\n\n### Leave a Reply [Cancel reply](https:\/\/preppykitchen.com\/eggnog-cocktail\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Primary Sidebar\n![Photo of John Kanell holding a coffee cup in the kitchen. ](https:\/\/preppykitchen.com\/wp-content\/uploads\/2020\/09\/New-Headshot-Round-60-2.jpg)\n\nI'm John Kanell, founder of Preppy Kitchen. As a **two-time *New York Times* Bestselling cookbook author** and former math and science teacher, I'm obsessed with creating beautiful, foolproof recipes. My team and I are **dedicated to rigorous testing**, so you can trust every recipe to work perfectly in your kitchen. 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Please try again.","attrs_readable_markdown":"Eggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. This holiday drink is easy to make and so much more delicious than the store-bought variety\\!\n\nMy traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too\\!\n\nMake this classic eggnog recipe with your preferred bourbon, rum, or brandy, or make extra light and airy cocktails by adding in whipped meringue made with egg whites. And, because it’s cooked on the stove, it’s safe to consume if you want to make it nonalcoholic and suitable for any guest at your holiday party. Finish this classic Christmas cocktail with a sprinkle of nutmeg or cinnamon for extra cheer to pair with your favorite holiday desserts. For more drink recipes to sip all holiday season, try my [peppermint martini recipe](https:\/\/preppykitchen.com\/peppermint-martini\/), [coquito recipe](https:\/\/preppykitchen.com\/coquito\/), or [mudslide](https:\/\/preppykitchen.com\/mudslide\/).\n\n## What You Need to Make This Recipe\n![Ingredients needed to make eggnog.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Ingredient.jpg)\n\n**Egg Yolks –** eggs are what make this drink extra rich and velvety. The eggs are cooked on the stove with sugar, milk, and cream so there’s no need to worry about consuming raw eggs. Use large eggs for this recipe.\n\n**Heavy Cream –** the cream and whole milk are essential for making this recipe creamy and decadent. If you choose to omit the alcohol from this recipe, you’ll need additional milk or half and half for the correct texture.\n\n**Nutmeg –** adds a warm and comforting spice that makes this drink taste Christmasy. Freshly grated nutmeg has superior flavor compared to store-bought ground nutmeg, so grate your own when possible. Use ground cinnamon if you don’t like nutmeg.\n\n**Bourbon –** use bourbon, rum, or brandy to take this recipe from a holiday drink to a cocktail! The alcohol is optional, so you can substitute it with additional milk or hold it back and add it to individual glasses when serving.\n\n## How to Make Eggnog\n![Set of two photos showing sugar added to eggs in a bowl and beaten together.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Process.jpg)\n\n1\\. In a large mixing bowl, combine the egg yolks and sugar.\n\n2\\. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy about 1 minute. Set aside.\n\n![Set of two photos showing milk added to a sauce pan and then the milk mixture whisked into the egg mixture.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Process-2.jpg)\n\n3\\. In a medium saucepan, combine the milk, cream, and nutmeg. Place over medium heat and cook, stirring occasionally until steaming, about 3 minutes.\n\n4\\. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks.\n\n![Set of two photos showing the mixture added to a saucepan and cook until thickened.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Process-3.jpg)\n\n5\\. Return the mixture to the saucepan.\n\n6\\. Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. Do not boil. The mixture should reach at least 160°F but for a thicker eggnog, cook to 190-200°F.\n\n![Set of two photos showing the mixture strained through a mesh strainer then bourbon added.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Process-4.jpg)\n\n7\\. Strain the egg nog mixture through a fine mesh sieve into a bowl.\n\n8\\. Whisk in the bourbon and vanilla. Chill for at least 3 hours or until ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg.\n\n![A glass of eggnog with some cinnamon sticks in the front and some cookies and pinecones in the background.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Blog-1.jpg)\n\n## Pro Tips For Making This Recipe\n- **For non-alcoholic eggnog, substitute milk or half and half.** For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm.\n- **Whisk the hot milk mixture into the eggs slowly.** Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking.\n- **No cooking option**. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve.\n- **Strain the cooked egg mixture.** For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup.\n- **For frothier eggnog, make use of the egg whites.** Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately.\n- **For thicker eggnog, use less milk.** 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired.\n- **Alternate thickening method.** Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture.\n- **Use extra eggnog for baking.** Eggnog is delicious in baked goods, especially in my [eggnog cake recipe](https:\/\/preppykitchen.com\/eggnog-cake\/) or [eggnog cookies recipe](https:\/\/preppykitchen.com\/eggnog-cookies\/).\n\n![A bottle of eggnog with a full glass off to the side and empty glass in the back.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Blog-2.jpg)\n\n## Frequently Asked Questions\n**How do I store leftovers?**\n\nLeftovers keep in an airtight container in the refrigerator for up to 1 week. If you it with the egg white meringue, give it a good whisk before serving again, as it will separate a bit with the foam floating to the top. You can also store the eggnog base and then whip the egg whites and whisk them into the base just before serving.\n\n**What do I serve with this?**\n\nThis homemade eggnog recipe is complimented perfectly with freshly grated nutmeg or cinnamon on top for serving. Use a fun cocktail glass to showcase the creamy texture of this drink. You can also serve this with [Mexican hot chocolate](https:\/\/preppykitchen.com\/mexican-hot-chocolate\/) to offer guests an alcohol-free option. Eggnog pairs well with many baked goods, especially crispy [lace cookies](https:\/\/preppykitchen.com\/lace-cookies\/), butter [shortbread cookies](https:\/\/preppykitchen.com\/shortbread-cookies-recipe\/), or [Linzer cookies](https:\/\/preppykitchen.com\/linzer-cookies\/).\n\n**What is the best alcohol to use in this recipe?**\n\nI love using bourbon for this easy eggnog recipe, but brandy, rum, and whisky are all good options. Use what you have on hand, or try a different type of liquor each time you make this recipe to discover your favorite\\!\n\n[![New Preppy Kitchen Cookbook](https:\/\/preppykitchen.com\/wp-content\/uploads\/2026\/03\/cookbook-banner-6.png)](https:\/\/www.amazon.com\/exec\/obidos\/ASIN\/166820410X?tag=simonsayscom)\n\n**If you’ve tried this eggnog recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you\\!**\n\n![A glass of eggnog with a sprinkling of cinnamon on top. Cinnamon sticks on the side and cookies in the back.](https:\/\/preppykitchen.com\/wp-content\/uploads\/2023\/11\/Eggnog-Recipe-Recipe-Card-330x330.jpg)\n\n4\\.80 from 15 votes\n\nEggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. Simple to make and alcohol-free variation included\\!\n\n[Print Recipe](https:\/\/preppykitchen.com\/wprm_print\/eggnog-recipe)\n\nCourse Drinks\n\nCuisine American\n\nPrep Time 10 minutes\n\nCook Time 10 minutes\n\nChill Time 3 hours\n\nTotal Time 3 hours  20 minutes\n\nServings 12 servings\n\nCalories 221kcal\n\n- ▢\n  Large mixing bowl\n- ▢\n  Saucepan\n- ▢\n  Electric hand mixer or whisk\n\n- ▢\n  6 large egg yolks\n- ▢\n  1 cup granulated sugar (200g)\n- ▢\n  1 to 2 cups whole milk (240-480ml)\n- ▢\n  1 cup heavy cream (240ml)\n- ▢\n  ¼ teaspoon grated nutmeg\n- ▢\n  1 cup bourbon (brandy and rum work as well) (240ml)\n- ▢\n  1 tablespoon vanilla extract\n- ▢\n  Cinnamon for serving\n\n- In a large mixing bowl, combine the egg yolks and sugar. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy, about 1 minute. Set aside.\n- In a medium saucepan, combine the milk, cream, and nutmeg. (Use less milk if you like a thicker eggnog.) Place over medium heat and cook stirring occasionally until steaming, about 3 minutes. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. Return the mixture to the saucepan.\n- Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. (Do not boil. The mixture should reach at 160°F but for a thicker eggnog, cook to 190-200°F.)\n- Strain through a fine mesh sieve into a bowl. Whisk in the bourbon and vanilla. Chill for at least 3 hours or ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. Eggnog can be refrigerated in an airtight container for up to 1 week.\n\n- **For non-alcoholic eggnog, substitute milk or half and half.** For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm.\n- **Whisk the hot milk mixture into the eggs slowly.** Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking.\n- **No cooking option.** You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve.\n- **Strain the cooked egg mixture.** For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup.\n- **For frothier eggnog, make use of the egg whites.** Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately.\n- **For thicker eggnog, use less milk.** 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired.\n- **Alternate thickening method.** Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture.\n- **Use extra eggnog for baking.** Eggnog is delicious in baked goods, especially in my [eggnog cake](https:\/\/preppykitchen.com\/eggnog-cake\/) or [eggnog cookies](https:\/\/preppykitchen.com\/eggnog-cookies\/).\n\nCalories: 221kcal \\| Carbohydrates: 19g \\| Protein: 3g \\| Fat: 10g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 3g \\| Cholesterol: 117mg \\| Sodium: 18mg \\| Potassium: 61mg \\| Fiber: 0\\.01g \\| Sugar: 18g \\| Vitamin A: 447IU \\| Vitamin C: 0\\.1mg \\| Calcium: 49mg \\| Iron: 0\\.3mg\n\n\\*[Nutrition Disclaimer](https:\/\/preppykitchen.com\/disclosures\/)","meta_canonical":null}

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Meta Title	Eggnog Recipe - Preppy Kitchen
Meta Description	Homemade eggnog is a simple-to-make creamy cocktail that pairs with holiday desserts! Try this quick recipe to impress any guest!
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Boilerpipe Text	Eggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. This holiday drink is easy to make and so much more delicious than the store-bought variety! My traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too! Make this classic eggnog recipe with your preferred bourbon, rum, or brandy, or make extra light and airy cocktails by adding in whipped meringue made with egg whites. And, because it’s cooked on the stove, it’s safe to consume if you want to make it nonalcoholic and suitable for any guest at your holiday party. Finish this classic Christmas cocktail with a sprinkle of nutmeg or cinnamon for extra cheer to pair with your favorite holiday desserts. For more drink recipes to sip all holiday season, try my peppermint martini recipe , coquito recipe , or mudslide . What You Need to Make This Recipe Egg Yolks – eggs are what make this drink extra rich and velvety. The eggs are cooked on the stove with sugar, milk, and cream so there’s no need to worry about consuming raw eggs. Use large eggs for this recipe. Heavy Cream – the cream and whole milk are essential for making this recipe creamy and decadent. If you choose to omit the alcohol from this recipe, you’ll need additional milk or half and half for the correct texture. Nutmeg – adds a warm and comforting spice that makes this drink taste Christmasy. Freshly grated nutmeg has superior flavor compared to store-bought ground nutmeg, so grate your own when possible. Use ground cinnamon if you don’t like nutmeg. Bourbon – use bourbon, rum, or brandy to take this recipe from a holiday drink to a cocktail! The alcohol is optional, so you can substitute it with additional milk or hold it back and add it to individual glasses when serving. How to Make Eggnog 1. In a large mixing bowl, combine the egg yolks and sugar. 2. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy about 1 minute. Set aside. 3. In a medium saucepan, combine the milk, cream, and nutmeg. Place over medium heat and cook, stirring occasionally until steaming, about 3 minutes. 4. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. 5. Return the mixture to the saucepan. 6. Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. Do not boil. The mixture should reach at least 160°F but for a thicker eggnog, cook to 190-200°F. 7. Strain the egg nog mixture through a fine mesh sieve into a bowl. 8. Whisk in the bourbon and vanilla. Chill for at least 3 hours or until ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. Pro Tips For Making This Recipe For non-alcoholic eggnog, substitute milk or half and half. For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm. Whisk the hot milk mixture into the eggs slowly. Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking. No cooking option . You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve. Strain the cooked egg mixture. For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup. For frothier eggnog, make use of the egg whites. Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately. For thicker eggnog, use less milk. 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired. Alternate thickening method. Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture. Use extra eggnog for baking. Eggnog is delicious in baked goods, especially in my eggnog cake recipe or eggnog cookies recipe . Frequently Asked Questions How do I store leftovers? Leftovers keep in an airtight container in the refrigerator for up to 1 week. If you it with the egg white meringue, give it a good whisk before serving again, as it will separate a bit with the foam floating to the top. You can also store the eggnog base and then whip the egg whites and whisk them into the base just before serving. What do I serve with this? This homemade eggnog recipe is complimented perfectly with freshly grated nutmeg or cinnamon on top for serving. Use a fun cocktail glass to showcase the creamy texture of this drink. You can also serve this with Mexican hot chocolate to offer guests an alcohol-free option. Eggnog pairs well with many baked goods, especially crispy lace cookies , butter shortbread cookies , or Linzer cookies . What is the best alcohol to use in this recipe? I love using bourbon for this easy eggnog recipe, but brandy, rum, and whisky are all good options. Use what you have on hand, or try a different type of liquor each time you make this recipe to discover your favorite! If you’ve tried this eggnog recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! 4.80 from 15 votes Eggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. Simple to make and alcohol-free variation included! Print Recipe Course Drinks Cuisine American Prep Time 10 minutes Cook Time 10 minutes Chill Time 3 hours Total Time 3 hours 20 minutes Servings 12 servings Calories 221 kcal ▢ Large mixing bowl ▢ Saucepan ▢ Electric hand mixer or whisk ▢ 6 large egg yolks ▢ 1 cup granulated sugar (200g) ▢ 1 to 2 cups whole milk (240-480ml) ▢ 1 cup heavy cream (240ml) ▢ ¼ teaspoon grated nutmeg ▢ 1 cup bourbon (brandy and rum work as well) (240ml) ▢ 1 tablespoon vanilla extract ▢ Cinnamon for serving In a large mixing bowl, combine the egg yolks and sugar. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy, about 1 minute. Set aside. In a medium saucepan, combine the milk, cream, and nutmeg. (Use less milk if you like a thicker eggnog.) Place over medium heat and cook stirring occasionally until steaming, about 3 minutes. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. Return the mixture to the saucepan. Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. (Do not boil. The mixture should reach at 160°F but for a thicker eggnog, cook to 190-200°F.) Strain through a fine mesh sieve into a bowl. Whisk in the bourbon and vanilla. Chill for at least 3 hours or ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. Eggnog can be refrigerated in an airtight container for up to 1 week. For non-alcoholic eggnog, substitute milk or half and half. For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm. Whisk the hot milk mixture into the eggs slowly. Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking. No cooking option. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve. Strain the cooked egg mixture. For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup. For frothier eggnog, make use of the egg whites. Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately. For thicker eggnog, use less milk. 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired. Alternate thickening method. Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture. Use extra eggnog for baking. Eggnog is delicious in baked goods, especially in my eggnog cake or eggnog cookies . Calories: 221 kcal \| Carbohydrates: 19 g \| Protein: 3 g \| Fat: 10 g \| Saturated Fat: 6 g \| Polyunsaturated Fat: 1 g \| Monounsaturated Fat: 3 g \| Cholesterol: 117 mg \| Sodium: 18 mg \| Potassium: 61 mg \| Fiber: 0.01 g \| Sugar: 18 g \| Vitamin A: 447 IU \| Vitamin C: 0.1 mg \| Calcium: 49 mg \| Iron: 0.3 mg * Nutrition Disclaimer
Markdown	![facebook pixel](https://www.facebook.com/tr?id=521938628517819&ev=PageView&noscript=1) - [Skip to primary navigation](https://preppykitchen.com/eggnog-cocktail/#genesis-nav-primary) - [Skip to primary sidebar](https://preppykitchen.com/eggnog-cocktail/#genesis-sidebar-primary) - [Skip to content](https://preppykitchen.com/eggnog-cocktail/#featured-post-5) [![Preppy Kitchen logo](https://preppykitchen.com/wp-content/uploads/2021/02/preppy-kitchen-logo.png)](https://preppykitchen.com/ "Preppy Kitchen") - [Recipes](https://preppykitchen.com/recipes/) - [Desserts](https://preppykitchen.com/category/recipes/desserts/) - [Breakfast](https://preppykitchen.com/category/recipes/breakfast/) - [Main Dishes](https://preppykitchen.com/category/recipes/main-dishes/) - [Side Dishes](https://preppykitchen.com/category/recipes/side-dishes/) - [Breads](https://preppykitchen.com/category/recipes/breads/) - [Soups](https://preppykitchen.com/category/recipes/soups/) - [Salads](https://preppykitchen.com/category/recipes/salads/) - [Casseroles](https://preppykitchen.com/category/recipes/casseroles/) - [Cooking Method](https://preppykitchen.com/category/recipes/cooking-method/) - [Instant Pot](https://preppykitchen.com/category/recipes/cooking-method/instant-pot-cooking-method/) - [Appetizers](https://preppykitchen.com/category/recipes/appetizers/) - [Drinks](https://preppykitchen.com/category/recipes/drinks/) - [Holiday](https://preppykitchen.com/category/recipes/holiday/) - [About Us](https://preppykitchen.com/about-us/) - [John Kanell](https://preppykitchen.com/meet-john/) - [Meet The Team](https://preppykitchen.com/about-us/meet-the-team/) - [Press](https://preppykitchen.com/press/) - [Cookbooks](https://preppykitchen.com/eggnog-cocktail/) - [Everyday Baking](https://preppykitchen.com/cookbook-everyday-baking/) - [Preppy Kitchen Super Easy](https://preppykitchen.com/my-new-cookbook/) - [Seasonal Dishes and Simple Pleasures](https://preppykitchen.com/cookbook/) - [Shop](https://preppykitchen.com/shop/) - [Contact](https://preppykitchen.com/contact/) [![go to homepage](https://preppykitchen.com/wp-content/uploads/2021/02/preppy-kitchen-logo-mobile.png)](https://preppykitchen.com/) [![Homepage link](https://preppykitchen.com/wp-content/uploads/2021/02/preppy-kitchen-logo-mobile.png)](https://preppykitchen.com/) - [Recipes](https://preppykitchen.com/recipes/) - [About](https://preppykitchen.com/meet-john/) - [Everyday Baking](https://preppykitchen.com/cookbook-everyday-baking/) - [My New Cookbook](https://preppykitchen.com/my-new-cookbook/) - [Cookbook](https://preppykitchen.com/cookbook/) - [Shop](https://preppykitchen.com/shop/) - [Contact](https://preppykitchen.com/contact/) ## Follow us on [×](https://preppykitchen.com/eggnog-cocktail/) [Preppy Kitchen](https://preppykitchen.com/) » [Recipes](https://preppykitchen.com/recipes/) » [Drinks](https://preppykitchen.com/category/recipes/drinks/) » Eggnog Recipe # Eggnog Recipe ![John Kanell](https://preppykitchen.com/wp-content/uploads/2020/09/New-Headshot-Round-60-2.jpg) by [John Kanell](https://preppykitchen.com/meet-john/) · Updated Nov 21, 2023 [8 Comments](https://preppykitchen.com/eggnog-cocktail/#comments) This post may contain affiliate links. Please read our [disclosure policy.](https://preppykitchen.com/disclosures/) [Jump to Recipe](https://preppykitchen.com/eggnog-cocktail/#recipe) Eggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. This holiday drink is easy to make and so much more delicious than the store-bought variety\! ![Two glasses of eggnog with one front and center. Cinnamon sticks in the front.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Feature.jpg) 2730 shares - [Share](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fpreppykitchen.com%2Feggnog-cocktail%2F%3Futm_source%3Dfacebook%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&t=Eggnog%20Recipe "Share on Facebook") - Pin it - [Reddit](https://www.reddit.com/submit?url=https%3A%2F%2Fpreppykitchen.com%2Feggnog-cocktail%2F%3Futm_source%3Dreddit%26utm_medium%3Dsocial%26utm_campaign%3Dsocial-pug&title=Eggnog%20Recipe "Share on Reddit") [Jump to Recipe](https://preppykitchen.com/eggnog-cocktail/#recipe) [Print Recipe](https://preppykitchen.com/wprm_print/eggnog-recipe) ![Pinterest graphic of a glass of eggnog with three cinnamon sticks in the front and some cookies and pinecones in the background.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Pin-2-330x330.jpg) ![Pinterest graphic of a bottle of eggnog with a full glass off to the side and empty glass in the back.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Pin-3-330x330.jpg) ![Pinterest graphic of eggnog poured into a glass.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Pin-4-330x330.jpg) ![Pinterest graphic of a slightly overhead view of a glass of eggnog with cinnamon sprinkled on top.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Pin-5-330x330.jpg) ![Pinterest graphic of two glasses of eggnog with one front and center. Cinnamon sticks in the front and cookies in the back.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Pin-1-330x330.jpg) My traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too\! Make this classic eggnog recipe with your preferred bourbon, rum, or brandy, or make extra light and airy cocktails by adding in whipped meringue made with egg whites. And, because it’s cooked on the stove, it’s safe to consume if you want to make it nonalcoholic and suitable for any guest at your holiday party. Finish this classic Christmas cocktail with a sprinkle of nutmeg or cinnamon for extra cheer to pair with your favorite holiday desserts. For more drink recipes to sip all holiday season, try my [peppermint martini recipe](https://preppykitchen.com/peppermint-martini/), [coquito recipe](https://preppykitchen.com/coquito/), or [mudslide](https://preppykitchen.com/mudslide/). ## What You Need to Make This Recipe ![Ingredients needed to make eggnog.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Ingredient.jpg) Egg Yolks – eggs are what make this drink extra rich and velvety. The eggs are cooked on the stove with sugar, milk, and cream so there’s no need to worry about consuming raw eggs. Use large eggs for this recipe. Heavy Cream – the cream and whole milk are essential for making this recipe creamy and decadent. If you choose to omit the alcohol from this recipe, you’ll need additional milk or half and half for the correct texture. Nutmeg – adds a warm and comforting spice that makes this drink taste Christmasy. Freshly grated nutmeg has superior flavor compared to store-bought ground nutmeg, so grate your own when possible. Use ground cinnamon if you don’t like nutmeg. Bourbon – use bourbon, rum, or brandy to take this recipe from a holiday drink to a cocktail! The alcohol is optional, so you can substitute it with additional milk or hold it back and add it to individual glasses when serving. ## How to Make Eggnog ![Set of two photos showing sugar added to eggs in a bowl and beaten together.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Process.jpg) 1\. In a large mixing bowl, combine the egg yolks and sugar. 2\. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy about 1 minute. Set aside. ![Set of two photos showing milk added to a sauce pan and then the milk mixture whisked into the egg mixture.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Process-2.jpg) 3\. In a medium saucepan, combine the milk, cream, and nutmeg. Place over medium heat and cook, stirring occasionally until steaming, about 3 minutes. 4\. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. ![Set of two photos showing the mixture added to a saucepan and cook until thickened.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Process-3.jpg) 5\. Return the mixture to the saucepan. 6\. Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. Do not boil. The mixture should reach at least 160°F but for a thicker eggnog, cook to 190-200°F. ![Set of two photos showing the mixture strained through a mesh strainer then bourbon added.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Process-4.jpg) 7\. Strain the egg nog mixture through a fine mesh sieve into a bowl. 8\. Whisk in the bourbon and vanilla. Chill for at least 3 hours or until ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. ![A glass of eggnog with some cinnamon sticks in the front and some cookies and pinecones in the background.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Blog-1.jpg) ## Pro Tips For Making This Recipe - For non-alcoholic eggnog, substitute milk or half and half. For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm. - Whisk the hot milk mixture into the eggs slowly. Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking. - No cooking option. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve. - Strain the cooked egg mixture. For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup. - For frothier eggnog, make use of the egg whites. Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately. - For thicker eggnog, use less milk. 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired. - Alternate thickening method. Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture. - Use extra eggnog for baking. Eggnog is delicious in baked goods, especially in my [eggnog cake recipe](https://preppykitchen.com/eggnog-cake/) or [eggnog cookies recipe](https://preppykitchen.com/eggnog-cookies/). ![A bottle of eggnog with a full glass off to the side and empty glass in the back.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Blog-2.jpg) ## Frequently Asked Questions How do I store leftovers? Leftovers keep in an airtight container in the refrigerator for up to 1 week. If you it with the egg white meringue, give it a good whisk before serving again, as it will separate a bit with the foam floating to the top. You can also store the eggnog base and then whip the egg whites and whisk them into the base just before serving. What do I serve with this? This homemade eggnog recipe is complimented perfectly with freshly grated nutmeg or cinnamon on top for serving. Use a fun cocktail glass to showcase the creamy texture of this drink. You can also serve this with [Mexican hot chocolate](https://preppykitchen.com/mexican-hot-chocolate/) to offer guests an alcohol-free option. Eggnog pairs well with many baked goods, especially crispy [lace cookies](https://preppykitchen.com/lace-cookies/), butter [shortbread cookies](https://preppykitchen.com/shortbread-cookies-recipe/), or [Linzer cookies](https://preppykitchen.com/linzer-cookies/). What is the best alcohol to use in this recipe? I love using bourbon for this easy eggnog recipe, but brandy, rum, and whisky are all good options. Use what you have on hand, or try a different type of liquor each time you make this recipe to discover your favorite\! ## If you love this recipe try these out\! - [![A glass of hot toddy in front of a second on and a jar of honey.](https://preppykitchen.com/wp-content/uploads/2021/11/Hot-Toddy-Feature-360x495.jpg)Hot Toddy](https://preppykitchen.com/hot-toddy/) - [![Two glasses of pomegranate martinis with lemon peel garnish.](https://preppykitchen.com/wp-content/uploads/2021/10/Pomegranate-Martini-feature-360x495.jpg)Pomegranate Martini](https://preppykitchen.com/pomegranate-martini/) - [![A photo of a gingerbread cake with a painted Christmas tree made from butter cream on the front.](https://preppykitchen.com/wp-content/uploads/2018/09/Christmas-Tree-Cake-Feature-360x495.jpg)Christmas Cake](https://preppykitchen.com/christmas-cake/) - [![A photo showing a group of santa cupcakes on a white marble table with Christmas lights and pine needles.](https://preppykitchen.com/wp-content/uploads/2018/12/Santa-cupcakes-feature-360x495.jpg)Santa Cupcakes](https://preppykitchen.com/santa-cupcakes/) - [![Two glasses of old fashioned with the ingredients in the background, out of focus.](https://preppykitchen.com/wp-content/uploads/2021/09/Old-Fashioned-feature-360x495.jpg)Old Fashioned](https://preppykitchen.com/old-fashioned/) [![New Preppy Kitchen Cookbook](https://preppykitchen.com/wp-content/uploads/2026/03/cookbook-banner-6.png)](https://www.amazon.com/exec/obidos/ASIN/166820410X?tag=simonsayscom) If you’ve tried this eggnog recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you\! ![A glass of eggnog with a sprinkling of cinnamon on top. Cinnamon sticks on the side and cookies in the back.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Recipe-Card-330x330.jpg) 4\.80 from 15 votes ## Eggnog Recipe Eggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. Simple to make and alcohol-free variation included\! [Save Recipe](https://preppykitchen.com/eggnog-cocktail/) [Saved\!](https://preppykitchen.com/eggnog-cocktail/) [Print Recipe](https://preppykitchen.com/wprm_print/eggnog-recipe) Course Drinks Cuisine American Prep Time 10 minutes minutes Cook Time 10 minutes minutes Chill Time 3 hours hours Total Time 3 hours hours 20 minutes minutes Servings 12 servings Calories 221kcal Author [John Kanell](https://preppykitchen.com/meet-john/) ### Video ### Equipment - ▢ Large mixing bowl - ▢ Saucepan - ▢ Electric hand mixer or whisk ### Ingredients - ▢ 6 large egg yolks - ▢ 1 cup granulated sugar (200g) - ▢ 1 to 2 cups whole milk (240-480ml) - ▢ 1 cup heavy cream (240ml) - ▢ ¼ teaspoon grated nutmeg - ▢ 1 cup bourbon (brandy and rum work as well) (240ml) - ▢ 1 tablespoon vanilla extract - ▢ Cinnamon for serving ### Instructions - In a large mixing bowl, combine the egg yolks and sugar. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy, about 1 minute. Set aside. - In a medium saucepan, combine the milk, cream, and nutmeg. (Use less milk if you like a thicker eggnog.) Place over medium heat and cook stirring occasionally until steaming, about 3 minutes. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. Return the mixture to the saucepan. - Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. (Do not boil. The mixture should reach at 160°F but for a thicker eggnog, cook to 190-200°F.) - Strain through a fine mesh sieve into a bowl. Whisk in the bourbon and vanilla. Chill for at least 3 hours or ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. Eggnog can be refrigerated in an airtight container for up to 1 week. ### Notes - For non-alcoholic eggnog, substitute milk or half and half. For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm. - Whisk the hot milk mixture into the eggs slowly. Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking. - No cooking option. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve. - Strain the cooked egg mixture. For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup. - For frothier eggnog, make use of the egg whites. Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately. - For thicker eggnog, use less milk. 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired. - Alternate thickening method. Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture. - Use extra eggnog for baking. Eggnog is delicious in baked goods, especially in my [eggnog cake](https://preppykitchen.com/eggnog-cake/) or [eggnog cookies](https://preppykitchen.com/eggnog-cookies/). ### Nutrition Calories: 221kcal \\| Carbohydrates: 19g \\| Protein: 3g \\| Fat: 10g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 3g \\| Cholesterol: 117mg \\| Sodium: 18mg \\| Potassium: 61mg \\| Fiber: 0\.01g \\| Sugar: 18g \\| Vitamin A: 447IU \\| Vitamin C: 0\.1mg \\| Calcium: 49mg \\| Iron: 0\.3mg \[Nutrition Disclaimer](https://preppykitchen.com/disclosures/) Have you Tried this Recipe? Tag me Today\!Mention [@preppykitchen](https://www.instagram.com/preppykitchen) and tag [\#preppykitchen](https://www.instagram.com/explore/tags/preppykitchen)\! « [Baked Mac and Cheese](https://preppykitchen.com/mac-and-cheese/) [Chocolate Peppermint Donuts](https://preppykitchen.com/chocolate-peppermint-donuts/) » ## Reader Interactions ### Comments 1. Nicole says December 20, 2019 at 1:13 pm Hey John! I would love to make it this holiday! Is it possible to use just Spiced Rum or would the taste not good? If possible, how many cups should suffice? Thanks a lot\! [Reply](https://preppykitchen.com/eggnog-cocktail/#comment-30786) 2. Season says December 21, 2018 at 5:22 pm Can’t wait to try this. I have made from scratch eggnog before with fresh milk from my cow which she is dry right now. So I have my heavy cream from the store ready to make for some eggnog just not sure if I want to add alcohol or not. Of course I want to but then kids can’t drink it. Hmmm… I’ve never made with the meringue before so thank you for the recipe. I love all your recipes! Great job. Keep them coming. [Reply](https://preppykitchen.com/eggnog-cocktail/#comment-16526) - jkanell says January 01, 2019 at 1:39 pm Hope you love it! One batch DEFINITELY needs the booze\! [Reply](https://preppykitchen.com/eggnog-cocktail/#comment-16794) 3. Denise says November 07, 2018 at 6:47 am I’m going to make this today. Hubby just bought a gallon of egg nog that cost about \$15? because EVERYONE in my house (there’s 7 of us) love it. I’m not going to add the alcohol (5 kids, no booze for the babes?). Ill let you know what my finicky family thinks….fingerx crossed I don’t mess it up. ? [Reply](https://preppykitchen.com/eggnog-cocktail/#comment-15230) - John K. says November 07, 2018 at 9:07 am Hey Denise, I believe in you! I’m exited to hear what everyone thinks\! Best, John [Reply](https://preppykitchen.com/eggnog-cocktail/#comment-15240) 4. Janet Pae says December 10, 2017 at 4:47 am ![5 stars](https://preppykitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Loved this recipe! And you’re so cute !!! Such a fab \! [Reply](https://preppykitchen.com/eggnog-cocktail/#comment-6819) 5. Sana says December 09, 2017 at 5:14 am Hi , I was wondering if it is possible to lose the alcohol in the egg nog? [Reply](https://preppykitchen.com/eggnog-cocktail/#comment-6809) - John K. says December 11, 2017 at 6:04 pm Sana, You can absolutely make this recipe without alcohol\! John [Reply](https://preppykitchen.com/eggnog-cocktail/#comment-6829) 4\.80 from 15 votes ([14 ratings without comment](https://preppykitchen.com/eggnog-cocktail/)) ### Leave a Reply [Cancel reply](https://preppykitchen.com/eggnog-cocktail/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Primary Sidebar ![Photo of John Kanell holding a coffee cup in the kitchen. ](https://preppykitchen.com/wp-content/uploads/2020/09/New-Headshot-Round-60-2.jpg) I'm John Kanell, founder of Preppy Kitchen. As a two-time New York Times* Bestselling cookbook author and former math and science teacher, I'm obsessed with creating beautiful, foolproof recipes. My team and I are dedicated to rigorous testing**, so you can trust every recipe to work perfectly in your kitchen. My mission is to empower you with the confidence to create lasting memories through food. 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Readable Markdown	Eggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. This holiday drink is easy to make and so much more delicious than the store-bought variety\! My traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too\! Make this classic eggnog recipe with your preferred bourbon, rum, or brandy, or make extra light and airy cocktails by adding in whipped meringue made with egg whites. And, because it’s cooked on the stove, it’s safe to consume if you want to make it nonalcoholic and suitable for any guest at your holiday party. Finish this classic Christmas cocktail with a sprinkle of nutmeg or cinnamon for extra cheer to pair with your favorite holiday desserts. For more drink recipes to sip all holiday season, try my [peppermint martini recipe](https://preppykitchen.com/peppermint-martini/), [coquito recipe](https://preppykitchen.com/coquito/), or [mudslide](https://preppykitchen.com/mudslide/). ## What You Need to Make This Recipe ![Ingredients needed to make eggnog.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Ingredient.jpg) Egg Yolks – eggs are what make this drink extra rich and velvety. The eggs are cooked on the stove with sugar, milk, and cream so there’s no need to worry about consuming raw eggs. Use large eggs for this recipe. Heavy Cream – the cream and whole milk are essential for making this recipe creamy and decadent. If you choose to omit the alcohol from this recipe, you’ll need additional milk or half and half for the correct texture. Nutmeg – adds a warm and comforting spice that makes this drink taste Christmasy. Freshly grated nutmeg has superior flavor compared to store-bought ground nutmeg, so grate your own when possible. Use ground cinnamon if you don’t like nutmeg. Bourbon – use bourbon, rum, or brandy to take this recipe from a holiday drink to a cocktail! The alcohol is optional, so you can substitute it with additional milk or hold it back and add it to individual glasses when serving. ## How to Make Eggnog ![Set of two photos showing sugar added to eggs in a bowl and beaten together.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Process.jpg) 1\. In a large mixing bowl, combine the egg yolks and sugar. 2\. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy about 1 minute. Set aside. ![Set of two photos showing milk added to a sauce pan and then the milk mixture whisked into the egg mixture.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Process-2.jpg) 3\. In a medium saucepan, combine the milk, cream, and nutmeg. Place over medium heat and cook, stirring occasionally until steaming, about 3 minutes. 4\. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. ![Set of two photos showing the mixture added to a saucepan and cook until thickened.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Process-3.jpg) 5\. Return the mixture to the saucepan. 6\. Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. Do not boil. The mixture should reach at least 160°F but for a thicker eggnog, cook to 190-200°F. ![Set of two photos showing the mixture strained through a mesh strainer then bourbon added.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Process-4.jpg) 7\. Strain the egg nog mixture through a fine mesh sieve into a bowl. 8\. Whisk in the bourbon and vanilla. Chill for at least 3 hours or until ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. ![A glass of eggnog with some cinnamon sticks in the front and some cookies and pinecones in the background.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Blog-1.jpg) ## Pro Tips For Making This Recipe - For non-alcoholic eggnog, substitute milk or half and half. For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm. - Whisk the hot milk mixture into the eggs slowly. Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking. - No cooking option. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve. - Strain the cooked egg mixture. For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup. - For frothier eggnog, make use of the egg whites. Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately. - For thicker eggnog, use less milk. 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired. - Alternate thickening method. Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture. - Use extra eggnog for baking. Eggnog is delicious in baked goods, especially in my [eggnog cake recipe](https://preppykitchen.com/eggnog-cake/) or [eggnog cookies recipe](https://preppykitchen.com/eggnog-cookies/). ![A bottle of eggnog with a full glass off to the side and empty glass in the back.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Blog-2.jpg) ## Frequently Asked Questions How do I store leftovers? Leftovers keep in an airtight container in the refrigerator for up to 1 week. If you it with the egg white meringue, give it a good whisk before serving again, as it will separate a bit with the foam floating to the top. You can also store the eggnog base and then whip the egg whites and whisk them into the base just before serving. What do I serve with this? This homemade eggnog recipe is complimented perfectly with freshly grated nutmeg or cinnamon on top for serving. Use a fun cocktail glass to showcase the creamy texture of this drink. You can also serve this with [Mexican hot chocolate](https://preppykitchen.com/mexican-hot-chocolate/) to offer guests an alcohol-free option. Eggnog pairs well with many baked goods, especially crispy [lace cookies](https://preppykitchen.com/lace-cookies/), butter [shortbread cookies](https://preppykitchen.com/shortbread-cookies-recipe/), or [Linzer cookies](https://preppykitchen.com/linzer-cookies/). What is the best alcohol to use in this recipe? I love using bourbon for this easy eggnog recipe, but brandy, rum, and whisky are all good options. Use what you have on hand, or try a different type of liquor each time you make this recipe to discover your favorite\! [![New Preppy Kitchen Cookbook](https://preppykitchen.com/wp-content/uploads/2026/03/cookbook-banner-6.png)](https://www.amazon.com/exec/obidos/ASIN/166820410X?tag=simonsayscom) If you’ve tried this eggnog recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you\! ![A glass of eggnog with a sprinkling of cinnamon on top. Cinnamon sticks on the side and cookies in the back.](https://preppykitchen.com/wp-content/uploads/2023/11/Eggnog-Recipe-Recipe-Card-330x330.jpg) 4\.80 from 15 votes Eggnog made with heavy cream, nutmeg, and bourbon is a creamy cocktail ready to be the encore to any holiday meal. Simple to make and alcohol-free variation included\! [Print Recipe](https://preppykitchen.com/wprm_print/eggnog-recipe) Course Drinks Cuisine American Prep Time 10 minutes Cook Time 10 minutes Chill Time 3 hours Total Time 3 hours 20 minutes Servings 12 servings Calories 221kcal - ▢ Large mixing bowl - ▢ Saucepan - ▢ Electric hand mixer or whisk - ▢ 6 large egg yolks - ▢ 1 cup granulated sugar (200g) - ▢ 1 to 2 cups whole milk (240-480ml) - ▢ 1 cup heavy cream (240ml) - ▢ ¼ teaspoon grated nutmeg - ▢ 1 cup bourbon (brandy and rum work as well) (240ml) - ▢ 1 tablespoon vanilla extract - ▢ Cinnamon for serving - In a large mixing bowl, combine the egg yolks and sugar. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy, about 1 minute. Set aside. - In a medium saucepan, combine the milk, cream, and nutmeg. (Use less milk if you like a thicker eggnog.) Place over medium heat and cook stirring occasionally until steaming, about 3 minutes. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. Return the mixture to the saucepan. - Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. (Do not boil. The mixture should reach at 160°F but for a thicker eggnog, cook to 190-200°F.) - Strain through a fine mesh sieve into a bowl. Whisk in the bourbon and vanilla. Chill for at least 3 hours or ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. Eggnog can be refrigerated in an airtight container for up to 1 week. - For non-alcoholic eggnog, substitute milk or half and half. For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm. - Whisk the hot milk mixture into the eggs slowly. Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking. - No cooking option. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve. - Strain the cooked egg mixture. For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup. - For frothier eggnog, make use of the egg whites. Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately. - For thicker eggnog, use less milk. 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired. - Alternate thickening method. Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture. - Use extra eggnog for baking. Eggnog is delicious in baked goods, especially in my [eggnog cake](https://preppykitchen.com/eggnog-cake/) or [eggnog cookies](https://preppykitchen.com/eggnog-cookies/). Calories: 221kcal \\| Carbohydrates: 19g \\| Protein: 3g \\| Fat: 10g \\| Saturated Fat: 6g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 3g \\| Cholesterol: 117mg \\| Sodium: 18mg \\| Potassium: 61mg \\| Fiber: 0\.01g \\| Sugar: 18g \\| Vitamin A: 447IU \\| Vitamin C: 0\.1mg \\| Calcium: 49mg \\| Iron: 0\.3mg \*[Nutrition Disclaimer](https://preppykitchen.com/disclosures/)
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