🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 172 (from laksa131)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa172.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://www.jocooks.com/recipes/homemade-eggnog/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.jocooks.com/recipes/homemade-eggnog/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/","crawl_time":1775534417,"first_indexed_time":1544760859,"http_code":200,"src_unparsed":"com,jocooks!www,\/recipes\/homemade-eggnog\/ s443","src_root_hash":"16192952989767093772","history_drop_reason":null,"meta_title":"Homemade Eggnog - Jo Cooks","meta_descriptions":["Indulge in the holiday spirit with this easy Homemade Eggnog recipe! Creamy, spiced, and spiked with bourbon for cozy winter evenings."],"attrs_boilerpipe_text":"This post may contain affiliate links. Please read my\ndisclosure policy\n.\nCelebrate the holidays the right way with\nHomemade Eggnog\n! It’s a holiday game-changer, bursting with rich flavors of nutmeg, cinnamon, and ginger. With a smooth bourbon twist, it’s the perfect treat to warm up your festive celebrations.\nTable of Contents\nWhat Is Eggnog Anyway?\nWhy You’ll Love This Homemade Eggnog\nIngredients You’ll Need\nHow To Make Eggnog\nFrequently Asked Questions\nExpert Tips\nStorage\nDiscover More Holiday Drinks\nRecipe: Homemade Eggnog\nWhat Is Eggnog Anyway?\nThis classic winter-time drink has evolved into many different versions, but is traditionally made with milk, sugar, egg yolks, and thickened with whipped egg whites. This homemade eggnog is so beautifully creamy, thick, and spiced compared to its store-bought counterparts! It can even be made with soy milk or nut milk for those who are lactose-free.\nWhy You’ll Love This Homemade Eggnog\nWarm, Comforting Spices\n: The combination of nutmeg, cinnamon, and ginger in this Homemade Eggnog recipe offers a warm and comforting spice profile that’s perfect for the holiday season.\nCreamy, Indulgent Texture\n: The use of both milk and heavy cream gives this eggnog a luxuriously creamy texture that’s a real treat for the taste buds. It’s like a smooth, velvety holiday hug in a cup, making it a delightful indulgence for those cold winter nights.\nCustomizable with a Bourbon Twist\n: The addition of bourbon adds a sophisticated and festive twist to the eggnog, making it perfect for holiday celebrations.\nIngredients You’ll Need\nSugar (Granulated)\n: Adds sweetness to balance the spices and richness of the eggnog. You can substitute it with honey, maple syrup, or a sugar-free sweetener like stevia.\nEggs (Separated)\n: It’s crucial to use pasteurized eggs to reduce the risk of foodborne illnesses, especially since eggnog often uses raw eggs. Pasteurized eggs have been heat-treated to kill bacteria without cooking the egg.\nMilk\n: You can use any kind of milk, including whole, skim, or plant-based alternatives like almond or oat milk for dietary preferences.\nHeavy Cream\n: A lighter alternative like half-and-half can be used for a less rich version, or even coconut cream.\nSpices\n: I love to use a combination of nutmeg, cinnamon and ginger.\nBourbon\n: Gives the eggnog a festive kick. You can also use rum, brandy, or whiskey, or omit it entirely for a non-alcoholic version.\nOptional Garnishes\n: Such as candy canes, melted chocolate, or cinnamon sticks add extra flavor and festive presentation.\nHow To Make Eggnog\nThis eggnog recipe is so easy, and can be customized to your liking by switching up the spices and\/or the type of liquor. So let’s get started!\nBeat the Yolks\nFirst things first, grab your granulated sugar and set aside a tablespoon – we’ll use this later for the egg whites. Now, crack those eggs and separate the yolks from the whites. Toss the yolks into your mixer and beat them until they lighten in color. This is where the magic starts – those yolks are going to make our eggnog rich and creamy. Gradually add most of the sugar (remember, we saved a bit for later), and keep beating until it’s nicely dissolved.\nCook the Milk Mixture\nIn a medium saucepan, pour in your milk and heavy cream. Add that lovely blend of nutmeg, cinnamon, and ginger. Stir this all together and gently bring it to a boil over medium heat. Keep an eye on it, and give it a stir every now and then. Once it boils, take it off the heat.\nTemper the Eggs\nHere’s a crucial step – tempering the eggs. Slowly add a ladle of the hot milk mixture into the egg yolks, stirring continuously. This is going to prevent the eggs from scrambling. Keep adding a few more ladles of the milk mixture, stirring as you go. Then, pour everything back into the saucepan.\nCook to the Right Temp\nNow, put the saucepan back on the heat and cook it over medium heat until it reaches 160℉. This step is important for safety, as it’ll cook the eggs just enough.\nAdd the Bourbon\nOnce your mixture has hit the right temperature, remove it from the heat. Now for the fun part – stir in that delicious bourbon. Cover the mixture with some plastic wrap and let it chill in the fridge. You want it nice and cold.\nBeat the Egg Whites\nWhile the eggnog is chilling, take those egg whites we set aside earlier. Beat them in a medium bowl until they form soft peaks. Remember that tablespoon of sugar we saved? Add it now and keep beating until you get stiff peaks. This is going to add a lovely frothiness to our eggnog.\nFinal Touch\nWhen the eggnog is chilled, whisk in the beaten egg whites. This makes the eggnog light and frothy – just perfect! Pour it into your favorite glasses, sprinkle a bit of nutmeg on top, and enjoy the holiday cheer.\nFrequently Asked Questions\nCan I make this eggnog without alcohol?\nAbsolutely! The bourbon is optional, so if you prefer a non-alcoholic version, just skip it. The eggnog will still be creamy and delicious with all those lovely spices.\nIs it safe to consume raw eggs in this eggnog?\nThis recipe is safer than traditional raw-egg versions because it involves cooking the egg mixture to 160℉, which helps to kill potentially harmful bacteria. However, using pasteurized eggs is recommended for an extra layer of safety, especially if serving to young children, pregnant women, elderly people, or anyone with a compromised immune system.\nCan I use a milk alternative for a dairy-free version?\nYes, you can. Almond milk, soy milk, or oat milk can be great substitutes for regular milk. For the heavy cream, try using full-fat coconut milk for a similar creamy consistency.\nHow can I prevent my eggnog from curdling?\nThe key to preventing curdling is tempering the eggs and not overheating the mixture. Gradually add the hot milk to the beaten egg yolks while stirring constantly. This gently raises the temperature of the eggs without cooking them. Also, never let the mixture boil when you return it to the heat; just warm it enough to reach 160℉.\nExpert Tips\nUse Freshly Grated Nutmeg:\nFor the most aromatic and flavorful eggnog, grate your nutmeg fresh right before adding it to the recipe. Freshly grated nutmeg has a more vibrant flavor compared to pre-ground nutmeg.\nChill the Eggnog Thoroughly:\nAllow enough time for the eggnog to chill in the fridge, preferably overnight. This not only ensures it’s refreshingly cold but also allows the flavors to meld together beautifully.\nTemper Eggs Carefully:\nTo avoid curdling, add the hot milk mixture to the egg yolks very slowly, whisking constantly. This gradual process, known as tempering, gently raises the eggs’ temperature without cooking them.\nWhip Egg Whites to Stiff Peaks:\nFor a frothy top layer, whip the egg whites until they form stiff peaks before folding them into the eggnog. This creates a light and airy texture that elevates the overall drinking experience.\nAdjust Alcohol to Taste:\nIf you’re adding bourbon, rum, or any other alcohol, start with a smaller amount and adjust to taste. This way, you can control the strength of the alcohol flavor, ensuring it complements rather than overwhelms the other ingredients.\nStorage\nHomemade eggnog can be stored in the fridge for about\n2-3 days\n. Just make sure it’s in a sealed container. Give it a good stir or shake before serving, as the ingredients may separate over time.\nDiscover More Holiday Drinks\nGrenadine Sunrise\nMulled Wine\nPomegranate Elderflower Spritzers\nApple Cider\nThe Best Hot Chocolate\nHot Mulled Cider\nBefore You Begin!\nIf you make this, please\nleave a review and rating\nletting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\nCelebrate the holidays the right way with\nHomemade Eggnog!\nSpiced with nutmeg, cinnamon, ginger, and spiked with bourbon, this festive drink is sure to warm the hearts of everyone who has a glass.\n▢\n&frac12;\ncup\nsugar\n(granulated)\n▢\n6\neggs\n(separated)\n▢\n2\ncups\nmilk\n▢\n1\ncup\nheavy cream\n▢\n&frac12;\nteaspoon\nnutmeg\n▢\n&frac12;\nteaspoon\ncinnamon\n▢\n⅛\nteaspoon\nginger\n▢\n1\ncup\nbourbon\nOptional\n▢\n4\ncandy canes\n(crushed)\n▢\n2\nounce\nchocolate\n(melted)\n▢\n6\ncinnamon sticks\nBefore You Begin!\nIf you make this, please\nleave a review and rating\nletting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\nSet aside 1 tbsp of the granulated sugar. \nAdd the egg yolks to the bowl of your mixer and beat until the lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar dissolves. Set aside.\nIn a medium saucepan add the milk, heavy cream, nutmeg, cinnamon and ginger. Stir and bring to a boil over medium heat. Stir occasionally. Remove from heat.\nAdd a ladle of the milk mixture at a time to the egg mixture and stir. This is called tempering. Add a few ladles, about 4 or 5 of the milk mixture and stir. Return everything to the saucepan and cook over medium heat until the mixture reaches 160℉.\nRemove from the saucepan from heat and stir in the bourbon. Cover the bowl with plastic wrap and set in the fridge to chill for at least an hour.\nAdd the egg whites to a medium bowl and beat until soft peaks. Add the tbsp of sugar and beat until stiff peaks form. \nWhisk the egg whites into the chilled eggnog. Serve cold.\nPasteurized Eggs for Safety:\nTo ensure the eggnog is safe for everyone to enjoy, use pasteurized eggs, especially since the recipe involves raw eggs.\nStorage Instructions:\nStore any leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving, as the ingredients may separate over time.\nServing Suggestion:\nServe the eggnog chilled with a sprinkle of nutmeg or cinnamon on top for an extra festive touch. Garnish with a cinnamon stick or a candy cane for a decorative and flavorful addition.\nAlcohol is Optional:\nThe addition of bourbon is entirely up to you. For a family-friendly version, simply omit the alcohol. Or, for a different twist, experiment with rum or brandy.\nDairy Substitutes:\nFor a dairy-free version, use almond milk, soy milk, or oat milk in place of regular milk, and coconut cream as a substitute for heavy cream.\nServing:\n1\nserving\nCalories:\n407\nkcal\n(20%)\nCarbohydrates:\n22\ng\n(7%)\nProtein:\n8\ng\n(16%)\nFat:\n21\ng\n(32%)\nSaturated Fat:\n12\ng\n(75%)\nCholesterol:\n226\nmg\n(75%)\nSodium:\n113\nmg\n(5%)\nPotassium:\n197\nmg\n(6%)\nSugar:\n21\ng\n(23%)\nVitamin A:\n950\nIU\n(19%)\nVitamin C:\n0.2\nmg\nCalcium:\n144\nmg\n(14%)\nIron:\n0.8\nmg\n(4%)\nNotice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.","attrs_markdown":"- [Skip to primary navigation](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#genesis-nav-primary)\n- [Skip to main content](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#genesis-content)\n- [Skip to primary sidebar](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#genesis-sidebar-primary)\n\n[Facebook](https:\/\/www.facebook.com\/jocooksrecipes)\n\n[Instagram](https:\/\/instagram.com\/jocooks)\n\n[Pinterest](https:\/\/pinterest.com\/jocooks)\n\n[YouTube](https:\/\/www.youtube.com\/c\/JoCismaru)\n\n[TikTok](https:\/\/www.tiktok.com\/@jocooks)\n\n[Jo Cooks](https:\/\/www.jocooks.com\/)\n\nSimple - Easy - Comfort\n\n- All Recipes\n  \n  - Course\n    \n    - [Breakfast](https:\/\/www.jocooks.com\/category\/course\/breakfast\/)\n    - [Appetizers](https:\/\/www.jocooks.com\/category\/course\/appetizers\/)\n    - [Lunch](https:\/\/www.jocooks.com\/category\/course\/lunch-2\/)\n    - [Dinner](https:\/\/www.jocooks.com\/category\/course\/dinner\/)\n    - 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Please read my [disclosure policy](https:\/\/www.jocooks.com\/privacy-policy\/).\n\n![pin for homemade eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201500'%3E%3C\/svg%3E)\n\n![pin for homemade eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog.jpg)\n\nCelebrate the holidays the right way with **Homemade Eggnog**! It’s a holiday game-changer, bursting with rich flavors of nutmeg, cinnamon, and ginger. With a smooth bourbon twist, it’s the perfect treat to warm up your festive celebrations.\n\nTable of Contents\n\n[Toggle](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/)\n\n- [What Is Eggnog Anyway?](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#What_Is_Eggnog_Anyway)\n- [Why You’ll Love This Homemade Eggnog](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Why_Youll_Love_This_Homemade_Eggnog)\n- [Ingredients You’ll Need](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Ingredients_Youll_Need)\n- [How To Make Eggnog](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#How_To_Make_Eggnog)\n- [Frequently Asked Questions](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Frequently_Asked_Questions)\n- [Expert Tips](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Expert_Tips)\n- [Storage](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Storage)\n- [Discover More Holiday Drinks](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Discover_More_Holiday_Drinks)\n- [Recipe: Homemade Eggnog](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Homemade_Eggnog)\n\nView moreView less\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-25.jpg)\n\n- Pin this recipe for later\\!\n## What Is Eggnog Anyway?\nThis classic winter-time drink has evolved into many different versions, but is traditionally made with milk, sugar, egg yolks, and thickened with whipped egg whites. This homemade eggnog is so beautifully creamy, thick, and spiced compared to its store-bought counterparts! It can even be made with soy milk or nut milk for those who are lactose-free.\n\n## Why You’ll Love This Homemade Eggnog\n- **Warm, Comforting Spices**: The combination of nutmeg, cinnamon, and ginger in this Homemade Eggnog recipe offers a warm and comforting spice profile that’s perfect for the holiday season.\n- **Creamy, Indulgent Texture**: The use of both milk and heavy cream gives this eggnog a luxuriously creamy texture that’s a real treat for the taste buds. It’s like a smooth, velvety holiday hug in a cup, making it a delightful indulgence for those cold winter nights.\n- **Customizable with a Bourbon Twist**: The addition of bourbon adds a sophisticated and festive twist to the eggnog, making it perfect for holiday celebrations.\n## Ingredients You’ll Need\n![ingredients needed to make homemade eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201200'%3E%3C\/svg%3E)\n\n![ingredients needed to make homemade eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-ingredients-1.jpg)\n\n- **Sugar (Granulated)**: Adds sweetness to balance the spices and richness of the eggnog. You can substitute it with honey, maple syrup, or a sugar-free sweetener like stevia.\n- **Eggs (Separated)**: It’s crucial to use pasteurized eggs to reduce the risk of foodborne illnesses, especially since eggnog often uses raw eggs. Pasteurized eggs have been heat-treated to kill bacteria without cooking the egg.\n- **Milk**: You can use any kind of milk, including whole, skim, or plant-based alternatives like almond or oat milk for dietary preferences.\n- **Heavy Cream**: A lighter alternative like half-and-half can be used for a less rich version, or even coconut cream.\n- **Spices**: I love to use a combination of nutmeg, cinnamon and ginger.\n- **Bourbon**: Gives the eggnog a festive kick. You can also use rum, brandy, or whiskey, or omit it entirely for a non-alcoholic version.\n- **Optional Garnishes**: Such as candy canes, melted chocolate, or cinnamon sticks add extra flavor and festive presentation.\n## How To Make Eggnog\nThis eggnog recipe is so easy, and can be customized to your liking by switching up the spices and\/or the type of liquor. So let’s get started\\!\n\n### Beat the Yolks\n![process shots showing how to make eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20498'%3E%3C\/svg%3E)\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-1-1.jpg)\n\nFirst things first, grab your granulated sugar and set aside a tablespoon – we’ll use this later for the egg whites. Now, crack those eggs and separate the yolks from the whites. Toss the yolks into your mixer and beat them until they lighten in color. This is where the magic starts – those yolks are going to make our eggnog rich and creamy. Gradually add most of the sugar (remember, we saved a bit for later), and keep beating until it’s nicely dissolved.\n\n### Cook the Milk Mixture\n![process shots showing how to make eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20750'%3E%3C\/svg%3E)\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-2-1.jpg)\n\nIn a medium saucepan, pour in your milk and heavy cream. Add that lovely blend of nutmeg, cinnamon, and ginger. Stir this all together and gently bring it to a boil over medium heat. Keep an eye on it, and give it a stir every now and then. Once it boils, take it off the heat.\n\n### Temper the Eggs\n![process shots showing how to make eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20498'%3E%3C\/svg%3E)\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-3.jpg)\n\nHere’s a crucial step – tempering the eggs. Slowly add a ladle of the hot milk mixture into the egg yolks, stirring continuously. This is going to prevent the eggs from scrambling. Keep adding a few more ladles of the milk mixture, stirring as you go. Then, pour everything back into the saucepan.\n\n### Cook to the Right Temp\n![process shots showing how to make eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20750'%3E%3C\/svg%3E)\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-4.jpg)\n\nNow, put the saucepan back on the heat and cook it over medium heat until it reaches 160℉. This step is important for safety, as it’ll cook the eggs just enough.\n\n### Add the Bourbon\n![process shots showing how to make eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20750'%3E%3C\/svg%3E)\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-5.jpg)\n\nOnce your mixture has hit the right temperature, remove it from the heat. Now for the fun part – stir in that delicious bourbon. Cover the mixture with some plastic wrap and let it chill in the fridge. You want it nice and cold.\n\n### Beat the Egg Whites\n![process shots showing how to make eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20498'%3E%3C\/svg%3E)\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-6.jpg)\n\nWhile the eggnog is chilling, take those egg whites we set aside earlier. Beat them in a medium bowl until they form soft peaks. Remember that tablespoon of sugar we saved? Add it now and keep beating until you get stiff peaks. This is going to add a lovely frothiness to our eggnog.\n\n### Final Touch\n![process shots showing how to make eggnog.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%20750'%3E%3C\/svg%3E)\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-7.jpg)\n\nWhen the eggnog is chilled, whisk in the beaten egg whites. This makes the eggnog light and frothy – just perfect! Pour it into your favorite glasses, sprinkle a bit of nutmeg on top, and enjoy the holiday cheer.\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201875'%3E%3C\/svg%3E)\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-22.jpg)\n\n## Frequently Asked Questions\n### **Can I make this eggnog without alcohol?**\nAbsolutely! The bourbon is optional, so if you prefer a non-alcoholic version, just skip it. The eggnog will still be creamy and delicious with all those lovely spices.\n\n### ****Is it safe to consume raw eggs in this eggnog?****\nThis recipe is safer than traditional raw-egg versions because it involves cooking the egg mixture to 160℉, which helps to kill potentially harmful bacteria. However, using pasteurized eggs is recommended for an extra layer of safety, especially if serving to young children, pregnant women, elderly people, or anyone with a compromised immune system.\n\n### **Can I use a milk alternative for a dairy-free version?**\nYes, you can. Almond milk, soy milk, or oat milk can be great substitutes for regular milk. For the heavy cream, try using full-fat coconut milk for a similar creamy consistency.\n\n### **How can I prevent my eggnog from curdling?**\nThe key to preventing curdling is tempering the eggs and not overheating the mixture. Gradually add the hot milk to the beaten egg yolks while stirring constantly. This gently raises the temperature of the eggs without cooking them. Also, never let the mixture boil when you return it to the heat; just warm it enough to reach 160℉.\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201875'%3E%3C\/svg%3E)\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-26.jpg)\n\n## Expert Tips\n1. **Use Freshly Grated Nutmeg:** For the most aromatic and flavorful eggnog, grate your nutmeg fresh right before adding it to the recipe. Freshly grated nutmeg has a more vibrant flavor compared to pre-ground nutmeg.\n2. **Chill the Eggnog Thoroughly:** Allow enough time for the eggnog to chill in the fridge, preferably overnight. This not only ensures it’s refreshingly cold but also allows the flavors to meld together beautifully.\n3. **Temper Eggs Carefully:** To avoid curdling, add the hot milk mixture to the egg yolks very slowly, whisking constantly. This gradual process, known as tempering, gently raises the eggs’ temperature without cooking them.\n4. **Whip Egg Whites to Stiff Peaks:** For a frothy top layer, whip the egg whites until they form stiff peaks before folding them into the eggnog. This creates a light and airy texture that elevates the overall drinking experience.\n5. **Adjust Alcohol to Taste:** If you’re adding bourbon, rum, or any other alcohol, start with a smaller amount and adjust to taste. This way, you can control the strength of the alcohol flavor, ensuring it complements rather than overwhelms the other ingredients.\n## Storage\nHomemade eggnog can be stored in the fridge for about **2-3 days**. Just make sure it’s in a sealed container. Give it a good stir or shake before serving, as the ingredients may separate over time.\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201500%201875'%3E%3C\/svg%3E)\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-24.jpg)\n## Discover More Holiday Drinks\n- [Grenadine Sunrise](https:\/\/www.jocooks.com\/recipes\/grenadine-sunrise\/)\n- [Mulled Wine](https:\/\/www.jocooks.com\/recipes\/mulled-wine\/)\n- [Pomegranate Elderflower Spritzers](https:\/\/www.jocooks.com\/recipes\/pomegranate-elderflower-spritzers\/)\n- [Apple Cider](https:\/\/www.jocooks.com\/recipes\/apple-cider\/)\n- [The Best Hot Chocolate](https:\/\/www.jocooks.com\/recipes\/the-best-hot-chocolate\/)\n- [Hot Mulled Cider](https:\/\/cravinghomecooked.com\/hot-mulled-cider\/)\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-22-750x750.jpg)\n\n4\\.84 from 6 votes\n\n## Homemade Eggnog\nPrep 5 minutes minutes\n\nCooling Time 1 hour hour\n\nCook 10 minutes minutes\n\nTotal 15 minutes minutes\n\n6\n\n[Rate Recipe](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#respond) [Print Recipe](https:\/\/www.jocooks.com\/wprm_print\/homemade-eggnog)\n\n- Pin for Later\n\nCelebrate the holidays the right way with **Homemade Eggnog\\!** Spiced with nutmeg, cinnamon, ginger, and spiked with bourbon, this festive drink is sure to warm the hearts of everyone who has a glass.\n\n### Video\nUS Customary\n\nMetric\n\n### Ingredients\n- ▢\n  \\&frac12; cup sugar (granulated)\n- ▢\n  6 eggs (separated)\n- ▢\n  2 cups milk\n- ▢\n  1 cup heavy cream\n- ▢\n  \\&frac12; teaspoon [nutmeg](http:\/\/amzn.to\/2lJnRWS)\n- ▢\n  \\&frac12; teaspoon [cinnamon](https:\/\/amzn.to\/2O4VJxe)\n- ▢\n  ⅛ teaspoon ginger\n- ▢\n  1 cup bourbon\n\n#### Optional\n- ▢\n  4 candy canes (crushed)\n- ▢\n  2 ounce chocolate (melted)\n- ▢\n  6 cinnamon sticks\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n### Instructions\n- Set aside 1 tbsp of the granulated sugar.\n- Add the egg yolks to the bowl of your mixer and beat until the lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar dissolves. Set aside.\n- In a medium saucepan add the milk, heavy cream, nutmeg, cinnamon and ginger. Stir and bring to a boil over medium heat. Stir occasionally. Remove from heat.\n- Add a ladle of the milk mixture at a time to the egg mixture and stir. This is called tempering. Add a few ladles, about 4 or 5 of the milk mixture and stir. Return everything to the saucepan and cook over medium heat until the mixture reaches 160℉.\n- Remove from the saucepan from heat and stir in the bourbon. Cover the bowl with plastic wrap and set in the fridge to chill for at least an hour.\n- Add the egg whites to a medium bowl and beat until soft peaks. Add the tbsp of sugar and beat until stiff peaks form.\n- Whisk the egg whites into the chilled eggnog. Serve cold.\n\n### Equipment\n- [KitchenAid Hand Mixer](https:\/\/amzn.to\/2FuO4C8)\n- [Deep Fry Stainless Steel Thermometer](https:\/\/amzn.to\/2Bi14IC)\n\n### Notes\n1. **Pasteurized Eggs for Safety:** To ensure the eggnog is safe for everyone to enjoy, use pasteurized eggs, especially since the recipe involves raw eggs.\n2. **Storage Instructions:** Store any leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving, as the ingredients may separate over time.\n3. **Serving Suggestion:** Serve the eggnog chilled with a sprinkle of nutmeg or cinnamon on top for an extra festive touch. Garnish with a cinnamon stick or a candy cane for a decorative and flavorful addition.\n4. **Alcohol is Optional:** The addition of bourbon is entirely up to you. For a family-friendly version, simply omit the alcohol. Or, for a different twist, experiment with rum or brandy.\n5. **Dairy Substitutes:** For a dairy-free version, use almond milk, soy milk, or oat milk in place of regular milk, and coconut cream as a substitute for heavy cream.\n\n### Nutrition Information\nServing: 1servingCalories: 407kcal (20%)Carbohydrates: 22g (7%)Protein: 8g (16%)Fat: 21g (32%)Saturated Fat: 12g (75%)Cholesterol: 226mg (75%)Sodium: 113mg (5%)Potassium: 197mg (6%)Sugar: 21g (23%)Vitamin A: 950IU (19%)Vitamin C: 0\\.2mgCalcium: 144mg (14%)Iron: 0\\.8mg (4%)\n\n© Author [Joanna Cismaru](https:\/\/www.jocooks.com\/about\/)\n\n*Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.*\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-22-750x750.jpg)\n\n## Did You Make This?\nWe love seeing what you made! Tag us on Instagram at [@jocooks](https:\/\/www.instagram.com\/jocooks\/) or hashtag [\\#jocooks](https:\/\/www.instagram.com\/explore\/tags\/jocooks\/) so we can see your creations\\!\n\n[Rate Recipe](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#respond)\n\n[Add Your Photo\\!](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#respond)\n\n- [208](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fwww.jocooks.com%2Frecipes%2Fhomemade-eggnog%2F&t=Homemade%20Eggnog \"Share on Facebook\")\n- [2](https:\/\/x.com\/intent\/tweet?text=Savor%20the%20taste%20of%20the%20holidays%20with%20this%20creamy%20and%20rich%20Homemade%20Eggnog%21%20Perfect%20for%20cozy%20gatherings%20and%20festive%20cheer.%20%F0%9F%8E%84%E2%9C%A8%20%23HomemadeEggnog%20%23HolidayDrinks&url=https%3A%2F%2Fwww.jocooks.com%2Frecipes%2Fhomemade-eggnog%2F \"Share on X\")\n- 591\n\n[Home](https:\/\/www.jocooks.com\/)  [Recipes](https:\/\/www.jocooks.com\/category\/recipes\/)\n\n![Joanna Cismaru](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![Joanna Cismaru](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/joanna-cismaru-headshot-200x200.jpeg)\n\n#### Joanna Cismaru\nI’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking\\!\n\n[Read More](https:\/\/www.jocooks.com\/about\/)\n\n![iPad showing title of ebook 30 recipes from around the world](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20577'%3E%3C\/svg%3E)\n\n![iPad showing title of ebook 30 recipes from around the world](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/eBook-ipad-1-750x577.png)\n\nSubscribe\n\n## Get our FREE recipe eBook + weekly newsletter\\!\n\nThis site uses Akismet to reduce spam. 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Join me on this culinary journey and let’s get cooking\\!\n\n[Read More](https:\/\/www.jocooks.com\/about)\n\n![Collage of recipe ebooks](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/sidebar-ebook-recipes-750x577.png)\n\nSubscribe\n\n## Get our FREE recipe eBook + weekly newsletter\\!\n\n## Pasta Favorites\n[![baked mac and cheese in a black cast iron skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![baked mac and cheese in a black cast iron skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/12\/baked-mac-and-cheese-1-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/baked-mac-and-cheese\/)\n\n45 minutes mins\n\n## [Baked Mac And Cheese](https:\/\/www.jocooks.com\/recipes\/baked-mac-and-cheese\/)\n\n[![freshly made crack chicken penne with a wooden spoon in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![freshly made crack chicken penne with a wooden spoon in a skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/07\/crack-chicken-penne-1-18-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/crack-chicken-penne\/)\n\n40 minutes mins\n\n## [Crack Chicken Penne](https:\/\/www.jocooks.com\/recipes\/crack-chicken-penne\/)\n\n[![chicken pot pie pasta in a white serving bowl with a wooden serving spoon.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![chicken pot pie pasta in a white serving bowl with a wooden serving spoon.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/12\/chicken-pot-pie-pasta1-28-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-creamy-chicken-pot-pie-pasta\/)\n\n50 minutes mins\n\n## [Chicken Pot Pie Pasta](https:\/\/www.jocooks.com\/recipes\/one-pot-creamy-chicken-pot-pie-pasta\/)\n\n[![freshly made one pot pasta in a dutch oven.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![freshly made one pot pasta in a dutch oven.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/09\/one-pot-pasta-1-11-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-pasta\/)\n\n20 minutes mins\n\n## [One Pot Pasta](https:\/\/www.jocooks.com\/recipes\/one-pot-pasta\/)\n\n[![tomato spinach chicken pasta in a white bowl.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![tomato spinach chicken pasta in a white bowl.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/01\/tomato-spinach-chicken-pasta-1-9-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/tomato-spinach-chicken-pasta\/)\n\n30 minutes mins\n\n## [Tomato Spinach Chicken Pasta](https:\/\/www.jocooks.com\/recipes\/tomato-spinach-chicken-pasta\/)\n\n[![homemade hamburger helper lasagna from scratch in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![homemade hamburger helper lasagna from scratch in a skillet.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/02\/one-pot-hamburger-helper-lasagna-1-3-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-hamburger-helper-lasagna\/)\n\n30 minutes mins\n\n## [One Pot Hamburger Helper Lasagna](https:\/\/www.jocooks.com\/recipes\/one-pot-hamburger-helper-lasagna\/)\n\n[![baked feta pasta in a white bowl garnished with fresh basil.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![baked feta pasta in a white bowl garnished with fresh basil.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2021\/05\/baked-feta-pasta-1-10-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/baked-feta-pasta-tik-tok-pasta\/)\n\n50 minutes mins\n\n## [Baked Feta Pasta (Tik Tok Pasta)](https:\/\/www.jocooks.com\/recipes\/baked-feta-pasta-tik-tok-pasta\/)\n\n[![sideview shot of chicken fajita pasta in a white bowl with a fork inside](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![sideview shot of chicken fajita pasta in a white bowl with a fork inside](https:\/\/www.jocooks.com\/wp-content\/uploads\/2015\/07\/chicken-fajita-pasta-1-14-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/chicken-fajitas-pasta\/)\n\n45 minutes mins\n\n## [Chicken Fajita Pasta](https:\/\/www.jocooks.com\/recipes\/chicken-fajitas-pasta\/)\n\n[![side close up shot of swedish meatball pasta in a beige braised garnished with parsley](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side close up shot of swedish meatball pasta in a beige braised garnished with parsley](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/05\/swedish-meatball-pasta-1-19-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/swedish-meatball-pasta\/)\n\n30 minutes mins\n\n## [Swedish Meatball Pasta](https:\/\/www.jocooks.com\/recipes\/swedish-meatball-pasta\/)\n\n[![overhead shot of a bowl of haluski](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![overhead shot of a bowl of haluski](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/04\/haluski-1-13-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/haluski-cabbage-and-noodles\/)\n\n40 minutes mins\n\n## [Haluski (Cabbage and Noodles)](https:\/\/www.jocooks.com\/recipes\/haluski-cabbage-and-noodles\/)\n\n![A stack of cookbooks](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20750'%3E%3C\/svg%3E)\n\n![A stack of cookbooks](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/11\/joanna-cismaru-cookbooks-1-1-750x750.jpg)\n\nGrab a copy\\!\n\n## My Cookbooks\n**Order Now**: [Amazon](https:\/\/www.amazon.com\/Book-Quick-Meals-recipes-photos\/dp\/1645672883\/ref=sr_1_1?dchild=1&keywords=joanna+cismaru&qid=1612204251&sr=8-1) \\| [Indigo](https:\/\/www.chapters.indigo.ca\/en-ca\/books\/the-big-book-of-jos\/9781645672883-item.html?ikwid=cismaru&ikwsec=Home&ikwidx=0#algoliaQueryId=a7178c6699eb878f1eb64ac47ae539ce) \\| [Barnes & Noble](https:\/\/www.barnesandnoble.com\/w\/the-big-book-of-jos-quick-and-easy-meals-includes-200-recipes-and-200-photos-jo-cismaru\/1137541100?ean=9781645672883) \\| [Indie Bound](https:\/\/www.indiebound.org\/book\/9781645672883) \\| [Books-A-Million](https:\/\/www.booksamillion.com\/p\/Big-Book-Jos-Quick-Easy\/Joanna-Cismaru\/9781645672883?id=8122043534729)\n\n## Dinner Favorites\n[![smothered pork chops in a skillet garnished with parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![smothered pork chops in a skillet garnished with parsley.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/09\/smothered-pork-chops-1-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/smothered-pork-chops\/)\n\n1 hour hr 15 minutes mins\n\n## [Smothered Pork Chops](https:\/\/www.jocooks.com\/recipes\/smothered-pork-chops\/)\n\n[![a wooden spoon lifting a salisbury steak out of the skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a wooden spoon lifting a salisbury steak out of the skillet](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/04\/salisbury-steak-1-18-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/salisbury-steak\/)\n\n30 minutes mins\n\n## [Salisbury Steak](https:\/\/www.jocooks.com\/recipes\/salisbury-steak\/)\n\n[![beef lo mein in a black wok.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![beef lo mein in a black wok.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/07\/beef-lo-mein-1-2-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/beef-lo-mein\/)\n\n30 minutes mins\n\n## [Beef Lo Mein](https:\/\/www.jocooks.com\/recipes\/beef-lo-mein\/)\n\n[![side shot of beef and broccoli in a skillet](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side shot of beef and broccoli in a skillet](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/04\/beef-and-broccoli-1-11-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/easy-beef-and-broccoli-stir-fry\/)\n\n15 minutes mins\n\n## [Easy Beef and Broccoli Stir Fry](https:\/\/www.jocooks.com\/recipes\/easy-beef-and-broccoli-stir-fry\/)\n\n[![skillet shepherd's pie in a cast iron skillet with a portion taken out.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![skillet shepherd's pie in a cast iron skillet with a portion taken out.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2022\/07\/skillet-shepherds-pie-1-15-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/skillet-shepherds-pie\/)\n\n1 hour hr 25 minutes mins\n\n## [Skillet Shepherd’s Pie](https:\/\/www.jocooks.com\/recipes\/skillet-shepherds-pie\/)\n\n[![a serving spoon inside a skillet with chicken broccoli rice casserole.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a serving spoon inside a skillet with chicken broccoli rice casserole.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/chicken-broccoli-rice-casserole-1-10-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/one-pot-cheesy-chicken-broccoli-rice-casserole\/)\n\n30 minutes mins\n\n## [30 Minute One Pot Cheesy Chicken Broccoli Rice Casserole](https:\/\/www.jocooks.com\/recipes\/one-pot-cheesy-chicken-broccoli-rice-casserole\/)\n\n[![side view shot of two italian stuffed peppers in a bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![side view shot of two italian stuffed peppers in a bowl](https:\/\/www.jocooks.com\/wp-content\/uploads\/2019\/09\/italian-stuffed-peppers-1-9-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/italian-stuffed-peppers\/)\n\n2 hours hrs 30 minutes mins\n\n## [Italian Stuffed Peppers](https:\/\/www.jocooks.com\/recipes\/italian-stuffed-peppers\/)\n\n[![a serving of spaghetti bolognese in a white bowl garnished with parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20750%20975'%3E%3C\/svg%3E)![a serving of spaghetti bolognese in a white bowl garnished with parsley.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2020\/01\/bolognese-1-4-750x975.jpg)](https:\/\/www.jocooks.com\/recipes\/spaghetti-bolognese\/)\n\n1 hour hr 5 minutes mins\n\n## [Spaghetti Bolognese](https:\/\/www.jocooks.com\/recipes\/spaghetti-bolognese\/)\n\n[Facebook](https:\/\/www.facebook.com\/jocooksrecipes)\n\n[Instagram](https:\/\/instagram.com\/jocooks)\n\n[Pinterest](https:\/\/pinterest.com\/jocooks)\n\n[YouTube](https:\/\/www.youtube.com\/c\/JoCismaru)\n\n[TikTok](https:\/\/www.tiktok.com\/@jocooks)\n\n[Visit our Other Site: **Craving Home Cooked**](https:\/\/cravinghomecooked.com\/)\n\n## Explore\n[Recipes](https:\/\/www.jocooks.com\/category\/recipes\/)\n\n[Cookbooks](https:\/\/www.jocooks.com\/cookbooks\/)\n\n[About Jo](https:\/\/www.jocooks.com\/about\/)\n\n[Contact](https:\/\/www.jocooks.com\/contact\/)\n\n## Legal\n[Privacy Policy](https:\/\/www.jocooks.com\/privacy-policy\/)\n\n[Accessibility](https:\/\/www.jocooks.com\/accessibility\/)\n\n[Disclaimers](https:\/\/www.jocooks.com\/disclosure-policy\/)\n\n© 2026 Jo Cooks\n\nSite Credits\n\nDesigned by Melissa Rose Design Developed by Once Coupled\n\n[Back to Top](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#top-of-page)\n\nwpDiscuz\n\nInsert\n\n## Rate This Recipe","attrs_readable_markdown":"This post may contain affiliate links. Please read my [disclosure policy](https:\/\/www.jocooks.com\/privacy-policy\/).\n\nCelebrate the holidays the right way with **Homemade Eggnog**! It’s a holiday game-changer, bursting with rich flavors of nutmeg, cinnamon, and ginger. With a smooth bourbon twist, it’s the perfect treat to warm up your festive celebrations.\n\nTable of Contents\n\n- [What Is Eggnog Anyway?](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#What_Is_Eggnog_Anyway)\n- [Why You’ll Love This Homemade Eggnog](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Why_Youll_Love_This_Homemade_Eggnog)\n- [Ingredients You’ll Need](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Ingredients_Youll_Need)\n- [How To Make Eggnog](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#How_To_Make_Eggnog)\n- [Frequently Asked Questions](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Frequently_Asked_Questions)\n- [Expert Tips](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Expert_Tips)\n- [Storage](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Storage)\n- [Discover More Holiday Drinks](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Discover_More_Holiday_Drinks)\n- [Recipe: Homemade Eggnog](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#Homemade_Eggnog)\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-25.jpg)\n\n## What Is Eggnog Anyway?\nThis classic winter-time drink has evolved into many different versions, but is traditionally made with milk, sugar, egg yolks, and thickened with whipped egg whites. This homemade eggnog is so beautifully creamy, thick, and spiced compared to its store-bought counterparts! It can even be made with soy milk or nut milk for those who are lactose-free.\n\n## Why You’ll Love This Homemade Eggnog\n- **Warm, Comforting Spices**: The combination of nutmeg, cinnamon, and ginger in this Homemade Eggnog recipe offers a warm and comforting spice profile that’s perfect for the holiday season.\n- **Creamy, Indulgent Texture**: The use of both milk and heavy cream gives this eggnog a luxuriously creamy texture that’s a real treat for the taste buds. It’s like a smooth, velvety holiday hug in a cup, making it a delightful indulgence for those cold winter nights.\n- **Customizable with a Bourbon Twist**: The addition of bourbon adds a sophisticated and festive twist to the eggnog, making it perfect for holiday celebrations.\n\nIngredients You’ll Need\n\n![ingredients needed to make homemade eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-ingredients-1.jpg)\n\n- **Sugar (Granulated)**: Adds sweetness to balance the spices and richness of the eggnog. You can substitute it with honey, maple syrup, or a sugar-free sweetener like stevia.\n- **Eggs (Separated)**: It’s crucial to use pasteurized eggs to reduce the risk of foodborne illnesses, especially since eggnog often uses raw eggs. Pasteurized eggs have been heat-treated to kill bacteria without cooking the egg.\n- **Milk**: You can use any kind of milk, including whole, skim, or plant-based alternatives like almond or oat milk for dietary preferences.\n- **Heavy Cream**: A lighter alternative like half-and-half can be used for a less rich version, or even coconut cream.\n- **Spices**: I love to use a combination of nutmeg, cinnamon and ginger.\n- **Bourbon**: Gives the eggnog a festive kick. You can also use rum, brandy, or whiskey, or omit it entirely for a non-alcoholic version.\n- **Optional Garnishes**: Such as candy canes, melted chocolate, or cinnamon sticks add extra flavor and festive presentation.\n\nHow To Make Eggnog\n\nThis eggnog recipe is so easy, and can be customized to your liking by switching up the spices and\/or the type of liquor. So let’s get started\\!\n\nBeat the Yolks\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-1-1.jpg)\n\nFirst things first, grab your granulated sugar and set aside a tablespoon – we’ll use this later for the egg whites. Now, crack those eggs and separate the yolks from the whites. Toss the yolks into your mixer and beat them until they lighten in color. This is where the magic starts – those yolks are going to make our eggnog rich and creamy. Gradually add most of the sugar (remember, we saved a bit for later), and keep beating until it’s nicely dissolved.\n\nCook the Milk Mixture\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-2-1.jpg)\n\nIn a medium saucepan, pour in your milk and heavy cream. Add that lovely blend of nutmeg, cinnamon, and ginger. Stir this all together and gently bring it to a boil over medium heat. Keep an eye on it, and give it a stir every now and then. Once it boils, take it off the heat.\n\nTemper the Eggs\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-3.jpg)\n\nHere’s a crucial step – tempering the eggs. Slowly add a ladle of the hot milk mixture into the egg yolks, stirring continuously. This is going to prevent the eggs from scrambling. Keep adding a few more ladles of the milk mixture, stirring as you go. Then, pour everything back into the saucepan.\n\nCook to the Right Temp\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-4.jpg)\n\nNow, put the saucepan back on the heat and cook it over medium heat until it reaches 160℉. This step is important for safety, as it’ll cook the eggs just enough.\n\nAdd the Bourbon\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-5.jpg)\n\nOnce your mixture has hit the right temperature, remove it from the heat. Now for the fun part – stir in that delicious bourbon. Cover the mixture with some plastic wrap and let it chill in the fridge. You want it nice and cold.\n\nBeat the Egg Whites\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-6.jpg)\n\nWhile the eggnog is chilling, take those egg whites we set aside earlier. Beat them in a medium bowl until they form soft peaks. Remember that tablespoon of sugar we saved? Add it now and keep beating until you get stiff peaks. This is going to add a lovely frothiness to our eggnog.\n\nFinal Touch\n\n![process shots showing how to make eggnog.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-process-shots-7.jpg)\n\nWhen the eggnog is chilled, whisk in the beaten egg whites. This makes the eggnog light and frothy – just perfect! Pour it into your favorite glasses, sprinkle a bit of nutmeg on top, and enjoy the holiday cheer.\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-22.jpg)\n\n## Frequently Asked Questions\n### **Can I make this eggnog without alcohol?**\nAbsolutely! The bourbon is optional, so if you prefer a non-alcoholic version, just skip it. The eggnog will still be creamy and delicious with all those lovely spices.\n\n### ****Is it safe to consume raw eggs in this eggnog?****\nThis recipe is safer than traditional raw-egg versions because it involves cooking the egg mixture to 160℉, which helps to kill potentially harmful bacteria. However, using pasteurized eggs is recommended for an extra layer of safety, especially if serving to young children, pregnant women, elderly people, or anyone with a compromised immune system.\n\n### **Can I use a milk alternative for a dairy-free version?**\nYes, you can. Almond milk, soy milk, or oat milk can be great substitutes for regular milk. For the heavy cream, try using full-fat coconut milk for a similar creamy consistency.\n\n### **How can I prevent my eggnog from curdling?**\nThe key to preventing curdling is tempering the eggs and not overheating the mixture. Gradually add the hot milk to the beaten egg yolks while stirring constantly. This gently raises the temperature of the eggs without cooking them. Also, never let the mixture boil when you return it to the heat; just warm it enough to reach 160℉.\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-26.jpg)\n\n## Expert Tips\n1. **Use Freshly Grated Nutmeg:** For the most aromatic and flavorful eggnog, grate your nutmeg fresh right before adding it to the recipe. Freshly grated nutmeg has a more vibrant flavor compared to pre-ground nutmeg.\n2. **Chill the Eggnog Thoroughly:** Allow enough time for the eggnog to chill in the fridge, preferably overnight. This not only ensures it’s refreshingly cold but also allows the flavors to meld together beautifully.\n3. **Temper Eggs Carefully:** To avoid curdling, add the hot milk mixture to the egg yolks very slowly, whisking constantly. This gradual process, known as tempering, gently raises the eggs’ temperature without cooking them.\n4. **Whip Egg Whites to Stiff Peaks:** For a frothy top layer, whip the egg whites until they form stiff peaks before folding them into the eggnog. This creates a light and airy texture that elevates the overall drinking experience.\n5. **Adjust Alcohol to Taste:** If you’re adding bourbon, rum, or any other alcohol, start with a smaller amount and adjust to taste. This way, you can control the strength of the alcohol flavor, ensuring it complements rather than overwhelms the other ingredients.\n## Storage\nHomemade eggnog can be stored in the fridge for about **2-3 days**. Just make sure it’s in a sealed container. Give it a good stir or shake before serving, as the ingredients may separate over time.\n\n![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https:\/\/www.jocooks.com\/wp-content\/uploads\/2018\/12\/homemade-eggnog-1-24.jpg)\n\n## Discover More Holiday Drinks\n- [Grenadine Sunrise](https:\/\/www.jocooks.com\/recipes\/grenadine-sunrise\/)\n- [Mulled Wine](https:\/\/www.jocooks.com\/recipes\/mulled-wine\/)\n- [Pomegranate Elderflower Spritzers](https:\/\/www.jocooks.com\/recipes\/pomegranate-elderflower-spritzers\/)\n- [Apple Cider](https:\/\/www.jocooks.com\/recipes\/apple-cider\/)\n- [The Best Hot Chocolate](https:\/\/www.jocooks.com\/recipes\/the-best-hot-chocolate\/)\n- [Hot Mulled Cider](https:\/\/cravinghomecooked.com\/hot-mulled-cider\/)\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\nCelebrate the holidays the right way with **Homemade Eggnog\\!** Spiced with nutmeg, cinnamon, ginger, and spiked with bourbon, this festive drink is sure to warm the hearts of everyone who has a glass.\n\n- ▢\n  \\&frac12; cup sugar (granulated)\n- ▢\n  6 eggs (separated)\n- ▢\n  2 cups milk\n- ▢\n  1 cup heavy cream\n- ▢\n  \\&frac12; teaspoon [nutmeg](http:\/\/amzn.to\/2lJnRWS)\n- ▢\n  \\&frac12; teaspoon [cinnamon](https:\/\/amzn.to\/2O4VJxe)\n- ▢\n  ⅛ teaspoon ginger\n- ▢\n  1 cup bourbon\n\n#### Optional\n- ▢\n  4 candy canes (crushed)\n- ▢\n  2 ounce chocolate (melted)\n- ▢\n  6 cinnamon sticks\n\n**Before You Begin\\!** If you make this, please [leave a review and rating](https:\/\/www.jocooks.com\/recipes\/homemade-eggnog\/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.\n\n- Set aside 1 tbsp of the granulated sugar.\n- Add the egg yolks to the bowl of your mixer and beat until the lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar dissolves. Set aside.\n- In a medium saucepan add the milk, heavy cream, nutmeg, cinnamon and ginger. Stir and bring to a boil over medium heat. Stir occasionally. Remove from heat.\n- Add a ladle of the milk mixture at a time to the egg mixture and stir. This is called tempering. Add a few ladles, about 4 or 5 of the milk mixture and stir. Return everything to the saucepan and cook over medium heat until the mixture reaches 160℉.\n- Remove from the saucepan from heat and stir in the bourbon. Cover the bowl with plastic wrap and set in the fridge to chill for at least an hour.\n- Add the egg whites to a medium bowl and beat until soft peaks. Add the tbsp of sugar and beat until stiff peaks form.\n- Whisk the egg whites into the chilled eggnog. Serve cold.\n\n1. **Pasteurized Eggs for Safety:** To ensure the eggnog is safe for everyone to enjoy, use pasteurized eggs, especially since the recipe involves raw eggs.\n2. **Storage Instructions:** Store any leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving, as the ingredients may separate over time.\n3. **Serving Suggestion:** Serve the eggnog chilled with a sprinkle of nutmeg or cinnamon on top for an extra festive touch. Garnish with a cinnamon stick or a candy cane for a decorative and flavorful addition.\n4. **Alcohol is Optional:** The addition of bourbon is entirely up to you. For a family-friendly version, simply omit the alcohol. Or, for a different twist, experiment with rum or brandy.\n5. **Dairy Substitutes:** For a dairy-free version, use almond milk, soy milk, or oat milk in place of regular milk, and coconut cream as a substitute for heavy cream.\n\nServing: 1servingCalories: 407kcal (20%)Carbohydrates: 22g (7%)Protein: 8g (16%)Fat: 21g (32%)Saturated Fat: 12g (75%)Cholesterol: 226mg (75%)Sodium: 113mg (5%)Potassium: 197mg (6%)Sugar: 21g (23%)Vitamin A: 950IU (19%)Vitamin C: 0\\.2mgCalcium: 144mg (14%)Iron: 0\\.8mg (4%)\n\n*Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.*","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Please read my disclosure policy . Celebrate the holidays the right way with Homemade Eggnog ! It’s a holiday game-changer, bursting with rich flavors of nutmeg, cinnamon, and ginger. With a smooth bourbon twist, it’s the perfect treat to warm up your festive celebrations. Table of Contents What Is Eggnog Anyway? Why You’ll Love This Homemade Eggnog Ingredients You’ll Need How To Make Eggnog Frequently Asked Questions Expert Tips Storage Discover More Holiday Drinks Recipe: Homemade Eggnog What Is Eggnog Anyway? This classic winter-time drink has evolved into many different versions, but is traditionally made with milk, sugar, egg yolks, and thickened with whipped egg whites. This homemade eggnog is so beautifully creamy, thick, and spiced compared to its store-bought counterparts! It can even be made with soy milk or nut milk for those who are lactose-free. Why You’ll Love This Homemade Eggnog Warm, Comforting Spices : The combination of nutmeg, cinnamon, and ginger in this Homemade Eggnog recipe offers a warm and comforting spice profile that’s perfect for the holiday season. Creamy, Indulgent Texture : The use of both milk and heavy cream gives this eggnog a luxuriously creamy texture that’s a real treat for the taste buds. It’s like a smooth, velvety holiday hug in a cup, making it a delightful indulgence for those cold winter nights. Customizable with a Bourbon Twist : The addition of bourbon adds a sophisticated and festive twist to the eggnog, making it perfect for holiday celebrations. Ingredients You’ll Need Sugar (Granulated) : Adds sweetness to balance the spices and richness of the eggnog. You can substitute it with honey, maple syrup, or a sugar-free sweetener like stevia. Eggs (Separated) : It’s crucial to use pasteurized eggs to reduce the risk of foodborne illnesses, especially since eggnog often uses raw eggs. Pasteurized eggs have been heat-treated to kill bacteria without cooking the egg. Milk : You can use any kind of milk, including whole, skim, or plant-based alternatives like almond or oat milk for dietary preferences. Heavy Cream : A lighter alternative like half-and-half can be used for a less rich version, or even coconut cream. Spices : I love to use a combination of nutmeg, cinnamon and ginger. Bourbon : Gives the eggnog a festive kick. You can also use rum, brandy, or whiskey, or omit it entirely for a non-alcoholic version. Optional Garnishes : Such as candy canes, melted chocolate, or cinnamon sticks add extra flavor and festive presentation. How To Make Eggnog This eggnog recipe is so easy, and can be customized to your liking by switching up the spices and/or the type of liquor. So let’s get started! Beat the Yolks First things first, grab your granulated sugar and set aside a tablespoon – we’ll use this later for the egg whites. Now, crack those eggs and separate the yolks from the whites. Toss the yolks into your mixer and beat them until they lighten in color. This is where the magic starts – those yolks are going to make our eggnog rich and creamy. Gradually add most of the sugar (remember, we saved a bit for later), and keep beating until it’s nicely dissolved. Cook the Milk Mixture In a medium saucepan, pour in your milk and heavy cream. Add that lovely blend of nutmeg, cinnamon, and ginger. Stir this all together and gently bring it to a boil over medium heat. Keep an eye on it, and give it a stir every now and then. Once it boils, take it off the heat. Temper the Eggs Here’s a crucial step – tempering the eggs. Slowly add a ladle of the hot milk mixture into the egg yolks, stirring continuously. This is going to prevent the eggs from scrambling. Keep adding a few more ladles of the milk mixture, stirring as you go. Then, pour everything back into the saucepan. Cook to the Right Temp Now, put the saucepan back on the heat and cook it over medium heat until it reaches 160℉. This step is important for safety, as it’ll cook the eggs just enough. Add the Bourbon Once your mixture has hit the right temperature, remove it from the heat. Now for the fun part – stir in that delicious bourbon. Cover the mixture with some plastic wrap and let it chill in the fridge. You want it nice and cold. Beat the Egg Whites While the eggnog is chilling, take those egg whites we set aside earlier. Beat them in a medium bowl until they form soft peaks. Remember that tablespoon of sugar we saved? Add it now and keep beating until you get stiff peaks. This is going to add a lovely frothiness to our eggnog. Final Touch When the eggnog is chilled, whisk in the beaten egg whites. This makes the eggnog light and frothy – just perfect! Pour it into your favorite glasses, sprinkle a bit of nutmeg on top, and enjoy the holiday cheer. Frequently Asked Questions Can I make this eggnog without alcohol? Absolutely! The bourbon is optional, so if you prefer a non-alcoholic version, just skip it. The eggnog will still be creamy and delicious with all those lovely spices. Is it safe to consume raw eggs in this eggnog? This recipe is safer than traditional raw-egg versions because it involves cooking the egg mixture to 160℉, which helps to kill potentially harmful bacteria. However, using pasteurized eggs is recommended for an extra layer of safety, especially if serving to young children, pregnant women, elderly people, or anyone with a compromised immune system. Can I use a milk alternative for a dairy-free version? Yes, you can. Almond milk, soy milk, or oat milk can be great substitutes for regular milk. For the heavy cream, try using full-fat coconut milk for a similar creamy consistency. How can I prevent my eggnog from curdling? The key to preventing curdling is tempering the eggs and not overheating the mixture. Gradually add the hot milk to the beaten egg yolks while stirring constantly. This gently raises the temperature of the eggs without cooking them. Also, never let the mixture boil when you return it to the heat; just warm it enough to reach 160℉. Expert Tips Use Freshly Grated Nutmeg: For the most aromatic and flavorful eggnog, grate your nutmeg fresh right before adding it to the recipe. Freshly grated nutmeg has a more vibrant flavor compared to pre-ground nutmeg. Chill the Eggnog Thoroughly: Allow enough time for the eggnog to chill in the fridge, preferably overnight. This not only ensures it’s refreshingly cold but also allows the flavors to meld together beautifully. Temper Eggs Carefully: To avoid curdling, add the hot milk mixture to the egg yolks very slowly, whisking constantly. This gradual process, known as tempering, gently raises the eggs’ temperature without cooking them. Whip Egg Whites to Stiff Peaks: For a frothy top layer, whip the egg whites until they form stiff peaks before folding them into the eggnog. This creates a light and airy texture that elevates the overall drinking experience. Adjust Alcohol to Taste: If you’re adding bourbon, rum, or any other alcohol, start with a smaller amount and adjust to taste. This way, you can control the strength of the alcohol flavor, ensuring it complements rather than overwhelms the other ingredients. Storage Homemade eggnog can be stored in the fridge for about 2-3 days . Just make sure it’s in a sealed container. Give it a good stir or shake before serving, as the ingredients may separate over time. Discover More Holiday Drinks Grenadine Sunrise Mulled Wine Pomegranate Elderflower Spritzers Apple Cider The Best Hot Chocolate Hot Mulled Cider Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Celebrate the holidays the right way with Homemade Eggnog! Spiced with nutmeg, cinnamon, ginger, and spiked with bourbon, this festive drink is sure to warm the hearts of everyone who has a glass. ▢ ½ cup sugar (granulated) ▢ 6 eggs (separated) ▢ 2 cups milk ▢ 1 cup heavy cream ▢ ½ teaspoon nutmeg ▢ ½ teaspoon cinnamon ▢ ⅛ teaspoon ginger ▢ 1 cup bourbon Optional ▢ 4 candy canes (crushed) ▢ 2 ounce chocolate (melted) ▢ 6 cinnamon sticks Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Set aside 1 tbsp of the granulated sugar. Add the egg yolks to the bowl of your mixer and beat until the lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar dissolves. Set aside. In a medium saucepan add the milk, heavy cream, nutmeg, cinnamon and ginger. Stir and bring to a boil over medium heat. Stir occasionally. Remove from heat. Add a ladle of the milk mixture at a time to the egg mixture and stir. This is called tempering. Add a few ladles, about 4 or 5 of the milk mixture and stir. Return everything to the saucepan and cook over medium heat until the mixture reaches 160℉. Remove from the saucepan from heat and stir in the bourbon. Cover the bowl with plastic wrap and set in the fridge to chill for at least an hour. Add the egg whites to a medium bowl and beat until soft peaks. Add the tbsp of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled eggnog. Serve cold. Pasteurized Eggs for Safety: To ensure the eggnog is safe for everyone to enjoy, use pasteurized eggs, especially since the recipe involves raw eggs. Storage Instructions: Store any leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving, as the ingredients may separate over time. Serving Suggestion: Serve the eggnog chilled with a sprinkle of nutmeg or cinnamon on top for an extra festive touch. Garnish with a cinnamon stick or a candy cane for a decorative and flavorful addition. Alcohol is Optional: The addition of bourbon is entirely up to you. For a family-friendly version, simply omit the alcohol. Or, for a different twist, experiment with rum or brandy. Dairy Substitutes: For a dairy-free version, use almond milk, soy milk, or oat milk in place of regular milk, and coconut cream as a substitute for heavy cream. Serving: 1 serving Calories: 407 kcal (20%) Carbohydrates: 22 g (7%) Protein: 8 g (16%) Fat: 21 g (32%) Saturated Fat: 12 g (75%) Cholesterol: 226 mg (75%) Sodium: 113 mg (5%) Potassium: 197 mg (6%) Sugar: 21 g (23%) Vitamin A: 950 IU (19%) Vitamin C: 0.2 mg Calcium: 144 mg (14%) Iron: 0.8 mg (4%) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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Please read my [disclosure policy](https://www.jocooks.com/privacy-policy/). ![pin for homemade eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201500'%3E%3C/svg%3E) ![pin for homemade eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog.jpg) Celebrate the holidays the right way with Homemade Eggnog! It’s a holiday game-changer, bursting with rich flavors of nutmeg, cinnamon, and ginger. With a smooth bourbon twist, it’s the perfect treat to warm up your festive celebrations. Table of Contents [Toggle](https://www.jocooks.com/recipes/homemade-eggnog/) - [What Is Eggnog Anyway?](https://www.jocooks.com/recipes/homemade-eggnog/#What_Is_Eggnog_Anyway) - [Why You’ll Love This Homemade Eggnog](https://www.jocooks.com/recipes/homemade-eggnog/#Why_Youll_Love_This_Homemade_Eggnog) - [Ingredients You’ll Need](https://www.jocooks.com/recipes/homemade-eggnog/#Ingredients_Youll_Need) - [How To Make Eggnog](https://www.jocooks.com/recipes/homemade-eggnog/#How_To_Make_Eggnog) - [Frequently Asked Questions](https://www.jocooks.com/recipes/homemade-eggnog/#Frequently_Asked_Questions) - [Expert Tips](https://www.jocooks.com/recipes/homemade-eggnog/#Expert_Tips) - [Storage](https://www.jocooks.com/recipes/homemade-eggnog/#Storage) - [Discover More Holiday Drinks](https://www.jocooks.com/recipes/homemade-eggnog/#Discover_More_Holiday_Drinks) - [Recipe: Homemade Eggnog](https://www.jocooks.com/recipes/homemade-eggnog/#Homemade_Eggnog) View moreView less ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-25.jpg) - Pin this recipe for later\! ## What Is Eggnog Anyway? This classic winter-time drink has evolved into many different versions, but is traditionally made with milk, sugar, egg yolks, and thickened with whipped egg whites. This homemade eggnog is so beautifully creamy, thick, and spiced compared to its store-bought counterparts! It can even be made with soy milk or nut milk for those who are lactose-free. ## Why You’ll Love This Homemade Eggnog - Warm, Comforting Spices: The combination of nutmeg, cinnamon, and ginger in this Homemade Eggnog recipe offers a warm and comforting spice profile that’s perfect for the holiday season. - Creamy, Indulgent Texture: The use of both milk and heavy cream gives this eggnog a luxuriously creamy texture that’s a real treat for the taste buds. It’s like a smooth, velvety holiday hug in a cup, making it a delightful indulgence for those cold winter nights. - Customizable with a Bourbon Twist: The addition of bourbon adds a sophisticated and festive twist to the eggnog, making it perfect for holiday celebrations. ## Ingredients You’ll Need ![ingredients needed to make homemade eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201200'%3E%3C/svg%3E) ![ingredients needed to make homemade eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-ingredients-1.jpg) - Sugar (Granulated): Adds sweetness to balance the spices and richness of the eggnog. You can substitute it with honey, maple syrup, or a sugar-free sweetener like stevia. - Eggs (Separated): It’s crucial to use pasteurized eggs to reduce the risk of foodborne illnesses, especially since eggnog often uses raw eggs. Pasteurized eggs have been heat-treated to kill bacteria without cooking the egg. - Milk: You can use any kind of milk, including whole, skim, or plant-based alternatives like almond or oat milk for dietary preferences. - Heavy Cream: A lighter alternative like half-and-half can be used for a less rich version, or even coconut cream. - Spices: I love to use a combination of nutmeg, cinnamon and ginger. - Bourbon: Gives the eggnog a festive kick. You can also use rum, brandy, or whiskey, or omit it entirely for a non-alcoholic version. - Optional Garnishes: Such as candy canes, melted chocolate, or cinnamon sticks add extra flavor and festive presentation. ## How To Make Eggnog This eggnog recipe is so easy, and can be customized to your liking by switching up the spices and/or the type of liquor. So let’s get started\! ### Beat the Yolks ![process shots showing how to make eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20498'%3E%3C/svg%3E) ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-1-1.jpg) First things first, grab your granulated sugar and set aside a tablespoon – we’ll use this later for the egg whites. Now, crack those eggs and separate the yolks from the whites. Toss the yolks into your mixer and beat them until they lighten in color. This is where the magic starts – those yolks are going to make our eggnog rich and creamy. Gradually add most of the sugar (remember, we saved a bit for later), and keep beating until it’s nicely dissolved. ### Cook the Milk Mixture ![process shots showing how to make eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20750'%3E%3C/svg%3E) ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-2-1.jpg) In a medium saucepan, pour in your milk and heavy cream. Add that lovely blend of nutmeg, cinnamon, and ginger. Stir this all together and gently bring it to a boil over medium heat. Keep an eye on it, and give it a stir every now and then. Once it boils, take it off the heat. ### Temper the Eggs ![process shots showing how to make eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20498'%3E%3C/svg%3E) ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-3.jpg) Here’s a crucial step – tempering the eggs. Slowly add a ladle of the hot milk mixture into the egg yolks, stirring continuously. This is going to prevent the eggs from scrambling. Keep adding a few more ladles of the milk mixture, stirring as you go. Then, pour everything back into the saucepan. ### Cook to the Right Temp ![process shots showing how to make eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20750'%3E%3C/svg%3E) ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-4.jpg) Now, put the saucepan back on the heat and cook it over medium heat until it reaches 160℉. This step is important for safety, as it’ll cook the eggs just enough. ### Add the Bourbon ![process shots showing how to make eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20750'%3E%3C/svg%3E) ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-5.jpg) Once your mixture has hit the right temperature, remove it from the heat. Now for the fun part – stir in that delicious bourbon. Cover the mixture with some plastic wrap and let it chill in the fridge. You want it nice and cold. ### Beat the Egg Whites ![process shots showing how to make eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20498'%3E%3C/svg%3E) ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-6.jpg) While the eggnog is chilling, take those egg whites we set aside earlier. Beat them in a medium bowl until they form soft peaks. Remember that tablespoon of sugar we saved? Add it now and keep beating until you get stiff peaks. This is going to add a lovely frothiness to our eggnog. ### Final Touch ![process shots showing how to make eggnog.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%20750'%3E%3C/svg%3E) ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-7.jpg) When the eggnog is chilled, whisk in the beaten egg whites. This makes the eggnog light and frothy – just perfect! Pour it into your favorite glasses, sprinkle a bit of nutmeg on top, and enjoy the holiday cheer. ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201875'%3E%3C/svg%3E) ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-22.jpg) ## Frequently Asked Questions ### Can I make this eggnog without alcohol? Absolutely! The bourbon is optional, so if you prefer a non-alcoholic version, just skip it. The eggnog will still be creamy and delicious with all those lovely spices. ### **Is it safe to consume raw eggs in this eggnog? This recipe is safer than traditional raw-egg versions because it involves cooking the egg mixture to 160℉, which helps to kill potentially harmful bacteria. However, using pasteurized eggs is recommended for an extra layer of safety, especially if serving to young children, pregnant women, elderly people, or anyone with a compromised immune system. ### Can I use a milk alternative for a dairy-free version? Yes, you can. Almond milk, soy milk, or oat milk can be great substitutes for regular milk. For the heavy cream, try using full-fat coconut milk for a similar creamy consistency. ### How can I prevent my eggnog from curdling? The key to preventing curdling is tempering the eggs and not overheating the mixture. Gradually add the hot milk to the beaten egg yolks while stirring constantly. This gently raises the temperature of the eggs without cooking them. Also, never let the mixture boil when you return it to the heat; just warm it enough to reach 160℉. ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201875'%3E%3C/svg%3E) ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-26.jpg) ## Expert Tips 1. Use Freshly Grated Nutmeg: For the most aromatic and flavorful eggnog, grate your nutmeg fresh right before adding it to the recipe. Freshly grated nutmeg has a more vibrant flavor compared to pre-ground nutmeg. 2. Chill the Eggnog Thoroughly: Allow enough time for the eggnog to chill in the fridge, preferably overnight. This not only ensures it’s refreshingly cold but also allows the flavors to meld together beautifully. 3. Temper Eggs Carefully: To avoid curdling, add the hot milk mixture to the egg yolks very slowly, whisking constantly. This gradual process, known as tempering, gently raises the eggs’ temperature without cooking them. 4. Whip Egg Whites to Stiff Peaks: For a frothy top layer, whip the egg whites until they form stiff peaks before folding them into the eggnog. This creates a light and airy texture that elevates the overall drinking experience. 5. Adjust Alcohol to Taste: If you’re adding bourbon, rum, or any other alcohol, start with a smaller amount and adjust to taste. This way, you can control the strength of the alcohol flavor, ensuring it complements rather than overwhelms the other ingredients. ## Storage Homemade eggnog can be stored in the fridge for about 2-3 days. Just make sure it’s in a sealed container. Give it a good stir or shake before serving, as the ingredients may separate over time. ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201500%201875'%3E%3C/svg%3E) ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-24.jpg) ## Discover More Holiday Drinks - [Grenadine Sunrise](https://www.jocooks.com/recipes/grenadine-sunrise/) - [Mulled Wine](https://www.jocooks.com/recipes/mulled-wine/) - [Pomegranate Elderflower Spritzers](https://www.jocooks.com/recipes/pomegranate-elderflower-spritzers/) - [Apple Cider](https://www.jocooks.com/recipes/apple-cider/) - [The Best Hot Chocolate](https://www.jocooks.com/recipes/the-best-hot-chocolate/) - [Hot Mulled Cider](https://cravinghomecooked.com/hot-mulled-cider/) Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/homemade-eggnog/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-22-750x750.jpg) 4\.84 from 6 votes ## Homemade Eggnog Prep 5 minutes minutes Cooling Time 1 hour hour Cook 10 minutes minutes Total 15 minutes minutes 6 [Rate Recipe](https://www.jocooks.com/recipes/homemade-eggnog/#respond) [Print Recipe](https://www.jocooks.com/wprm_print/homemade-eggnog) - Pin for Later Celebrate the holidays the right way with Homemade Eggnog\! Spiced with nutmeg, cinnamon, ginger, and spiked with bourbon, this festive drink is sure to warm the hearts of everyone who has a glass. ### Video US Customary Metric ### Ingredients - ▢ \½ cup sugar (granulated) - ▢ 6 eggs (separated) - ▢ 2 cups milk - ▢ 1 cup heavy cream - ▢ \½ teaspoon [nutmeg](http://amzn.to/2lJnRWS) - ▢ \½ teaspoon [cinnamon](https://amzn.to/2O4VJxe) - ▢ ⅛ teaspoon ginger - ▢ 1 cup bourbon #### Optional - ▢ 4 candy canes (crushed) - ▢ 2 ounce chocolate (melted) - ▢ 6 cinnamon sticks Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/homemade-eggnog/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. ### Instructions - Set aside 1 tbsp of the granulated sugar. - Add the egg yolks to the bowl of your mixer and beat until the lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar dissolves. Set aside. - In a medium saucepan add the milk, heavy cream, nutmeg, cinnamon and ginger. Stir and bring to a boil over medium heat. Stir occasionally. Remove from heat. - Add a ladle of the milk mixture at a time to the egg mixture and stir. This is called tempering. Add a few ladles, about 4 or 5 of the milk mixture and stir. Return everything to the saucepan and cook over medium heat until the mixture reaches 160℉. - Remove from the saucepan from heat and stir in the bourbon. Cover the bowl with plastic wrap and set in the fridge to chill for at least an hour. - Add the egg whites to a medium bowl and beat until soft peaks. Add the tbsp of sugar and beat until stiff peaks form. - Whisk the egg whites into the chilled eggnog. Serve cold. ### Equipment - [KitchenAid Hand Mixer](https://amzn.to/2FuO4C8) - [Deep Fry Stainless Steel Thermometer](https://amzn.to/2Bi14IC) ### Notes 1. Pasteurized Eggs for Safety: To ensure the eggnog is safe for everyone to enjoy, use pasteurized eggs, especially since the recipe involves raw eggs. 2. Storage Instructions: Store any leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving, as the ingredients may separate over time. 3. Serving Suggestion: Serve the eggnog chilled with a sprinkle of nutmeg or cinnamon on top for an extra festive touch. Garnish with a cinnamon stick or a candy cane for a decorative and flavorful addition. 4. Alcohol is Optional: The addition of bourbon is entirely up to you. For a family-friendly version, simply omit the alcohol. Or, for a different twist, experiment with rum or brandy. 5. Dairy Substitutes:** For a dairy-free version, use almond milk, soy milk, or oat milk in place of regular milk, and coconut cream as a substitute for heavy cream. ### Nutrition Information Serving: 1servingCalories: 407kcal (20%)Carbohydrates: 22g (7%)Protein: 8g (16%)Fat: 21g (32%)Saturated Fat: 12g (75%)Cholesterol: 226mg (75%)Sodium: 113mg (5%)Potassium: 197mg (6%)Sugar: 21g (23%)Vitamin A: 950IU (19%)Vitamin C: 0\.2mgCalcium: 144mg (14%)Iron: 0\.8mg (4%) © Author [Joanna Cismaru](https://www.jocooks.com/about/) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations. ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20750%20750'%3E%3C/svg%3E) ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-22-750x750.jpg) ## Did You Make This? We love seeing what you made! Tag us on Instagram at [@jocooks](https://www.instagram.com/jocooks/) or hashtag [\#jocooks](https://www.instagram.com/explore/tags/jocooks/) so we can see your creations\! 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Readable Markdown	This post may contain affiliate links. Please read my [disclosure policy](https://www.jocooks.com/privacy-policy/). Celebrate the holidays the right way with Homemade Eggnog! It’s a holiday game-changer, bursting with rich flavors of nutmeg, cinnamon, and ginger. With a smooth bourbon twist, it’s the perfect treat to warm up your festive celebrations. Table of Contents - [What Is Eggnog Anyway?](https://www.jocooks.com/recipes/homemade-eggnog/#What_Is_Eggnog_Anyway) - [Why You’ll Love This Homemade Eggnog](https://www.jocooks.com/recipes/homemade-eggnog/#Why_Youll_Love_This_Homemade_Eggnog) - [Ingredients You’ll Need](https://www.jocooks.com/recipes/homemade-eggnog/#Ingredients_Youll_Need) - [How To Make Eggnog](https://www.jocooks.com/recipes/homemade-eggnog/#How_To_Make_Eggnog) - [Frequently Asked Questions](https://www.jocooks.com/recipes/homemade-eggnog/#Frequently_Asked_Questions) - [Expert Tips](https://www.jocooks.com/recipes/homemade-eggnog/#Expert_Tips) - [Storage](https://www.jocooks.com/recipes/homemade-eggnog/#Storage) - [Discover More Holiday Drinks](https://www.jocooks.com/recipes/homemade-eggnog/#Discover_More_Holiday_Drinks) - [Recipe: Homemade Eggnog](https://www.jocooks.com/recipes/homemade-eggnog/#Homemade_Eggnog) ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-25.jpg) ## What Is Eggnog Anyway? This classic winter-time drink has evolved into many different versions, but is traditionally made with milk, sugar, egg yolks, and thickened with whipped egg whites. This homemade eggnog is so beautifully creamy, thick, and spiced compared to its store-bought counterparts! It can even be made with soy milk or nut milk for those who are lactose-free. ## Why You’ll Love This Homemade Eggnog - Warm, Comforting Spices: The combination of nutmeg, cinnamon, and ginger in this Homemade Eggnog recipe offers a warm and comforting spice profile that’s perfect for the holiday season. - Creamy, Indulgent Texture: The use of both milk and heavy cream gives this eggnog a luxuriously creamy texture that’s a real treat for the taste buds. It’s like a smooth, velvety holiday hug in a cup, making it a delightful indulgence for those cold winter nights. - Customizable with a Bourbon Twist: The addition of bourbon adds a sophisticated and festive twist to the eggnog, making it perfect for holiday celebrations. Ingredients You’ll Need ![ingredients needed to make homemade eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-ingredients-1.jpg) - Sugar (Granulated): Adds sweetness to balance the spices and richness of the eggnog. You can substitute it with honey, maple syrup, or a sugar-free sweetener like stevia. - Eggs (Separated): It’s crucial to use pasteurized eggs to reduce the risk of foodborne illnesses, especially since eggnog often uses raw eggs. Pasteurized eggs have been heat-treated to kill bacteria without cooking the egg. - Milk: You can use any kind of milk, including whole, skim, or plant-based alternatives like almond or oat milk for dietary preferences. - Heavy Cream: A lighter alternative like half-and-half can be used for a less rich version, or even coconut cream. - Spices: I love to use a combination of nutmeg, cinnamon and ginger. - Bourbon: Gives the eggnog a festive kick. You can also use rum, brandy, or whiskey, or omit it entirely for a non-alcoholic version. - Optional Garnishes: Such as candy canes, melted chocolate, or cinnamon sticks add extra flavor and festive presentation. How To Make Eggnog This eggnog recipe is so easy, and can be customized to your liking by switching up the spices and/or the type of liquor. So let’s get started\! Beat the Yolks ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-1-1.jpg) First things first, grab your granulated sugar and set aside a tablespoon – we’ll use this later for the egg whites. Now, crack those eggs and separate the yolks from the whites. Toss the yolks into your mixer and beat them until they lighten in color. This is where the magic starts – those yolks are going to make our eggnog rich and creamy. Gradually add most of the sugar (remember, we saved a bit for later), and keep beating until it’s nicely dissolved. Cook the Milk Mixture ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-2-1.jpg) In a medium saucepan, pour in your milk and heavy cream. Add that lovely blend of nutmeg, cinnamon, and ginger. Stir this all together and gently bring it to a boil over medium heat. Keep an eye on it, and give it a stir every now and then. Once it boils, take it off the heat. Temper the Eggs ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-3.jpg) Here’s a crucial step – tempering the eggs. Slowly add a ladle of the hot milk mixture into the egg yolks, stirring continuously. This is going to prevent the eggs from scrambling. Keep adding a few more ladles of the milk mixture, stirring as you go. Then, pour everything back into the saucepan. Cook to the Right Temp ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-4.jpg) Now, put the saucepan back on the heat and cook it over medium heat until it reaches 160℉. This step is important for safety, as it’ll cook the eggs just enough. Add the Bourbon ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-5.jpg) Once your mixture has hit the right temperature, remove it from the heat. Now for the fun part – stir in that delicious bourbon. Cover the mixture with some plastic wrap and let it chill in the fridge. You want it nice and cold. Beat the Egg Whites ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-6.jpg) While the eggnog is chilling, take those egg whites we set aside earlier. Beat them in a medium bowl until they form soft peaks. Remember that tablespoon of sugar we saved? Add it now and keep beating until you get stiff peaks. This is going to add a lovely frothiness to our eggnog. Final Touch ![process shots showing how to make eggnog.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-process-shots-7.jpg) When the eggnog is chilled, whisk in the beaten egg whites. This makes the eggnog light and frothy – just perfect! Pour it into your favorite glasses, sprinkle a bit of nutmeg on top, and enjoy the holiday cheer. ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-22.jpg) ## Frequently Asked Questions ### Can I make this eggnog without alcohol? Absolutely! The bourbon is optional, so if you prefer a non-alcoholic version, just skip it. The eggnog will still be creamy and delicious with all those lovely spices. ### **Is it safe to consume raw eggs in this eggnog? This recipe is safer than traditional raw-egg versions because it involves cooking the egg mixture to 160℉, which helps to kill potentially harmful bacteria. However, using pasteurized eggs is recommended for an extra layer of safety, especially if serving to young children, pregnant women, elderly people, or anyone with a compromised immune system. ### Can I use a milk alternative for a dairy-free version? Yes, you can. Almond milk, soy milk, or oat milk can be great substitutes for regular milk. For the heavy cream, try using full-fat coconut milk for a similar creamy consistency. ### How can I prevent my eggnog from curdling? The key to preventing curdling is tempering the eggs and not overheating the mixture. Gradually add the hot milk to the beaten egg yolks while stirring constantly. This gently raises the temperature of the eggs without cooking them. Also, never let the mixture boil when you return it to the heat; just warm it enough to reach 160℉. ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-26.jpg) ## Expert Tips 1. Use Freshly Grated Nutmeg: For the most aromatic and flavorful eggnog, grate your nutmeg fresh right before adding it to the recipe. Freshly grated nutmeg has a more vibrant flavor compared to pre-ground nutmeg. 2. Chill the Eggnog Thoroughly: Allow enough time for the eggnog to chill in the fridge, preferably overnight. This not only ensures it’s refreshingly cold but also allows the flavors to meld together beautifully. 3. Temper Eggs Carefully: To avoid curdling, add the hot milk mixture to the egg yolks very slowly, whisking constantly. This gradual process, known as tempering, gently raises the eggs’ temperature without cooking them. 4. Whip Egg Whites to Stiff Peaks: For a frothy top layer, whip the egg whites until they form stiff peaks before folding them into the eggnog. This creates a light and airy texture that elevates the overall drinking experience. 5. Adjust Alcohol to Taste: If you’re adding bourbon, rum, or any other alcohol, start with a smaller amount and adjust to taste. This way, you can control the strength of the alcohol flavor, ensuring it complements rather than overwhelms the other ingredients. ## Storage Homemade eggnog can be stored in the fridge for about 2-3 days. Just make sure it’s in a sealed container. Give it a good stir or shake before serving, as the ingredients may separate over time. ![glasses of eggnog in glasses rimmed with chocolate and crushed candy cane pieces, garnished with cinnamon sticks.](https://www.jocooks.com/wp-content/uploads/2018/12/homemade-eggnog-1-24.jpg) ## Discover More Holiday Drinks - [Grenadine Sunrise](https://www.jocooks.com/recipes/grenadine-sunrise/) - [Mulled Wine](https://www.jocooks.com/recipes/mulled-wine/) - [Pomegranate Elderflower Spritzers](https://www.jocooks.com/recipes/pomegranate-elderflower-spritzers/) - [Apple Cider](https://www.jocooks.com/recipes/apple-cider/) - [The Best Hot Chocolate](https://www.jocooks.com/recipes/the-best-hot-chocolate/) - [Hot Mulled Cider](https://cravinghomecooked.com/hot-mulled-cider/) Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/homemade-eggnog/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Celebrate the holidays the right way with Homemade Eggnog\! Spiced with nutmeg, cinnamon, ginger, and spiked with bourbon, this festive drink is sure to warm the hearts of everyone who has a glass. - ▢ \½ cup sugar (granulated) - ▢ 6 eggs (separated) - ▢ 2 cups milk - ▢ 1 cup heavy cream - ▢ \½ teaspoon [nutmeg](http://amzn.to/2lJnRWS) - ▢ \½ teaspoon [cinnamon](https://amzn.to/2O4VJxe) - ▢ ⅛ teaspoon ginger - ▢ 1 cup bourbon #### Optional - ▢ 4 candy canes (crushed) - ▢ 2 ounce chocolate (melted) - ▢ 6 cinnamon sticks Before You Begin\! If you make this, please [leave a review and rating](https://www.jocooks.com/recipes/homemade-eggnog/#respond) letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. - Set aside 1 tbsp of the granulated sugar. - Add the egg yolks to the bowl of your mixer and beat until the lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar dissolves. Set aside. - In a medium saucepan add the milk, heavy cream, nutmeg, cinnamon and ginger. Stir and bring to a boil over medium heat. Stir occasionally. Remove from heat. - Add a ladle of the milk mixture at a time to the egg mixture and stir. This is called tempering. Add a few ladles, about 4 or 5 of the milk mixture and stir. Return everything to the saucepan and cook over medium heat until the mixture reaches 160℉. - Remove from the saucepan from heat and stir in the bourbon. Cover the bowl with plastic wrap and set in the fridge to chill for at least an hour. - Add the egg whites to a medium bowl and beat until soft peaks. Add the tbsp of sugar and beat until stiff peaks form. - Whisk the egg whites into the chilled eggnog. Serve cold. 1. Pasteurized Eggs for Safety: To ensure the eggnog is safe for everyone to enjoy, use pasteurized eggs, especially since the recipe involves raw eggs. 2. Storage Instructions: Store any leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving, as the ingredients may separate over time. 3. Serving Suggestion: Serve the eggnog chilled with a sprinkle of nutmeg or cinnamon on top for an extra festive touch. Garnish with a cinnamon stick or a candy cane for a decorative and flavorful addition. 4. Alcohol is Optional: The addition of bourbon is entirely up to you. For a family-friendly version, simply omit the alcohol. Or, for a different twist, experiment with rum or brandy. 5. Dairy Substitutes:** For a dairy-free version, use almond milk, soy milk, or oat milk in place of regular milk, and coconut cream as a substitute for heavy cream. Serving: 1servingCalories: 407kcal (20%)Carbohydrates: 22g (7%)Protein: 8g (16%)Fat: 21g (32%)Saturated Fat: 12g (75%)Cholesterol: 226mg (75%)Sodium: 113mg (5%)Potassium: 197mg (6%)Sugar: 21g (23%)Vitamin A: 950IU (19%)Vitamin C: 0\.2mgCalcium: 144mg (14%)Iron: 0\.8mg (4%) Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
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