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| Meta Title | The BEST Completely Cooked Eggnog - My Sequined Life |
| Meta Description | Enjoy homemade eggnog without worrying about raw eggs in this easy, completely cooked eggnog recipe. It stays for days and makes enough for a small crowd! |
| Meta Canonical | null |
| Boilerpipe Text | Enjoy homemade eggnog without worrying about raw eggs in this easy, completely cooked eggnog recipe. It stays for days and makes enough for a small crowd, but can be scaled up or down as needed. Delicious with alcohol or without!
Last year we hosted a tiny eggnog-making party in which I was determined to make cooked eggnog. However so many of the recipes I found for cooked eggnog still called for whipped raw egg whites added in at the end, once the eggnog was thoroughly chilled.
Now maybe this was just one of my culinary blindspots (much like when I thought the pudding itself in
banana pudding
was banana-flavored), but I was surprised there was still raw egg something or other going on in supposedly cooked eggnog recipes.
Not that there's anything wrong with that! (
Seinfeld voice
) I know that bacteria is more likely to be in the egg yolk than the whites, and that using
pasteurized eggs
can help reduce the risk of Salmonella. But still. Is it possible to make a totally satisfying,
completely
cooked
homemade eggnog recipe?
YES.
Whether you would like to be extra careful with risk of foodborne illness this holiday season, can't find pasteurized eggs, or simply think raw eggs have an
ick
factor, this totally cooked eggnog recipe is for you.
How to make cooked eggnog
When comparing this cooked eggnog to regular homemade eggnog recipes, the ingredients are just about the same. At its base, this eggnog contains eggs, sugar, milk, and cream, with vanilla extract, nutmeg, and cinnamon providing flavor.
Plus booze. But we'll get to that later. 😉
The difference, and it's a big one, is the order in which the ingredients are added to the recipe.
Just about any homemade eggnog recipe I've seen calls for separating the eggs, either tempering the yolks or otherwise cooking them to raise the temperature just enough to bring them out of 'raw' territory. Then the egg whites are beaten until frothy and stirred in once the eggnog has been well chilled.
Here though, we're not separating eggs. Hey, that's less work already, right?
Whole
eggs are whisked together with the sugar and salt, and then combined with milk while set on the stove.
Keep whisking/stirring while the egg/sugar/milk mixture heats and begins to thicken, until it reaches 160°F. I highly recommend using an instant-read thermometer for this cooked eggnog recipe. It truly takes the guesswork out of any kind of time-sensitive recipe, like this one.
We want to get the eggnog mixture off of the heat right at 160°F to prevent it from boiling and risking the eggs developing an otherwise unpleasant texture. I use my kitchen thermometer for any recipe that features a slightly finicky temperature component so I haven't made this one without, but around 160°F the mixture leaves a thin film on the back of a spoon. Not a super thick one, but a present film. The eggnog consistency won't be thick, either. This eggnog bulks up later on by adding cream.
Pour the mixture into a large, non-metal bowl and whisk in the vanilla extract, nutmeg, and cinnamon, and then the remaining milk.
All the heating is done, so we want this cooked eggnog to become chilled as fast as it can. You can stick it in the fridge and/or pour it into a large zip-top bag and place it in an ice bath. Whatever works with what you've got.
What kind of alcohol to use in eggnog
Once it's chilled is the time to add alcohol, if using. I'm not a big bourbon drinker normally (my husband would say that's an understatement), but I *love* bourbon in eggnog. Do use your discretion with adding the amount you prefer, but we like adding around 6 ounces of bourbon to this recipe.
Other alcohols like brandy or dark rum also work well in eggnog. Use whatever alcohol you like, or don't - you can certainly proceed with the recipe as-is for non-alcoholic cooked eggnog.
Once the cooked eggnog with booze has chilled, it's time to thicken it up. Whip heavy cream until soft peaks form, which you see in the above photo. A stand mixer makes this part super easy. 'Soft peaks' means the cream is definitely not at whipped cream status, but the cream will softly stand up when you lift out the beater, and then sag back down into the mixture.
Once you stir/whisk the thickened cream into the eggnog, it's good to go! When portioning out servings, give it a big stir so you don't ladle too much cream into a glass, as the cream likes to rise to the top.
This completely cooked eggnog recipe is SERIOUSLY good. In fact, it's probably the best eggnog I've ever had. The bite from the bourbon is smooth and balances out the sweetness, and the texture is every bit as satisfying as you want a sip of eggnog to be.
Plus with the extra added bonus of not having to toss it because --
how long has this raw egg drink been sitting around
? Perfect.
Recipe notes:
As both the egg yolks and whites are completely cooked, this cooked eggnog will stay in the fridge for 5-6 days, though as always, use your best judgment. The cream will settle in a layer towards the top, so give it a stir/shake to remix it before serving.
Freshly grated nutmeg is my eggnog topping of choice!
I've doubled this recipe just fine if you really would like to serve a crowd. As written, this recipe produces around ten 6-oz servings.
If you're undecided on the quantity of alcohol to add, I recommend adding a smaller amount, taking a taste, and then adding more as you see fit. It's easier to pour more in than to add more ingredients to mellow it out.
▢
6
eggs
▢
¾
cup
granulated sugar
▢
¼
teaspoon
salt
▢
4
cups
2% milk,
divided (32 oz in total)
▢
½
teaspoon
vanilla extract
▢
¼ - ½
teaspoon
ground nutmeg,
start at ¼ teaspoon (I used three ⅛ teaspoon measurements total)
▢
1/16
teaspoon
ground cinnamon
▢
1
cup
heavy whipping cream
(8 oz)
▢
4 - 8
oz
bourbon, dark rum, brandy, etc.,
to taste (I prefer 6 oz bourbon)
Whisk together eggs, sugar, and salt in a large mixing bowl. Add to a medium-large saucepan set over low heat, then slowly whisk in 2 cups of the milk.
Cook egg/milk mixture for 18-22 minutes while stirring constantly, until it reaches 160°F and leaves a thin film coating the back of your spoon. This will be before it boils - we don't want boiling. While stirring focus on bringing up the mixture from the bottom of the pot to prevent the mixture along the bottom to scorch.
Remove the saucepan from the heat as soon as the eggnog mixture reaches 160°F. Immediately pour it into a large heat-resistant (not metal) bowl.
Stir in the vanilla extract, nutmeg, and cinnamon. You can take a taste at this point to see if you'd like to add more flavorings, though be careful because it will be hot.
Very slowly pour in the remaining 2 cups of milk, stirring constantly.
Chill eggnog in an ice bath and/or transfer to the refrigerator to chill thoroughly.
Once chilled, stir in bourbon/rum/whatever type of alcohol you're using. Skip this step if not using alcohol.
Add heavy cream to the bowl of a stand mixer and beat until soft peaks form. Stir into the chilled eggnog until combined. Keep chilled, then garnish with nutmeg/cinnamon for serving.
Serving size:
This recipe yields approximately 60 ounces of cooked eggnog in total. The nutritional stats are only an estimate for a 6-ounce serving.
Storing eggnog:
Store this eggnog in the refrigerator. It should stay for 5-6 days without issue. Shake or stir it up before serving to reintegrate the thickened cream.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Plus receive periodic recipe newsletter emails.
Serving:
6
oz
|
Calories:
225
kcal
Tag
@mysequinedlife
- I love to see what you're making!
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Food Safety and Nutrition Disclaimer
Base eggnog recipe adapted from
allrecipes
. |
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# The BEST Completely Cooked Eggnog
5 from 13 votes
Modified:
Dec 5, 2019
· Published:
Dec 2, 2019
by [Alyssa](https://www.mysequinedlife.com/about/) · This post may contain affiliate links · [18 Comments](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comments)
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Enjoy homemade eggnog without worrying about raw eggs in this easy, completely cooked eggnog recipe. It stays for days and makes enough for a small crowd, but can be scaled up or down as needed. Delicious with alcohol or without\!
Last year we hosted a tiny eggnog-making party in which I was determined to make cooked eggnog. However so many of the recipes I found for cooked eggnog still called for whipped raw egg whites added in at the end, once the eggnog was thoroughly chilled.
Now maybe this was just one of my culinary blindspots (much like when I thought the pudding itself in [banana pudding](https://www.mysequinedlife.com/dairy-free-banana-pudding/) was banana-flavored), but I was surprised there was still raw egg something or other going on in supposedly cooked eggnog recipes.
Not that there's anything wrong with that! (*Seinfeld voice*) I know that bacteria is more likely to be in the egg yolk than the whites, and that using [pasteurized eggs](https://www.foodsafety.gov/blog/salmonella-and-eggs) can help reduce the risk of Salmonella. But still. Is it possible to make a totally satisfying, **completely** **cooked** homemade eggnog recipe?
YES.
Whether you would like to be extra careful with risk of foodborne illness this holiday season, can't find pasteurized eggs, or simply think raw eggs have an *ick* factor, this totally cooked eggnog recipe is for you.
## How to make cooked eggnog
When comparing this cooked eggnog to regular homemade eggnog recipes, the ingredients are just about the same. At its base, this eggnog contains eggs, sugar, milk, and cream, with vanilla extract, nutmeg, and cinnamon providing flavor.
Plus booze. But we'll get to that later. 😉
The difference, and it's a big one, is the order in which the ingredients are added to the recipe.
Just about any homemade eggnog recipe I've seen calls for separating the eggs, either tempering the yolks or otherwise cooking them to raise the temperature just enough to bring them out of 'raw' territory. Then the egg whites are beaten until frothy and stirred in once the eggnog has been well chilled.
Here though, we're not separating eggs. Hey, that's less work already, right? *Whole* eggs are whisked together with the sugar and salt, and then combined with milk while set on the stove.
Keep whisking/stirring while the egg/sugar/milk mixture heats and begins to thicken, until it reaches 160°F. I highly recommend using an instant-read thermometer for this cooked eggnog recipe. It truly takes the guesswork out of any kind of time-sensitive recipe, like this one.
We want to get the eggnog mixture off of the heat right at 160°F to prevent it from boiling and risking the eggs developing an otherwise unpleasant texture. I use my kitchen thermometer for any recipe that features a slightly finicky temperature component so I haven't made this one without, but around 160°F the mixture leaves a thin film on the back of a spoon. Not a super thick one, but a present film. The eggnog consistency won't be thick, either. This eggnog bulks up later on by adding cream.
Pour the mixture into a large, non-metal bowl and whisk in the vanilla extract, nutmeg, and cinnamon, and then the remaining milk.
All the heating is done, so we want this cooked eggnog to become chilled as fast as it can. You can stick it in the fridge and/or pour it into a large zip-top bag and place it in an ice bath. Whatever works with what you've got.
## What kind of alcohol to use in eggnog
Once it's chilled is the time to add alcohol, if using. I'm not a big bourbon drinker normally (my husband would say that's an understatement), but I \*love\* bourbon in eggnog. Do use your discretion with adding the amount you prefer, but we like adding around 6 ounces of bourbon to this recipe.
Other alcohols like brandy or dark rum also work well in eggnog. Use whatever alcohol you like, or don't - you can certainly proceed with the recipe as-is for non-alcoholic cooked eggnog.
Once the cooked eggnog with booze has chilled, it's time to thicken it up. Whip heavy cream until soft peaks form, which you see in the above photo. A stand mixer makes this part super easy. 'Soft peaks' means the cream is definitely not at whipped cream status, but the cream will softly stand up when you lift out the beater, and then sag back down into the mixture.
Once you stir/whisk the thickened cream into the eggnog, it's good to go! When portioning out servings, give it a big stir so you don't ladle too much cream into a glass, as the cream likes to rise to the top.
This completely cooked eggnog recipe is SERIOUSLY good. In fact, it's probably the best eggnog I've ever had. The bite from the bourbon is smooth and balances out the sweetness, and the texture is every bit as satisfying as you want a sip of eggnog to be.
Plus with the extra added bonus of not having to toss it because -- *how long has this raw egg drink been sitting around*? Perfect.
## Recipe notes:
- As both the egg yolks and whites are completely cooked, this cooked eggnog will stay in the fridge for 5-6 days, though as always, use your best judgment. The cream will settle in a layer towards the top, so give it a stir/shake to remix it before serving.
- Freshly grated nutmeg is my eggnog topping of choice\!
- I've doubled this recipe just fine if you really would like to serve a crowd. As written, this recipe produces around ten 6-oz servings.
- If you're undecided on the quantity of alcohol to add, I recommend adding a smaller amount, taking a taste, and then adding more as you see fit. It's easier to pour more in than to add more ingredients to mellow it out.
## The BEST Completely Cooked Eggnog
Enjoy homemade eggnog without worrying about raw eggs in this easy, completely cooked eggnog recipe. It stays for days and makes enough for a small crowd, but can be scaled up or down as needed. Delicious with alcohol or without\!
5 from 13 votes
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Course: Drinks
Cuisine: American
Prep Time: 25 minutes minutes
Cook Time: 20 minutes minutes
Chill Time: 3 hours hours
Total Time: 3 hours hours 45 minutes minutes
Servings: 10
Calories: 225kcal
Author: [Alyssa](https://www.mysequinedlife.com/about/)
### Ingredients
- ▢
6 eggs
- ▢
¾ cup granulated sugar
- ▢
¼ teaspoon salt
- ▢
4 cups 2% milk, divided (32 oz in total)
- ▢
½ teaspoon vanilla extract
- ▢
¼ - ½ teaspoon ground nutmeg, start at ¼ teaspoon (I used three ⅛ teaspoon measurements total)
- ▢
1/16 teaspoon ground cinnamon
- ▢
1 cup heavy whipping cream (8 oz)
- ▢
4 - 8 oz bourbon, dark rum, brandy, etc., to taste (I prefer 6 oz bourbon)
Cook Mode
Prevent your screen from going dark
### Instructions
- Whisk together eggs, sugar, and salt in a large mixing bowl. Add to a medium-large saucepan set over low heat, then slowly whisk in 2 cups of the milk.
- Cook egg/milk mixture for 18-22 minutes while stirring constantly, until it reaches 160°F and leaves a thin film coating the back of your spoon. This will be before it boils - we don't want boiling. While stirring focus on bringing up the mixture from the bottom of the pot to prevent the mixture along the bottom to scorch.
- Remove the saucepan from the heat as soon as the eggnog mixture reaches 160°F. Immediately pour it into a large heat-resistant (not metal) bowl.
- Stir in the vanilla extract, nutmeg, and cinnamon. You can take a taste at this point to see if you'd like to add more flavorings, though be careful because it will be hot.
- Very slowly pour in the remaining 2 cups of milk, stirring constantly.
- Chill eggnog in an ice bath and/or transfer to the refrigerator to chill thoroughly.
- Once chilled, stir in bourbon/rum/whatever type of alcohol you're using. Skip this step if not using alcohol.
- Add heavy cream to the bowl of a stand mixer and beat until soft peaks form. Stir into the chilled eggnog until combined. Keep chilled, then garnish with nutmeg/cinnamon for serving.
### Notes
***Serving size:*** This recipe yields approximately 60 ounces of cooked eggnog in total. The nutritional stats are only an estimate for a 6-ounce serving.
***Storing eggnog:*** Store this eggnog in the refrigerator. It should stay for 5-6 days without issue. Shake or stir it up before serving to reintegrate the thickened cream.
### Would you like to save this?
We'll email this post to you, so you can come back to it later\!
Plus receive periodic recipe newsletter emails.
### Nutrition
Serving: 6oz \| Calories: 225kcal
Tried this Recipe?Tag [@mysequinedlife](https://www.instagram.com/mysequinedlife) - I love to see what you're making\!
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
[Food Safety and Nutrition Disclaimer](https://www.mysequinedlife.com/privacy-policy/)
Base eggnog recipe adapted from [allrecipes](https://www.allrecipes.com/recipe/131102/cooked-eggnog/).
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### Comments
1. MaryAnn says
October 10, 2025 at 10:15 am
Hi, looking forward to making it with WHOLE eggs! Have you ever made it with non-dairy milk?
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-77822)
- Alyssa says
October 10, 2025 at 12:57 pm
I hope you enjoy, MaryAnn! I haven't used non-dairy milk in this one. If I did I would probably opt for oat milk (just personal preference) as I find it a tad thicker/creamier than almond milk or some other varieties. If the heavy cream would also be a concern, I'd substitute that with full-fat canned coconut milk.
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-77824)
2. Sio says
December 25, 2024 at 11:05 am
Great recipe, Ive used it three xmases in a row now! I use half the amount of sugar (to cut down calories a little) and it was still sweet and still thickened up and turned out perfect. Letting it sit for at least 24 hours to allow the flavors to meld did make a difference for me too.
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-68679)
3. Patricia -Austin TX says
December 20, 2023 at 7:28 am
This is a winner that will indefinitely impress! I put it all together, skipped the ice bath and put directly in fridge . Worked out just fine. Will double recipe next time. I’m a basic home cook and will add to my Christmas favorites. Thank You\!
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-63411)
- Alyssa says
January 04, 2024 at 12:19 pm
You're welcome, Patricia! Thanks for letting me know how it went. I'm so glad you like this eggnog\!
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-63682)
4. Kari says
November 28, 2022 at 12:57 pm
This recipe is absolutely wonderful!! I stopped buying store-bought eggnog because of all the additives in it, and this recipe is by far much better! The flavour and creaminess are excellent, and I love that it uses whole eggs; there is no fussing with egg whites and yolks separately. Oh yeah, and this recipe has no aftertaste like the junk nogs from the store!! Thank-you so much for this great recipe\!
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-57718)
- Alyssa says
November 30, 2022 at 8:13 am
I'm so happy you love this eggnog, Kari! Thank for letting me know your experience with it. 🙂
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-57759)
- Arthur Eagle says
January 23, 2023 at 3:25 pm
I live in England and have been making eggnog for a few years now. I always make enough to give my son, daughter, brother and friends a bottle for Xmas eve. This recipe is absolutely lovely.
Thank you for sharing.
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-58740)
- Alyssa says
January 25, 2023 at 9:23 pm
You're very welcome, Arthur! I'm so glad you enjoy this eggnog. Thank you for letting me know your experience.
5. Tara Duguid says
December 31, 2020 at 6:12 am
Hi. Can you serve this warm?
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-45302)
- Alyssa says
December 31, 2020 at 11:10 am
Hi Tara, as long everything has been fully cooked I don't see why not if that's your preference. 🙂
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-45306)
6. Regina says
December 06, 2020 at 9:28 am
After completing and adding alcohol, does it need to be refrigerated?
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-44933)
- Alyssa says
December 06, 2020 at 11:09 am
Hi Regina, yes please keep this eggnog refrigerated\!
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-44935)
7. Cathy says
January 06, 2020 at 5:49 pm
Can i make this without cream? Or a subsitute?
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-40300)
- Alyssa says
January 07, 2020 at 9:12 pm
Hi Cathy, I haven't made eggnog without cream before so I'm not sure how it would be. Whipping the cream to soft peaks at the end really helps to thicken it up. If you don't mind a thin eggnog I think you could add extra milk. I know there are ways to whip coconut milk until thick if dairy cream is an issue, but I haven't done that here and couldn't speak to any coconut flavor it might add to the recipe.
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-40320)
8. Mia says
December 22, 2019 at 8:10 am
I’m making this for Christmas! I’ve seen other recipes for cooked eggnog recommending it sit in the fridge for a day or two to enhance the flavor. Do you recommend that or do you serve this pretty soon after making it? The fridge life of 5-6 days is noted.
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-39918)
- Alyssa says
December 22, 2019 at 10:24 am
Hi Mia, I've drank this eggnog the day I've made it (after chilling well) and totally enjoyed it, as well as days later. There may be some weight behind letting the flavors meld for a day or two, but I haven't noticed enough of a difference to where I'd recommend waiting. I think either way would be just fine. I hope you enjoy\!
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-39919)
9. Allynne says
December 03, 2019 at 12:51 pm
Omg holiday perfection\!
[Reply](https://www.mysequinedlife.com/best-completely-cooked-eggnog/#comment-39564)
5 from 13 votes ([9 ratings without comment](https://www.mysequinedlife.com/best-completely-cooked-eggnog/))
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### Hi there\!
I'm Alyssa, and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to some serious desserts. All with the occasional cocktail recipe thrown in for good measure, too.
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| Readable Markdown | Enjoy homemade eggnog without worrying about raw eggs in this easy, completely cooked eggnog recipe. It stays for days and makes enough for a small crowd, but can be scaled up or down as needed. Delicious with alcohol or without\!
Last year we hosted a tiny eggnog-making party in which I was determined to make cooked eggnog. However so many of the recipes I found for cooked eggnog still called for whipped raw egg whites added in at the end, once the eggnog was thoroughly chilled.
Now maybe this was just one of my culinary blindspots (much like when I thought the pudding itself in [banana pudding](https://www.mysequinedlife.com/dairy-free-banana-pudding/) was banana-flavored), but I was surprised there was still raw egg something or other going on in supposedly cooked eggnog recipes.
Not that there's anything wrong with that! (*Seinfeld voice*) I know that bacteria is more likely to be in the egg yolk than the whites, and that using [pasteurized eggs](https://www.foodsafety.gov/blog/salmonella-and-eggs) can help reduce the risk of Salmonella. But still. Is it possible to make a totally satisfying, **completely** **cooked** homemade eggnog recipe?
YES.
Whether you would like to be extra careful with risk of foodborne illness this holiday season, can't find pasteurized eggs, or simply think raw eggs have an *ick* factor, this totally cooked eggnog recipe is for you.
## How to make cooked eggnog
When comparing this cooked eggnog to regular homemade eggnog recipes, the ingredients are just about the same. At its base, this eggnog contains eggs, sugar, milk, and cream, with vanilla extract, nutmeg, and cinnamon providing flavor.
Plus booze. But we'll get to that later. 😉
The difference, and it's a big one, is the order in which the ingredients are added to the recipe.
Just about any homemade eggnog recipe I've seen calls for separating the eggs, either tempering the yolks or otherwise cooking them to raise the temperature just enough to bring them out of 'raw' territory. Then the egg whites are beaten until frothy and stirred in once the eggnog has been well chilled.
Here though, we're not separating eggs. Hey, that's less work already, right? *Whole* eggs are whisked together with the sugar and salt, and then combined with milk while set on the stove.
Keep whisking/stirring while the egg/sugar/milk mixture heats and begins to thicken, until it reaches 160°F. I highly recommend using an instant-read thermometer for this cooked eggnog recipe. It truly takes the guesswork out of any kind of time-sensitive recipe, like this one.
We want to get the eggnog mixture off of the heat right at 160°F to prevent it from boiling and risking the eggs developing an otherwise unpleasant texture. I use my kitchen thermometer for any recipe that features a slightly finicky temperature component so I haven't made this one without, but around 160°F the mixture leaves a thin film on the back of a spoon. Not a super thick one, but a present film. The eggnog consistency won't be thick, either. This eggnog bulks up later on by adding cream.
Pour the mixture into a large, non-metal bowl and whisk in the vanilla extract, nutmeg, and cinnamon, and then the remaining milk.
All the heating is done, so we want this cooked eggnog to become chilled as fast as it can. You can stick it in the fridge and/or pour it into a large zip-top bag and place it in an ice bath. Whatever works with what you've got.
## What kind of alcohol to use in eggnog
Once it's chilled is the time to add alcohol, if using. I'm not a big bourbon drinker normally (my husband would say that's an understatement), but I \*love\* bourbon in eggnog. Do use your discretion with adding the amount you prefer, but we like adding around 6 ounces of bourbon to this recipe.
Other alcohols like brandy or dark rum also work well in eggnog. Use whatever alcohol you like, or don't - you can certainly proceed with the recipe as-is for non-alcoholic cooked eggnog.
Once the cooked eggnog with booze has chilled, it's time to thicken it up. Whip heavy cream until soft peaks form, which you see in the above photo. A stand mixer makes this part super easy. 'Soft peaks' means the cream is definitely not at whipped cream status, but the cream will softly stand up when you lift out the beater, and then sag back down into the mixture.
Once you stir/whisk the thickened cream into the eggnog, it's good to go! When portioning out servings, give it a big stir so you don't ladle too much cream into a glass, as the cream likes to rise to the top.
This completely cooked eggnog recipe is SERIOUSLY good. In fact, it's probably the best eggnog I've ever had. The bite from the bourbon is smooth and balances out the sweetness, and the texture is every bit as satisfying as you want a sip of eggnog to be.
Plus with the extra added bonus of not having to toss it because -- *how long has this raw egg drink been sitting around*? Perfect.
## Recipe notes:
- As both the egg yolks and whites are completely cooked, this cooked eggnog will stay in the fridge for 5-6 days, though as always, use your best judgment. The cream will settle in a layer towards the top, so give it a stir/shake to remix it before serving.
- Freshly grated nutmeg is my eggnog topping of choice\!
- I've doubled this recipe just fine if you really would like to serve a crowd. As written, this recipe produces around ten 6-oz servings.
- If you're undecided on the quantity of alcohol to add, I recommend adding a smaller amount, taking a taste, and then adding more as you see fit. It's easier to pour more in than to add more ingredients to mellow it out.
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6 eggs
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¾ cup granulated sugar
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¼ teaspoon salt
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4 cups 2% milk, divided (32 oz in total)
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½ teaspoon vanilla extract
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¼ - ½ teaspoon ground nutmeg, start at ¼ teaspoon (I used three ⅛ teaspoon measurements total)
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1/16 teaspoon ground cinnamon
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1 cup heavy whipping cream (8 oz)
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4 - 8 oz bourbon, dark rum, brandy, etc., to taste (I prefer 6 oz bourbon)
- Whisk together eggs, sugar, and salt in a large mixing bowl. Add to a medium-large saucepan set over low heat, then slowly whisk in 2 cups of the milk.
- Cook egg/milk mixture for 18-22 minutes while stirring constantly, until it reaches 160°F and leaves a thin film coating the back of your spoon. This will be before it boils - we don't want boiling. While stirring focus on bringing up the mixture from the bottom of the pot to prevent the mixture along the bottom to scorch.
- Remove the saucepan from the heat as soon as the eggnog mixture reaches 160°F. Immediately pour it into a large heat-resistant (not metal) bowl.
- Stir in the vanilla extract, nutmeg, and cinnamon. You can take a taste at this point to see if you'd like to add more flavorings, though be careful because it will be hot.
- Very slowly pour in the remaining 2 cups of milk, stirring constantly.
- Chill eggnog in an ice bath and/or transfer to the refrigerator to chill thoroughly.
- Once chilled, stir in bourbon/rum/whatever type of alcohol you're using. Skip this step if not using alcohol.
- Add heavy cream to the bowl of a stand mixer and beat until soft peaks form. Stir into the chilled eggnog until combined. Keep chilled, then garnish with nutmeg/cinnamon for serving.
***Serving size:*** This recipe yields approximately 60 ounces of cooked eggnog in total. The nutritional stats are only an estimate for a 6-ounce serving.
***Storing eggnog:*** Store this eggnog in the refrigerator. It should stay for 5-6 days without issue. Shake or stir it up before serving to reintegrate the thickened cream.
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Serving: 6oz \| Calories: 225kcal
Tag [@mysequinedlife](https://www.instagram.com/mysequinedlife) - I love to see what you're making\!
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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Base eggnog recipe adapted from [allrecipes](https://www.allrecipes.com/recipe/131102/cooked-eggnog/). |
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