🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 86 (from laksa170)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa086.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.pinchmeimeating.com/homemade-traditional-eggnog/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.pinchmeimeating.com/homemade-traditional-eggnog/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/","crawl_time":1775611321,"first_indexed_time":1521774126,"http_code":200,"src_unparsed":"com,pinchmeimeating!www,\/homemade-traditional-eggnog\/ s443","src_root_hash":"2128157889128561086","history_drop_reason":null,"meta_title":"Homemade Eggnog Recipe - Pinch me, I'm eating","meta_descriptions":["This creamy, fluffy homemade eggnog is easy to make, uses six simple ingredients, and can be made without alcohol or as boozy as you like!"],"attrs_boilerpipe_text":"This\nhomemade eggnog recipe\nis creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It’s easy to make, uses only\nsix simple ingredients\n, and can be made\nwithout alcohol or as boozy as you like\n! This will be your new favorite holiday drink!\nI’ve been making this traditional eggnog recipe annually for over a decade and it never fails to impress! This rich, luxuriously creamy drink is perfect for dessert or, if you’re me, breakfast. Or in my coffee. It ranks up there with a\nhomemade peppermint mocha\nas one of my favorite holiday beverages! I like to have it with a few\nchewy gingerbread cookies\nor\nricciarelli\n(chewy Italian almond cookies) for the ultimate Christmas treat.\nEven my sister, who adamantly dislikes most eggnog, has made an enthusiastic exception for this homemade version. So here’s what I have to say to other eggnog skeptics — imagine if\ncustard, whipped cream, and meringue\nall mingled together in a glass with a splash of rum and a sprinkle of nutmeg on top. It’s\nrich and creamy but fluffy, with a light, frothy cap\nthat somehow manages to float atop every glass. That’s what you’re missing if you turn down a glass of this deliciousness.\nWhy this recipe works\nEggnog is like custard, whipped cream, and meringue, you say? Pretty much. Custard is egg yolk and sugar. Whipped cream is heavy cream and sugar. Meringue is egg white and sugar. Eggnog is all of the above.\nThe\negg yolks and whites are separated\nand that makes all the difference in this recipe because you\ntreat each component separately\n. Beating the yolks until they’re light in color, adding the sugar and alcohol (or milk, for a non-alcoholic eggnog), and letting it rest for an hour dispels any egginess you may be wary of.\nBeating the egg whites to a\nmeringue-like consistency\nand folding them into the ‘nog adds air throughout the eggnog. It creates an oh-so-dreamy layer of fluff that floats like a cloud on top of each glass you pour.\nAnd while we don’t whip the cream, we do add quite a bit of it. It’s not a health food but boy is it worth the calories.\nWhile the egg white fluff is best immediately after making this homemade eggnog recipe, it sticks around for days afterwards before finally dissipating into the rest of the eggnog. The eggnog is still fluffy and amazing, but will have less of the frothy top if you enjoy a glass days after making it.\nWhat are the ingredients in eggnog?\nUnlike the store-bought stuff, this homemade eggnog recipe has very few, very simple ingredients.\nEgg yolks and powdered sugar:\nCreates the rich, custardy base for the drink.\nHeavy cream:\nDid I mention this was a rich, dessert-like drink? Thank the cream for that too.\nMilk:\nLightens up the recipe jusssst a smidge.\nVanilla extract:\nI didn’t always add this to the recipe, but who could argue with adding a touch of vanilla?\nBooze\n(optional)\n:\nUse rum, bourbon, whiskey, or brandy for a boozy adult eggnog — or replace with milk to make a kid-friendly eggnog recipe without alcohol.\nEgg whites:\nWhen whipped to meringue consistency and folded into the eggnog, keeps it from being too dense. The whole thing ends up being fluffy with a little extra froth on top! Now\nthat’s\nwhat I call magical.\nNutmeg and cinnamon:\nNot technically included in the recipe. What?! That’s right. I don’t mix it in, but just use a little sprinkle on top whenever I pour myself a glass. If you’d rather, you can mix it into the whole thing in advance, to taste.\nVIDEO: How to make fluffy homemade eggnog\nHow to make traditional eggnog at home\nFirst, you’ll\nseparate the eggs\n. Beat the yolks by themselves with a stand or hand mixer for about 3 minutes or until they lighten in color.\nThen, mix in the powdered sugar until it’s smooth. After that, you’ll\nadd the vanilla and, if you’re making spiked eggnog, the alcohol\n(rum, whiskey, or bourbon). If you’re making your eggnog without alcohol, simply replace the booze with an equivalent amount of milk so the consistency still thins out a bit.\nYou’ll let this\nsit in the fridge for about an hour\nso the flavors can meld and the eggy taste will dissipate.\nThen,\nmix in the heavy cream and milk\n, beating constantly.\nAfter that,\nbeat the separated egg whites\nuntil they’re fluffy like meringue. You’ll want to start at a low to medium-low speed for about a minute before increasing the beater speed or the whites can get watery and never froth. When the egg whites reach medium-to-stiff peaks,\nfold the eggnog into the whites\na bit at a time until it’s all incorporated.\nThis is\nbest enjoyed immediately\nbut you can refrigerate it and drink it within 2-3 days.\nExpert Tips and FAQS\nMy whites won’t whisk! What’s happening?\n1) Was there any tiny bit of yolk in the whites or any grease in the bowl? They won’t whisk if there’s any fat present. Make sure bowls and whisks are completely dry too.\n2) If you beat the whites\npast\nstiff peaks, they will start to get runny again and fall.\n3) Room temperature egg whites will whisk better than cold ones.\n4) Start beating slowly for about a minute before increasing the speed on the mixer.\nMy eggnog seems to have separated overnight into fluff and nog. What should I do?\nAfter a couple days in the fridge it can do that. Whisk it up a bit before pouring another glass to even out the consistency. It’s definitely fluffiest immediately after making it, so if possible beat the egg whites and fold them in just before serving.\nIs homemade eggnog safe to drink?\nThis recipe does contain raw eggs. The CDC says salmonella is present in 1 out of about every 20,000 eggs, so you have to decide if that’s a risk you want to take. Very young children, pregnant women, older adults, and those with a compromised immune system may want to consider a cooked-egg eggnog recipe instead.\nHowever, if you can find pasteurized raw eggs at the store, those are totally safe to use.\nWhat is the best alcohol for eggnog?\nRum, whisky, bourbon, or brandy are excellent choices for spiking eggnog. Rum will usually be on the sweeter end of the spectrum, so keep that in mind when deciding which to use!\nWhat spices are most often used in eggnog?\nVanilla and warming spices like nutmeg, cinnamon, and occasionally cloves are frequent additions to eggnog. This recipe doesn’t include the spices in the eggnog itself, but I love adding a little sprinkle of nutmeg to the top just before enjoying it.\nWhy is it called eggnog?\nApparently the origin of “nog” in “eggnog” is debated: it’s either short for “noggin”, which is the type of mug it would have originally been served in, or it is a compounded version of egg-‘n’-grog, the “grog” being slang for rum.\nMilk-punch is also an alternative name for eggnog.\nHow long will fresh eggnog last in the fridge?\nSince this uses raw eggs, it’s best to finish your eggnog within 2-3 days of making it. If you’ve added a significant amount of alcohol (about 5%) it may last for a couple weeks.\nWhat can I do with leftover eggnog?\nMy favorite trick? Throw it in an ice cream maker with a bit of extra nutmeg! It makes the BEST ice cream. And if you have some\nchewy gingerbread cookies\n, crumble up a few and stir them in before freezing the ice cream solid.\nMore holiday recipes\nGet in the holiday spirit with these other Christmas-y recipes!\nBe sure to FOLLOW ME on\nFACEBOOK\n,\nPINTEREST\n,\nINSTAGRAM\n, and\nTWITTER\n for more great recipe ideas! Or SIGN UP for my\nEMAIL NEWSLETTER\nto get updates and recipes straight to your inbox!\n5\nfrom 1 vote\nHomemade Traditional Eggnog\nThis\nhomemade eggnog recipe\nis creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It's easy to make, uses only\nsix simple ingredients\n, and can be made\nwithout alcohol or as boozy as you like\n! This will be your new favorite holiday drink!\nPrint Recipe\nCourse:\nDessert, Drinks\nCuisine:\nAmerican\nYield:\n8\n1\/2-cup servings\nCalories:\n274\nkcal\nPrep Time:\n1\nhour\n15\nminutes\nTotal Time:\n1\nhour\n15\nminutes\n▢\n3\neggs\nseparated\n▢\n1\ncup\nconfectioner’s sugar\n▢\n1\nteaspoon\nvanilla extract\n▢\n1\/2\ncup\nalcohol\nrum, whiskey, brandy, or bourbon (I used gold rum)\n▢\n1\/2\ncup\nmilk\n▢\n2\ncups\nheavy\/whipping cream\n▢\nNutmeg and cinnamon\nfor serving\nBeat yolks alone with a hand mixer on medium high speed until thick and light in color, about 3 minutes. (see post for photos) Gradually beat in confectioner's sugar.\nAdd vanilla extract and alcohol very slowly, whisking constantly. Cover and refrigerate for an hour to help dispel the eggy taste.\nAdd cream and milk, whisking constantly.\nBeat egg whites on medium low speed for about a minute, then increase speed to medium high until whites reach stiff peaks (like a meringue). Fold whites into eggnog. This is best done just before serving for the fluffiest drink.\nServe sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart.\nThis eggnog is best enjoyed immediately\n, while it’s the most fluffy. This eggnog will last about 2-3 days in the fridge.\nIf leftover eggnog separates\novernight into a more fluffy layer and a more liquid layer, whisk it by hand until the consistency evens out before pouring a glass.\nFor a more boozy recipe,\nsubstitute more alcohol for the milk.\nFor a nonalcoholic recipe,\nsubstitute more milk for the alcohol.\nRaw egg safety:\nThe FDA recommends not eating raw or undercooked eggs, which are in this recipe.\nFor leftovers:\nIf you have more than you want to drink, throw the leftovers in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever!\nCalories:\n274\nkcal\n|\nCarbohydrates:\n18\ng\n|\nProtein:\n4\ng\n|\nFat:\n24\ng\n|\nSaturated Fat:\n15\ng\n|\nTrans Fat:\n1\ng\n|\nCholesterol:\n144\nmg\n|\nSodium:\n53\nmg\n|\nPotassium:\n89\nmg\n|\nSugar:\n1\ng\n|\nVitamin A:\n988\nIU\n|\nVitamin C:\n1\nmg\n|\nCalcium:\n65\nmg\n|\nIron:\n1\nmg\nCaroline Lindsey\nI'm a self-taught home cook (and a current culinary student!) who loves dining out and eating good food! I've been running Pinch Me, I'm Eating since 2015 and I'm here to bring you simple, from-scratch restaurant-inspired recipes you can make at home in the time you have with the tools you own! I live in Charleston, SC with my guitar-playing husband, two kids, two cats, and a turtle.","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=448096398854953&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#main)\n\n[![Pinch me, I'm eating](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/06\/Pinch-line-drawing-no-tagline.png)](https:\/\/www.pinchmeimeating.com\/)\n\n- [Recipe Index](https:\/\/www.pinchmeimeating.com\/recipe-index\/)\n- [Courses](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/)\n  - [Appetizers](https:\/\/www.pinchmeimeating.com\/category\/appetizer\/)\n  - [Soups](https:\/\/www.pinchmeimeating.com\/category\/soup\/)\n  - [Salads](https:\/\/www.pinchmeimeating.com\/category\/salad\/)\n  - [Main dishes](https:\/\/www.pinchmeimeating.com\/category\/main-course\/)\n  - [Side dishes](https:\/\/www.pinchmeimeating.com\/category\/side-dish\/)\n  - [Drinks](https:\/\/www.pinchmeimeating.com\/category\/drinks\/)\n  - [Desserts](https:\/\/www.pinchmeimeating.com\/category\/dessert\/)\n  - [Brunch](https:\/\/www.pinchmeimeating.com\/category\/brunch\/)\n  - [Sauces](https:\/\/www.pinchmeimeating.com\/category\/sauces\/)\n  - [Baked goods](https:\/\/www.pinchmeimeating.com\/category\/baked-goods\/)\n  - [Pantry](https:\/\/www.pinchmeimeating.com\/category\/pantry\/)\n- [Restaurant styles](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/)\n  - [Coffee shop](https:\/\/www.pinchmeimeating.com\/category\/coffee-break-tea-time\/)\n  - [Café](https:\/\/www.pinchmeimeating.com\/category\/cafe\/)\n  - [Bistro style](https:\/\/www.pinchmeimeating.com\/category\/bistro-style\/)\n  - [Afternoon tea](https:\/\/www.pinchmeimeating.com\/category\/afternoon-tea\/)\n  - [Southern Style](https:\/\/www.pinchmeimeating.com\/category\/southern-style\/)\n  - [Globally-inspired](https:\/\/www.pinchmeimeating.com\/category\/globally-inspired\/)\n- [About](https:\/\/www.pinchmeimeating.com\/about\/)\n- [Contact](https:\/\/www.pinchmeimeating.com\/contact\/)\n- [Subscribe](https:\/\/www.pinchmeimeating.com\/subscribe\/)\n\n[![Pinch me, I'm eating](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/06\/Pinch-line-drawing-no-tagline.png)](https:\/\/www.pinchmeimeating.com\/)\n\n[Home](https:\/\/www.pinchmeimeating.com\/) \/ [Drinks](https:\/\/www.pinchmeimeating.com\/category\/drinks\/) \/\n\n# Homemade Eggnog Recipe\nBy[Caroline Lindsey](https:\/\/www.pinchmeimeating.com\/about\/)\n\nFirst published on\n\nDecember 2, 2021\n\nFebruary 20, 2025\n\nLast updated on\n\nFebruary 20, 2025\n\n178 shares\n\n[Jump to Recipe](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#recipe)\n\n[Jump to Video](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#recipe-video)\n\n[Print Recipe](https:\/\/www.pinchmeimeating.com\/wprm_print\/homemade-traditional-eggnog)\n\nThis **homemade eggnog recipe** is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It’s easy to make, uses only **six simple ingredients**, and can be made **without alcohol or as boozy as you like**! This will be your new favorite holiday drink\\!\n\n![Glass of homemade eggnog with cinnamon stick, topped with ground nutmeg. Whole nutmeg is in the foreground and evergreen branch is in the background.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-13-2.jpg)\n\nI’ve been making this traditional eggnog recipe annually for over a decade and it never fails to impress! This rich, luxuriously creamy drink is perfect for dessert or, if you’re me, breakfast. Or in my coffee. It ranks up there with a [homemade peppermint mocha](https:\/\/www.pinchmeimeating.com\/homemade-peppermint-mocha\/) as one of my favorite holiday beverages! I like to have it with a few [chewy gingerbread cookies](https:\/\/www.pinchmeimeating.com\/chewy-gingerbread-cookies\/) or [ricciarelli](https:\/\/www.pinchmeimeating.com\/ricciarelli\/) (chewy Italian almond cookies) for the ultimate Christmas treat.\n\nEven my sister, who adamantly dislikes most eggnog, has made an enthusiastic exception for this homemade version. So here’s what I have to say to other eggnog skeptics — imagine if **custard, whipped cream, and meringue** all mingled together in a glass with a splash of rum and a sprinkle of nutmeg on top. It’s **rich and creamy but fluffy, with a light, frothy cap** that somehow manages to float atop every glass. That’s what you’re missing if you turn down a glass of this deliciousness.\n\n![Hand holding glass of eggnog with cinnamon stick, topped with ground nutmeg.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-12-2.jpg)\n\n## Why this recipe works\nEggnog is like custard, whipped cream, and meringue, you say? Pretty much. Custard is egg yolk and sugar. Whipped cream is heavy cream and sugar. Meringue is egg white and sugar. Eggnog is all of the above.\n\nThe **egg yolks and whites are separated** and that makes all the difference in this recipe because you ***treat each component separately***. Beating the yolks until they’re light in color, adding the sugar and alcohol (or milk, for a non-alcoholic eggnog), and letting it rest for an hour dispels any egginess you may be wary of.\n\nBeating the egg whites to a **meringue-like consistency** and folding them into the ‘nog adds air throughout the eggnog. It creates an oh-so-dreamy layer of fluff that floats like a cloud on top of each glass you pour.\n\nAnd while we don’t whip the cream, we do add quite a bit of it. It’s not a health food but boy is it worth the calories.\n\nWhile the egg white fluff is best immediately after making this homemade eggnog recipe, it sticks around for days afterwards before finally dissipating into the rest of the eggnog. The eggnog is still fluffy and amazing, but will have less of the frothy top if you enjoy a glass days after making it.\n\n## What are the ingredients in eggnog?\nUnlike the store-bought stuff, this homemade eggnog recipe has very few, very simple ingredients.\n\n![Ingredients for homemade eggnog.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-ingredients.jpg)\n\n- **Egg yolks and powdered sugar:** Creates the rich, custardy base for the drink.\n- **Heavy cream:** Did I mention this was a rich, dessert-like drink? Thank the cream for that too.\n- **Milk:** Lightens up the recipe jusssst a smidge.\n- **Vanilla extract:** I didn’t always add this to the recipe, but who could argue with adding a touch of vanilla?\n- **Booze *(optional)*:** Use rum, bourbon, whiskey, or brandy for a boozy adult eggnog — or replace with milk to make a kid-friendly eggnog recipe without alcohol.\n- **Egg whites:** When whipped to meringue consistency and folded into the eggnog, keeps it from being too dense. The whole thing ends up being fluffy with a little extra froth on top! Now *that’s* what I call magical.\n- **Nutmeg and cinnamon:** Not technically included in the recipe. What?! That’s right. I don’t mix it in, but just use a little sprinkle on top whenever I pour myself a glass. If you’d rather, you can mix it into the whole thing in advance, to taste.\n## VIDEO: How to make fluffy homemade eggnog\n## How to make traditional eggnog at home\nFirst, you’ll **separate the eggs**. Beat the yolks by themselves with a stand or hand mixer for about 3 minutes or until they lighten in color.\n\nSee how light the yolks are in the third image below compared to the second one? They’re very thick and almost the color of mayonnaise.\n\n![Three egg yolks in a clear bowl.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Eggnog-graphics2-2-683x1024.jpg)\n\n![Lightly whisked egg yolks in a clear bowl.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Eggnog-graphics3-2-683x1024.jpg)\n\n![Egg yolks in a clear bowl whisked until thick and light colored.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Eggnog-graphics4-2-683x1024.jpg)\n\nThen, mix in the powdered sugar until it’s smooth. After that, you’ll **add the vanilla and, if you’re making spiked eggnog, the alcohol** (rum, whiskey, or bourbon). If you’re making your eggnog without alcohol, simply replace the booze with an equivalent amount of milk so the consistency still thins out a bit.\n\nYou’ll let this **sit in the fridge for about an hour** so the flavors can meld and the eggy taste will dissipate.\n\nThen, **mix in the heavy cream and milk**, beating constantly.\n\n![Egg whites whipped to stiff peaks on a whisk.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-06-2.jpg)\n\nAfter that, **beat the separated egg whites** until they’re fluffy like meringue. You’ll want to start at a low to medium-low speed for about a minute before increasing the beater speed or the whites can get watery and never froth. When the egg whites reach medium-to-stiff peaks, **fold the eggnog into the whites** a bit at a time until it’s all incorporated.\n\nThis is **best enjoyed immediately** but you can refrigerate it and drink it within 2-3 days.\n\n![Glass of eggnog with cinnamon stick, topped with ground nutmeg, with pine branch and pitcher of eggnog in the background.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-10-2.jpg)\n\n## Expert Tips and FAQS\n**My whites won’t whisk! What’s happening?**\n\n1\\) Was there any tiny bit of yolk in the whites or any grease in the bowl? They won’t whisk if there’s any fat present. Make sure bowls and whisks are completely dry too.  \n2\\) If you beat the whites ***past*** stiff peaks, they will start to get runny again and fall.  \n3\\) Room temperature egg whites will whisk better than cold ones.  \n4\\) Start beating slowly for about a minute before increasing the speed on the mixer.\n\n**My eggnog seems to have separated overnight into fluff and nog. What should I do?**\n\nAfter a couple days in the fridge it can do that. Whisk it up a bit before pouring another glass to even out the consistency. It’s definitely fluffiest immediately after making it, so if possible beat the egg whites and fold them in just before serving.\n\n**Is homemade eggnog safe to drink?**\n\nThis recipe does contain raw eggs. The CDC says salmonella is present in 1 out of about every 20,000 eggs, so you have to decide if that’s a risk you want to take. Very young children, pregnant women, older adults, and those with a compromised immune system may want to consider a cooked-egg eggnog recipe instead.   \nHowever, if you can find pasteurized raw eggs at the store, those are totally safe to use.\n\n**What is the best alcohol for eggnog?**\n\nRum, whisky, bourbon, or brandy are excellent choices for spiking eggnog. Rum will usually be on the sweeter end of the spectrum, so keep that in mind when deciding which to use\\!\n\n**What spices are most often used in eggnog?**\n\nVanilla and warming spices like nutmeg, cinnamon, and occasionally cloves are frequent additions to eggnog. This recipe doesn’t include the spices in the eggnog itself, but I love adding a little sprinkle of nutmeg to the top just before enjoying it.\n\n**Why is it called eggnog?**\n\nApparently the origin of “nog” in “eggnog” is debated: it’s either short for “noggin”, which is the type of mug it would have originally been served in, or it is a compounded version of egg-‘n’-grog, the “grog” being slang for rum.  \nMilk-punch is also an alternative name for eggnog.\n\n**How long will fresh eggnog last in the fridge?**\n\nSince this uses raw eggs, it’s best to finish your eggnog within 2-3 days of making it. If you’ve added a significant amount of alcohol (about 5%) it may last for a couple weeks.\n\n**What can I do with leftover eggnog?**\n\nMy favorite trick? Throw it in an ice cream maker with a bit of extra nutmeg! It makes the BEST ice cream. And if you have some [chewy gingerbread cookies](https:\/\/www.pinchmeimeating.com\/chewy-gingerbread-cookies\/), crumble up a few and stir them in before freezing the ice cream solid.\n\n![Glass of eggnog with cinnamon stick, topped with ground nutmeg, with pitcher in the background.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-09-2.jpg)\n\n## More holiday recipes\nGet in the holiday spirit with these other Christmas-y recipes\\!\n\n![Why spend \\$5 on an expensive coffee drink when you can make your own homemade peppermint mocha in just a few minutes? No espresso maker or special syrups required\\!](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2016\/12\/Peppermint-mocha-2-686x1024.jpg)\n\n[Homemade Peppermint Mocha](https:\/\/www.pinchmeimeating.com\/homemade-peppermint-mocha\/)\n\n![Get in the holiday spirit with some spicy, chewy gingerbread cookies! They keep their shape when cut with cookie cutters and they stay soft and delicious! They're the ultimate Christmas cookies.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2016\/12\/Chewy-gingerbread-cookies-09-683x1024.jpg)\n\n**[Chewy Gingerbread Cookies](https:\/\/www.pinchmeimeating.com\/chewy-gingerbread-cookies\/)**\n\n![Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron — perfect with tea or coffee\\!](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2018\/07\/Ricciarelli-italian-almond-cookies-02-682x1024.jpg)\n\n**[Ricciarelli: Chewy Italian Almond Cookies](https:\/\/www.pinchmeimeating.com\/ricciarelli\/)**\n\n**Be sure to FOLLOW ME on [FACEBOOK](https:\/\/www.facebook.com\/PinchMeImEating), [PINTEREST](https:\/\/www.pinterest.com\/pinchmeimeating\/), [INSTAGRAM](https:\/\/www.instagram.com\/pinchmeimeating\/), and [TWITTER](https:\/\/twitter.com\/pinchmeimeating) for more great recipe ideas! Or SIGN UP for my [EMAIL NEWSLETTER](https:\/\/pinchmeimeating.us11.list-manage.com\/subscribe?u=058fd8bd1d22f8148500c0b13&id=9b8710f792) to get updates and recipes straight to your inbox\\!**\n\n![Glass of eggnog with cinnamon stick, topped with ground nutmeg.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-13-2-500x500.jpg)\n\n5 from 1 vote\n\n## Homemade Traditional Eggnog\n*This* ***homemade eggnog recipe*** *is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It's easy to make, uses only* ***six simple ingredients****, and can be made* ***without alcohol or as boozy as you like****! This will be your new favorite holiday drink\\!*\n\n[Print Recipe](https:\/\/www.pinchmeimeating.com\/wprm_print\/homemade-traditional-eggnog)\n\nCourse: Dessert, Drinks\n\nCuisine: American\n\nYield: 8 1\/2-cup servings\n\nCalories: 274kcal\n\nAuthor: [Caroline Lindsey](https:\/\/www.pinchmeimeating.com\/about\/)\n\nPrep Time:1 hour hr 15 minutes mins\n\nTotal Time:1 hour hr 15 minutes mins\n\n### Ingredients\n- ▢\n  3 eggs separated\n- ▢\n  1 cup confectioner’s sugar\n- ▢\n  1 teaspoon vanilla extract\n- ▢\n  1\/2 cup alcohol rum, whiskey, brandy, or bourbon (I used gold rum)\n- ▢\n  1\/2 cup milk\n- ▢\n  2 cups heavy\/whipping cream\n- ▢\n  Nutmeg and cinnamon for serving\n\n### Instructions\n- Beat yolks alone with a hand mixer on medium high speed until thick and light in color, about 3 minutes. (see post for photos) Gradually beat in confectioner's sugar.\n- Add vanilla extract and alcohol very slowly, whisking constantly. Cover and refrigerate for an hour to help dispel the eggy taste.\n- Add cream and milk, whisking constantly.\n- Beat egg whites on medium low speed for about a minute, then increase speed to medium high until whites reach stiff peaks (like a meringue). Fold whites into eggnog. This is best done just before serving for the fluffiest drink.\n- Serve sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart.\n### Video\n### Notes\n- **This eggnog is best enjoyed immediately**, while it’s the most fluffy. This eggnog will last about 2-3 days in the fridge.\n- **If leftover eggnog separates** overnight into a more fluffy layer and a more liquid layer, whisk it by hand until the consistency evens out before pouring a glass.\n- **For a more boozy recipe,** substitute more alcohol for the milk.\n- **For a nonalcoholic recipe,** substitute more milk for the alcohol.\n- **Raw egg safety:** The FDA recommends not eating raw or undercooked eggs, which are in this recipe.\n- **For leftovers:** If you have more than you want to drink, throw the leftovers in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever\\!\n\nTried this recipe?Mention [@pinchmeimeating](https:\/\/www.instagram.com\/pinchmeimeating) or tag [\\#pinchmeimeating](https:\/\/www.instagram.com\/explore\/tags\/pinchmeimeating) on Instagram\\!\n\n### Nutrition\nCalories: 274kcal \\| Carbohydrates: 18g \\| Protein: 4g \\| Fat: 24g \\| Saturated Fat: 15g \\| Trans Fat: 1g \\| Cholesterol: 144mg \\| Sodium: 53mg \\| Potassium: 89mg \\| Sugar: 1g \\| Vitamin A: 988IU \\| Vitamin C: 1mg \\| Calcium: 65mg \\| Iron: 1mg\n\n### Share this:\n- [Email a link to a friend (Opens in new window) Email](https:\/\/www.pinchmeimeating.com\/cdn-cgi\/l\/email-protection#a39cd0d6c1c9c6c0d79e8696e1f0cbc2d1c6c7869193f3ccd0d78696e7869193ebcccec6cec2c7c6869193e6c4c4cdccc4869193f1c6c0cad3c6858093909b98c1ccc7da9ecbd7d7d3d08690e28691e58691e5d4d4d48dd3cacdc0cbcec6cacec6c2d7cacdc48dc0ccce8691e5cbcccec6cec2c7c68ed7d1c2c7cad7cacccdc2cf8ec6c4c4cdccc48691e5858093909b98d0cbc2d1c69ec6cec2cacf)\n- [Print (Opens in new window) Print](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#print?share=print)\n\n178 shares\n\n![](https:\/\/secure.gravatar.com\/avatar\/5ee06aa6e7381203694ace8b990784f64d1cb33bd9f68307b6df0cbdd96f0098?s=80&d=identicon&r=g)\n\n**[Caroline Lindsey](https:\/\/www.pinchmeimeating.com\/author\/caroline-lindsey\/ \"Posts by Caroline Lindsey\")**\n\nI'm a self-taught home cook (and a current culinary student!) who loves dining out and eating good food! I've been running Pinch Me, I'm Eating since 2015 and I'm here to bring you simple, from-scratch restaurant-inspired recipes you can make at home in the time you have with the tools you own! I live in Charleston, SC with my guitar-playing husband, two kids, two cats, and a turtle.\n\n## 3 Comments\n1. ![](https:\/\/secure.gravatar.com\/avatar\/ef701cfd9418a18a41c83bf1e1bba267c6434d53d06b7653a6cb51781c496e90?s=60&d=identicon&r=g) **Juli M** says:\n   \n   [December 3, 2021 at 2:18 pm](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#comment-28584)\n   \n   ![5 stars](https:\/\/www.pinchmeimeating.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    That looked so delicious I had to try it. Thank you\\!\n   \n   [Reply](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#comment-28584)\n2. ![](https:\/\/secure.gravatar.com\/avatar\/09a4a40470dc0022631738a4d501381f55ab67b8a953588b2d089069554052bd?s=60&d=identicon&r=g) **[David](https:\/\/cocoaandlavender.blogspot.com\/)** says:\n   \n   [December 23, 2016 at 5:21 pm](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#comment-2534)\n   \n   Mark loves eggnog and your recipe is a bit different – we will have to give it a try! Merry Christmas to you and Mike\\!\n   \n   [Reply](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#comment-2534)\n   1. ![](https:\/\/secure.gravatar.com\/avatar\/5ee06aa6e7381203694ace8b990784f64d1cb33bd9f68307b6df0cbdd96f0098?s=60&d=identicon&r=g) **[Caroline Lindsey](https:\/\/www.pinchmeimeating.com\/)** says:\n      \n      [December 25, 2016 at 1:18 pm](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#comment-2535)\n      \n      I’d love to try your recipe to! How do you guys make it? Merry Christmas\\!\n      \n      [Reply](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#comment-2535)\n\n5 from 1 vote\n\n### Leave a Reply [Cancel reply](https:\/\/www.pinchmeimeating.com\/homemade-traditional-eggnog\/#respond)\n\n![](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2019\/03\/Portrait-square.jpg)\n\n### Hi, I'm Caroline\\!\nI'm a self-taught home cook in Charleston, SC with a passion for good food and dining out.  \n  \nAt Pinch Me, I’m Eating, you’ll find simple, from-scratch recipes inspired by local restaurants in the South Carolina Lowcountry and beyond. 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Please try again.","attrs_readable_markdown":"This **homemade eggnog recipe** is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It’s easy to make, uses only **six simple ingredients**, and can be made **without alcohol or as boozy as you like**! This will be your new favorite holiday drink\\!\n\n![Glass of homemade eggnog with cinnamon stick, topped with ground nutmeg. Whole nutmeg is in the foreground and evergreen branch is in the background.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/12\/Eggnog-P2-2.jpg)\n\nI’ve been making this traditional eggnog recipe annually for over a decade and it never fails to impress! This rich, luxuriously creamy drink is perfect for dessert or, if you’re me, breakfast. Or in my coffee. It ranks up there with a [homemade peppermint mocha](https:\/\/www.pinchmeimeating.com\/homemade-peppermint-mocha\/) as one of my favorite holiday beverages! I like to have it with a few [chewy gingerbread cookies](https:\/\/www.pinchmeimeating.com\/chewy-gingerbread-cookies\/) or [ricciarelli](https:\/\/www.pinchmeimeating.com\/ricciarelli\/) (chewy Italian almond cookies) for the ultimate Christmas treat.\n\nEven my sister, who adamantly dislikes most eggnog, has made an enthusiastic exception for this homemade version. So here’s what I have to say to other eggnog skeptics — imagine if **custard, whipped cream, and meringue** all mingled together in a glass with a splash of rum and a sprinkle of nutmeg on top. It’s **rich and creamy but fluffy, with a light, frothy cap** that somehow manages to float atop every glass. That’s what you’re missing if you turn down a glass of this deliciousness.\n\n![Hand holding glass of eggnog with cinnamon stick, topped with ground nutmeg.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-12-2.jpg)\n\n## Why this recipe works\nEggnog is like custard, whipped cream, and meringue, you say? Pretty much. Custard is egg yolk and sugar. Whipped cream is heavy cream and sugar. Meringue is egg white and sugar. Eggnog is all of the above.\n\nThe **egg yolks and whites are separated** and that makes all the difference in this recipe because you ***treat each component separately***. Beating the yolks until they’re light in color, adding the sugar and alcohol (or milk, for a non-alcoholic eggnog), and letting it rest for an hour dispels any egginess you may be wary of.\n\nBeating the egg whites to a **meringue-like consistency** and folding them into the ‘nog adds air throughout the eggnog. It creates an oh-so-dreamy layer of fluff that floats like a cloud on top of each glass you pour.\n\nAnd while we don’t whip the cream, we do add quite a bit of it. It’s not a health food but boy is it worth the calories.\n\nWhile the egg white fluff is best immediately after making this homemade eggnog recipe, it sticks around for days afterwards before finally dissipating into the rest of the eggnog. The eggnog is still fluffy and amazing, but will have less of the frothy top if you enjoy a glass days after making it.\n\n## What are the ingredients in eggnog?\nUnlike the store-bought stuff, this homemade eggnog recipe has very few, very simple ingredients.\n\n![Ingredients for homemade eggnog.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-ingredients.jpg)\n\n- **Egg yolks and powdered sugar:** Creates the rich, custardy base for the drink.\n- **Heavy cream:** Did I mention this was a rich, dessert-like drink? Thank the cream for that too.\n- **Milk:** Lightens up the recipe jusssst a smidge.\n- **Vanilla extract:** I didn’t always add this to the recipe, but who could argue with adding a touch of vanilla?\n- **Booze *(optional)*:** Use rum, bourbon, whiskey, or brandy for a boozy adult eggnog — or replace with milk to make a kid-friendly eggnog recipe without alcohol.\n- **Egg whites:** When whipped to meringue consistency and folded into the eggnog, keeps it from being too dense. The whole thing ends up being fluffy with a little extra froth on top! Now *that’s* what I call magical.\n- **Nutmeg and cinnamon:** Not technically included in the recipe. What?! That’s right. I don’t mix it in, but just use a little sprinkle on top whenever I pour myself a glass. If you’d rather, you can mix it into the whole thing in advance, to taste.\n## VIDEO: How to make fluffy homemade eggnog\n## How to make traditional eggnog at home\nFirst, you’ll **separate the eggs**. Beat the yolks by themselves with a stand or hand mixer for about 3 minutes or until they lighten in color.\n\nThen, mix in the powdered sugar until it’s smooth. After that, you’ll **add the vanilla and, if you’re making spiked eggnog, the alcohol** (rum, whiskey, or bourbon). If you’re making your eggnog without alcohol, simply replace the booze with an equivalent amount of milk so the consistency still thins out a bit.\n\nYou’ll let this **sit in the fridge for about an hour** so the flavors can meld and the eggy taste will dissipate.\n\nThen, **mix in the heavy cream and milk**, beating constantly.\n\n![Egg whites whipped to stiff peaks on a whisk.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-06-2.jpg)\n\nAfter that, **beat the separated egg whites** until they’re fluffy like meringue. You’ll want to start at a low to medium-low speed for about a minute before increasing the beater speed or the whites can get watery and never froth. When the egg whites reach medium-to-stiff peaks, **fold the eggnog into the whites** a bit at a time until it’s all incorporated.\n\nThis is **best enjoyed immediately** but you can refrigerate it and drink it within 2-3 days.\n\n![Glass of eggnog with cinnamon stick, topped with ground nutmeg, with pine branch and pitcher of eggnog in the background.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-10-2.jpg)\n\n## Expert Tips and FAQS\n**My whites won’t whisk! What’s happening?**\n\n1\\) Was there any tiny bit of yolk in the whites or any grease in the bowl? They won’t whisk if there’s any fat present. Make sure bowls and whisks are completely dry too.  \n2\\) If you beat the whites ***past*** stiff peaks, they will start to get runny again and fall.  \n3\\) Room temperature egg whites will whisk better than cold ones.  \n4\\) Start beating slowly for about a minute before increasing the speed on the mixer.\n\n**My eggnog seems to have separated overnight into fluff and nog. What should I do?**\n\nAfter a couple days in the fridge it can do that. Whisk it up a bit before pouring another glass to even out the consistency. It’s definitely fluffiest immediately after making it, so if possible beat the egg whites and fold them in just before serving.\n\n**Is homemade eggnog safe to drink?**\n\nThis recipe does contain raw eggs. The CDC says salmonella is present in 1 out of about every 20,000 eggs, so you have to decide if that’s a risk you want to take. Very young children, pregnant women, older adults, and those with a compromised immune system may want to consider a cooked-egg eggnog recipe instead.   \nHowever, if you can find pasteurized raw eggs at the store, those are totally safe to use.\n\n**What is the best alcohol for eggnog?**\n\nRum, whisky, bourbon, or brandy are excellent choices for spiking eggnog. Rum will usually be on the sweeter end of the spectrum, so keep that in mind when deciding which to use\\!\n\n**What spices are most often used in eggnog?**\n\nVanilla and warming spices like nutmeg, cinnamon, and occasionally cloves are frequent additions to eggnog. This recipe doesn’t include the spices in the eggnog itself, but I love adding a little sprinkle of nutmeg to the top just before enjoying it.\n\n**Why is it called eggnog?**\n\nApparently the origin of “nog” in “eggnog” is debated: it’s either short for “noggin”, which is the type of mug it would have originally been served in, or it is a compounded version of egg-‘n’-grog, the “grog” being slang for rum.  \nMilk-punch is also an alternative name for eggnog.\n\n**How long will fresh eggnog last in the fridge?**\n\nSince this uses raw eggs, it’s best to finish your eggnog within 2-3 days of making it. If you’ve added a significant amount of alcohol (about 5%) it may last for a couple weeks.\n\n**What can I do with leftover eggnog?**\n\nMy favorite trick? Throw it in an ice cream maker with a bit of extra nutmeg! It makes the BEST ice cream. And if you have some [chewy gingerbread cookies](https:\/\/www.pinchmeimeating.com\/chewy-gingerbread-cookies\/), crumble up a few and stir them in before freezing the ice cream solid.\n\n![Glass of eggnog with cinnamon stick, topped with ground nutmeg, with pitcher in the background.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-09-2.jpg)\n\n## More holiday recipes\nGet in the holiday spirit with these other Christmas-y recipes\\!\n\n**Be sure to FOLLOW ME on [FACEBOOK](https:\/\/www.facebook.com\/PinchMeImEating), [PINTEREST](https:\/\/www.pinterest.com\/pinchmeimeating\/), [INSTAGRAM](https:\/\/www.instagram.com\/pinchmeimeating\/), and [TWITTER](https:\/\/twitter.com\/pinchmeimeating) for more great recipe ideas! Or SIGN UP for my [EMAIL NEWSLETTER](https:\/\/pinchmeimeating.us11.list-manage.com\/subscribe?u=058fd8bd1d22f8148500c0b13&id=9b8710f792) to get updates and recipes straight to your inbox\\!**\n\n![Glass of eggnog with cinnamon stick, topped with ground nutmeg.](https:\/\/www.pinchmeimeating.com\/wp-content\/uploads\/2021\/11\/Homemade-eggnog-13-2-500x500.jpg)\n\n5 from 1 vote\n\n## Homemade Traditional Eggnog\n*This* ***homemade eggnog recipe*** *is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It's easy to make, uses only* ***six simple ingredients****, and can be made* ***without alcohol or as boozy as you like****! This will be your new favorite holiday drink\\!*\n\n[Print Recipe](https:\/\/www.pinchmeimeating.com\/wprm_print\/homemade-traditional-eggnog)\n\nCourse: Dessert, Drinks\n\nCuisine: American\n\nYield: 8 1\/2-cup servings\n\nCalories: 274kcal\n\nPrep Time:1 hour  15 minutes\n\nTotal Time:1 hour  15 minutes\n\n- ▢\n  3 eggs separated\n- ▢\n  1 cup confectioner’s sugar\n- ▢\n  1 teaspoon vanilla extract\n- ▢\n  1\/2 cup alcohol rum, whiskey, brandy, or bourbon (I used gold rum)\n- ▢\n  1\/2 cup milk\n- ▢\n  2 cups heavy\/whipping cream\n- ▢\n  Nutmeg and cinnamon for serving\n\n- Beat yolks alone with a hand mixer on medium high speed until thick and light in color, about 3 minutes. (see post for photos) Gradually beat in confectioner's sugar.\n- Add vanilla extract and alcohol very slowly, whisking constantly. Cover and refrigerate for an hour to help dispel the eggy taste.\n- Add cream and milk, whisking constantly.\n- Beat egg whites on medium low speed for about a minute, then increase speed to medium high until whites reach stiff peaks (like a meringue). Fold whites into eggnog. This is best done just before serving for the fluffiest drink.\n- Serve sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart.\n\n- **This eggnog is best enjoyed immediately**, while it’s the most fluffy. This eggnog will last about 2-3 days in the fridge.\n- **If leftover eggnog separates** overnight into a more fluffy layer and a more liquid layer, whisk it by hand until the consistency evens out before pouring a glass.\n- **For a more boozy recipe,** substitute more alcohol for the milk.\n- **For a nonalcoholic recipe,** substitute more milk for the alcohol.\n- **Raw egg safety:** The FDA recommends not eating raw or undercooked eggs, which are in this recipe.\n- **For leftovers:** If you have more than you want to drink, throw the leftovers in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever\\!\n\nCalories: 274kcal \\| Carbohydrates: 18g \\| Protein: 4g \\| Fat: 24g \\| Saturated Fat: 15g \\| Trans Fat: 1g \\| Cholesterol: 144mg \\| Sodium: 53mg \\| Potassium: 89mg \\| Sugar: 1g \\| Vitamin A: 988IU \\| Vitamin C: 1mg \\| Calcium: 65mg \\| Iron: 1mg\n\n![](https:\/\/secure.gravatar.com\/avatar\/5ee06aa6e7381203694ace8b990784f64d1cb33bd9f68307b6df0cbdd96f0098?s=80&d=identicon&r=g)\n\n**[Caroline Lindsey](https:\/\/www.pinchmeimeating.com\/author\/caroline-lindsey\/ \"Posts by Caroline Lindsey\")**\n\nI'm a self-taught home cook (and a current culinary student!) who loves dining out and eating good food! I've been running Pinch Me, I'm Eating since 2015 and I'm here to bring you simple, from-scratch restaurant-inspired recipes you can make at home in the time you have with the tools you own! I live in Charleston, SC with my guitar-playing husband, two kids, two cats, and a turtle.","meta_canonical":null}

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Boilerpipe Text	This homemade eggnog recipe is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It’s easy to make, uses only six simple ingredients , and can be made without alcohol or as boozy as you like ! This will be your new favorite holiday drink! I’ve been making this traditional eggnog recipe annually for over a decade and it never fails to impress! This rich, luxuriously creamy drink is perfect for dessert or, if you’re me, breakfast. Or in my coffee. It ranks up there with a homemade peppermint mocha as one of my favorite holiday beverages! I like to have it with a few chewy gingerbread cookies or ricciarelli (chewy Italian almond cookies) for the ultimate Christmas treat. Even my sister, who adamantly dislikes most eggnog, has made an enthusiastic exception for this homemade version. So here’s what I have to say to other eggnog skeptics — imagine if custard, whipped cream, and meringue all mingled together in a glass with a splash of rum and a sprinkle of nutmeg on top. It’s rich and creamy but fluffy, with a light, frothy cap that somehow manages to float atop every glass. That’s what you’re missing if you turn down a glass of this deliciousness. Why this recipe works Eggnog is like custard, whipped cream, and meringue, you say? Pretty much. Custard is egg yolk and sugar. Whipped cream is heavy cream and sugar. Meringue is egg white and sugar. Eggnog is all of the above. The egg yolks and whites are separated and that makes all the difference in this recipe because you treat each component separately . Beating the yolks until they’re light in color, adding the sugar and alcohol (or milk, for a non-alcoholic eggnog), and letting it rest for an hour dispels any egginess you may be wary of. Beating the egg whites to a meringue-like consistency and folding them into the ‘nog adds air throughout the eggnog. It creates an oh-so-dreamy layer of fluff that floats like a cloud on top of each glass you pour. And while we don’t whip the cream, we do add quite a bit of it. It’s not a health food but boy is it worth the calories. While the egg white fluff is best immediately after making this homemade eggnog recipe, it sticks around for days afterwards before finally dissipating into the rest of the eggnog. The eggnog is still fluffy and amazing, but will have less of the frothy top if you enjoy a glass days after making it. What are the ingredients in eggnog? Unlike the store-bought stuff, this homemade eggnog recipe has very few, very simple ingredients. Egg yolks and powdered sugar: Creates the rich, custardy base for the drink. Heavy cream: Did I mention this was a rich, dessert-like drink? Thank the cream for that too. Milk: Lightens up the recipe jusssst a smidge. Vanilla extract: I didn’t always add this to the recipe, but who could argue with adding a touch of vanilla? Booze (optional) : Use rum, bourbon, whiskey, or brandy for a boozy adult eggnog — or replace with milk to make a kid-friendly eggnog recipe without alcohol. Egg whites: When whipped to meringue consistency and folded into the eggnog, keeps it from being too dense. The whole thing ends up being fluffy with a little extra froth on top! Now that’s what I call magical. Nutmeg and cinnamon: Not technically included in the recipe. What?! That’s right. I don’t mix it in, but just use a little sprinkle on top whenever I pour myself a glass. If you’d rather, you can mix it into the whole thing in advance, to taste. VIDEO: How to make fluffy homemade eggnog How to make traditional eggnog at home First, you’ll separate the eggs . Beat the yolks by themselves with a stand or hand mixer for about 3 minutes or until they lighten in color. Then, mix in the powdered sugar until it’s smooth. After that, you’ll add the vanilla and, if you’re making spiked eggnog, the alcohol (rum, whiskey, or bourbon). If you’re making your eggnog without alcohol, simply replace the booze with an equivalent amount of milk so the consistency still thins out a bit. You’ll let this sit in the fridge for about an hour so the flavors can meld and the eggy taste will dissipate. Then, mix in the heavy cream and milk , beating constantly. After that, beat the separated egg whites until they’re fluffy like meringue. You’ll want to start at a low to medium-low speed for about a minute before increasing the beater speed or the whites can get watery and never froth. When the egg whites reach medium-to-stiff peaks, fold the eggnog into the whites a bit at a time until it’s all incorporated. This is best enjoyed immediately but you can refrigerate it and drink it within 2-3 days. Expert Tips and FAQS My whites won’t whisk! What’s happening? 1) Was there any tiny bit of yolk in the whites or any grease in the bowl? They won’t whisk if there’s any fat present. Make sure bowls and whisks are completely dry too. 2) If you beat the whites past stiff peaks, they will start to get runny again and fall. 3) Room temperature egg whites will whisk better than cold ones. 4) Start beating slowly for about a minute before increasing the speed on the mixer. My eggnog seems to have separated overnight into fluff and nog. What should I do? After a couple days in the fridge it can do that. Whisk it up a bit before pouring another glass to even out the consistency. It’s definitely fluffiest immediately after making it, so if possible beat the egg whites and fold them in just before serving. Is homemade eggnog safe to drink? This recipe does contain raw eggs. The CDC says salmonella is present in 1 out of about every 20,000 eggs, so you have to decide if that’s a risk you want to take. Very young children, pregnant women, older adults, and those with a compromised immune system may want to consider a cooked-egg eggnog recipe instead. However, if you can find pasteurized raw eggs at the store, those are totally safe to use. What is the best alcohol for eggnog? Rum, whisky, bourbon, or brandy are excellent choices for spiking eggnog. Rum will usually be on the sweeter end of the spectrum, so keep that in mind when deciding which to use! What spices are most often used in eggnog? Vanilla and warming spices like nutmeg, cinnamon, and occasionally cloves are frequent additions to eggnog. This recipe doesn’t include the spices in the eggnog itself, but I love adding a little sprinkle of nutmeg to the top just before enjoying it. Why is it called eggnog? Apparently the origin of “nog” in “eggnog” is debated: it’s either short for “noggin”, which is the type of mug it would have originally been served in, or it is a compounded version of egg-‘n’-grog, the “grog” being slang for rum. Milk-punch is also an alternative name for eggnog. How long will fresh eggnog last in the fridge? Since this uses raw eggs, it’s best to finish your eggnog within 2-3 days of making it. If you’ve added a significant amount of alcohol (about 5%) it may last for a couple weeks. What can I do with leftover eggnog? My favorite trick? Throw it in an ice cream maker with a bit of extra nutmeg! It makes the BEST ice cream. And if you have some chewy gingerbread cookies , crumble up a few and stir them in before freezing the ice cream solid. More holiday recipes Get in the holiday spirit with these other Christmas-y recipes! Be sure to FOLLOW ME on FACEBOOK , PINTEREST , INSTAGRAM , and TWITTER for more great recipe ideas! Or SIGN UP for my EMAIL NEWSLETTER to get updates and recipes straight to your inbox! 5 from 1 vote Homemade Traditional Eggnog This homemade eggnog recipe is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It's easy to make, uses only six simple ingredients , and can be made without alcohol or as boozy as you like ! This will be your new favorite holiday drink! Print Recipe Course: Dessert, Drinks Cuisine: American Yield: 8 1/2-cup servings Calories: 274 kcal Prep Time: 1 hour 15 minutes Total Time: 1 hour 15 minutes ▢ 3 eggs separated ▢ 1 cup confectioner’s sugar ▢ 1 teaspoon vanilla extract ▢ 1/2 cup alcohol rum, whiskey, brandy, or bourbon (I used gold rum) ▢ 1/2 cup milk ▢ 2 cups heavy/whipping cream ▢ Nutmeg and cinnamon for serving Beat yolks alone with a hand mixer on medium high speed until thick and light in color, about 3 minutes. (see post for photos) Gradually beat in confectioner's sugar. Add vanilla extract and alcohol very slowly, whisking constantly. Cover and refrigerate for an hour to help dispel the eggy taste. Add cream and milk, whisking constantly. Beat egg whites on medium low speed for about a minute, then increase speed to medium high until whites reach stiff peaks (like a meringue). Fold whites into eggnog. This is best done just before serving for the fluffiest drink. Serve sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart. This eggnog is best enjoyed immediately , while it’s the most fluffy. This eggnog will last about 2-3 days in the fridge. If leftover eggnog separates overnight into a more fluffy layer and a more liquid layer, whisk it by hand until the consistency evens out before pouring a glass. For a more boozy recipe, substitute more alcohol for the milk. For a nonalcoholic recipe, substitute more milk for the alcohol. Raw egg safety: The FDA recommends not eating raw or undercooked eggs, which are in this recipe. For leftovers: If you have more than you want to drink, throw the leftovers in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever! Calories: 274 kcal \| Carbohydrates: 18 g \| Protein: 4 g \| Fat: 24 g \| Saturated Fat: 15 g \| Trans Fat: 1 g \| Cholesterol: 144 mg \| Sodium: 53 mg \| Potassium: 89 mg \| Sugar: 1 g \| Vitamin A: 988 IU \| Vitamin C: 1 mg \| Calcium: 65 mg \| Iron: 1 mg Caroline Lindsey I'm a self-taught home cook (and a current culinary student!) who loves dining out and eating good food! I've been running Pinch Me, I'm Eating since 2015 and I'm here to bring you simple, from-scratch restaurant-inspired recipes you can make at home in the time you have with the tools you own! I live in Charleston, SC with my guitar-playing husband, two kids, two cats, and a turtle.
Markdown	![](https://www.facebook.com/tr?id=448096398854953&ev=PageView&noscript=1) [Skip to content](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#main) [![Pinch me, I'm eating](https://www.pinchmeimeating.com/wp-content/uploads/2021/06/Pinch-line-drawing-no-tagline.png)](https://www.pinchmeimeating.com/) - [Recipe Index](https://www.pinchmeimeating.com/recipe-index/) - [Courses](https://www.pinchmeimeating.com/homemade-traditional-eggnog/) - [Appetizers](https://www.pinchmeimeating.com/category/appetizer/) - [Soups](https://www.pinchmeimeating.com/category/soup/) - [Salads](https://www.pinchmeimeating.com/category/salad/) - [Main dishes](https://www.pinchmeimeating.com/category/main-course/) - [Side dishes](https://www.pinchmeimeating.com/category/side-dish/) - [Drinks](https://www.pinchmeimeating.com/category/drinks/) - [Desserts](https://www.pinchmeimeating.com/category/dessert/) - [Brunch](https://www.pinchmeimeating.com/category/brunch/) - [Sauces](https://www.pinchmeimeating.com/category/sauces/) - [Baked goods](https://www.pinchmeimeating.com/category/baked-goods/) - [Pantry](https://www.pinchmeimeating.com/category/pantry/) - [Restaurant styles](https://www.pinchmeimeating.com/homemade-traditional-eggnog/) - [Coffee shop](https://www.pinchmeimeating.com/category/coffee-break-tea-time/) - [Café](https://www.pinchmeimeating.com/category/cafe/) - [Bistro style](https://www.pinchmeimeating.com/category/bistro-style/) - [Afternoon tea](https://www.pinchmeimeating.com/category/afternoon-tea/) - [Southern Style](https://www.pinchmeimeating.com/category/southern-style/) - [Globally-inspired](https://www.pinchmeimeating.com/category/globally-inspired/) - [About](https://www.pinchmeimeating.com/about/) - [Contact](https://www.pinchmeimeating.com/contact/) - [Subscribe](https://www.pinchmeimeating.com/subscribe/) [![Pinch me, I'm eating](https://www.pinchmeimeating.com/wp-content/uploads/2021/06/Pinch-line-drawing-no-tagline.png)](https://www.pinchmeimeating.com/) [Home](https://www.pinchmeimeating.com/) / [Drinks](https://www.pinchmeimeating.com/category/drinks/) / # Homemade Eggnog Recipe By[Caroline Lindsey](https://www.pinchmeimeating.com/about/) First published on December 2, 2021 February 20, 2025 Last updated on February 20, 2025 178 shares [Jump to Recipe](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#recipe) [Jump to Video](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#recipe-video) [Print Recipe](https://www.pinchmeimeating.com/wprm_print/homemade-traditional-eggnog) This homemade eggnog recipe is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It’s easy to make, uses only six simple ingredients, and can be made without alcohol or as boozy as you like! This will be your new favorite holiday drink\! ![Glass of homemade eggnog with cinnamon stick, topped with ground nutmeg. Whole nutmeg is in the foreground and evergreen branch is in the background.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-13-2.jpg) I’ve been making this traditional eggnog recipe annually for over a decade and it never fails to impress! This rich, luxuriously creamy drink is perfect for dessert or, if you’re me, breakfast. Or in my coffee. It ranks up there with a [homemade peppermint mocha](https://www.pinchmeimeating.com/homemade-peppermint-mocha/) as one of my favorite holiday beverages! I like to have it with a few [chewy gingerbread cookies](https://www.pinchmeimeating.com/chewy-gingerbread-cookies/) or [ricciarelli](https://www.pinchmeimeating.com/ricciarelli/) (chewy Italian almond cookies) for the ultimate Christmas treat. Even my sister, who adamantly dislikes most eggnog, has made an enthusiastic exception for this homemade version. So here’s what I have to say to other eggnog skeptics — imagine if custard, whipped cream, and meringue all mingled together in a glass with a splash of rum and a sprinkle of nutmeg on top. It’s rich and creamy but fluffy, with a light, frothy cap that somehow manages to float atop every glass. That’s what you’re missing if you turn down a glass of this deliciousness. ![Hand holding glass of eggnog with cinnamon stick, topped with ground nutmeg.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-12-2.jpg) ## Why this recipe works Eggnog is like custard, whipped cream, and meringue, you say? Pretty much. Custard is egg yolk and sugar. Whipped cream is heavy cream and sugar. Meringue is egg white and sugar. Eggnog is all of the above. The egg yolks and whites are separated and that makes all the difference in this recipe because you *treat each component separately. Beating the yolks until they’re light in color, adding the sugar and alcohol (or milk, for a non-alcoholic eggnog), and letting it rest for an hour dispels any egginess you may be wary of. Beating the egg whites to a meringue-like consistency* and folding them into the ‘nog adds air throughout the eggnog. It creates an oh-so-dreamy layer of fluff that floats like a cloud on top of each glass you pour. And while we don’t whip the cream, we do add quite a bit of it. It’s not a health food but boy is it worth the calories. While the egg white fluff is best immediately after making this homemade eggnog recipe, it sticks around for days afterwards before finally dissipating into the rest of the eggnog. The eggnog is still fluffy and amazing, but will have less of the frothy top if you enjoy a glass days after making it. ## What are the ingredients in eggnog? Unlike the store-bought stuff, this homemade eggnog recipe has very few, very simple ingredients. ![Ingredients for homemade eggnog.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-ingredients.jpg) - Egg yolks and powdered sugar: Creates the rich, custardy base for the drink. - Heavy cream: Did I mention this was a rich, dessert-like drink? Thank the cream for that too. - Milk: Lightens up the recipe jusssst a smidge. - Vanilla extract: I didn’t always add this to the recipe, but who could argue with adding a touch of vanilla? - *Booze (optional):* Use rum, bourbon, whiskey, or brandy for a boozy adult eggnog — or replace with milk to make a kid-friendly eggnog recipe without alcohol. - Egg whites: When whipped to meringue consistency and folded into the eggnog, keeps it from being too dense. The whole thing ends up being fluffy with a little extra froth on top! Now that’s what I call magical. - Nutmeg and cinnamon: Not technically included in the recipe. What?! That’s right. I don’t mix it in, but just use a little sprinkle on top whenever I pour myself a glass. If you’d rather, you can mix it into the whole thing in advance, to taste. ## VIDEO: How to make fluffy homemade eggnog ## How to make traditional eggnog at home First, you’ll separate the eggs. Beat the yolks by themselves with a stand or hand mixer for about 3 minutes or until they lighten in color. See how light the yolks are in the third image below compared to the second one? They’re very thick and almost the color of mayonnaise. ![Three egg yolks in a clear bowl.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Eggnog-graphics2-2-683x1024.jpg) ![Lightly whisked egg yolks in a clear bowl.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Eggnog-graphics3-2-683x1024.jpg) ![Egg yolks in a clear bowl whisked until thick and light colored.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Eggnog-graphics4-2-683x1024.jpg) Then, mix in the powdered sugar until it’s smooth. After that, you’ll add the vanilla and, if you’re making spiked eggnog, the alcohol (rum, whiskey, or bourbon). If you’re making your eggnog without alcohol, simply replace the booze with an equivalent amount of milk so the consistency still thins out a bit. You’ll let this sit in the fridge for about an hour so the flavors can meld and the eggy taste will dissipate. Then, mix in the heavy cream and milk, beating constantly. ![Egg whites whipped to stiff peaks on a whisk.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-06-2.jpg) After that, beat the separated egg whites until they’re fluffy like meringue. You’ll want to start at a low to medium-low speed for about a minute before increasing the beater speed or the whites can get watery and never froth. When the egg whites reach medium-to-stiff peaks, fold the eggnog into the whites a bit at a time until it’s all incorporated. This is best enjoyed immediately but you can refrigerate it and drink it within 2-3 days. ![Glass of eggnog with cinnamon stick, topped with ground nutmeg, with pine branch and pitcher of eggnog in the background.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-10-2.jpg) ## Expert Tips and FAQS My whites won’t whisk! What’s happening? 1\) Was there any tiny bit of yolk in the whites or any grease in the bowl? They won’t whisk if there’s any fat present. Make sure bowls and whisks are completely dry too. 2\) If you beat the whites *past* stiff peaks, they will start to get runny again and fall. 3\) Room temperature egg whites will whisk better than cold ones. 4\) Start beating slowly for about a minute before increasing the speed on the mixer. My eggnog seems to have separated overnight into fluff and nog. What should I do? After a couple days in the fridge it can do that. Whisk it up a bit before pouring another glass to even out the consistency. It’s definitely fluffiest immediately after making it, so if possible beat the egg whites and fold them in just before serving. Is homemade eggnog safe to drink? This recipe does contain raw eggs. The CDC says salmonella is present in 1 out of about every 20,000 eggs, so you have to decide if that’s a risk you want to take. Very young children, pregnant women, older adults, and those with a compromised immune system may want to consider a cooked-egg eggnog recipe instead. However, if you can find pasteurized raw eggs at the store, those are totally safe to use. What is the best alcohol for eggnog? Rum, whisky, bourbon, or brandy are excellent choices for spiking eggnog. Rum will usually be on the sweeter end of the spectrum, so keep that in mind when deciding which to use\! What spices are most often used in eggnog? Vanilla and warming spices like nutmeg, cinnamon, and occasionally cloves are frequent additions to eggnog. This recipe doesn’t include the spices in the eggnog itself, but I love adding a little sprinkle of nutmeg to the top just before enjoying it. Why is it called eggnog? Apparently the origin of “nog” in “eggnog” is debated: it’s either short for “noggin”, which is the type of mug it would have originally been served in, or it is a compounded version of egg-‘n’-grog, the “grog” being slang for rum. Milk-punch is also an alternative name for eggnog. How long will fresh eggnog last in the fridge? Since this uses raw eggs, it’s best to finish your eggnog within 2-3 days of making it. If you’ve added a significant amount of alcohol (about 5%) it may last for a couple weeks. What can I do with leftover eggnog? My favorite trick? Throw it in an ice cream maker with a bit of extra nutmeg! It makes the BEST ice cream. And if you have some [chewy gingerbread cookies](https://www.pinchmeimeating.com/chewy-gingerbread-cookies/), crumble up a few and stir them in before freezing the ice cream solid. ![Glass of eggnog with cinnamon stick, topped with ground nutmeg, with pitcher in the background.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-09-2.jpg) ## More holiday recipes Get in the holiday spirit with these other Christmas-y recipes\! ![Why spend \$5 on an expensive coffee drink when you can make your own homemade peppermint mocha in just a few minutes? No espresso maker or special syrups required\!](https://www.pinchmeimeating.com/wp-content/uploads/2016/12/Peppermint-mocha-2-686x1024.jpg) [Homemade Peppermint Mocha](https://www.pinchmeimeating.com/homemade-peppermint-mocha/) ![Get in the holiday spirit with some spicy, chewy gingerbread cookies! They keep their shape when cut with cookie cutters and they stay soft and delicious! They're the ultimate Christmas cookies.](https://www.pinchmeimeating.com/wp-content/uploads/2016/12/Chewy-gingerbread-cookies-09-683x1024.jpg) [Chewy Gingerbread Cookies](https://www.pinchmeimeating.com/chewy-gingerbread-cookies/) ![Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron — perfect with tea or coffee\!](https://www.pinchmeimeating.com/wp-content/uploads/2018/07/Ricciarelli-italian-almond-cookies-02-682x1024.jpg) [Ricciarelli: Chewy Italian Almond Cookies](https://www.pinchmeimeating.com/ricciarelli/) Be sure to FOLLOW ME on [FACEBOOK](https://www.facebook.com/PinchMeImEating), [PINTEREST](https://www.pinterest.com/pinchmeimeating/), [INSTAGRAM](https://www.instagram.com/pinchmeimeating/), and [TWITTER](https://twitter.com/pinchmeimeating) for more great recipe ideas! Or SIGN UP for my [EMAIL NEWSLETTER](https://pinchmeimeating.us11.list-manage.com/subscribe?u=058fd8bd1d22f8148500c0b13&id=9b8710f792) to get updates and recipes straight to your inbox\! ![Glass of eggnog with cinnamon stick, topped with ground nutmeg.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-13-2-500x500.jpg) 5 from 1 vote ## Homemade Traditional Eggnog This *homemade eggnog recipe* is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It's easy to make, uses only *six simple ingredients*, and can be made *without alcohol or as boozy as you like*! This will be your new favorite holiday drink\! [Print Recipe](https://www.pinchmeimeating.com/wprm_print/homemade-traditional-eggnog) Course: Dessert, Drinks Cuisine: American Yield: 8 1/2-cup servings Calories: 274kcal Author: [Caroline Lindsey](https://www.pinchmeimeating.com/about/) Prep Time:1 hour hr 15 minutes mins Total Time:1 hour hr 15 minutes mins ### Ingredients - ▢ 3 eggs separated - ▢ 1 cup confectioner’s sugar - ▢ 1 teaspoon vanilla extract - ▢ 1/2 cup alcohol rum, whiskey, brandy, or bourbon (I used gold rum) - ▢ 1/2 cup milk - ▢ 2 cups heavy/whipping cream - ▢ Nutmeg and cinnamon for serving ### Instructions - Beat yolks alone with a hand mixer on medium high speed until thick and light in color, about 3 minutes. (see post for photos) Gradually beat in confectioner's sugar. - Add vanilla extract and alcohol very slowly, whisking constantly. Cover and refrigerate for an hour to help dispel the eggy taste. - Add cream and milk, whisking constantly. - Beat egg whites on medium low speed for about a minute, then increase speed to medium high until whites reach stiff peaks (like a meringue). Fold whites into eggnog. This is best done just before serving for the fluffiest drink. - Serve sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart. ### Video ### Notes - This eggnog is best enjoyed immediately, while it’s the most fluffy. This eggnog will last about 2-3 days in the fridge. - If leftover eggnog separates overnight into a more fluffy layer and a more liquid layer, whisk it by hand until the consistency evens out before pouring a glass. - For a more boozy recipe, substitute more alcohol for the milk. - For a nonalcoholic recipe, substitute more milk for the alcohol. - Raw egg safety: The FDA recommends not eating raw or undercooked eggs, which are in this recipe. - For leftovers: If you have more than you want to drink, throw the leftovers in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever\! Tried this recipe?Mention [@pinchmeimeating](https://www.instagram.com/pinchmeimeating) or tag [\#pinchmeimeating](https://www.instagram.com/explore/tags/pinchmeimeating) on Instagram\! ### Nutrition Calories: 274kcal \\| Carbohydrates: 18g \\| Protein: 4g \\| Fat: 24g \\| Saturated Fat: 15g \\| Trans Fat: 1g \\| Cholesterol: 144mg \\| Sodium: 53mg \\| Potassium: 89mg \\| Sugar: 1g \\| Vitamin A: 988IU \\| Vitamin C: 1mg \\| Calcium: 65mg \\| Iron: 1mg ### Share this: - [Email a link to a friend (Opens in new window) Email](https://www.pinchmeimeating.com/cdn-cgi/l/email-protection#a39cd0d6c1c9c6c0d79e8696e1f0cbc2d1c6c7869193f3ccd0d78696e7869193ebcccec6cec2c7c6869193e6c4c4cdccc4869193f1c6c0cad3c6858093909b98c1ccc7da9ecbd7d7d3d08690e28691e58691e5d4d4d48dd3cacdc0cbcec6cacec6c2d7cacdc48dc0ccce8691e5cbcccec6cec2c7c68ed7d1c2c7cad7cacccdc2cf8ec6c4c4cdccc48691e5858093909b98d0cbc2d1c69ec6cec2cacf) - [Print (Opens in new window) Print](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#print?share=print) 178 shares ![](https://secure.gravatar.com/avatar/5ee06aa6e7381203694ace8b990784f64d1cb33bd9f68307b6df0cbdd96f0098?s=80&d=identicon&r=g) [Caroline Lindsey](https://www.pinchmeimeating.com/author/caroline-lindsey/ "Posts by Caroline Lindsey") I'm a self-taught home cook (and a current culinary student!) who loves dining out and eating good food! I've been running Pinch Me, I'm Eating since 2015 and I'm here to bring you simple, from-scratch restaurant-inspired recipes you can make at home in the time you have with the tools you own! I live in Charleston, SC with my guitar-playing husband, two kids, two cats, and a turtle. ## 3 Comments 1. ![](https://secure.gravatar.com/avatar/ef701cfd9418a18a41c83bf1e1bba267c6434d53d06b7653a6cb51781c496e90?s=60&d=identicon&r=g) Juli M says: [December 3, 2021 at 2:18 pm](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#comment-28584) ![5 stars](https://www.pinchmeimeating.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) That looked so delicious I had to try it. Thank you\! [Reply](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#comment-28584) 2. ![](https://secure.gravatar.com/avatar/09a4a40470dc0022631738a4d501381f55ab67b8a953588b2d089069554052bd?s=60&d=identicon&r=g) [David](https://cocoaandlavender.blogspot.com/) says: [December 23, 2016 at 5:21 pm](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#comment-2534) Mark loves eggnog and your recipe is a bit different – we will have to give it a try! Merry Christmas to you and Mike\! [Reply](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#comment-2534) 1. ![](https://secure.gravatar.com/avatar/5ee06aa6e7381203694ace8b990784f64d1cb33bd9f68307b6df0cbdd96f0098?s=60&d=identicon&r=g) [Caroline Lindsey](https://www.pinchmeimeating.com/) says: [December 25, 2016 at 1:18 pm](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#comment-2535) I’d love to try your recipe to! How do you guys make it? Merry Christmas\! [Reply](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#comment-2535) 5 from 1 vote ### Leave a Reply [Cancel reply](https://www.pinchmeimeating.com/homemade-traditional-eggnog/#respond) ![](https://www.pinchmeimeating.com/wp-content/uploads/2019/03/Portrait-square.jpg) ### Hi, I'm Caroline\! I'm a self-taught home cook in Charleston, SC with a passion for good food and dining out. At Pinch Me, I’m Eating, you’ll find simple, from-scratch recipes inspired by local restaurants in the South Carolina Lowcountry and beyond. With these recipes you can feel like you’re dining out in your own home — using the tools you own in the time you have\! 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Readable Markdown	This homemade eggnog recipe is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It’s easy to make, uses only six simple ingredients, and can be made without alcohol or as boozy as you like! This will be your new favorite holiday drink\! ![Glass of homemade eggnog with cinnamon stick, topped with ground nutmeg. Whole nutmeg is in the foreground and evergreen branch is in the background.](https://www.pinchmeimeating.com/wp-content/uploads/2021/12/Eggnog-P2-2.jpg) I’ve been making this traditional eggnog recipe annually for over a decade and it never fails to impress! This rich, luxuriously creamy drink is perfect for dessert or, if you’re me, breakfast. Or in my coffee. It ranks up there with a [homemade peppermint mocha](https://www.pinchmeimeating.com/homemade-peppermint-mocha/) as one of my favorite holiday beverages! I like to have it with a few [chewy gingerbread cookies](https://www.pinchmeimeating.com/chewy-gingerbread-cookies/) or [ricciarelli](https://www.pinchmeimeating.com/ricciarelli/) (chewy Italian almond cookies) for the ultimate Christmas treat. Even my sister, who adamantly dislikes most eggnog, has made an enthusiastic exception for this homemade version. So here’s what I have to say to other eggnog skeptics — imagine if custard, whipped cream, and meringue all mingled together in a glass with a splash of rum and a sprinkle of nutmeg on top. It’s rich and creamy but fluffy, with a light, frothy cap that somehow manages to float atop every glass. That’s what you’re missing if you turn down a glass of this deliciousness. ![Hand holding glass of eggnog with cinnamon stick, topped with ground nutmeg.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-12-2.jpg) ## Why this recipe works Eggnog is like custard, whipped cream, and meringue, you say? Pretty much. Custard is egg yolk and sugar. Whipped cream is heavy cream and sugar. Meringue is egg white and sugar. Eggnog is all of the above. The egg yolks and whites are separated and that makes all the difference in this recipe because you *treat each component separately. Beating the yolks until they’re light in color, adding the sugar and alcohol (or milk, for a non-alcoholic eggnog), and letting it rest for an hour dispels any egginess you may be wary of. Beating the egg whites to a meringue-like consistency* and folding them into the ‘nog adds air throughout the eggnog. It creates an oh-so-dreamy layer of fluff that floats like a cloud on top of each glass you pour. And while we don’t whip the cream, we do add quite a bit of it. It’s not a health food but boy is it worth the calories. While the egg white fluff is best immediately after making this homemade eggnog recipe, it sticks around for days afterwards before finally dissipating into the rest of the eggnog. The eggnog is still fluffy and amazing, but will have less of the frothy top if you enjoy a glass days after making it. ## What are the ingredients in eggnog? Unlike the store-bought stuff, this homemade eggnog recipe has very few, very simple ingredients. ![Ingredients for homemade eggnog.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-ingredients.jpg) - Egg yolks and powdered sugar: Creates the rich, custardy base for the drink. - Heavy cream: Did I mention this was a rich, dessert-like drink? Thank the cream for that too. - Milk: Lightens up the recipe jusssst a smidge. - Vanilla extract: I didn’t always add this to the recipe, but who could argue with adding a touch of vanilla? - *Booze (optional):* Use rum, bourbon, whiskey, or brandy for a boozy adult eggnog — or replace with milk to make a kid-friendly eggnog recipe without alcohol. - Egg whites: When whipped to meringue consistency and folded into the eggnog, keeps it from being too dense. The whole thing ends up being fluffy with a little extra froth on top! Now that’s what I call magical. - Nutmeg and cinnamon: Not technically included in the recipe. What?! That’s right. I don’t mix it in, but just use a little sprinkle on top whenever I pour myself a glass. If you’d rather, you can mix it into the whole thing in advance, to taste. ## VIDEO: How to make fluffy homemade eggnog ## How to make traditional eggnog at home First, you’ll separate the eggs. Beat the yolks by themselves with a stand or hand mixer for about 3 minutes or until they lighten in color. Then, mix in the powdered sugar until it’s smooth. After that, you’ll add the vanilla and, if you’re making spiked eggnog, the alcohol (rum, whiskey, or bourbon). If you’re making your eggnog without alcohol, simply replace the booze with an equivalent amount of milk so the consistency still thins out a bit. You’ll let this sit in the fridge for about an hour so the flavors can meld and the eggy taste will dissipate. Then, mix in the heavy cream and milk, beating constantly. ![Egg whites whipped to stiff peaks on a whisk.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-06-2.jpg) After that, beat the separated egg whites until they’re fluffy like meringue. You’ll want to start at a low to medium-low speed for about a minute before increasing the beater speed or the whites can get watery and never froth. When the egg whites reach medium-to-stiff peaks, fold the eggnog into the whites a bit at a time until it’s all incorporated. This is best enjoyed immediately but you can refrigerate it and drink it within 2-3 days. ![Glass of eggnog with cinnamon stick, topped with ground nutmeg, with pine branch and pitcher of eggnog in the background.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-10-2.jpg) ## Expert Tips and FAQS My whites won’t whisk! What’s happening? 1\) Was there any tiny bit of yolk in the whites or any grease in the bowl? They won’t whisk if there’s any fat present. Make sure bowls and whisks are completely dry too. 2\) If you beat the whites *past* stiff peaks, they will start to get runny again and fall. 3\) Room temperature egg whites will whisk better than cold ones. 4\) Start beating slowly for about a minute before increasing the speed on the mixer. My eggnog seems to have separated overnight into fluff and nog. What should I do? After a couple days in the fridge it can do that. Whisk it up a bit before pouring another glass to even out the consistency. It’s definitely fluffiest immediately after making it, so if possible beat the egg whites and fold them in just before serving. Is homemade eggnog safe to drink? This recipe does contain raw eggs. The CDC says salmonella is present in 1 out of about every 20,000 eggs, so you have to decide if that’s a risk you want to take. Very young children, pregnant women, older adults, and those with a compromised immune system may want to consider a cooked-egg eggnog recipe instead. However, if you can find pasteurized raw eggs at the store, those are totally safe to use. What is the best alcohol for eggnog? Rum, whisky, bourbon, or brandy are excellent choices for spiking eggnog. Rum will usually be on the sweeter end of the spectrum, so keep that in mind when deciding which to use\! What spices are most often used in eggnog? Vanilla and warming spices like nutmeg, cinnamon, and occasionally cloves are frequent additions to eggnog. This recipe doesn’t include the spices in the eggnog itself, but I love adding a little sprinkle of nutmeg to the top just before enjoying it. Why is it called eggnog? Apparently the origin of “nog” in “eggnog” is debated: it’s either short for “noggin”, which is the type of mug it would have originally been served in, or it is a compounded version of egg-‘n’-grog, the “grog” being slang for rum. Milk-punch is also an alternative name for eggnog. How long will fresh eggnog last in the fridge? Since this uses raw eggs, it’s best to finish your eggnog within 2-3 days of making it. If you’ve added a significant amount of alcohol (about 5%) it may last for a couple weeks. What can I do with leftover eggnog? My favorite trick? Throw it in an ice cream maker with a bit of extra nutmeg! It makes the BEST ice cream. And if you have some [chewy gingerbread cookies](https://www.pinchmeimeating.com/chewy-gingerbread-cookies/), crumble up a few and stir them in before freezing the ice cream solid. ![Glass of eggnog with cinnamon stick, topped with ground nutmeg, with pitcher in the background.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-09-2.jpg) ## More holiday recipes Get in the holiday spirit with these other Christmas-y recipes\! Be sure to FOLLOW ME on [FACEBOOK](https://www.facebook.com/PinchMeImEating), [PINTEREST](https://www.pinterest.com/pinchmeimeating/), [INSTAGRAM](https://www.instagram.com/pinchmeimeating/), and [TWITTER](https://twitter.com/pinchmeimeating) for more great recipe ideas! Or SIGN UP for my [EMAIL NEWSLETTER](https://pinchmeimeating.us11.list-manage.com/subscribe?u=058fd8bd1d22f8148500c0b13&id=9b8710f792) to get updates and recipes straight to your inbox\! ![Glass of eggnog with cinnamon stick, topped with ground nutmeg.](https://www.pinchmeimeating.com/wp-content/uploads/2021/11/Homemade-eggnog-13-2-500x500.jpg) 5 from 1 vote ## Homemade Traditional Eggnog This *homemade eggnog recipe* is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It's easy to make, uses only *six simple ingredients*, and can be made *without alcohol or as boozy as you like*! This will be your new favorite holiday drink\! [Print Recipe](https://www.pinchmeimeating.com/wprm_print/homemade-traditional-eggnog) Course: Dessert, Drinks Cuisine: American Yield: 8 1/2-cup servings Calories: 274kcal Prep Time:1 hour 15 minutes Total Time:1 hour 15 minutes - ▢ 3 eggs separated - ▢ 1 cup confectioner’s sugar - ▢ 1 teaspoon vanilla extract - ▢ 1/2 cup alcohol rum, whiskey, brandy, or bourbon (I used gold rum) - ▢ 1/2 cup milk - ▢ 2 cups heavy/whipping cream - ▢ Nutmeg and cinnamon for serving - Beat yolks alone with a hand mixer on medium high speed until thick and light in color, about 3 minutes. (see post for photos) Gradually beat in confectioner's sugar. - Add vanilla extract and alcohol very slowly, whisking constantly. Cover and refrigerate for an hour to help dispel the eggy taste. - Add cream and milk, whisking constantly. - Beat egg whites on medium low speed for about a minute, then increase speed to medium high until whites reach stiff peaks (like a meringue). Fold whites into eggnog. This is best done just before serving for the fluffiest drink. - Serve sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart. - This eggnog is best enjoyed immediately, while it’s the most fluffy. This eggnog will last about 2-3 days in the fridge. - If leftover eggnog separates overnight into a more fluffy layer and a more liquid layer, whisk it by hand until the consistency evens out before pouring a glass. - For a more boozy recipe, substitute more alcohol for the milk. - For a nonalcoholic recipe, substitute more milk for the alcohol. - Raw egg safety: The FDA recommends not eating raw or undercooked eggs, which are in this recipe. - For leftovers: If you have more than you want to drink, throw the leftovers in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever\! Calories: 274kcal \\| Carbohydrates: 18g \\| Protein: 4g \\| Fat: 24g \\| Saturated Fat: 15g \\| Trans Fat: 1g \\| Cholesterol: 144mg \\| Sodium: 53mg \\| Potassium: 89mg \\| Sugar: 1g \\| Vitamin A: 988IU \\| Vitamin C: 1mg \\| Calcium: 65mg \\| Iron: 1mg ![](https://secure.gravatar.com/avatar/5ee06aa6e7381203694ace8b990784f64d1cb33bd9f68307b6df0cbdd96f0098?s=80&d=identicon&r=g) [Caroline Lindsey](https://www.pinchmeimeating.com/author/caroline-lindsey/ "Posts by Caroline Lindsey") I'm a self-taught home cook (and a current culinary student!) who loves dining out and eating good food! I've been running Pinch Me, I'm Eating since 2015 and I'm here to bring you simple, from-scratch restaurant-inspired recipes you can make at home in the time you have with the tools you own! I live in Charleston, SC with my guitar-playing husband, two kids, two cats, and a turtle.
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