🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 52 (from laksa019)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa052.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.tastesoflizzyt.com/homemade-eggnog/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.tastesoflizzyt.com/homemade-eggnog/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/","crawl_time":1775477487,"first_indexed_time":1479756150,"http_code":200,"src_unparsed":"com,tastesoflizzyt!www,\/homemade-eggnog\/ s443","src_root_hash":"669087210939684052","history_drop_reason":null,"meta_title":"Homemade Eggnog Recipe | Tastes of Lizzy T","meta_descriptions":["Why buy eggnog when you can make homemade eggnog in under 5 minutes? This easy Amish recipe is versatile...sweeten and season to your liking."],"attrs_boilerpipe_text":"Why buy eggnog when you can make our homemade eggnog recipe in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking. And there’s a cooked eggnog option, too\n!\nHomemade eggnog is one of Matt’s\nfavorite holiday traditions\n, yet in our early years of marriage I rarely made it for him because, well….it\nwasn’t\none of\nmy\nholiday traditions. He grew up enjoying glasses of eggnog alongside\nsnickerdoodle cookies\nand this was a memory I wanted to bring back for him.\nI flipped open my tattered,\nwell-loved Amish cookbook\n, looked up how to make eggnog and found an old traditional eggnog recipe. 7 eggnog ingredients that I already had in my refrigerator and pantry? No problem.\nI whipped it up in under 5 minutes, poured a glass for Matt {the official taste tester}. He thought the homemade eggnog was amazingly delicious and fell in love with me all over again with just one taste. There’s no going back to store-bought eggnog for him.\nHow safe is homemade eggnog?\nMy first question to answer with this old recipe is the current guidelines for making eggnog with raw eggs.\nAfter a quick look at\nFoodSafety.gov\n, I learned the following two options for safe homemade eggnog.\nMake the homemade eggnog recipe with pasteurized eggs\n. This heating process kills any salmonella or other bacteria that might be present, which lowers the risk. Some age groups (over 65 and under 5), pregnant women and those with weakened immune systems should still be careful with this option.\nMake a cooked eggnog recipe\n. The homemade eggnog is totally safe for all to drink when it is cooked.\nMake the easy eggnog recipe with unpasteurized raw eggs is NOT recommended by FoodSafety.gov because of the risk of salmonella. That risk is relatively small, but is still there.\nI know that there will be some of you who say\n“Heck with it…I’m making it with raw eggs.”\n And I know there are some of you who will shout from the rooftops that you should\nNOT\nbe drinking homemade eggnog that has not been cooked.\nSo I’ll share with you a quick 5-minute version that you can make using raw, pasteurized eggs….and then I’ll tell you how to make cooked homemade eggnog for the ultimate in food safety. Either way, this is the best eggnog recipe!\nAn Easy Eggnog Recipe\nCrack the pasteurized eggs into a bowl and whip them with a hand mixer until they are frothy on top and lemon in color, about 1-2 minutes.\nAdd the sugar, nutmeg, lemon juice, salt, milk and cream. Beat it again for another 1-2 minutes until the eggnog is frothy.\nBeat with a hand mixer for 1-2 minutes or until the eggnog is frothy.\nChill in the fridge until serving. Pour yourself a tall glass of this cold eggnog, sprinkle the top with nutmeg or garnish with your other favorite holiday spices and enjoy every sip.\nA Cooked Eggnog Recipe\nThis recipe takes just a little more time but has only 6 ingredients.\nDo not add the lemon juice to the cooked eggnog.\nTrust me. It will curdle. Don’t ask me how I know.\nHeat the milk and cream in a saucepan over medium heat until it is about 115-120ºF.\nIn another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color.\nScoop &frac34; cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called “tempering” the eggs.\nNow slowly pour the egg mixture slowly into the hot milk mixture, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs.\nThe last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.\nAnd that my friends….is all I have learned about eggnog in the past few weeks. It was more of a lesson than I thought I would learn.\nBut the recipe itself? Matt said it reminds him of his Grandma and that is a priceless reaction for me.\nBe sure to read all of the notes to make this eggnog exactly how you like it!\nIf you love eggnog, try\nEggnog Cream Cake\n!\nRecipe Variations\nPeople often add alcohol to homemade eggnog. Alcohol such as bourbon, whiskey, rum or brandy have flavors that pair well with the creamy eggnog.\nAdd vanilla extract. It will almost taste like melted ice cream!\nKids love this with homemade whipped cream on top. Take 1 cup of heavy cream and whip it with &frac14; cup powdered sugar and 1 teaspoon of vanilla extract. Whip until soft peaks form, then top the egg nog with the whipped cream once it is in glasses.\nUse any variation of whole milk or cream that you’d like.\nStorage Instructions\nStore leftover homemade eggnog in the fridge for up to 3 days.\nServings\n6\nservings\nPrep Time\n5\nminutes\nTotal Time\n5\nminutes\n4\nlarge\npasteurized eggs\n1\/3\ncup\ngranulated sugar\n1\/8\nteaspoon\nground nutmeg\n2\ntablespoons\nlemon juice\n1\/8\nteaspoon\nsalt\n4\ncups\n2% milk\n1\/2\ncup\nheavy cream\nPasteurized Egg Easy Eggnog:\nIn a large bowl, beat the eggs until they are thick and lemon colored.\n4 large  pasteurized eggs\nWhisk in the sugar, nutmeg, lemon juice and salt. Add the milk and cream.\n&frac13; cup granulated sugar\n,\n&frac18; teaspoon ground nutmeg\n,\n2 tablespoons lemon juice\n,\n&frac18; teaspoon salt\n,\n4 cups 2% milk\n,\n&frac12; cup heavy cream\nBeat with a hand mixer for 1-2 minutes or until the eggnog is frothy.\nServe with ice. Makes 6 large glasses.\nCooked Eggnog (Do not add the lemon juice):\nHeat the milk and cream in a saucepan over medium heat until it is about 115-120ºF.\nIn another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color.\nScoop &frac34; cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called \"tempering\" the eggs.\nNow slowly pour the egg mixture slowly into the heated milk, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs.\nThe last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.\nAdjust the sugar to your liking. Add more or less.\nYou can also add a bit more nutmeg or even cinnamon if you’d like.\nWant your eggnog creamier? Use more cream and less milk. \nIf you make the cooked version and you end up with little pieces of egg, pour the eggnog through a fine mesh strainer to make it smooth again.\nRefer to the article above for more tips and tricks.\nThe calories shown are based on the recipe serving 6, with 1 serving being 1 glass of eggnog. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **\nCalories:\n238\nkcal\n|\nCarbohydrates:\n20\ng\n|\nProtein:\n10\ng\n|\nFat:\n14\ng\n|\nSaturated Fat:\n8\ng\n|\nPolyunsaturated Fat:\n1\ng\n|\nMonounsaturated Fat:\n4\ng\n|\nTrans Fat:\n0.1\ng\n|\nCholesterol:\n159\nmg\n|\nSodium:\n175\nmg\n|\nPotassium:\n291\nmg\n|\nFiber:\n0.02\ng\n|\nSugar:\n20\ng\n|\nVitamin A:\n632\nIU\n|\nVitamin C:\n2\nmg\n|\nCalcium:\n221\nmg\n|\nIron:\n1\nmg\nAbout Julie Clark\nI'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.\nYou might also like","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2613046620860&pd[em]=<hashed_email_address>&noscript=1)\n\n[Skip to content](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/#main-content)\n\n![at the family table cookbook](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2025\/05\/cookbook-at-the-family-table-icon-150x150.jpg)\n\nAt the Family Table\\!\n\n[Shop Now](https:\/\/shop.tastesoflizzyt.com\/products\/at-the-family-table-125-recipes-to-share-and-savor?utm_source=banner&utm_medium=banner&utm_campaign=top+banner+ad)\n\n[Tastes of Lizzy T](https:\/\/www.tastesoflizzyt.com\/)\n\n- [Recipes](https:\/\/www.tastesoflizzyt.com\/recipes\/)\n  - [By Course](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/)\n    - [Breakfast](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/breakfast-recipes\/)\n    - [Main Dishes](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/main-dish-recipes\/)\n    - 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[Sourdough](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/bread-recipes\/sourdough\/)\n  - [Yeast Bread](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/bread-recipes\/yeast-bread\/)\n- [Saved](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/#list\/my-favorites)\n- [Shop](https:\/\/www.tastesoflizzyt.com\/shop\/)\n\n[Home](https:\/\/www.tastesoflizzyt.com\/) \\| [Drink Recipes](https:\/\/www.tastesoflizzyt.com\/category\/drink-recipes\/)\n\n# Homemade Eggnog\n[![about me](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/03\/18bbc418351e1e576272e281cffb8a51.jpeg)](https:\/\/www.tastesoflizzyt.com\/author-julie-clark\/)[Julie Clark](https:\/\/www.tastesoflizzyt.com\/author-julie-clark\/)\n\nUpdated: 9\/28\/2024\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/&media=https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-pin1.jpg&description=Why%20buy%20eggnog%20when%20you%20can%20make%20homemade%20eggnog%20in%20under%205%20minutes%3F%20This%20easy%20Amish%20recipe%20is%20versatile.%20Sweeten%20and%20season%20to%20your%20liking. \"Share on Pinterest\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/&text=Homemade%20Eggnog \"Share on Twitter\")\n\n[Print](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/ \"Print this Page\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Homemade%20Eggnog%0D%0Ahttps%3A%2F%2Fwww.tastesoflizzyt.com%2Fhomemade-eggnog%2F%0D%0A \"Share via Email\")\n\n[Jump to Recipe](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/#wprm-recipe-container-13225)\n\nSave Recipe\n\n[![](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2026\/02\/google.png)Add As a Trusted Google Source](https:\/\/www.google.com\/preferences\/source?q=tastesoflizzyt.com)\n\nMay contain affiliate links. [Terms of Use Policy](https:\/\/www.tastesoflizzyt.com\/disclosure-policy\/).\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201375%202750'%3E%3C\/svg%3E)\n\n![](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-pin1.jpg)\n\n*Why buy eggnog when you can make our homemade eggnog recipe in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking. And there’s a cooked eggnog option, too*\\!\n\n![a cup of homemade eggnog](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-3.jpg)\n\nHomemade eggnog is one of Matt’s [favorite holiday traditions](https:\/\/www.tastesoflizzyt.com\/chocolate-dipped-gingerbread-cookies\/), yet in our early years of marriage I rarely made it for him because, well….it ***wasn’t*** one of ***my*** holiday traditions. He grew up enjoying glasses of eggnog alongside [snickerdoodle cookies](https:\/\/www.thepinningmama.com\/soft-chewy-snickerdoodle-cookies\/) and this was a memory I wanted to bring back for him.\n\nI flipped open my tattered, [well-loved Amish cookbook](https:\/\/amzn.to\/2g0dCHR), looked up how to make eggnog and found an old traditional eggnog recipe. 7 eggnog ingredients that I already had in my refrigerator and pantry? No problem.\n\nI whipped it up in under 5 minutes, poured a glass for Matt {the official taste tester}. He thought the homemade eggnog was amazingly delicious and fell in love with me all over again with just one taste. There’s no going back to store-bought eggnog for him.\n\n## How safe is homemade eggnog?\nMy first question to answer with this old recipe is the current guidelines for making eggnog with raw eggs.\n\nAfter a quick look at [FoodSafety.gov](https:\/\/www.foodsafety.gov\/blog\/food-safety-tips-holidays), I learned the following two options for safe homemade eggnog.\n\n- **Make the homemade eggnog recipe with pasteurized eggs**. This heating process kills any salmonella or other bacteria that might be present, which lowers the risk. Some age groups (over 65 and under 5), pregnant women and those with weakened immune systems should still be careful with this option.\n- **Make a cooked eggnog recipe**. The homemade eggnog is totally safe for all to drink when it is cooked.\n\nMake the easy eggnog recipe with unpasteurized raw eggs is NOT recommended by FoodSafety.gov because of the risk of salmonella. That risk is relatively small, but is still there.\n\nI know that there will be some of you who say ***“Heck with it…I’m making it with raw eggs.”*** And I know there are some of you who will shout from the rooftops that you should **NOT** be drinking homemade eggnog that has not been cooked.\n\nSo I’ll share with you a quick 5-minute version that you can make using raw, pasteurized eggs….and then I’ll tell you how to make cooked homemade eggnog for the ultimate in food safety. Either way, this is the best eggnog recipe\\!\n\n## An Easy Eggnog Recipe\n- Crack the pasteurized eggs into a bowl and whip them with a hand mixer until they are frothy on top and lemon in color, about 1-2 minutes.\n- Add the sugar, nutmeg, lemon juice, salt, milk and cream. Beat it again for another 1-2 minutes until the eggnog is frothy.\n- Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy.\n- Chill in the fridge until serving. Pour yourself a tall glass of this cold eggnog, sprinkle the top with nutmeg or garnish with your other favorite holiday spices and enjoy every sip.\n\n![a pitcher of homemade eggnog](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201798'%3E%3C\/svg%3E)\n\n![a pitcher of homemade eggnog](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog.jpg)\n\n## A Cooked Eggnog Recipe\nThis recipe takes just a little more time but has only 6 ingredients. ***Do not add the lemon juice to the cooked eggnog.*** Trust me. It will curdle. Don’t ask me how I know.\n\n- Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF.\n- In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color.\n- Scoop \\&frac34; cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called “tempering” the eggs.\n- Now slowly pour the egg mixture slowly into the hot milk mixture, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs.\n- The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.\n\nAnd that my friends….is all I have learned about eggnog in the past few weeks. It was more of a lesson than I thought I would learn.\n\nBut the recipe itself? Matt said it reminds him of his Grandma and that is a priceless reaction for me.\n\n***Be sure to read all of the notes to make this eggnog exactly how you like it\\!***  \nIf you love eggnog, try [Eggnog Cream Cake](https:\/\/thebestcakerecipes.com\/eggnog-cream-cake\/)\\!\n\n![pouring eggnog into a glass mug](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%201798'%3E%3C\/svg%3E)\n\n![pouring eggnog into a glass mug](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-2.jpg)\n\n## Recipe Variations\n- People often add alcohol to homemade eggnog. Alcohol such as bourbon, whiskey, rum or brandy have flavors that pair well with the creamy eggnog.\n- Add vanilla extract. It will almost taste like melted ice cream\\!\n- Kids love this with homemade whipped cream on top. Take 1 cup of heavy cream and whip it with \\&frac14; cup powdered sugar and 1 teaspoon of vanilla extract. Whip until soft peaks form, then top the egg nog with the whipped cream once it is in glasses.\n- Use any variation of whole milk or cream that you’d like.\n\n## Can you bake with eggnog?\nYes! Homemade eggnog might have a little bit of a different thickness than store bought milk or store bought eggnog, so a recipe might need a little tweaking. But in general, you can often replace milk with eggnog in baked goods. We’ve also found you can reduce the sugar slightly since eggnog is already sweetened.\n\nTry one of these:\n\n- [Eggnog Bread](https:\/\/www.tastesoflizzyt.com\/eggnog-bread\/)\n- [Christmas Pumpkin Pie](https:\/\/www.tastesoflizzyt.com\/eggnog-pumpkin-pie\/)\n- [Frosted Eggnog Cookies](https:\/\/www.tastesoflizzyt.com\/frosted-eggnog-cookies\/)\n- [Eggnog Cinnamon Rolls](https:\/\/www.tastesoflizzyt.com\/eggnog-cinnamon-rolls\/)\n- [Chocolate Chip Eggnog Cheesecake Bars](https:\/\/www.tastesoflizzyt.com\/chocolate-chip-eggnog-cheesecake-bars\/)\n\n## Storage Instructions\nStore leftover homemade eggnog in the fridge for up to 3 days.\n\n![closeup of a cup of homemade eggnog with nutmeg](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20268%20268'%3E%3C\/svg%3E)\n\n![closeup of a cup of homemade eggnog with nutmeg](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-4-268x268.jpg)\n\n![closeup of a cup of homemade eggnog with nutmeg](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20268%20268'%3E%3C\/svg%3E)\n\n![closeup of a cup of homemade eggnog with nutmeg](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-4-268x268.jpg)\n## Homemade Eggnog\n4\\.98 from 36 votes\n\nWhy buy eggnog when you can make homemade eggnog in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking.\n\nServings 6 servings\n\nPrep Time 5 minutes minutes\n\nTotal Time 5 minutes minutes\n***\n[Print Recipe](https:\/\/www.tastesoflizzyt.com\/wprm_print\/homemade-eggnog)[Pin Recipe](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/&media=https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-pin1.jpg&description=Why%20buy%20eggnog%20when%20you%20can%20make%20homemade%20eggnog%20in%20under%205%20minutes%3F%20This%20easy%20Amish%20recipe%20is%20versatile.%20Sweeten%20and%20season%20to%20your%20liking. \"Share on Pinterest\")[Save Recipe](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/)[Saved Recipe](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/)\n\n### Ingredients [US Customary](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/) – [Metric](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/)\n- 4 large  pasteurized eggs\n- 1\/3 cup [granulated sugar](https:\/\/amzn.to\/47C233b)\n- 1\/8 teaspoon ground nutmeg\n- 2 tablespoons lemon juice\n- 1\/8 teaspoon [salt](https:\/\/amzn.to\/48A9tFt)\n- 4 cups 2% milk\n- 1\/2 cup heavy cream\n\n### Instructions\n#### Pasteurized Egg Easy Eggnog:\n- In a large bowl, beat the eggs until they are thick and lemon colored. 4 large pasteurized eggs\n- Whisk in the sugar, nutmeg, lemon juice and salt. Add the milk and cream. \\&frac13; cup granulated sugar, \\&frac18; teaspoon ground nutmeg, 2 tablespoons lemon juice, \\&frac18; teaspoon salt, 4 cups 2% milk, \\&frac12; cup heavy cream\n- Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy.\n- Serve with ice. Makes 6 large glasses.\n\n#### Cooked Eggnog (Do not add the lemon juice):\n- Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF.\n- In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color.\n- Scoop \\&frac34; cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called \"tempering\" the eggs.\n- Now slowly pour the egg mixture slowly into the heated milk, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs.\n- The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.\n### Video\n### Notes\n- Adjust the sugar to your liking. Add more or less.\n- You can also add a bit more nutmeg or even cinnamon if you’d like.\n- Want your eggnog creamier? Use more cream and less milk.\n- If you make the cooked version and you end up with little pieces of egg, pour the eggnog through a fine mesh strainer to make it smooth again.\n- Refer to the article above for more tips and tricks.\n  The calories shown are based on the recipe serving 6, with 1 serving being 1 glass of eggnog. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. \\*\\*We are not dietitians and recommend you seek a nutritionist for exact nutritional information. \\*\\*\n\n### Nutrition\nCalories: 238kcal \\| Carbohydrates: 20g \\| Protein: 10g \\| Fat: 14g \\| Saturated Fat: 8g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 4g \\| Trans Fat: 0\\.1g \\| Cholesterol: 159mg \\| Sodium: 175mg \\| Potassium: 291mg \\| Fiber: 0\\.02g \\| Sugar: 20g \\| Vitamin A: 632IU \\| Vitamin C: 2mg \\| Calcium: 221mg \\| Iron: 1mg\n\nAuthor [Julie Clark](https:\/\/www.tastesoflizzyt.com\/author-julie-clark\/)\n\nCourse Drink\n\nCuisine American\n\nCalories 238\n\nKeyword christmas morning, cooked eggnog, easy eggnog recipe, how to make eggnog\n\nHave you tried this recipe?\n\nShare a review below or share on Instagram with the tag \\#tastesoflizzyt.\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/&media=https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-pin1.jpg&description=Why%20buy%20eggnog%20when%20you%20can%20make%20homemade%20eggnog%20in%20under%205%20minutes%3F%20This%20easy%20Amish%20recipe%20is%20versatile.%20Sweeten%20and%20season%20to%20your%20liking. \"Share on Pinterest\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/&text=Homemade%20Eggnog \"Share on Twitter\")\n\n[Print](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/ \"Print this Page\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Homemade%20Eggnog%0D%0Ahttps%3A%2F%2Fwww.tastesoflizzyt.com%2Fhomemade-eggnog%2F%0D%0A \"Share via Email\")\n\n![About JulieJulie Clark](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2096%2096'%3E%3C\/svg%3E)\n\n![About JulieJulie Clark](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/03\/julie.jpeg)\n\nAbout Julie Clark\n\nI'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.\n\n[Read More](https:\/\/www.tastesoflizzyt.com\/author-julie-clark\/)\n\n## You might also like\n[![closeup of a glass of strawberry punch](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)![closeup of a glass of strawberry punch](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/04\/strawberry-punch-10-150x150.jpg)](https:\/\/www.tastesoflizzyt.com\/sparkling-strawberry-punch-recipe\/)\n\nDrink Recipes\n\n### [Strawberry Punch with Jell-O](https:\/\/www.tastesoflizzyt.com\/sparkling-strawberry-punch-recipe\/)\n\n[![homemade hot chocolate mix in a glass jar with a spoon](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)![homemade hot chocolate mix in a glass jar with a spoon](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2023\/12\/homemade-hot-chocolate-mix_-16-150x150.jpg)](https:\/\/www.tastesoflizzyt.com\/homemade-hot-chocolate-mix\/)\n\nDrink Recipes\n\n### [Homemade Hot Chocolate Mix Recipe](https:\/\/www.tastesoflizzyt.com\/homemade-hot-chocolate-mix\/)\n\n[![a glass of peach lemonade on a table with lemons and peaches](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)![a glass of peach lemonade on a table with lemons and peaches](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2023\/08\/peach-lemonade-19-150x150.jpg)](https:\/\/www.tastesoflizzyt.com\/peach-lemonade\/)\n\nDrink Recipes\n\n### [Peach Lemonade](https:\/\/www.tastesoflizzyt.com\/peach-lemonade\/)\n\n[![overhead view of two glasses of mulled cider on a table](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)![overhead view of two glasses of mulled cider on a table](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2022\/12\/mulled-apple-cider-6-150x150.jpg)](https:\/\/www.tastesoflizzyt.com\/mulled-apple-cider\/)\n\nDrink Recipes\n\n### [Mulled Apple Cider](https:\/\/www.tastesoflizzyt.com\/mulled-apple-cider\/)\n### Join the Discussion\n4\\.98 from 36 votes ([16 ratings without comment](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/))\n\nSubscribe\n\n[Login](https:\/\/www.tastesoflizzyt.com\/wp-login.php?redirect_to=https%3A%2F%2Fwww.tastesoflizzyt.com%2Fhomemade-eggnog%2F)\n\n53 Comments\n\nInline Feedbacks\n\nView all comments\n\n[« Previous](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/comment-page-2\/#comments) [1](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/comment-page-1\/#comments) [2](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/comment-page-2\/#comments) 3\n\n[Tastes of Lizzy T](https:\/\/www.tastesoflizzyt.com\/)\n\n- [Breakfast](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/breakfast-recipes\/)\n- [Main Dishes](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/main-dish-recipes\/)\n- [Desserts](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/dessert-recipes\/)\n- [Bread & Rolls](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/bread-recipes\/)\n- [Appetizers](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/appetizer-recipes\/)\n- [Side Dishes](https:\/\/www.tastesoflizzyt.com\/category\/side-dishes\/)\n- [Salads](https:\/\/www.tastesoflizzyt.com\/category\/side-dishes\/salads\/)\n- [Soups](https:\/\/www.tastesoflizzyt.com\/category\/recipes\/main-dish-recipes\/soups\/)\n\n- [About](https:\/\/www.tastesoflizzyt.com\/about-tastes-of-lizzy-t\/)\n- [Contact](https:\/\/www.tastesoflizzyt.com\/contact\/)\n- [Travel](https:\/\/www.tastesoflizzyt.com\/category\/travel\/)\n- [Sponsor](https:\/\/www.tastesoflizzyt.com\/sponsor\/)\n\n© Tastes of Lizzy T 2026. All rights reserved. [Terms of Use Policy](https:\/\/www.tastesoflizzyt.com\/disclosure-policy) \\| [Privacy Policy](https:\/\/www.tastesoflizzyt.com\/data-protection-and-privacy-policy)\n\nwpDiscuz\n\n53\n\n0\n\nWould love your thoughts, please comment.[x](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/)\n\n()\n\n[x](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/)\n\n\\| [Reply](https:\/\/www.tastesoflizzyt.com\/homemade-eggnog\/)\n\nInsert\n\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"*Why buy eggnog when you can make our homemade eggnog recipe in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking. And there’s a cooked eggnog option, too*\\!\n\n![a cup of homemade eggnog](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-3.jpg)\n\nHomemade eggnog is one of Matt’s [favorite holiday traditions](https:\/\/www.tastesoflizzyt.com\/chocolate-dipped-gingerbread-cookies\/), yet in our early years of marriage I rarely made it for him because, well….it ***wasn’t*** one of ***my*** holiday traditions. He grew up enjoying glasses of eggnog alongside [snickerdoodle cookies](https:\/\/www.thepinningmama.com\/soft-chewy-snickerdoodle-cookies\/) and this was a memory I wanted to bring back for him.\n\nI flipped open my tattered, [well-loved Amish cookbook](https:\/\/amzn.to\/2g0dCHR), looked up how to make eggnog and found an old traditional eggnog recipe. 7 eggnog ingredients that I already had in my refrigerator and pantry? No problem.\n\nI whipped it up in under 5 minutes, poured a glass for Matt {the official taste tester}. He thought the homemade eggnog was amazingly delicious and fell in love with me all over again with just one taste. There’s no going back to store-bought eggnog for him.\n\n## How safe is homemade eggnog?\nMy first question to answer with this old recipe is the current guidelines for making eggnog with raw eggs.\n\nAfter a quick look at [FoodSafety.gov](https:\/\/www.foodsafety.gov\/blog\/food-safety-tips-holidays), I learned the following two options for safe homemade eggnog.\n\n- **Make the homemade eggnog recipe with pasteurized eggs**. This heating process kills any salmonella or other bacteria that might be present, which lowers the risk. Some age groups (over 65 and under 5), pregnant women and those with weakened immune systems should still be careful with this option.\n- **Make a cooked eggnog recipe**. The homemade eggnog is totally safe for all to drink when it is cooked.\n\nMake the easy eggnog recipe with unpasteurized raw eggs is NOT recommended by FoodSafety.gov because of the risk of salmonella. That risk is relatively small, but is still there.\n\nI know that there will be some of you who say ***“Heck with it…I’m making it with raw eggs.”*** And I know there are some of you who will shout from the rooftops that you should **NOT** be drinking homemade eggnog that has not been cooked.\n\nSo I’ll share with you a quick 5-minute version that you can make using raw, pasteurized eggs….and then I’ll tell you how to make cooked homemade eggnog for the ultimate in food safety. Either way, this is the best eggnog recipe\\!\n\n## An Easy Eggnog Recipe\n- Crack the pasteurized eggs into a bowl and whip them with a hand mixer until they are frothy on top and lemon in color, about 1-2 minutes.\n- Add the sugar, nutmeg, lemon juice, salt, milk and cream. Beat it again for another 1-2 minutes until the eggnog is frothy.\n- Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy.\n- Chill in the fridge until serving. Pour yourself a tall glass of this cold eggnog, sprinkle the top with nutmeg or garnish with your other favorite holiday spices and enjoy every sip.\n\n![a pitcher of homemade eggnog](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog.jpg)\n\n## A Cooked Eggnog Recipe\nThis recipe takes just a little more time but has only 6 ingredients. ***Do not add the lemon juice to the cooked eggnog.*** Trust me. It will curdle. Don’t ask me how I know.\n\n- Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF.\n- In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color.\n- Scoop \\&frac34; cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called “tempering” the eggs.\n- Now slowly pour the egg mixture slowly into the hot milk mixture, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs.\n- The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.\n\nAnd that my friends….is all I have learned about eggnog in the past few weeks. It was more of a lesson than I thought I would learn.\n\nBut the recipe itself? Matt said it reminds him of his Grandma and that is a priceless reaction for me.\n\n***Be sure to read all of the notes to make this eggnog exactly how you like it\\!***  \nIf you love eggnog, try [Eggnog Cream Cake](https:\/\/thebestcakerecipes.com\/eggnog-cream-cake\/)\\!\n\n![pouring eggnog into a glass mug](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-2.jpg)\n\n## Recipe Variations\n- People often add alcohol to homemade eggnog. Alcohol such as bourbon, whiskey, rum or brandy have flavors that pair well with the creamy eggnog.\n- Add vanilla extract. It will almost taste like melted ice cream\\!\n- Kids love this with homemade whipped cream on top. Take 1 cup of heavy cream and whip it with \\&frac14; cup powdered sugar and 1 teaspoon of vanilla extract. Whip until soft peaks form, then top the egg nog with the whipped cream once it is in glasses.\n- Use any variation of whole milk or cream that you’d like.\n\n## Storage Instructions\nStore leftover homemade eggnog in the fridge for up to 3 days.\n\n![closeup of a cup of homemade eggnog with nutmeg](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/09\/homemade-eggnog-4-268x268.jpg)\n\nServings 6 servings\n\nPrep Time 5 minutes\n\nTotal Time 5 minutes\n***\n- 4 large  pasteurized eggs\n- 1\/3 cup [granulated sugar](https:\/\/amzn.to\/47C233b)\n- 1\/8 teaspoon ground nutmeg\n- 2 tablespoons lemon juice\n- 1\/8 teaspoon [salt](https:\/\/amzn.to\/48A9tFt)\n- 4 cups 2% milk\n- 1\/2 cup heavy cream\n\n#### Pasteurized Egg Easy Eggnog:\n- In a large bowl, beat the eggs until they are thick and lemon colored. 4 large pasteurized eggs\n- Whisk in the sugar, nutmeg, lemon juice and salt. Add the milk and cream. \\&frac13; cup granulated sugar, \\&frac18; teaspoon ground nutmeg, 2 tablespoons lemon juice, \\&frac18; teaspoon salt, 4 cups 2% milk, \\&frac12; cup heavy cream\n- Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy.\n- Serve with ice. Makes 6 large glasses.\n\n#### Cooked Eggnog (Do not add the lemon juice):\n- Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF.\n- In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color.\n- Scoop \\&frac34; cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called \"tempering\" the eggs.\n- Now slowly pour the egg mixture slowly into the heated milk, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs.\n- The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.\n\n- Adjust the sugar to your liking. Add more or less.\n- You can also add a bit more nutmeg or even cinnamon if you’d like.\n- Want your eggnog creamier? Use more cream and less milk.\n- If you make the cooked version and you end up with little pieces of egg, pour the eggnog through a fine mesh strainer to make it smooth again.\n- Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 6, with 1 serving being 1 glass of eggnog. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. \\*\\*We are not dietitians and recommend you seek a nutritionist for exact nutritional information. \\*\\*\n\nCalories: 238kcal \\| Carbohydrates: 20g \\| Protein: 10g \\| Fat: 14g \\| Saturated Fat: 8g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 4g \\| Trans Fat: 0\\.1g \\| Cholesterol: 159mg \\| Sodium: 175mg \\| Potassium: 291mg \\| Fiber: 0\\.02g \\| Sugar: 20g \\| Vitamin A: 632IU \\| Vitamin C: 2mg \\| Calcium: 221mg \\| Iron: 1mg\n\n![About JulieJulie Clark](https:\/\/www.tastesoflizzyt.com\/wp-content\/uploads\/2024\/03\/julie.jpeg)\n\nAbout Julie Clark\n\nI'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.\n## You might also like","meta_canonical":null}

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Boilerpipe Text	Why buy eggnog when you can make our homemade eggnog recipe in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking. And there’s a cooked eggnog option, too ! Homemade eggnog is one of Matt’s favorite holiday traditions , yet in our early years of marriage I rarely made it for him because, well….it wasn’t one of my holiday traditions. He grew up enjoying glasses of eggnog alongside snickerdoodle cookies and this was a memory I wanted to bring back for him. I flipped open my tattered, well-loved Amish cookbook , looked up how to make eggnog and found an old traditional eggnog recipe. 7 eggnog ingredients that I already had in my refrigerator and pantry? No problem. I whipped it up in under 5 minutes, poured a glass for Matt {the official taste tester}. He thought the homemade eggnog was amazingly delicious and fell in love with me all over again with just one taste. There’s no going back to store-bought eggnog for him. How safe is homemade eggnog? My first question to answer with this old recipe is the current guidelines for making eggnog with raw eggs. After a quick look at FoodSafety.gov , I learned the following two options for safe homemade eggnog. Make the homemade eggnog recipe with pasteurized eggs . This heating process kills any salmonella or other bacteria that might be present, which lowers the risk. Some age groups (over 65 and under 5), pregnant women and those with weakened immune systems should still be careful with this option. Make a cooked eggnog recipe . The homemade eggnog is totally safe for all to drink when it is cooked. Make the easy eggnog recipe with unpasteurized raw eggs is NOT recommended by FoodSafety.gov because of the risk of salmonella. That risk is relatively small, but is still there. I know that there will be some of you who say “Heck with it…I’m making it with raw eggs.” And I know there are some of you who will shout from the rooftops that you should NOT be drinking homemade eggnog that has not been cooked. So I’ll share with you a quick 5-minute version that you can make using raw, pasteurized eggs….and then I’ll tell you how to make cooked homemade eggnog for the ultimate in food safety. Either way, this is the best eggnog recipe! An Easy Eggnog Recipe Crack the pasteurized eggs into a bowl and whip them with a hand mixer until they are frothy on top and lemon in color, about 1-2 minutes. Add the sugar, nutmeg, lemon juice, salt, milk and cream. Beat it again for another 1-2 minutes until the eggnog is frothy. Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy. Chill in the fridge until serving. Pour yourself a tall glass of this cold eggnog, sprinkle the top with nutmeg or garnish with your other favorite holiday spices and enjoy every sip. A Cooked Eggnog Recipe This recipe takes just a little more time but has only 6 ingredients. Do not add the lemon juice to the cooked eggnog. Trust me. It will curdle. Don’t ask me how I know. Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF. In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color. Scoop ¾ cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called “tempering” the eggs. Now slowly pour the egg mixture slowly into the hot milk mixture, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs. The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like. And that my friends….is all I have learned about eggnog in the past few weeks. It was more of a lesson than I thought I would learn. But the recipe itself? Matt said it reminds him of his Grandma and that is a priceless reaction for me. Be sure to read all of the notes to make this eggnog exactly how you like it! If you love eggnog, try Eggnog Cream Cake ! Recipe Variations People often add alcohol to homemade eggnog. Alcohol such as bourbon, whiskey, rum or brandy have flavors that pair well with the creamy eggnog. Add vanilla extract. It will almost taste like melted ice cream! Kids love this with homemade whipped cream on top. Take 1 cup of heavy cream and whip it with ¼ cup powdered sugar and 1 teaspoon of vanilla extract. Whip until soft peaks form, then top the egg nog with the whipped cream once it is in glasses. Use any variation of whole milk or cream that you’d like. Storage Instructions Store leftover homemade eggnog in the fridge for up to 3 days. Servings 6 servings Prep Time 5 minutes Total Time 5 minutes 4 large pasteurized eggs 1/3 cup granulated sugar 1/8 teaspoon ground nutmeg 2 tablespoons lemon juice 1/8 teaspoon salt 4 cups 2% milk 1/2 cup heavy cream Pasteurized Egg Easy Eggnog: In a large bowl, beat the eggs until they are thick and lemon colored. 4 large pasteurized eggs Whisk in the sugar, nutmeg, lemon juice and salt. Add the milk and cream. &frac13; cup granulated sugar , &frac18; teaspoon ground nutmeg , 2 tablespoons lemon juice , &frac18; teaspoon salt , 4 cups 2% milk , ½ cup heavy cream Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy. Serve with ice. Makes 6 large glasses. Cooked Eggnog (Do not add the lemon juice): Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF. In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color. Scoop ¾ cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called "tempering" the eggs. Now slowly pour the egg mixture slowly into the heated milk, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs. The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like. Adjust the sugar to your liking. Add more or less. You can also add a bit more nutmeg or even cinnamon if you’d like. Want your eggnog creamier? Use more cream and less milk. If you make the cooked version and you end up with little pieces of egg, pour the eggnog through a fine mesh strainer to make it smooth again. Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 6, with 1 serving being 1 glass of eggnog. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. We are not dietitians and recommend you seek a nutritionist for exact nutritional information. Calories: 238 kcal \| Carbohydrates: 20 g \| Protein: 10 g \| Fat: 14 g \| Saturated Fat: 8 g \| Polyunsaturated Fat: 1 g \| Monounsaturated Fat: 4 g \| Trans Fat: 0.1 g \| Cholesterol: 159 mg \| Sodium: 175 mg \| Potassium: 291 mg \| Fiber: 0.02 g \| Sugar: 20 g \| Vitamin A: 632 IU \| Vitamin C: 2 mg \| Calcium: 221 mg \| Iron: 1 mg About Julie Clark I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. You might also like
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[Terms of Use Policy](https://www.tastesoflizzyt.com/disclosure-policy/). ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201375%202750'%3E%3C/svg%3E) ![](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-pin1.jpg) Why buy eggnog when you can make our homemade eggnog recipe in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking. And there’s a cooked eggnog option, too\! ![a cup of homemade eggnog](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-3.jpg) Homemade eggnog is one of Matt’s [favorite holiday traditions](https://www.tastesoflizzyt.com/chocolate-dipped-gingerbread-cookies/), yet in our early years of marriage I rarely made it for him because, well….it *wasn’t* one of *my* holiday traditions. He grew up enjoying glasses of eggnog alongside [snickerdoodle cookies](https://www.thepinningmama.com/soft-chewy-snickerdoodle-cookies/) and this was a memory I wanted to bring back for him. I flipped open my tattered, [well-loved Amish cookbook](https://amzn.to/2g0dCHR), looked up how to make eggnog and found an old traditional eggnog recipe. 7 eggnog ingredients that I already had in my refrigerator and pantry? No problem. I whipped it up in under 5 minutes, poured a glass for Matt {the official taste tester}. He thought the homemade eggnog was amazingly delicious and fell in love with me all over again with just one taste. There’s no going back to store-bought eggnog for him. ## How safe is homemade eggnog? My first question to answer with this old recipe is the current guidelines for making eggnog with raw eggs. After a quick look at [FoodSafety.gov](https://www.foodsafety.gov/blog/food-safety-tips-holidays), I learned the following two options for safe homemade eggnog. - Make the homemade eggnog recipe with pasteurized eggs. This heating process kills any salmonella or other bacteria that might be present, which lowers the risk. Some age groups (over 65 and under 5), pregnant women and those with weakened immune systems should still be careful with this option. - Make a cooked eggnog recipe. The homemade eggnog is totally safe for all to drink when it is cooked. Make the easy eggnog recipe with unpasteurized raw eggs is NOT recommended by FoodSafety.gov because of the risk of salmonella. That risk is relatively small, but is still there. I know that there will be some of you who say *“Heck with it…I’m making it with raw eggs.”* And I know there are some of you who will shout from the rooftops that you should NOT be drinking homemade eggnog that has not been cooked. So I’ll share with you a quick 5-minute version that you can make using raw, pasteurized eggs….and then I’ll tell you how to make cooked homemade eggnog for the ultimate in food safety. Either way, this is the best eggnog recipe\! ## An Easy Eggnog Recipe - Crack the pasteurized eggs into a bowl and whip them with a hand mixer until they are frothy on top and lemon in color, about 1-2 minutes. - Add the sugar, nutmeg, lemon juice, salt, milk and cream. Beat it again for another 1-2 minutes until the eggnog is frothy. - Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy. - Chill in the fridge until serving. Pour yourself a tall glass of this cold eggnog, sprinkle the top with nutmeg or garnish with your other favorite holiday spices and enjoy every sip. ![a pitcher of homemade eggnog](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201798'%3E%3C/svg%3E) ![a pitcher of homemade eggnog](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog.jpg) ## A Cooked Eggnog Recipe This recipe takes just a little more time but has only 6 ingredients. *Do not add the lemon juice to the cooked eggnog.* Trust me. It will curdle. Don’t ask me how I know. - Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF. - In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color. - Scoop \¾ cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called “tempering” the eggs. - Now slowly pour the egg mixture slowly into the hot milk mixture, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs. - The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like. And that my friends….is all I have learned about eggnog in the past few weeks. It was more of a lesson than I thought I would learn. But the recipe itself? Matt said it reminds him of his Grandma and that is a priceless reaction for me. *Be sure to read all of the notes to make this eggnog exactly how you like it\!* If you love eggnog, try [Eggnog Cream Cake](https://thebestcakerecipes.com/eggnog-cream-cake/)\! ![pouring eggnog into a glass mug](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201200%201798'%3E%3C/svg%3E) ![pouring eggnog into a glass mug](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-2.jpg) ## Recipe Variations - People often add alcohol to homemade eggnog. Alcohol such as bourbon, whiskey, rum or brandy have flavors that pair well with the creamy eggnog. - Add vanilla extract. It will almost taste like melted ice cream\! - Kids love this with homemade whipped cream on top. Take 1 cup of heavy cream and whip it with \¼ cup powdered sugar and 1 teaspoon of vanilla extract. Whip until soft peaks form, then top the egg nog with the whipped cream once it is in glasses. - Use any variation of whole milk or cream that you’d like. ## Can you bake with eggnog? Yes! Homemade eggnog might have a little bit of a different thickness than store bought milk or store bought eggnog, so a recipe might need a little tweaking. But in general, you can often replace milk with eggnog in baked goods. We’ve also found you can reduce the sugar slightly since eggnog is already sweetened. Try one of these: - [Eggnog Bread](https://www.tastesoflizzyt.com/eggnog-bread/) - [Christmas Pumpkin Pie](https://www.tastesoflizzyt.com/eggnog-pumpkin-pie/) - [Frosted Eggnog Cookies](https://www.tastesoflizzyt.com/frosted-eggnog-cookies/) - [Eggnog Cinnamon Rolls](https://www.tastesoflizzyt.com/eggnog-cinnamon-rolls/) - [Chocolate Chip Eggnog Cheesecake Bars](https://www.tastesoflizzyt.com/chocolate-chip-eggnog-cheesecake-bars/) ## Storage Instructions Store leftover homemade eggnog in the fridge for up to 3 days. ![closeup of a cup of homemade eggnog with nutmeg](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20268%20268'%3E%3C/svg%3E) ![closeup of a cup of homemade eggnog with nutmeg](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-4-268x268.jpg) ![closeup of a cup of homemade eggnog with nutmeg](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20268%20268'%3E%3C/svg%3E) ![closeup of a cup of homemade eggnog with nutmeg](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-4-268x268.jpg) ## Homemade Eggnog 4\.98 from 36 votes Why buy eggnog when you can make homemade eggnog in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking. Servings 6 servings Prep Time 5 minutes minutes Total Time 5 minutes minutes *** [Print Recipe](https://www.tastesoflizzyt.com/wprm_print/homemade-eggnog)[Pin Recipe](https://pinterest.com/pin/create/button/?url=https://www.tastesoflizzyt.com/homemade-eggnog/&media=https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-pin1.jpg&description=Why%20buy%20eggnog%20when%20you%20can%20make%20homemade%20eggnog%20in%20under%205%20minutes%3F%20This%20easy%20Amish%20recipe%20is%20versatile.%20Sweeten%20and%20season%20to%20your%20liking. "Share on Pinterest")[Save Recipe](https://www.tastesoflizzyt.com/homemade-eggnog/)[Saved Recipe](https://www.tastesoflizzyt.com/homemade-eggnog/) ### Ingredients [US Customary](https://www.tastesoflizzyt.com/homemade-eggnog/) – [Metric](https://www.tastesoflizzyt.com/homemade-eggnog/) - 4 large pasteurized eggs - 1/3 cup [granulated sugar](https://amzn.to/47C233b) - 1/8 teaspoon ground nutmeg - 2 tablespoons lemon juice - 1/8 teaspoon [salt](https://amzn.to/48A9tFt) - 4 cups 2% milk - 1/2 cup heavy cream ### Instructions #### Pasteurized Egg Easy Eggnog: - In a large bowl, beat the eggs until they are thick and lemon colored. 4 large pasteurized eggs - Whisk in the sugar, nutmeg, lemon juice and salt. Add the milk and cream. \&frac13; cup granulated sugar, \&frac18; teaspoon ground nutmeg, 2 tablespoons lemon juice, \&frac18; teaspoon salt, 4 cups 2% milk, \½ cup heavy cream - Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy. - Serve with ice. Makes 6 large glasses. #### Cooked Eggnog (Do not add the lemon juice): - Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF. - In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color. - Scoop \¾ cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called "tempering" the eggs. - Now slowly pour the egg mixture slowly into the heated milk, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs. - The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like. ### Video ### Notes - Adjust the sugar to your liking. Add more or less. - You can also add a bit more nutmeg or even cinnamon if you’d like. - Want your eggnog creamier? Use more cream and less milk. - If you make the cooked version and you end up with little pieces of egg, pour the eggnog through a fine mesh strainer to make it smooth again. - Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 6, with 1 serving being 1 glass of eggnog. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. \\We are not dietitians and recommend you seek a nutritionist for exact nutritional information. \\ ### Nutrition Calories: 238kcal \\| Carbohydrates: 20g \\| Protein: 10g \\| Fat: 14g \\| Saturated Fat: 8g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 4g \\| Trans Fat: 0\.1g \\| Cholesterol: 159mg \\| Sodium: 175mg \\| Potassium: 291mg \\| Fiber: 0\.02g \\| Sugar: 20g \\| Vitamin A: 632IU \\| Vitamin C: 2mg \\| Calcium: 221mg \\| Iron: 1mg Author [Julie Clark](https://www.tastesoflizzyt.com/author-julie-clark/) Course Drink Cuisine American Calories 238 Keyword christmas morning, cooked eggnog, easy eggnog recipe, how to make eggnog Have you tried this recipe? Share a review below or share on Instagram with the tag \#tastesoflizzyt. 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[Read More](https://www.tastesoflizzyt.com/author-julie-clark/) ## You might also like [![closeup of a glass of strawberry punch](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)![closeup of a glass of strawberry punch](https://www.tastesoflizzyt.com/wp-content/uploads/2024/04/strawberry-punch-10-150x150.jpg)](https://www.tastesoflizzyt.com/sparkling-strawberry-punch-recipe/) Drink Recipes ### [Strawberry Punch with Jell-O](https://www.tastesoflizzyt.com/sparkling-strawberry-punch-recipe/) [![homemade hot chocolate mix in a glass jar with a spoon](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)![homemade hot chocolate mix in a glass jar with a spoon](https://www.tastesoflizzyt.com/wp-content/uploads/2023/12/homemade-hot-chocolate-mix_-16-150x150.jpg)](https://www.tastesoflizzyt.com/homemade-hot-chocolate-mix/) Drink Recipes ### [Homemade Hot Chocolate Mix Recipe](https://www.tastesoflizzyt.com/homemade-hot-chocolate-mix/) [![a glass of peach lemonade on a table with lemons and peaches](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)![a glass of peach lemonade on a table with lemons and peaches](https://www.tastesoflizzyt.com/wp-content/uploads/2023/08/peach-lemonade-19-150x150.jpg)](https://www.tastesoflizzyt.com/peach-lemonade/) Drink Recipes ### [Peach Lemonade](https://www.tastesoflizzyt.com/peach-lemonade/) [![overhead view of two glasses of mulled cider on a table](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E)![overhead view of two glasses of mulled cider on a table](https://www.tastesoflizzyt.com/wp-content/uploads/2022/12/mulled-apple-cider-6-150x150.jpg)](https://www.tastesoflizzyt.com/mulled-apple-cider/) Drink Recipes ### [Mulled Apple Cider](https://www.tastesoflizzyt.com/mulled-apple-cider/) ### Join the Discussion 4\.98 from 36 votes ([16 ratings without comment](https://www.tastesoflizzyt.com/homemade-eggnog/)) Subscribe [Login](https://www.tastesoflizzyt.com/wp-login.php?redirect_to=https%3A%2F%2Fwww.tastesoflizzyt.com%2Fhomemade-eggnog%2F) 53 Comments Inline Feedbacks View all comments [« Previous](https://www.tastesoflizzyt.com/homemade-eggnog/comment-page-2/#comments) [1](https://www.tastesoflizzyt.com/homemade-eggnog/comment-page-1/#comments) [2](https://www.tastesoflizzyt.com/homemade-eggnog/comment-page-2/#comments) 3 [Tastes of Lizzy T](https://www.tastesoflizzyt.com/) - [Breakfast](https://www.tastesoflizzyt.com/category/recipes/breakfast-recipes/) - [Main Dishes](https://www.tastesoflizzyt.com/category/recipes/main-dish-recipes/) - [Desserts](https://www.tastesoflizzyt.com/category/recipes/dessert-recipes/) - [Bread & Rolls](https://www.tastesoflizzyt.com/category/recipes/bread-recipes/) - [Appetizers](https://www.tastesoflizzyt.com/category/recipes/appetizer-recipes/) - [Side Dishes](https://www.tastesoflizzyt.com/category/side-dishes/) - [Salads](https://www.tastesoflizzyt.com/category/side-dishes/salads/) - [Soups](https://www.tastesoflizzyt.com/category/recipes/main-dish-recipes/soups/) - [About](https://www.tastesoflizzyt.com/about-tastes-of-lizzy-t/) - [Contact](https://www.tastesoflizzyt.com/contact/) - [Travel](https://www.tastesoflizzyt.com/category/travel/) - [Sponsor](https://www.tastesoflizzyt.com/sponsor/) © Tastes of Lizzy T 2026. 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Readable Markdown	Why buy eggnog when you can make our homemade eggnog recipe in under 5 minutes? This easy Amish recipe is versatile. Sweeten and season to your liking. And there’s a cooked eggnog option, too\! ![a cup of homemade eggnog](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-3.jpg) Homemade eggnog is one of Matt’s [favorite holiday traditions](https://www.tastesoflizzyt.com/chocolate-dipped-gingerbread-cookies/), yet in our early years of marriage I rarely made it for him because, well….it *wasn’t* one of *my* holiday traditions. He grew up enjoying glasses of eggnog alongside [snickerdoodle cookies](https://www.thepinningmama.com/soft-chewy-snickerdoodle-cookies/) and this was a memory I wanted to bring back for him. I flipped open my tattered, [well-loved Amish cookbook](https://amzn.to/2g0dCHR), looked up how to make eggnog and found an old traditional eggnog recipe. 7 eggnog ingredients that I already had in my refrigerator and pantry? No problem. I whipped it up in under 5 minutes, poured a glass for Matt {the official taste tester}. He thought the homemade eggnog was amazingly delicious and fell in love with me all over again with just one taste. There’s no going back to store-bought eggnog for him. ## How safe is homemade eggnog? My first question to answer with this old recipe is the current guidelines for making eggnog with raw eggs. After a quick look at [FoodSafety.gov](https://www.foodsafety.gov/blog/food-safety-tips-holidays), I learned the following two options for safe homemade eggnog. - Make the homemade eggnog recipe with pasteurized eggs. This heating process kills any salmonella or other bacteria that might be present, which lowers the risk. Some age groups (over 65 and under 5), pregnant women and those with weakened immune systems should still be careful with this option. - Make a cooked eggnog recipe. The homemade eggnog is totally safe for all to drink when it is cooked. Make the easy eggnog recipe with unpasteurized raw eggs is NOT recommended by FoodSafety.gov because of the risk of salmonella. That risk is relatively small, but is still there. I know that there will be some of you who say *“Heck with it…I’m making it with raw eggs.”* And I know there are some of you who will shout from the rooftops that you should NOT be drinking homemade eggnog that has not been cooked. So I’ll share with you a quick 5-minute version that you can make using raw, pasteurized eggs….and then I’ll tell you how to make cooked homemade eggnog for the ultimate in food safety. Either way, this is the best eggnog recipe\! ## An Easy Eggnog Recipe - Crack the pasteurized eggs into a bowl and whip them with a hand mixer until they are frothy on top and lemon in color, about 1-2 minutes. - Add the sugar, nutmeg, lemon juice, salt, milk and cream. Beat it again for another 1-2 minutes until the eggnog is frothy. - Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy. - Chill in the fridge until serving. Pour yourself a tall glass of this cold eggnog, sprinkle the top with nutmeg or garnish with your other favorite holiday spices and enjoy every sip. ![a pitcher of homemade eggnog](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog.jpg) ## A Cooked Eggnog Recipe This recipe takes just a little more time but has only 6 ingredients. *Do not add the lemon juice to the cooked eggnog.* Trust me. It will curdle. Don’t ask me how I know. - Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF. - In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color. - Scoop \¾ cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called “tempering” the eggs. - Now slowly pour the egg mixture slowly into the hot milk mixture, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs. - The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like. And that my friends….is all I have learned about eggnog in the past few weeks. It was more of a lesson than I thought I would learn. But the recipe itself? Matt said it reminds him of his Grandma and that is a priceless reaction for me. *Be sure to read all of the notes to make this eggnog exactly how you like it\!* If you love eggnog, try [Eggnog Cream Cake](https://thebestcakerecipes.com/eggnog-cream-cake/)\! ![pouring eggnog into a glass mug](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-2.jpg) ## Recipe Variations - People often add alcohol to homemade eggnog. Alcohol such as bourbon, whiskey, rum or brandy have flavors that pair well with the creamy eggnog. - Add vanilla extract. It will almost taste like melted ice cream\! - Kids love this with homemade whipped cream on top. Take 1 cup of heavy cream and whip it with \¼ cup powdered sugar and 1 teaspoon of vanilla extract. Whip until soft peaks form, then top the egg nog with the whipped cream once it is in glasses. - Use any variation of whole milk or cream that you’d like. ## Storage Instructions Store leftover homemade eggnog in the fridge for up to 3 days. ![closeup of a cup of homemade eggnog with nutmeg](https://www.tastesoflizzyt.com/wp-content/uploads/2024/09/homemade-eggnog-4-268x268.jpg) Servings 6 servings Prep Time 5 minutes Total Time 5 minutes *** - 4 large pasteurized eggs - 1/3 cup [granulated sugar](https://amzn.to/47C233b) - 1/8 teaspoon ground nutmeg - 2 tablespoons lemon juice - 1/8 teaspoon [salt](https://amzn.to/48A9tFt) - 4 cups 2% milk - 1/2 cup heavy cream #### Pasteurized Egg Easy Eggnog: - In a large bowl, beat the eggs until they are thick and lemon colored. 4 large pasteurized eggs - Whisk in the sugar, nutmeg, lemon juice and salt. Add the milk and cream. \&frac13; cup granulated sugar, \&frac18; teaspoon ground nutmeg, 2 tablespoons lemon juice, \&frac18; teaspoon salt, 4 cups 2% milk, \½ cup heavy cream - Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy. - Serve with ice. Makes 6 large glasses. #### Cooked Eggnog (Do not add the lemon juice): - Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF. - In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color. - Scoop \¾ cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called "tempering" the eggs. - Now slowly pour the egg mixture slowly into the heated milk, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs. - The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like. - Adjust the sugar to your liking. Add more or less. - You can also add a bit more nutmeg or even cinnamon if you’d like. - Want your eggnog creamier? Use more cream and less milk. - If you make the cooked version and you end up with little pieces of egg, pour the eggnog through a fine mesh strainer to make it smooth again. - Refer to the article above for more tips and tricks. The calories shown are based on the recipe serving 6, with 1 serving being 1 glass of eggnog. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. \\We are not dietitians and recommend you seek a nutritionist for exact nutritional information. \\ Calories: 238kcal \\| Carbohydrates: 20g \\| Protein: 10g \\| Fat: 14g \\| Saturated Fat: 8g \\| Polyunsaturated Fat: 1g \\| Monounsaturated Fat: 4g \\| Trans Fat: 0\.1g \\| Cholesterol: 159mg \\| Sodium: 175mg \\| Potassium: 291mg \\| Fiber: 0\.02g \\| Sugar: 20g \\| Vitamin A: 632IU \\| Vitamin C: 2mg \\| Calcium: 221mg \\| Iron: 1mg ![About JulieJulie Clark](https://www.tastesoflizzyt.com/wp-content/uploads/2024/03/julie.jpeg) About Julie Clark I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes. ## You might also like
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