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| Boilerpipe Text | Recipes
Beverages
Cocktails
Homemade Eggnog (The Best Recipe!)
Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated
Dec 21, 2024
It's so rich and creamy.
Makes
about 8 cups
Prep
15 minutes
Cook Mode+
Save this to your Recipe Box â so everything you want to cook is in one place!
We
independently
select these productsâif you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Oh, eggnog â you devilish seasonal treat, you. We love you in our
morning lattes
and we love you spiked with bourbon before going to bed. You make the
most delicious French toast ever
, and even our favorite cake is
sending you love notes
. Is there anything you canât do? Truly?
This holiday season, I say letâs skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs. This stuff is incredible, and it couldnât be easier to make. As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog anytime the craving hits. Hereâs a step-by-step recipe for the best eggnog youâll ever have.
Why Youâll Love It
Itâs rich and creamy, yet light.
Whipped egg whites transform what can be a fairly heavy, overly rich drink into something airier and frothier â though no less decadent.
Spiked eggnog is even better with time.
The flavors meld together even after just a day or two in the fridge, making a smoother, more balanced eggnog. It also start to thicken, giving the eggnog its signature spoon-coating thickness.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Key Ingredients in Eggnog
Eggs:
Youâll need 6 large eggs.
Granulated sugar:
Regular sugar sweetens the eggnog.
Whole milk:
Whole milk provides the creaminess.
Heavy cream:
Cream provides an extra dose of richness.
Liquor (optional):
You can spike the eggnog with bourbon, rum, or Cognac, but itâs purely optional, or you can just let people spike individual glasses when serving instead offer more than one choice.
Grated nutmeg:
Top the eggnog with freshly grated nutmeg before serving.
How to Make Eggnog
Separate the eggs.
Separate the eggs, placing the yolks in a large bowl and the whites in an airtight container. Seal the container of egg whites and refrigerate for up to 1 day; freeze if aging the eggnog for longer than a day and thaw overnight in the refrigerator when needed.
Whisk the ingredients.
Add the sugar to the egg yolks and whisk until the mixture is smooth, creamy, and lightened to a lemon-yellow color. Whisk in the whole milk, cold heavy cream, and liquor if desired.
Cover and refrigerate.
Cover and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep â
non-alcoholic eggnog
should be consumed within 1 day;
eggnog with 1/2 to 1 cup liquor
will keep for several days; and
eggnog with 1 1/2 cups liquor
will keep for several weeks and continue aging and thickening quite nicely.
Beat the egg whites into stiff peaks.
Just before serving, whisk the reserved egg whites in a stand mixer with the whisk attachment on high speed until stiff peaks form.
Gently whisk the egg whites into the eggnog.
Transfer to the bowl with the eggnog base and gently whisk together â this gives the eggnog a frothy, extra-creamy texture.
Serve.
Transfer the eggnog to a punch bowl. Ladle into individual glasses and top with a grating of nutmeg.
Eggnog Variations
Cooked eggnog:
If youâd prefer to cook your eggnog, follow these instructions: Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or refrigerate for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.
Even richer eggnog:
Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Raw Eggs and Eggnog
Itâs called eggnog because, classically, it contains eggs. And, classically, those eggs are raw. Classically, eggnog is also aged with liquor for several weeks (or months!), which sounds insane until you realize that the booze acts as both preservative and sterilizer. Very few bacteria, including
salmonella
, can survive in the presence of alcohol, as
has been proven
in lab experiments at Rockefeller University.
Think of it this way: Aged eggnog is another way of preserving seasonal bounty. Eggs and milk gathered at the height of their season â summertime â are preserved with alcohol until a time when they were historically scarce â wintertime. The fact that the resulting preserved beverage makes an addictively good boozy cocktail for holiday celebrations is a win for frugal homesteaders everywhere.
But even if youâre not aging your eggnog like a Victorian, the same Rockefeller lab determined that the risk of food-borne illness is still
quite small
. I recommend using the
freshest organic eggs
you can find. You can also use
pasteurized yolks and whites
, or cook the eggnog base on the stovetop if you need to be careful of using raw eggs.
How Long Does Eggnog Last?
As for shelf-life, if your household is anything like mine, leftover eggnog is rarely an issue. Depending on the amount of liquor you add, the eggnog base without the egg whites will also keep quite well for several days:
Non-alcoholic eggnog:
Consume within 1 day.
Eggnog with 1/2 to 1 cup liquor:
Refrigerate for several days.
Eggnog with 1 1/2 cups liquor:
Refrigerate for several weeks in a sealed glass container or mason jar, where it will continue aging and thicken up quite nicely.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
More Holiday Drinks to Try
It's so rich and creamy.
Ingredients
6
large eggs
1
cup
granulated sugar
2
cups
whole milk
1
cup
cold heavy cream
1/2 to 1 1/2 1/2
cups
bourbon, rum, Cognac, or a combination (optional)
Freshly grated nutmeg, for serving
Separate 6 large eggs, placing the yolks in a large bowl and the whites in an airtight container (I recommend the
3-Bowl Method
for this step). Seal the container of egg whites and refrigerate for up to 1 day; freeze if aging the eggnog for longer than a day and thaw overnight in the refrigerator when needed.
Add 1 cup granulated sugar to the egg yolks and whisk until the mixture is smooth, creamy, and lightened to a lemon-yellow color (or mix with the whisk attachment of an electric mixer). Whisk in 2 cups whole milk, 1 cup cold heavy cream, and 1/2 to 1 1/2 cups liquor if desired.
Cover and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep â
non-alcoholic eggnog
should be consumed within 1 day;
eggnog with 1/2 to 1 cup liquor
will keep for several days; and
eggnog with 1 1/2 cups liquor
will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar before refrigerating; return to a bowl so you can fold in the egg whites.)
Just before serving, whisk the reserved egg whites in a stand mixer with the whisk attachment on high speed until stiff peaks form, about 2 minutes.
Transfer to the bowl with the eggnog base and gently whisk together â this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
Transfer the eggnog to a punch bowl. Ladle into individual glasses and top with a grating of nutmeg.
Recipe Notes
Raw eggs:
This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Be aware that consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition. You can use pasteurized eggs instead, which are safe to consume raw.
Cooked eggnog:
If you'd prefer to cook your eggnog, follow these instructions: Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or refrigerate for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.
Even richer eggnog:
Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.
Storage:
Eggnog should be refrigerated in an airtight container.
Non-alcoholic eggnog should be consumed within 1 day. Eggnog with 1/2 to 1 cup liquor will keep for several days. Eggnog with 1 1/2 cups liquor will keep for several weeks and continue aging and thickening quite nicely.
Filed in:
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# Homemade Eggnog (The Best Recipe!)
[Emma Christensen](https://www.thekitchn.com/authors/emma-christensen)
[Emma Christensen](https://www.thekitchn.com/authors/emma-christensen)
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Dec 21, 2024
[(56)](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298#comments-214298)
[Read reviews\!](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298#comments-214298)
It's so rich and creamy.
[Makesabout 8 cupsPrep15 minutes](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298#post-recipe-10212)
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Oh, eggnog â you devilish seasonal treat, you. We love you in our [morning lattes](https://www.thekitchn.com/diy-eggnog-latte-103266) and we love you spiked with bourbon before going to bed. You make the [most delicious French toast ever](https://www.thekitchn.com/why-leftover-eggnog-makes-the-best-french-toast-tips-from-the-kitchn-214152), and even our favorite cake is [sending you love notes](https://www.thekitchn.com/holiday-recipe-whipped-eggnog-loaf-cake-recipes-from-the-kitchn-181026). Is there anything you canât do? Truly?
This holiday season, I say letâs skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs. This stuff is incredible, and it couldnât be easier to make. As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog anytime the craving hits. Hereâs a step-by-step recipe for the best eggnog youâll ever have.
## Why Youâll Love It
- **Itâs rich and creamy, yet light.** Whipped egg whites transform what can be a fairly heavy, overly rich drink into something airier and frothier â though no less decadent.
- **Spiked eggnog is even better with time.** The flavors meld together even after just a day or two in the fridge, making a smoother, more balanced eggnog. It also start to thicken, giving the eggnog its signature spoon-coating thickness.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
## Key Ingredients in Eggnog
- **Eggs:** Youâll need 6 large eggs.
- **Granulated sugar:** Regular sugar sweetens the eggnog.
- **Whole milk:** Whole milk provides the creaminess.
- **Heavy cream:** Cream provides an extra dose of richness.
- **Liquor (optional):** You can spike the eggnog with bourbon, rum, or Cognac, but itâs purely optional, or you can just let people spike individual glasses when serving instead offer more than one choice.
- **Grated nutmeg:** Top the eggnog with freshly grated nutmeg before serving.
## How to Make Eggnog
1. **Separate the eggs.** Separate the eggs, placing the yolks in a large bowl and the whites in an airtight container. Seal the container of egg whites and refrigerate for up to 1 day; freeze if aging the eggnog for longer than a day and thaw overnight in the refrigerator when needed.
2. **Whisk the ingredients.** Add the sugar to the egg yolks and whisk until the mixture is smooth, creamy, and lightened to a lemon-yellow color. Whisk in the whole milk, cold heavy cream, and liquor if desired.
3. **Cover and refrigerate.** Cover and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep â **non-alcoholic eggnog** should be consumed within 1 day; **eggnog with 1/2 to 1 cup liquor** will keep for several days; and **eggnog with 1 1/2 cups liquor** will keep for several weeks and continue aging and thickening quite nicely.
4. **Beat the egg whites into stiff peaks.** Just before serving, whisk the reserved egg whites in a stand mixer with the whisk attachment on high speed until stiff peaks form.
5. **Gently whisk the egg whites into the eggnog.** Transfer to the bowl with the eggnog base and gently whisk together â this gives the eggnog a frothy, extra-creamy texture.
6. **Serve.** Transfer the eggnog to a punch bowl. Ladle into individual glasses and top with a grating of nutmeg.
## Eggnog Variations
- **Cooked eggnog:** If youâd prefer to cook your eggnog, follow these instructions: Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or refrigerate for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.
- **Even richer eggnog:** Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
## Raw Eggs and Eggnog
Itâs called eggnog because, classically, it contains eggs. And, classically, those eggs are raw. Classically, eggnog is also aged with liquor for several weeks (or months!), which sounds insane until you realize that the booze acts as both preservative and sterilizer. Very few bacteria, including *[salmonella](https://www.thekitchn.com/what-exactly-is-salmonella-223485)*, can survive in the presence of alcohol, as [has been proven](http://www.sciencefriday.com/video/11/30/2012/yet-another-reason-to-spike-that-eggnog.html) in lab experiments at Rockefeller University.
Think of it this way: Aged eggnog is another way of preserving seasonal bounty. Eggs and milk gathered at the height of their season â summertime â are preserved with alcohol until a time when they were historically scarce â wintertime. The fact that the resulting preserved beverage makes an addictively good boozy cocktail for holiday celebrations is a win for frugal homesteaders everywhere.
But even if youâre not aging your eggnog like a Victorian, the same Rockefeller lab determined that the risk of food-borne illness is still [quite small](https://phys.org/news/2008-12-rockefeller-microbiologist-safety-spiked-eggnog.html). I recommend using the [freshest organic eggs](https://www.thekitchn.com/how-to-test-eggs-for-freshness-how-to-find-out-tips-from-the-kitchn-46368) you can find. You can also use [pasteurized yolks and whites](https://www.thekitchn.com/difference-between-cage-free-and-pasture-raised-eggs-23351457), or cook the eggnog base on the stovetop if you need to be careful of using raw eggs.
## How Long Does Eggnog Last?
As for shelf-life, if your household is anything like mine, leftover eggnog is rarely an issue. Depending on the amount of liquor you add, the eggnog base without the egg whites will also keep quite well for several days:
- **Non-alcoholic eggnog:** Consume within 1 day.
- **Eggnog with 1/2 to 1 cup liquor:** Refrigerate for several days.
- **Eggnog with 1 1/2 cups liquor:** Refrigerate for several weeks in a sealed glass container or mason jar, where it will continue aging and thicken up quite nicely.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
## More Holiday Drinks to Try
- [Ron Ponche](https://www.thekitchn.com/ron-ponche-recipe-23252871)
- [Gingerbread Eggnog](https://www.thekitchn.com/recipe-gingerbread-eggnog-22948620)
- [Rompope (Mexican Eggnog)](https://www.thekitchn.com/rompope-recipe-23480910)
- [Slow Cooker Eggnog Lattes](https://www.thekitchn.com/recipe-slow-cooker-eggnog-lattes-252493)
- [Coquito (Puerto Rican Coconut Rum Punch)](https://www.thekitchn.com/recipe-puerto-rican-coconut-rum-punch-coquito-238375)
[Comments](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298#comments-214298)
[(56)](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298#comments-214298)
[Read reviews\!](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298#comments-214298)
## Homemade Eggnog Recipe
It's so rich and creamy.
Prep time 15 minutes
Makes about 8 cups
#### Nutritional Info
View
- fish-free
- wheat-free
- vegetarian
- kidney-friendly
- pork-free
- soy-free
- no-oil-added
- shellfish-free
- gluten-free
- pescatarian
- red-meat-free
- low-sodium
- tree-nut-free
- peanut-free
Per serving, based on 6 servings. (% daily value)
- Calories 393
- Fat 21\.9 g (33.7%)
- Saturated 12\.3 g (61.7%)
- Carbs 39\.0 g (13.0%)
- Fiber 0\.1 g (0.4%)
- Sugars 38\.7 g
- Protein 10\.0 g (20.0%)
- Sodium 117\.1 mg (4.9%)
[](https://www.edamam.com/ "Powered by Edamam")
### Ingredients
- 6
large eggs
- 1
cup
granulated sugar
- 2
cups
whole milk
- 1
cup
cold heavy cream
- 1/2 to 1 1/2 1/2
cups
bourbon, rum, Cognac, or a combination (optional)
- Freshly grated nutmeg, for serving
[Shop Recipe](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298)
### Instructions
Show Images
1. Separate 6 large eggs, placing the yolks in a large bowl and the whites in an airtight container (I recommend the [3-Bowl Method](https://www.thekitchn.com/the-best-way-to-separate-an-egg-is-with-your-hands-tips-from-the-kitchn-197431) for this step). Seal the container of egg whites and refrigerate for up to 1 day; freeze if aging the eggnog for longer than a day and thaw overnight in the refrigerator when needed.
2. Add 1 cup granulated sugar to the egg yolks and whisk until the mixture is smooth, creamy, and lightened to a lemon-yellow color (or mix with the whisk attachment of an electric mixer). Whisk in 2 cups whole milk, 1 cup cold heavy cream, and 1/2 to 1 1/2 cups liquor if desired.
3. Cover and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep â **non-alcoholic eggnog** should be consumed within 1 day; **eggnog with 1/2 to 1 cup liquor** will keep for several days; and **eggnog with 1 1/2 cups liquor** will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar before refrigerating; return to a bowl so you can fold in the egg whites.)
4. Just before serving, whisk the reserved egg whites in a stand mixer with the whisk attachment on high speed until stiff peaks form, about 2 minutes.
5. Transfer to the bowl with the eggnog base and gently whisk together â this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
6. Transfer the eggnog to a punch bowl. Ladle into individual glasses and top with a grating of nutmeg.
### Recipe Notes
**Raw eggs:** This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Be aware that consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition. You can use pasteurized eggs instead, which are safe to consume raw.
**Cooked eggnog:** If you'd prefer to cook your eggnog, follow these instructions: Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or refrigerate for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.
**Even richer eggnog:** Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.
**Storage:** Eggnog should be refrigerated in an airtight container.Non-alcoholic eggnog should be consumed within 1 day. Eggnog with 1/2 to 1 cup liquor will keep for several days. Eggnog with 1 1/2 cups liquor will keep for several weeks and continue aging and thickening quite nicely.
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## Homemade Eggnog (The Best Recipe!)
[Emma Christensen](https://www.thekitchn.com/authors/emma-christensen)
[Emma Christensen](https://www.thekitchn.com/authors/emma-christensen)
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated Dec 21, 2024
It's so rich and creamy.
[Makesabout 8 cupsPrep15 minutes](https://www.thekitchn.com/how-to-make-homemade-eggnog-cooking-lessons-from-the-kitchn-214298#post-recipe-10212)
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Oh, eggnog â you devilish seasonal treat, you. We love you in our [morning lattes](https://www.thekitchn.com/diy-eggnog-latte-103266) and we love you spiked with bourbon before going to bed. You make the [most delicious French toast ever](https://www.thekitchn.com/why-leftover-eggnog-makes-the-best-french-toast-tips-from-the-kitchn-214152), and even our favorite cake is [sending you love notes](https://www.thekitchn.com/holiday-recipe-whipped-eggnog-loaf-cake-recipes-from-the-kitchn-181026). Is there anything you canât do? Truly?
This holiday season, I say letâs skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-fashioned way: with real eggs. This stuff is incredible, and it couldnât be easier to make. As long as you have eggs, sugar, milk, and cream in your fridge, you can have eggnog anytime the craving hits. Hereâs a step-by-step recipe for the best eggnog youâll ever have.
Why Youâll Love It
- **Itâs rich and creamy, yet light.** Whipped egg whites transform what can be a fairly heavy, overly rich drink into something airier and frothier â though no less decadent.
- **Spiked eggnog is even better with time.** The flavors meld together even after just a day or two in the fridge, making a smoother, more balanced eggnog. It also start to thicken, giving the eggnog its signature spoon-coating thickness.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Key Ingredients in Eggnog
- **Eggs:** Youâll need 6 large eggs.
- **Granulated sugar:** Regular sugar sweetens the eggnog.
- **Whole milk:** Whole milk provides the creaminess.
- **Heavy cream:** Cream provides an extra dose of richness.
- **Liquor (optional):** You can spike the eggnog with bourbon, rum, or Cognac, but itâs purely optional, or you can just let people spike individual glasses when serving instead offer more than one choice.
- **Grated nutmeg:** Top the eggnog with freshly grated nutmeg before serving.
How to Make Eggnog
1. **Separate the eggs.** Separate the eggs, placing the yolks in a large bowl and the whites in an airtight container. Seal the container of egg whites and refrigerate for up to 1 day; freeze if aging the eggnog for longer than a day and thaw overnight in the refrigerator when needed.
2. **Whisk the ingredients.** Add the sugar to the egg yolks and whisk until the mixture is smooth, creamy, and lightened to a lemon-yellow color. Whisk in the whole milk, cold heavy cream, and liquor if desired.
3. **Cover and refrigerate.** Cover and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep â **non-alcoholic eggnog** should be consumed within 1 day; **eggnog with 1/2 to 1 cup liquor** will keep for several days; and **eggnog with 1 1/2 cups liquor** will keep for several weeks and continue aging and thickening quite nicely.
4. **Beat the egg whites into stiff peaks.** Just before serving, whisk the reserved egg whites in a stand mixer with the whisk attachment on high speed until stiff peaks form.
5. **Gently whisk the egg whites into the eggnog.** Transfer to the bowl with the eggnog base and gently whisk together â this gives the eggnog a frothy, extra-creamy texture.
6. **Serve.** Transfer the eggnog to a punch bowl. Ladle into individual glasses and top with a grating of nutmeg.
Eggnog Variations
- **Cooked eggnog:** If youâd prefer to cook your eggnog, follow these instructions: Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or refrigerate for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.
- **Even richer eggnog:** Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
Raw Eggs and Eggnog
Itâs called eggnog because, classically, it contains eggs. And, classically, those eggs are raw. Classically, eggnog is also aged with liquor for several weeks (or months!), which sounds insane until you realize that the booze acts as both preservative and sterilizer. Very few bacteria, including *[salmonella](https://www.thekitchn.com/what-exactly-is-salmonella-223485)*, can survive in the presence of alcohol, as [has been proven](http://www.sciencefriday.com/video/11/30/2012/yet-another-reason-to-spike-that-eggnog.html) in lab experiments at Rockefeller University.
Think of it this way: Aged eggnog is another way of preserving seasonal bounty. Eggs and milk gathered at the height of their season â summertime â are preserved with alcohol until a time when they were historically scarce â wintertime. The fact that the resulting preserved beverage makes an addictively good boozy cocktail for holiday celebrations is a win for frugal homesteaders everywhere.
But even if youâre not aging your eggnog like a Victorian, the same Rockefeller lab determined that the risk of food-borne illness is still [quite small](https://phys.org/news/2008-12-rockefeller-microbiologist-safety-spiked-eggnog.html). I recommend using the [freshest organic eggs](https://www.thekitchn.com/how-to-test-eggs-for-freshness-how-to-find-out-tips-from-the-kitchn-46368) you can find. You can also use [pasteurized yolks and whites](https://www.thekitchn.com/difference-between-cage-free-and-pasture-raised-eggs-23351457), or cook the eggnog base on the stovetop if you need to be careful of using raw eggs.
How Long Does Eggnog Last?
As for shelf-life, if your household is anything like mine, leftover eggnog is rarely an issue. Depending on the amount of liquor you add, the eggnog base without the egg whites will also keep quite well for several days:
- **Non-alcoholic eggnog:** Consume within 1 day.
- **Eggnog with 1/2 to 1 cup liquor:** Refrigerate for several days.
- **Eggnog with 1 1/2 cups liquor:** Refrigerate for several weeks in a sealed glass container or mason jar, where it will continue aging and thicken up quite nicely.
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter
More Holiday Drinks to Try
It's so rich and creamy.
### Ingredients
- 6
large eggs
- 1
cup
granulated sugar
- 2
cups
whole milk
- 1
cup
cold heavy cream
- 1/2 to 1 1/2 1/2
cups
bourbon, rum, Cognac, or a combination (optional)
- Freshly grated nutmeg, for serving
1. Separate 6 large eggs, placing the yolks in a large bowl and the whites in an airtight container (I recommend the [3-Bowl Method](https://www.thekitchn.com/the-best-way-to-separate-an-egg-is-with-your-hands-tips-from-the-kitchn-197431) for this step). Seal the container of egg whites and refrigerate for up to 1 day; freeze if aging the eggnog for longer than a day and thaw overnight in the refrigerator when needed.
2. Add 1 cup granulated sugar to the egg yolks and whisk until the mixture is smooth, creamy, and lightened to a lemon-yellow color (or mix with the whisk attachment of an electric mixer). Whisk in 2 cups whole milk, 1 cup cold heavy cream, and 1/2 to 1 1/2 cups liquor if desired.
3. Cover and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep â **non-alcoholic eggnog** should be consumed within 1 day; **eggnog with 1/2 to 1 cup liquor** will keep for several days; and **eggnog with 1 1/2 cups liquor** will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar before refrigerating; return to a bowl so you can fold in the egg whites.)
4. Just before serving, whisk the reserved egg whites in a stand mixer with the whisk attachment on high speed until stiff peaks form, about 2 minutes.
5. Transfer to the bowl with the eggnog base and gently whisk together â this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
6. Transfer the eggnog to a punch bowl. Ladle into individual glasses and top with a grating of nutmeg.
### Recipe Notes
**Raw eggs:** This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Be aware that consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition. You can use pasteurized eggs instead, which are safe to consume raw.
**Cooked eggnog:** If you'd prefer to cook your eggnog, follow these instructions: Warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile, whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or refrigerate for up to 3 days before serving. For extra thickness, whip up 1 cup of heavy cream and fold into the eggnog before serving.
**Even richer eggnog:** Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.
**Storage:** Eggnog should be refrigerated in an airtight container.Non-alcoholic eggnog should be consumed within 1 day. Eggnog with 1/2 to 1 cup liquor will keep for several days. Eggnog with 1 1/2 cups liquor will keep for several weeks and continue aging and thickening quite nicely.
Filed in:
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[This German Mulled Wine Is the Coziest, Most Heartwarming Holiday Drink](https://www.thekitchn.com/recipe-german-gluhwein-238371)
For the coziest and most heart-warming holiday drinks, look to the people who survive winters with only a few hours of sunlight each day. The answer, according to Germans, Swedes, Norwegians, Finns, and Danes? Mulled wine.This is my recipe for traditional GlĂźhwein (German mulled wine), and itâs just as good, if not better, than the ones youâd get at a Christmas market in Germany. (Many places simply reheat a pre-sweetened and pre-spiced mix.
Lily Kelting
Dec 7, 2025 | |||||||||
| ML Classification | ||||||||||
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