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Soo good. I substituted one of the two cups of milk with international delight vanilla creamer….very rich!
This is the BEST! We made it up until chilling the Egg Nog in the fridge, along with sealing and chilling the Egg Whites. The next day we picked up where we left off right as company arrived to watch us whip up and fold in the Egg Whites. What a show, and we all enjoyed it very much, even those who thought they didn’t like Egg Nog loved it. This will be a Holiday Tradition from now on! BTW we let each person add booze if and how they liked it. It tasted great with or without it.
Delicious! Would it be possible to reheat this in a milk steamer for lattes? With the egg whites too?
Hi, Lori! As long as your steamer is easy to clean, then sure, I think that would be fine. Enjoy!
Perfect mix. Add alcohol to taste, definitely. I did 3/4 cup spiced rum Capt morgan. Boom! Exact taste we wanted.
I’ve been using this recipe for years now and it’s amazing. Traditionally us Brits don’t have eggnog but I was curious about it after seeing it in movies and tried it out. Glad I did as we love this festive treat and enjoy it each Christmas.
Amazing receipe! Brought to a tailgate and blew everyone away – now I am making more for XMAS!
Question: Do you add the egg whites, and then let it sit overnight in a jar? Or, do you only add egg whites to each drink before serving?
Hi, Jimmy! Whip the whites just before serving and fold them into the eggnog. It’s best to fold them into the whole batch of eggnog and then serve, rather than adding to individual cups. Enjoy!
Super lovely recipe! I’ve made this three times so far this month (hey, one cannot argue with pregnancy cravings!) With a lil one on the way, I’ve decided to avoid uncooked egg whites altogether, so as a substitute, I’ve found equally lovely foaminess with extra whipping: whipping the egg yolks with the sugar until super thick and fluffy- as well as whipping the cream and vanilla at the end until soft peaks, then folding it in. It’s like drinking a cloud, equally good warm as it is cold. This one’s definitely a keeper.
Not to be a heel, but… Why would you chill the eggnog? Isn’t it a winter drink, meant to be served warm/hot?
Hi, Kagan! I think you can serve eggnog any way you prefer! Traditionally, it’s served in a giant punch bowl with the eggnog slightly chilled or at room temperature. You can definitely warm it up if you like, though!
Fantastic recipe— I used the embedded recipe to pasteurize the eggs — easy! A really large pan helped keep the water temp more constant.To save time, after beating the yolks with less sugar and before the milk in the saucepan got warm, I added the blended egg yolks and whisked the mixture to the recommended temperature. The strained result blended with some whipped egg whites is excellent! Be sure to let it sit in the fridge overnight- it gets better.
I made this the other day and it was really easy and tastes wonderful. Will probably use less sugar next time, but I’ll never buy ready made egg nog again.
Is heavy cream more fat than whipping cream?
Hi Lanie, yes, but you can use either.
I used to make eggnog, simply putting 4-6 eggs in a blender and adding brown sugar, nutmeg, vanilla, milk and cream and blending till it was a bit foamy. Chill and serve. It is DELICIOUS, but I never put booze in it. Sounds like it might be good with a little brandy, or whiskey.
Is it Possible to have Your Whole Recipe please! I would really like to try Yours! Thank you
A friend of mine makes this recepie, but instead of using the egg whites, she uses whipped cream and it comes out delicious.
We have been making this recipe for a few years now. Love it!! I have also used the egg whites and has turned out great. Thanks for the excellent recipes:)
As a British man, i have watched American movies all my life and often wondered what eggnog was like up until a few years ago. I found this recipe and fell in love with it. Now each year we have eggnog to accompany roast chestnuts and you could say it’s our new family tradition. Thank you for this recipe!
I’m so glad you like it Steve!
I made 1/2 batch last night. Delicious!! A little to “eggy” for me, so next time I’ll just up the milk/cream. My egg whites didn’t form peaks, so I tried one glass with frothy egg whites – it was okay, but I preferred it without.
I’ll be taking this bad boy over to a game night tonight, should be a hit!
Nice recipe. A little sweet for me, but heaps better results and texture than when I attempted a homemade version of Baileys Irish Cream.
Where I live (in Thailand) decent thermometers are hard to come by. Is there any way to check the temp without a thermometer? (as in, “you’ll know the eggnog is approaching 160 degrees when you insert a finger and it burns like hell, but your skin doesn’t melt”?)
When the mixture slightly thickens and can coat the back of a wooden spoon, it’s ready. ~Elise
That’s my kind of thermometer haha. I love a good sense of humor :)
I loved this recipe thank you so much for posting it! They don’t have eggnog here where I live, so thank you thank you thank you, it turned out really good and nice and creamy!
Elise, this looks delish! How far in advance do you think you could make it – to prep for a holiday party? Thanks for your insight.
I don’t know. We’ve only made this the day of. Though I do know people who make highly alcoholic versions that they then let sit for weeks in the fridge. ~Elise
I am spending my first holiday season in Africa… my heart sank when I remembered eggnog and the fact that I would not be able to go to the store and get any… nor would anyone be able to send it in a care package! Then gritty determination kicked in, and voila! Simply Recipes to the rescue. Can’t wait. Will make it tomorrow for our Thanksgiving feast. Thank you from one northern Californian foodie to another.
And for our German friend: When I was in college I worked at Starbucks and got hooked on hot steamed eggnog. I had no idea that this was the old-fashioned way, but if we could put it in a latte, one could just have it straight, ja? Maybe since we began storing the stuff in refrigerators, people lost touch with the hot and fresh kind. Thanks for sharing the cultural roots!