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It was pretty good except I found it to be wayyy too sickly sweet and that was using the half cup of sugar. I also only used 1 tablespoon of the alcohol, I think it would be too strong with more so definitely only add to taste. I also found it didn’t really have many servings, 4 servings max certainly not 6. I made the recipe again but doubled it (served 8) and left the sugar to half a cup which was much more tolerable in sweetness. The second time I just left out the alcohol which I prefer.
I don’t even drink eggnog. I made this for my family. It is delicious. I did use 4 yolks and 1/3c + 1 T sugar. I will make this again and enjoy my new found Christmas tradition. Thank you.
Delicious and easy to make. Thank you!
Love it! This is my go to recipe for egg nog. I’ve made it many times. Used the 4 egg version with less sugar because I’m substituting Southern Comfort which is so much sweeter than rum. . Also, when I put the egg whites back in to cook to 160 degrees I curdled it. Unloading the dishes and just forgot it. So I tried the straining method and it worked.
When do you add the heavy cream??
Hi, Evan! It’s kind of hard to see but you add the heavy cream in step 5 after you remove the milk mixture from the heat. It’s one line just above the photo.
I cut down the amount of sugar. As far as how long it will last in the refrigerator. All your products have expiration dates. Try to get the longest dates from expiration and use the dates on your products as a gauge for how long it will last, the milk is usually the first to expire. But I have had milk dates that are good for 2 weeks. And believe me when I say, you will know if its gone bad.
Can I substitute both the heavy cream and milk with soy milk? Thank you!
Hi Dana, I have not tried using soy milk in place of the dairy. Not sure how it would turn out. Something tells me almond milk might work better if you are trying to avoid dairy. In any case, those substitutes would result in a much lighter eggnog, so you would miss the creamy consistency of traditional eggnog.
I think I’ve seen Almond creamer in the dairy section; I bet you could make the creme anglaise with the almond creamer and then thin that down somewhat with almond milk.
I’ve been an eggnog addict for years now, but could never find a recipe where following the instructions didn’t lead to the eggs frying. The past few times I’ve made this, I’ve been leaving the cloves out, since my family doesn’t care for them, but this recipe still tastes great! Just a disclaimer: I’ve halved the sugar down to 3/4 cup for a double recipe, since my mom is a type one diabetic, and we have to watch her sugar. When I’m not a glutton, and let my coworkers have a taste, they tell me it tastes like Christmas! I’m definitely going to be making this for years to come!
Great recipe, totally delicious! But does anyone know how long the cooked eggnog can last in the fridge?
Hi, Sun! For this particular recipe, I think it would keep for up to three days in the fridge.
I’ve made this recipe every year for several years and its always a hit – my family can’t get enough of it! I make only two changes. First, I replace the sugar with maple sugar. It’s much more expensive but it’s a special holiday indulgence. I also use maple sugar to sweeten holiday pies and the whipped cream we top ten with. The second change I make is to reduce the sugar to only 1/4 cup. We find that it’s still plenty sweet for us without being overwhelming.This is a fantastic recipe!
Even cutting down the sugar, it really tastes more like custard. It’s okay, not our favourite.
I’ve drunk my Mother’s Home made eggnog for years, she’s passed away now & I don’t know if she left the recipe.
I had questions about which spices go in traditional Eggnog.
Danke for answering my questions with your recipe.
Happy Thanksgiving, Merry Christmas, Sending you a Happy New Year.
Hi, Hermann! My name is Summer and I’m an editor here at Simply Recipes. Modern (meaning the last 100 years or so) eggnogs typically use a variation of the spices in this recipe — nutmeg, cinnamon and clove. Booze has been a key ingredient of eggnog since the beginning. Here’s a link to an article about the history if you’re so inclined to read it.
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!