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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!
I found this recipe two years ago while looking for a good, easy recipe to replace the store bought stuff my husband liked. I have not looked back since. This year my two year old gets to partake also. Thanks for posting a great recipe!!
I made this for Christmas and we’re going for round two tonight (New Year’s). Sooooo delicious. http://bit.ly/ftUEqn
I highly recommend cooking your eggnog. I used Alton Browns recipe this year and did the uncooked version.
My husband was quite sick for about a day and a half.
Next year I will do the cooked version. Lesson learned.
I made this on Christmas! I have been drinking eggnog since I was knee high to a grasshopper. Until this here I have never made my own I following a recipe. We had a tradition that we purchased the first container that we saw each year.
After making this I have now decided that I will never buy egg nog by the carton again instead I will make this fabulous fabulous recipe. This was truly the best tasting egg nog I have ever consumed. Thank you for shatradition, it is now a part of my christmas tradition.
Can you substitute ground nutmeg spice for freshly grated? by how much?
Yes, typically you would need to use more if you are using nutmeg that is already ground. Just add to taste. ~Elise
This is the best eggnog recipe I’ve tried & it is going in the “Favorites” book. I used pasturized eggs & followed the recipe, except for using the tiny pinch of ground cloves instead of whole cloves. The whipped egg whites added a lot to the thick creaminess of the eggnog & held up well for 3 days in the fridge (stir before serving). I like the zing of the alcohol & used all brandy. Thanks for sharing this recipe.
Is it possible to use ground clove seasoning with this in place of whole cloves and straining it out? iF SO, What would amount would you recommend?
Hi Jayme, cloves are so so strong, I would use just the tiniest pinch. And then add to taste. ~Elise
I used to make an eggnog recipe that was basically pasteurized, but I decided that it’s way too much effort. Like you said–if you overcook the eggnog, it curdles. That happened to me, and I had already spent so long stirring it that I found it depressing.
So this year I tried the aged eggnog recipe from Chow.com. http://leah10x10.blogspot.com/2010/12/aged-eggnog.html
I didn’t grow up drinking egg nog, but started making it because my husband is an egg farmer and I wanted to create a “real Christmas” in Japan. But as the years went on, we got older and less able to drink hard alcohol or take the big calorie bomb (me). I stopped making eggnog for a few years, but had already decided to revive the “tradition” this year. Why? Because my son is home from college and because once again I will serve it to our friends as our traditional Christmas Eve dessert with gingerbread cookies. I’m all for the idea of simplifying these days. I use the Joy of Cooking recipe and love the combination of raw egg yolks, organic sugar, heavy farm cream, lots of rum and whipped egg whites. The raw, the sweet, the luxurious cream and the strong alcohol are irresistible. And of course some fresh grated nutmeg.
I buy eggs from a local woman who has a backyard flock of laying hens. I’ve been serving these raw eggs to my family for years without issue. So I make egg nog very quickly with raw eggs, raw cream, and a hand held “stick” blender – often for breakfast! It’s a tasty and easily digested protein energy drink that’s just about as easy to make and clean up as any “instant” breakfast drink, and it keeps hunger at bay for hours if I keep the sweet level very low (I use a drizzle of real maple syrup usually).
I love homemade eggnog. I had it every Christmas and New Year as a young child. I have kept the tradition. My children enjoy it as well. My recipe is similar, however I don’t use cloves. I add the milk mixture to the egg and sugar mixture and cook on a low fire. I beat the whites until they form a peak and add to the hot mixture. Yummy, yummy.
I’ve found that adding some peach brandy moderates the ‘hot’ taste of the alcohol, making it much more palatable to people who don’t like the taste of bourbon, rum, etc.
I made this tonite and it was a wonderful treat. I folded in the egg whites and used bourbon. Thanks for this great recipe. I want to make it a yearly family tradition.
Oh, thank you. This reminds me of my father’s eggnog when I was growing in the 50’s. Friends would bring over the makings on Christmas Eve, including a Jewish friend for my father to make batches of eggnog for them. He was famous for it.
Also, remember the clear pink pitcher setting on the sideboard of my grandmother’s boiled custard. Yum!
We made this recipe this year and it turned out wonderfully – thick, rich and delicious. I also imagine that if I transferred this to my ice cream maker it would make wonderful delicious ice cream. Thank you for the great recipe!
We always had homemade eggnog for Christmas morning breakfast (not spiked :) with grilled English muffins & jam. We just threw eggs (whites and yolks), milk, vanilla ice cream, sugar, vanilla extract and nutmeg in the blender. We never had the kind in a carton and when I finally tried it as a young adult I didn’t like it – too thick!
I love homemade eggnog and use a recipe similar to yours. But, in a pinch (and to add to my daily latte this time of year) I use the Organic Valley brand. It tastes much closer to homemade than any other store-bought version I’ve tried. Compare the ingredients on the carton to others — the difference will blow you away.
Thank you. Is this for kids?
Yes, if you omit the alcohol and egg whites. ~Elise
In 2007, I started caring what actually goes into my body. By Christmas of that year, my new-found will power went out the window and I was drinking eggnogg.
This year, a few weeks ago, I looked at the nutrition label of carton eggnogg for the first time probably ever. I actually cringed and sadly put it back on the shelf.
Then a few shelves down, I found my savior. Soy Egg Nog. While it’s still no dark-leafy-green salad, it’s much MUCH less awful for you than traditional.
And while it doesn’t have that viscous gooey thickness that comes from traditional eggnogg in a carton, it has staved my cravings and helped me stay on track in my new healthy (well, healthier at least) lifestyle.
(oh, and I also didn’t know that eggnogg was a spiked drink until I was an adult ^^ )
My Dad always makes eggnog for our caroling party, from the 1964 Joy of Cooking ‘eggnog in quantity’ recipe (I think that was one of the recipes left out of the 1975 and later editions). Yum. It does have raw eggs – also immense amounts of powdered sugar and evaporated milk (instead of cream). He also whips the whites and sort of floats them on top – I prefer them folded in, but I can do that when I serve myself. And we serve it unspiked with assorted alcohols available so people can adjust it to their liking. And what doesn’t get drunk, I get!
I’m confused about the letting it cool for an hour part – do you drink eggnog cold? I always assumed it would be a hot drink – especially considering that from what I know you drink it in winter/when it’s cold outside. We have a similar drink in Germany – “Eiergrog” – which is definitely meant to be a hot drink. Could you please explain to the German girl? :-)
All the best from Munich!
I’ve always had egg nog cool, not hot. That said, my father remembers that people would drink egg nog spiked and hot where he grew up in Minnesota. ~Elise
I absolutely hated eggnog (store bought version) until last year when I tried Alton Brown’s recipe. He has 2, one cooked, like this one, and a “raw” one using pasteurized eggs and whipped eggs whites. I tried the uncooked version with lots of bourbon and lo and behold, I liked eggnog! Apparently, it also makes a good ice cream base, can’t wait to try that. I also think it would make a tasty bread pudding with pannetone – yum!
Oooh, I’ll have to give this one a shot. One tip for those who don’t make custards often… I have a double boiler for melting chocolate, and making custard in it is a recipe in patience. I always end up just putting it right on the stove and being careful.
I’ve never been a fan of spiked egg nog. No matter how good, it always reminds me of Mr. Boston’s. Yuck.
I make homemade eggnog just about every year, and it gets demolished in minutes. We leave it unspiked, but put out kahlua for anyone who wants it. It is very good with the kahlua in it.
The recipe I use has egg beaters in it, though pasteurized eggs would work, and we now have really fresh farm eggs, and I wouldn’t hesitate to use them. We put vanilla ice cream in it, as well as unsweetened whipped cream that is folded in. I like it with lots and lots of nutmeg.
I like the idea of using it as a base for french toast, I had not thought of that. Usually, if we have any left, we use it in baked goods.
I love eggnog!! I tried this recipe out during the holidays and got rave reviews! I used Southern Comfort and it was delicious! I recommend everyone trying this recipe at their next holiday gathering!
I grew up with boiled custard, a Southern traditional alternative to eggnog. Boiled custard was apparently so popular in the south that,according to my mother, prepared boiled custard was available on store shelves in the same way eggnog was available elsewhere in the country. The consistency of boiled custard is much thicker than eggnog and instead of folding in whipped egg whites, you fold in whipped cream, which adds some lightness to the drink but leaves it creamy. The spiked version uses Kentucky Bourbon of course – and once I was old enough to have adult beverages, I came to appreciate boiled custard even more.
June, I saw your comment on Tom and Jerry punch. It’s funny, but last week I took a wander through Elise’s fabulous site and links to some of her fellow food bloggers. In my travels, I came across a wonderful entry on Tom and Jerry, which I can’t find now (should have tagged it!), but if you search “Tom and Jerry drink” on Google you will find history and recipes.
We had the cartons of eggnog in the daytime, I would always put milk in my glasses too as it was so rich.
My special memories are when my Dad used to get this wonderful batter – called Tom and Jerry mix – that he would mix with boiling water. The adults would get brandy and something – the kids would just get whipped cream. It was wonderful stuff. About ten years ago I had with banana rum and it was the best. I can’t find the batter anymore now though, so I might give your recipe a try!
Thanks for all your lovely ideas – I look forward to seeing what you discover in 2008.
I just found the pasteurized eggs at Super Walmart this weekend!