I am an eggnog hound. It’s something my mom always makes for Christmas, and I look forward to it all year long. This traditional eggnog recipe comes straight from her kitchen and is made with love. It’s rich and creamy without being too sweet, and it blows the store-bought kind out of the water. No Christmas is complete without this delicious homemade eggnog!
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Believe it or not, I used to be an eggnog hater. But that all changed when my mom showed up at our house with a pitcher of her now-famous nog and made me taste it. This traditional eggnog recipe is rich, smooth, complex, and never too sweet. It’s miles ahead of the store-bought kind, and I can’t imagine the holidays without it.
What’s in This Traditional Eggnog Recipe?
- Eggs: Egg whites make the drink light and fluffy, while egg yolks thicken it and contribute that signature eggy flavor. I recommend using pasteurized eggs, as I found this nog tasted best uncooked. If you’re unable to find pasteurized eggs, use this method from Serious Eats.
- Sugar: Granulated sugar sweetens the nog perfectly. I recommend using ultrafine/caster sugar if you can find it, as it will dissolve more quickly.
- Whole Milk: Makes the nog creamy. You can use lower-fat milk, but it will not turn out as rich.
- Heavy Cream: Helps thicken the nog and makes it extra creamy. For a lighter option, half-and-half also works but will not be as thick or rich.
- Alcohol: I like a combination of brandy (or bourbon) and dark rum for warmth and depth. Whiskey or cognac would also work well.
- Nutmeg: Adds a touch of warmth and nuttiness.
- Salt: A pinch of kosher salt enhances the overall flavor of the drink.
Tips for Success
- It’s really important that the mixing bowl be clean and free of residue before you whip the egg whites. If there is any fat in the bowl, they will not whip properly. I like to wipe out the bowl with a bit of diluted white vinegar to ensure it is clean.
- You can cook this eggnog recipe, but it will turn out much thicker and sweeter. Mix the eggs and sugar together. Heat the milk, cream, nutmeg, and salt to 110°F, then gradually whisk some of the warm milk into the eggs to temper them. Whisk that back into the pot and gently heat to 160°F. Stir in the alcohol after removing the eggnog from the heat.
- For an alcohol-free version, I recommend adding 1 teaspoon of pure vanilla extract and an additional ½ cup of milk or cream.
How to Store
This traditional eggnog recipe will keep well in the refrigerator for up to 1 year. The alcohol in the recipe preserves the drink for an extended period of time, and I have found that the flavor improves over time, too. In my opinion, this eggnog tastes best when it’s been aged in the fridge for about 3 weeks, so it’s a great make-ahead recipe for Christmas!
Serving Suggestions
I personally love eggnog with a slice of chocolate cream pie. There’s just something so yummy about the combination of chocolate and eggnog. It’s also great with my favorite black magic cake or some sticky toffee pudding.
Traditional Eggnog Recipe
Equipment
- Stand Mixer
Ingredients
- 4 large eggs separated
- 5 tablespoons granulated sugar divided (¼ cup + 1 tablespoon)
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup brandy or bourbon
- ¼ cup dark rum
- ½ teaspoon freshly ground nutmeg plus more, for garnish
- ¼ teaspoon kosher salt
Instructions
- In the clean, dry bowl of a stand mixer, whisk the egg whites until soft peaks form. With the mixer still running, slowly add 1 tablespoon of sugar and beat until stiff peaks form. Gently pour the egg whites into a different bowl and set aside.4 large eggs, 5 tablespoons granulated sugar
- In the same mixing bowl used for the egg whites (no need to clean the bowl first), place the egg yolks and the remaining ¼ cup of sugar. Beat the mixture until the sugar completely dissolves and the yolks lighten in color. Add the milk, cream, liquor, nutmeg, and salt. Beat on low until well combined, about 1 minute.2 cups whole milk, 1 cup heavy cream, ¼ cup brandy, ¼ cup dark rum, ½ teaspoon freshly ground nutmeg, ¼ teaspoon kosher salt
- With the mixer on fold, add the beaten egg whites. Place in an airtight, glass container and chill for several hours or overnight.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Eggnog Step by Step
Whip the Egg Whites: In the clean, dry bowl of a stand mixer, whisk 4 large egg whites until soft peaks form. With the mixer still running, slowly add 1 tablespoon of sugar and beat until stiff peaks form. Gently pour the egg whites into a different bowl and set aside.
Beat the Egg Yolks: In the same mixing bowl used for the egg whites (no need to clean the bowl first), place 4 large egg yolks and the remaining ¼ cup of sugar. Beat the mixture until the sugar completely dissolves and the yolks lighten in color. Add 2 cups of whole milk, 1 cup of heavy cream, ¼ cup of brandy, ¼ cup of dark rum, ½ teaspoon of freshly ground nutmeg, and ¼ teaspoon of kosher salt. Beat on low until well combined, about 1 minute.
Mix and Chill: With the mixer on fold, add the beaten egg whites. Place in an airtight, glass container and chill for several hours or overnight.
