Homemade Eggnog is the BEST holiday drink! It’s creamy, rich, and completely delicious – perfect for all of your holiday parties.
Even though it’s freezing outside, there are a few cold drink recipes that I like to enjoy during the holidays—like Frozen Hot Chocolate, Peppermint Milkshakes, and especially this traditional Eggnog recipe!
Can we just all agree that homemade Eggnog is better than anything you can buy at the store?
Don’t be fooled by those fancy labels, just make it at home with this homemade Eggnog recipe! It’s crazy simple to whip up, and the perfect holiday treat. Once you try it, you will be making this recipe for years to come.
It’s thick, creamy, and the best treat at the end of a long day of holiday celebrating. Think of it as Christmas in a cup.
What we love most about this recipe is that it takes more like a melted shake or melted ice cream, than a super egg-y drink. (We do have that FAB Eggnog Milkshake too!) Even the hubby, who despises eggnog, loved this version – that’s saying something!
How to Make Eggnog
First things first—place a medium bowl (metal or glass) in the fridge to be used later.
EGG WHITES. Grab a medium mixing bowl, beat together 6 egg whites until they reach stiff peaks. Fold in the ¾ cups of sugar, 1 tablespoon at a time. Set this aside.
EGG YOLKS. In a large mixing bowl, beat together the 6 egg yolks. Beat them until they turn a lemon yellow color. Mix in ¼ cup sugar, 1 tablespoon at a time. Then mix in the vanilla, salt, milk and nutmeg. Set this aside.
CREAM. Remove the chilled bowl from the fridge and pour in 1 cup heavy cream. Whisk everything until fluffy – it will look like cool whip with soft peaks.
COMBINE. Add the egg white mixture and whipping cream to the large bowl of the egg yolk and milk. Use a wooden spoon to stir everything together.
Milk. Use whole milk for a creamier drink
Fresh nutmeg. If you want to add an extra layer of flavor use freshly grated nutmeg.
Toppings. Top egg nog with Whipped Cream and a sprinkle of ground cinnamon, cloves or extra nutmeg.
Is eggnog safe? Everyone knows that consuming raw eggs can result in salmonella. With all the raw cookie dough I’ve eaten, I haven’t encountered that, but I know it can happen. Eggs purchased at the grocery store generally do not have salmonella, but to be extra cautious, use pasteurized eggs.
Pasteurized eggs are gently heated in their shells, just enough to kill the bacteria, but not enough to cook the egg. This makes them completely safe to use in any recipe that calls for uncooked eggs, like this eggnog.
STORE. We do not recommend storing eggnog for longer than 24 hours. It’s best chilled after a couple of hours. Keep it covered in an airtight container in the refrigerator.
FREEZE. You can also freeze it in an airtight freezer container, leaving a little room for the liquid to expand when it freezes.
For more recipes with eggnog, check out:
- Place a medium sized metal or glass mixing bowl in the fridge to be used later.
- In a medium mixing bowl Beat together 6 egg whites until stiff. Fold in the ¾ cups of sugar, 1 tbsp at a time. Set aside.
- In a large mixing bowl beat together 6 egg yolks. Beat them until they turn a lemon yellow color. Mix in ¼ cup sugar, 1 tbsp at a time. Then mix in the vanilla, salt, milk and nutmeg. Set aside.
- Remove the chilled bowl from the fridge. Pour in 1 cup heavy whipping cream. Whip until fluffy like cool whip.
- Add the egg white mixture and the Whipping cream to the large bowl of the egg yolk and milk. Use a wooden spoon to stir together.