Easy Eggnog Recipe

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5 from 23 votes

Easy Eggnog Recipe

This creamy, rich, and easy eggnog recipe is the BEST holiday drink - perfect for all of your holiday parties!

Prep Time15

Chill Time2

Total Time2 15

Course: Drinks

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

6 large eggs, separated
1 cup sugar, divided
6 cups milk
2 tablespoons vanilla extract
½ teaspoon ground nutmeg
dash of salt
1 cup heavy cream, chilled

Instructions

Place a medium metal or glass mixing bowl in the refrigerator to be used later.
In another medium bowl, beat egg whites with a hand mixer until stiff. Fold in ¾ cup sugar, a few tablespoons at a time. Set aside.
In a large mixing bowl, beat egg yolks until they turn a lemon-yellow color. Mix in remaining ¼ cup sugar a few tablespoons at a time. Then mix in milk, vanilla, nutmeg, and salt. Set aside.
Remove the chilled bowl from the refrigerator. Pour in heavy cream and whip until soft peaks form.
Add the egg white mixture and the whipped cream to the egg yolk mixture and use a wooden spoon to stir. Chill until cold, about 2 hours.

Video

Notes

Safety. To reduce the chance of foodborne illness, use pasteurized eggs. Pasteurization is a process that heats the eggs to a temperature that kills harmful bacteria. Also, do not leave eggnog at room temperature for longer than 2 hours.

Make ahead of time. Eggnog is best when chilled for at least a couple of hours before serving, but you can make it 8-12 hours before you plan to serve it. Stir before pouring.

Store. Keep eggnog in an airtight container in the fridge. It is best when used within 24 hours, but can last for 2-3 days.

Nutrition