Instructables

Eggnog Recipe

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Eggnog is a delicious traditional holiday drink, best made fresh and served immediately!  This recipe makes a fabulously rich, tasty fresh eggnog you can whip up in minutes. 

Not an Eggnog fan?  Making it fresh will change your mind.   Commercial versions have almost ruined its reputation - they're all pasteurized (cooked), too sweet, and full of artificial thickening agents.  Yuck.  Do it right, and learn why people liked eggnog in the first place!  Here are testimonials from newly-reformed anti-eggnoggers:
"I thought eggnog was gross, but this stuff rocks!" - scoochmaroo
"Wow.  Can I have some more?" - rachel

This is eggnog in its pure form - fresh eggs, cream, and a bit of sugar and seasoning.  It's excellent as-is, but can be spiked with rum, brandy, or bourbon to ward off the winter chill.  I prefer the non-alcoholic version, as it allows the subtle flavors to really shine.

Notes:
  • Don't substitute low-fat dairy - this is a holiday extravagance, so live it up.  Serve in small glasses if you're  worried about the calories, and go for an extra jog. 
  • Yes, we're using raw eggs.  If you want to be paranoid, wash the shells before cracking the eggs; there's only a 1:20,000 chance of salmonella inside the egg.  But you probably still shouldn't drink raw eggnog if you're immunocompromised.  If you've ever eaten raw cookie dough, quit worrying and try the eggnog!

 
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Step 1: Tools and ingredients

Picture of Tools and ingredients
6 eggs at room temperature, separated
3/4 cup sugar (for the yolks)
6 Tablespoons sugar (for the whites)
1/2 teaspoon vanilla (use the good stuff, and/or make your own)
fresh grated nutmeg
3 cups whipping cream, chilled
2 cups whole milk
optional:
1 cup brandy or rum
1 1/3 cups bourbon

large bowl (~ gallon-sized)
wire whisk
Microplane grater/zester
mixer (hand or stand type - just so long as it's motorized!)

small punch cups, margarita glasses, teacups, wine glasses, or other fancy-looking festive vessels

For single-serving size (one egg), divide everything else by 6.  That means:
1 egg
2 Tablespoons sugar (for the yolk)
1 Tablespoon sugar (for the white)
a drop of vanilla
1/2 cup heavy cream
1/3 cup milk


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I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?

Angela2425 days ago

When i made it everybody in my house loved it!!!!!!!!

SanA48 days ago

I think I used raw eggs smoothies for breakfast and I'm alive. I think I am. If not, who is writing this? I had a writer friend who had chickens who laid eggs and wow what a great thing it was to taste fresh egg, lightly scrambled. Yum.

Good recipe, tasty nogg! I couldn't get the egg whites to whip near as fluffy as the pics show...maybe it's the Oklahoma climate. :)

We don't do rum in our nogg....I added extra vanilla and some cinnamon, and really woke up the flavor. Even my wife prefers the "doctored" version, and she normally doesn't like cinnamon.

JTapp091 month ago
it tastes amazing
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SIRJAMES092 years ago
WOW! looks different...no argument there...
a while back I made some eggnog...but I sure do not remember using egg whites, or heavy creme...

not saying this is bad, just different. :)

Then again, I made mine in a blender.....it was more like what you find in the store but without all the extra governmental garbage (no preservatives, no fillers/thickeners, etc).

TY for sharing!! :)
canida (author)  SIRJAMES091 month ago

You're welcome! How did this turn out for you?

TO DIE FOR!!!!
Absolutely deeeeelish!!!!!!!!

I make this about 2 or 3 times a month, more if I begin craving it(which I often do).

TY Mademoiselle.
Peace
canida (author)  SIRJAMES091 month ago

Excellent! And as you have discovered, potentially dangerous. :D

tjfoley2 months ago

I have consumed Raw eggs, Raw milk, Unwashed fresh fruits (From my own garden) and I am still alive at 63 (at least I think so)! :) Also there are recipes on the web for cooked egg nog!

canida (author)  tjfoley1 month ago

I think the cooked eggnog tastes quite different, and strongly prefer the fresh. What are your preferences?

canida (author)  tjfoley1 month ago

I think the cooked eggnog tastes quite different, and strongly prefer the fresh. What are your preferences?

learnelite1 year ago
Followed your recipe more or less and it came out fantastic. I skipped the whites though, tastes like what you get from the store only a lot better
canida (author)  learnelite1 month ago

Excellent, glad you liked it! Now you can make fantastic eggnog any time. :)

mnmama1 year ago
Good recipe for a crowd. I'm sure you're on all the holiday party lists with this one! I make my own with a Braun hand blender: 2 eggs, cream, real vanilla, Splenda to cut back on carbs and fresh nutmeg. Whip the egg whites, whip the cream, cream the Splenda and vanilla into the yolks and fold it all together. Top with a fresh scraping of nutmeg and sit down to a mug of heaven, sometimes with a bit of dark rum. Yum.
Also, I can buy eggs pasturized in the shell at my grocer now, so I can share it with everyone without worrying about salmonella or any other nasty bugs. YAY!
Maybe that was in one or more of your almost 200 comments, but I love fresh eggnog and it's soooo easy with a hand blender! Cheers!
canida (author)  mnmama1 month ago

Excellent! And yes, we make entirely too much eggnog during the holiday party season, it's a big hit.

THANKS FOR SHARING!! I just made the single serve, but i changed it up a bit. i used what i had but i substituted milk for the heavy cream, and i didnt wisk the whites until it was not a stiff fluffy like you did but a more liquidy fluffy. I then put some nutmeg, Ginger, and Cinnamon in it and wisked it for 15 seconds. it turned out alright and tastes fantastic!!
canida (author)  sokamiwohali1 month ago

Sounds a bit lighter, but still good!

Great Recipe. Thanks for sharing.
canida (author)  TheLodgeShop1 month ago

You're welcome!

Chikara5 years ago
 offtopic: i hear you can get a high from nutmeg...
on topic: I own 3 hens... do you think their eggs would be okay for this nogg? or do you think I should go down to the market and get some of those eggs...
Must try the nutmeg with a side of eggnog
USE your own eggs!!!!!
You can't actually get high, but if you eat too much nutmeg you'll have hallucinations right before you die from poisoning
 so... nutmeg is poisonous?
Yes, so are cinnamon, sage, bay leaves and cyanide.
...'cept love.
Everything is poisonous.
SWEET! =D
your hens eggs will be a lot fresher if anything.  I don't know why not.  And yes, nutmeg in very large doses is a halucinagen, and possible abortion aid.  look on wikipedia. I have heard that farm fresh eggs don't cook the same way, and need to be aged.  I have never had a not from store egg though.
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