Classic Eggnog Recipe (2024)

Table of Contents

Why It Works Rich and Frothy Eggnog Smooth and Creamy Eggnog December 2011 Classic Eggnog Recipe Ingredients Directions Notes Special Equipment Read More FAQs References

Why It Works

Whipping egg whites into a meringue makes for an extra-light and frothy eggnog.
Beating the yolks until they're ribbony ensures that they fold smoothly into the whipped whites, resulting in smoother eggnog.

I’m not a festive person, but I love the holidays for the simple fact that I can shamelessly drink mugfuls of what's essentially the equivalent of melted ice cream. I’m talking, of course, about eggnog. The best eggnog is creamy and frothy, and should give you a swift kick in the pants from a generous splash of booze.

Around the holidays, the dairy aisle in your local supermarket is probably locked and loaded with a whole array ofpremixed eggnogs, from dairy-free almond-milk-based concoctions to pumpkin-spiced potions. But most store-bought versions can’t hold a candle to the stuff you can make at home. Luckily, homemade eggnog is only five ingredients away, and the simple base can be customized any way you choose.

Here are two methods for making your own delicious version of this holiday classic.

Rich and Frothy Eggnog

If you want to make a large batch of eggnog that has a foamy head and lighter mouthfeel, then reach for your stand mixer, hand mixer, or even an immersion blender. This eggnog is made especially frothy and light with whipped egg whites and thick, ribbon-y yolks.

I start by separating the eggs and placing the whites in the bowl of my mixer. (You can also do this by hand with a whisk, a bowl, and some elbow grease—it will take longer, but there will be eggnog to quench your thirst after you’ve worked up a sweat.) I whisk the whites until they’re frothy before slowly adding sugar, continuing to whip them until they're thick enough to form soft peaks. Then, I transfer the meringue to another bowl and set aside.

Next, I place the egg yolks in the original bowl, along with additional sugar, and beat the yolks until they’re thick and pale before pouring in the milk, cream, and alcohol. Rum or brandy is a traditional addition to eggnog, but whiskey also works, and a splash ofallspice dramadds some spicy bite. A few dashes of Angostura bitters can help balance the sweetness of the sugar and the heat of the alcohol.

Once everything is whisked together, I gently fold in the whipped egg whites to lighten up the mix. You can serve the eggnog right away, or age it in the refrigerator for months; as it ages, new and complex flavors will develop, which some people find especially delicious. (Kenjitaste-tested eggnog that had been aged for one yearto see if it was all it was cracked up to be—you can read all about his findings.) If you don’t serve the eggnog right away, much of the lighter egg white foam will rise to the top over time—just be sure to give it a good shake or stir to redistribute the froth. I like to garnish each glass with freshly grated nutmeg just before serving.

If you’re worried about consuming raw eggs,research has shownthat as long as the eggnog contains at least 20% alcohol, the mix will become sterile after 24 hours. But if you’d rather avoid any risk, or if you prefer to leave your eggnog un-spiked, you can also either use pasteurized eggs or cook the egg and sugar mixture over a water bath.

To do this, combine the whole eggs and sugar in the bowl of a stand mixer, and warm them over gently simmering water, stirring constantly with a flexible rubber spatula. Once the mixture reaches 155°F (68°C), return the bowl to the stand mixer, and whip until it’s thick and fluffy before adding the milk, cream, and alcohol. Cooking the eggs denatures their proteins, allowing them to whip readily without being separated, so this method is just as quick and easy as making a raw eggnog. The texture will be every bit as light, but the nog will have more of the deep flavors of a custard.

Smooth and Creamy Eggnog

If you don’t care much for fluff, or need a drink for one (don’t worry, we’ve all been there), this co*cktail-shaker method is an easy way to make single-serving batches of velvety eggnog.

In a co*cktail shaker, I combine two eggs with milk, cream, sugar, and alcohol before giving it all a dry shake. A dry shake is the process of shaking a drink without ice; most co*cktails containing egg or cream get a dry shake before they’re shaken with ice (or sometimes after, depending on the bartender) to ensure that all the ingredients are thoroughly emulsified. After giving it a good shake, you can strain and serve right away, or shake it again with ice if you prefer your eggnog extra chilled.

If you want to break from tradition, we’ve got enoughvariationson the drink—including coconut eggnog, Nutella eggnog, and maple bourbon eggnog—to keep you tipsy through all 12 days of Christmas. All that cream and sugar might put some winter weight on you, but don’t worry—that’s what ugly holiday sweaters are for.

December 2011

This recipe's headnote was written by Sohla El-Waylly, while the recipe was written by J. Kenji López-Alt.

Recipe Details

Classic Eggnog Recipe

Prep10 mins

Active10 mins

Total10 mins

Serves12to 16 servings

Ingredients

8 eggs, separated
2/3 cup sugar (5 ounces; 140g), divided
3 cups (700ml) whole milk
2 cups (475ml) heavy cream
2 cups (475ml) dark rum, brandy, or a mix
Freshly grated nutmeg, to garnish

Directions

For Basic Shaken Eggnog: In a co*cktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until hom*ogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.
For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.
Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.
Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.

Notes

Eggnog can also be aged in the refrigerator indefinitely. Transfer to a sealed container and place in the refrigerator. It will gain complexity with time, though it may also get harsher. Blend aged eggnog with fresh eggnog to tame the harsh edge while retaining the complexity.

Special Equipment

co*cktail shaker, stand mixer

Nutella Eggnog
Toasted Coconut Eggnog
Maple Bourbon Eggnog
Toffee Eggnog

Rum
Eggs

FAQs

What is traditional eggnog made of? ›

Eggnog is traditionally made with eggs, egg yolk, sugar, milk, heavy cream and vanilla extract. It's often spiked with brandy, rum or other liquor, and topped with freshly grated nutmeg and/or cinnamon sticks.

What's the difference between classic and old fashioned eggnog? ›

The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.

Read The Full Story ›

What alcohol traditionally goes in eggnog? ›

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

What's the best brandy for eggnog? ›

For the brandy eggnog, Korbel VS was the brand of choice, and it produced a perfectly balanced drink. This eggnog had a nice sweetness in every sip, which paired admirably with the creamy egg base.

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Is Crown Royal good in eggnog? ›

Egg-cellent Eggnog Tips

Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.

Read On ›

Should eggnog be warm or cold? ›

While most people today like to drink eggnog cold, back in its birthplace in 14th-century Britain, the aristocracy — the only people who could afford eggs, milk, and quality liquors at the time — preferred their eggnog warm to keep cozy during winter.

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Why is eggnog only at Christmas? ›

It was thought that the use of “luxury” ingredients such as cream and alcohol would invite prosperity into the household for the coming year. In most households today, a cup of eggnog ushers in the good cheer of the holiday more so than any belief in impending wealth.

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What is rum and milk called? ›

The Milk Punch is a classic co*cktail that traditionally combines brandy or rum with sugar, vanilla extract and milk (of course). Its history is extensive, dating to at least the 1600s, when the recipe first appeared in print.

Learn More ›

Why does eggnog taste alcoholic? ›

Eggnog is made with a combination of eggs, milk or cream, and sugar. Generally, it's served cold, and it has a custard-like color and texture. Sometimes, bourbon or whiskey or rum is added, which might be one reason it gets broken out around the holidays.

What is store bought egg nog made of? ›

What Is Eggnog Made Of? Today, eggnog is usually made of some combination of eggs (either just the yolks or the yolks and the whipped egg whites), sugar, milk, cream, nutmeg, and sometimes booze. We're all familiar with the cartons of store-bought eggnog that grace supermarkets every December.

Why is eggnog made with eggs? ›

Some recipes call for whipped egg whites, which help make the light, frothy texture many enjoy in their eggnog. The yolks also help bind the liquids and fats together in the beverage to avoid separation and give the eggnog a rich, creamy taste.

See Details ›

Why is eggnog healthy? ›

Health Benefits of Eggnog

“While eggnog is not necessarily a 'health food', there are nutritional benefits coming from milk and cream, which contain protein and essential vitamins including calcium, and vitamins A, D, E and K,” Ariel Rasabi Cohn, MS, RD, LDN, founder of Whole Health Nutrition, LLC, told Health.

Discover More ›