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Fluffy beaten egg whites make this eggnog recipe lighter and easier to drink than a cup of cream and booze has any right to be.


  • Whole nutmeg and cinnamon stick (for serving)

Recipe Preparation

  • Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill egg nog base at least 2 hours.

  • Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into egg nog base. Finely grate nutmeg and cinnamon over as desired.

  • DO AHEAD: Egg nog base can be made 6 hours ahead. Keep chilled.

Reviews SectionI came here from the article about "the best eggnog tastes like melted ice cream with booze" and first off, that really is how the base tastes before adding any alcohol. I would absolutely serve this without alcohol and know that everyone would love it. Regardless, I added a cup of whiskey and a cup of brandy which was very tasty - for those complaining there's too much alcohol, you gotta taste as you work! My preference is alcohol forward and this hit the spot perfectly, especially if serving on ice. I was a bit stressed trying to get the sugar to dissolve in the egg yolks, so I creamed them as best I could then it fully dissolved as I added milk bit by bit. Would maybe recommend not using eggs straight from the fridge to make that easier.I made this yesterday on Christmas, I doubled it and ended up using 4 cups of booze (rum and bourbon). In the future I would probably scale back the booze a little maybe a half cup less for the single recipe. Other than that I loved itSvGuintherCalifornia12/27/18Sounds great -- but isn't it dangerous to eat raw eggs?AnonymousPhiladelphia12/13/17

Recipe Summary

  • 12 large eggs, separated
  • 1 1/2 cups superfine sugar
  • 1 1/2 quarts heavy cream
  • 1 quart whole milk
  • 3 cups bourbon, such as Maker's Mark
  • 1/2 cup dark rum, such as Mount Gay
  • 2 cups cognac, such as Rémy Martin Grand Cru
  • Freshly grated nutmeg, for serving

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.

Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.

Featured Recipes

Easy French Toast

1 cup Borden® EggNog
1⁄2 teaspoon salt
8 slices of bread

SPRAY skillet or griddle with no-stick cooking spray. Heat skillet or griddle over medium-high heat. Combine eggnog and salt. Dip bread into eggnog mixture. Fry in skillet or griddle until golden on both sides. Serve hot with syrup or powdered sugar.

Simple Eggnog Pound Cake

1 (18.25 ounce) yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
3⁄4 cup Borden
® EggNog
3⁄4 cup vegetable oil
4 large eggs
1⁄2 teaspoon ground nutmeg
Powdered sugar

HEAT oven to 350 F. Combine cake mix, pudding, eggnog, and oil in large mixing bowl until moistened. Add eggs and nutmeg. Beat on medium speed 4 minutes. Lightly grease 12-cup fluted tube pan. Pour batter into pan. Bake 40-50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pan. Cool completely. Sprinkle with powdered sugar.

Eggnog Punch

2 quarts Borden® EggNog, chilled
1 (12 ounce) can frozen orange juice concentrate, thawed
1 cup cold water
Orange sherbet

COMBINE all ingredients except sherbet in a large pitcher mix well. Chill. Just before serving, pour into punch bowl top with scoops of sherbet. Store remaining punch in refrigerator. Substitute: Prepare as directed and add your favorite alcoholic beverage.

Borden ® EggNog, 2020 © Sokol and Company. All rights reserved.
BORDEN and ELSIE trademarks used under license.
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6 Eggnog Twists to Try Right Now

When the cold weather rolls in and the holidays come around, seasonal fare and tipples make their anticipated timely appearances. The beautiful thing about Eggnog, the holiday-time standard, is that a number of cultures have their own versions that have typically been passed down for generations and represent something greater than just the liquid in the glass.

Eggnog has been around for centuries. It originated in England and made its way to America in the 1700s with the arrival of European settlers. It has a long and storied history and has taken many shapes and forms throughout time, as various spirits progressively gained and waned in popularity. Many versions exist, each representative of the cocktail’s evolution.

The name was formed from two words: grog, another word for rum (a popular spirit in Britain at the time), and noggins, a word for the small wooden mugs that the drink traditionally was served in. Today, many Eggnog recipes are based around whiskey, but this was an evolution that happened only once rye, and later bourbon, became the preferred spirits in American and rum’s popularity fell.

The key components that define an Eggnog are eggs, cream, sugar, spice and a spirit. Some drinkers aren’t keen on eggs in drinks. If you’re among them, you needn’t fret: The riffs below can be crafted without eggs, but their flavor and texture will be different than intended.


I used the fundamentals of this recipe to augment a lactose-free version. I was glad to see a lactose-free nog available in stores this year, but found it really lacking in texture and flavor. So instead of the milk, I simmered the lactose-free nog. Separately, I beat 1/2 cup sugar and 8 leftover yolks that I had from other baking (you could probably use fewer). I added the lactose-free nog to the sugar-yolk mixture, whisking constantly, until frothy. Since we are also an alcohol-free household, I added 1/8 tsp rum extract for flavor along with 1/8 tsp cinnamon extract and 1 tsp vanilla extract. Refrigerate until cold, then serve garnished with grated nutmeg.

This is a delicious nog, but I am a bit confused. I found the review by robertruizcom VERY helpful: this is basically a creme anglaise. But a creme anglaise (and robertruizcom's instructions) only uses the egg YOLK, not the whole egg. so I wonder if that is why so many reviewers mention a grainy-ness. So I cross referenced this recipe with other eggnog recipes, and discovered that the ones that get the best reviews, use the egg yolks in the custard (cooking part), and beat the egg whites separately, and then fold them in at the end. Now, recently we have become fans of cocktails with egg whites (e.g., Pisco Sours), so this is how we finished and served this (to our adult friends): made the nog with just the yolks, and then in a cocktail shaker, shook vigrously with ice, egg whites, and booze. Then dust with nutmeg. Allows you to customize both the amount of (I guess and type of) liquor, as well as how frothy you want it.

Fantastic recipe! The only change I made was to omit the booze and add it later. Used a cocktail shaker, added 1 shot of Maker's Mark, shook and strained into a martini glass. Garnished with fresh ground nutmeg. The reviews were tremendous. Works great if any kids or non-drinkers want to have some. This will be made every holiday.

This became my go-to eggnog recipe the first time I made it in ✆. It is FABULOUS! I've made single recipes and double, which is a bit trickier. I get the grainy effect about half the time, but as previous reviewers have posted, putting the mixture in the blender for a few seconds clears it right up. Will try my new stick blender the next time I make it. I usually substitute half & half for the heavy cream and double up on the alcohol. This tastes as close to commercial eggnog (which I love) as anything I've ever tried. It's creamy and rich and DELISH!

I have always wanted to make my own eggnog and I was not disappointed with this recipe. I cut the recipe in half just in case it wasn't good. I didn't want to invest the full 7 eggs in something that didn't turn out well. I cut everything in half except I used 3 eggs and the full amount of alcohol (it's Christmas!) I also threw in some ground cinnamon and nutmeg. I didn't strain it because I was being lazy and it was a very strange consistency. I ended up frappe-ing it in the blender and it turned out perfectly. Yum! I should have made the full recipe!

The egg yolk and whites does not need to be separated since the final product does not taste/look good to have foam on top. I improvised the recipe (to make a little bit healthy!!) with fat-free half&half and skim milk. I also tested with half the sugar (I used splenda) the recipe calls for. The final product is very delicious. I am drinking with little less guilt feeling.

It's a shame to see so many people having trouble with the mixture curdling slightly. It's very easy to avoid with more thorough instructions (this is, after all, essentially a creme anglaise, the same as youɽ make for ice cream). Try the recipe using these steps I use for making a creme anglaise for ice cream -- I never have any problem with it. 1. Mix the egg yolks with the sugar in the sauce pan youre going to cook in until it just reaches a paste-like consistency (no need to over mix). 2. Heat the milk separately until hot but not quite boiling (I do this in the microwave in a Pyrex measuring cup so I can watch it and stop it just before it boils). 3. Rapidly stir the heated milk into the egg yolk and sugar mixture with a fork until all ingredients seem to meld into one. 4. Heat the mixture gently on the stove (I use a copper pot for best heat control), STIRRING ALL THE TIME UNTIL THE MIXTURE JUST THICKENS (AND BEING SURE TO SCRAPE THE ENTIRE BOTTOM OF THE POT AS YOU STIR). You will know when its ready when you lift the spoon out of the creme anglaise mixture and its thickened just enough to coat the spoon so that you can draw your finger over it and leave a clean line. Alternatively, you can insert and watch a thermometer (while stirring constantly) and remove it from the heat when it reaches 170° F (about 6 or 7 minutes). 5. RIGHT AWAY, pour the egg nog custard through a fine-mesh sieve into a large bowl and stir in cream, bourbon, brandy, and vanilla. 6. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24 (it will taste best if made the day before you serve it).

If you've made french vanilla ice cream or creme brulee, you'll be fine. It's all about patience and having the right tools for the job. I used my best Calphalon 2 1/2 qt pan for the simmering. Take your time and don't try to bring it up to temperature too fast. I used a quart of milk and while stirring the custard, also added one broken cinnamon stick and 1/2 vanilla bean. I only had cognac and rum, so I opted for that. It's cooling on my counter now and tastes divine.

My non-cook husband made this for a holiday party we hosted. Hands down the best eggnog I've ever tasted. Even better after sitting in the fridge a few days.

I've already made this twice this holiday season. The first time I made the full recipe and the suggestion of using the blender was brilliant - it was quite grainy and the sieve didn't help - but blending it made it lovely and smooth. As suggested I also (about) halved the alcohol and added extra nutmeg (about 1 1/2 tsp. - to taste). Interestingly the second time I made this I halved the recipe (with only 3 eggs) and didn't have issues with curdling, perhaps that it was milkier helped - I wonder if adding half a cup of milk to the full recipe would help also prevent curdling.

For those of you who are on low-carb diets like me, substitute the sugar with splenda, and cut out the alcohol, and it's still quite delicious! Also, for a richer taste, use 3 cups of half and half instead of the whole milk, but then cut the heavy cream to 1 cup rather than 2. I agree with the other commentator, do add lots of nutmeg and cinnamon.

You must pour the hot milk slowly into the beaten eggs and sugar, whisking continually. Could use two people doing this. I did put it through a sieve, but didn't have any cooked eggs. I didn't use the bourbon or brandy, just extracts. I kept it non alchoholic. Others can always put in the liquor.Freshly grated nutmeg is a must and some cinnamon. There are still some uncooked versions of eggnog out there, but then pasterized eggs should be used.

I gave it three glasses because like another reviewer mentioned - the sieve is a must. Still, it's a good recipe. Because I prefer my eggnog a little spicy, I added a little cinnamon and used nutmeg as more than a garnish (1/8 teaspoon for each egg). I recommend that for people who aren't fond of bland drinks. BTW, I often use leftovers (undiluted) as a simple sauce for fruits etc.

Amazing results. My wife describes it as home made Baileys. The key is cooking the custard just right. Too hot a burner or too long on the heat and it turns to scrambled egg soup. Check the spoon constantly from 6 minutes/160 degrees for any sign of scramble then remove from heat immediately. The sieve is a must. I strained it again after cooling to get the smoothest consistency.

I thought this recipe was great, and so did my guests. The alcohol was not overwhelming and the consistency was perfect even though I didn't use a thermometer. Will make again every year.

I love this eggnog. Made it last year and now again. used Splenda this time and the results were fine. I did find that when I cooked the custard to 170, the bottom part was starting to curdle, and once it gets that "scrambled egg" consistency, ya can't truly salvage it. if it's only a little, the sieve will take care of it, but I think just watching the thickness is a better cue. Last year I didn't have a thermometer,so I just removed it from the heat when it seemed thick enough, and I think that works best. It's really delicious, and as soon as I get a collection of cool bottles, this will be my holiday potluck item.

Is there any way to make it turn out not grainy? I wouldn't touch it. My boyfriend says it tasted great, but he couldn't handle the chunks. I put it through a sieve, but it still had little bits. Letting it sit in a very fine mesh sieve made it milky and weak. Should I have not heated it so much? By the time it was 170 degrees, it was coagulated. I'll make it again, but only ⟊use I didn't like the results the 1st time.

This was absolutely delicious! Following other reviewers' comments, I cut the amount of alcohol in half, which gave the nog flavor without making it overwhelmingly intoxicating. The only thing Iɽ change about this recipe is the amount of sugar used. It was a bit sweet for my taste, so next time, I'll try a quarter cup less. Still, this is rich, creamy, and oh so much better than the store-bought stuff.

I am now the designated egg nog maker.

Loved it warm , haven't had time to chill it and it's almost gone. Used Havanna Rum aged 5 years Excellent

This was a *huge* hit at a holiday party - we doubled the recipe and it disappeared in a few minutes. This must be pretty rich indeed because I inadvertantly neglected to double the heavy cream measurement, yet that didn't seem to make any at all difference in the final result! Also - my cooked eggs curdled slightly and were grainy after being strained (it tasted fine but just didn't look nice.) If that happens to you a quick spin through a blender will smooth out the eggnog.

It was very good--my first time making homemade eggnog. But I probably would put in less liquor next time. It knocked me off my feet!

Best Eggnog

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Eggnog is the holiday tipple par excellence, and an excuse to dip into tradition, with a rich and comforting potion that’s been made for centuries. This recipe is the classic, spiked with enough bourbon, Cognac, and rum to make you think about designating a driver before making the first toast. Note that for the flavors to meld, age the eggnog in the refrigerator for at least 1 week.

If you want to bottle the eggnog (before the whipped egg whites and cream are stirred in), follow the step-by-step guide in our story about bottling soda pop. Unlike the soda recipes, though, eggnog does not ferment (so there’s no danger of explosion) it just ages under refrigeration. The actual bottling process is the same.

Safety note: Before you begin, read Is it safe to use raw eggs in eggnog?

Get more great eggnog recipes (including ways to use the leftovers), and see our Ultimate Guide to Christmas for more.

In an episode of The Morgenthaler Method, Jeffrey Morgenthaler shares his popular blender eggnog recipe from Clyde Common in Portland, Oregon.

What to buy

1-Gallon Glass Jars with Airtight Plastic Lids, 2 for $20.25 on Amazon

These large, dishwasher-safe glass jars are perfect for storing eggnog, kombucha, iced tea, and all sorts of other homemade drinks (not to mention pickles, sauerkraut, kimchi, and dry good like beans, rice, and pasta).

42 Sweet Eggnog Dessert Recipes to Eat Under the Tree

Trade in your eggnog drink for one of these desserts instead.

'Tis the season for all of your favorite holiday flavors! Gingerbread and candy cane might dominate store aisles, but we're partial to putting eggnog into as many recipes as we can. Though the cold drink is best known for, well, drinking, it's actually an ingredient you can add to many desserts to give them a kick of Christmas flavor. Christmas cakes are all the more sweeter with eggnog added in, mornings get brighter when eggnog French toast is on the menu, and nights by the Christmas tree feel a little more cozy with a plate of eggnog cookies to nosh on. The bottom line? When it comes to the holidays, you should absolutely put all your eggnog in one basket. (Sorry, we had to.) Merry Christmas!

There's something about bite-sized desserts that just taste better (in our opinion), and these eggnog-infused cheesecakes are small enough to give you a sweet jolt without making you feel too full.

Get the recipe at Delish.

You could have regular eggnog&mdashor you could put gingerbread in your eggnog to double your sugar rush.

You can never go wrong with a bundt cake&mdashespecially one that's filled with eggnog and rum.

Still interested in drinking eggnog? It doesn’t have to be plain. Make a small twist that will pack a big punch of flavor and serve as a sweet holiday treat.

From one eggnog lover to another, I hope these recipes provide some inspiration and encouragement to keep the nog flowing for the whole day.

How to Make Eggnog

We’re starting off with the basic eggnog recipe. If you want to add booze, here is a list of the best alcohols to mix with eggnog.

  • 12 large eggs
  • 8 cups whole milk
  • 2 cups heavy whipping cream*
  • 1.5 cups white granulated sugar
  • .5 tsp salt
  • 2.25 tbsp vanilla extract
  • 1 tsp nutmeg
  • 1 tsp ground cinnamon

Method: In a saucepan, whisk together eggs, sugar, and salt. Slowly add the first 4 cups of milk to cook. Stir over low heat for about 30 minutes (or until the temperature reads 165 degrees Fahrenheit). Do not let the mixture boil. Once the temperature has been reached, transfer to a bowl and stir in the vanilla, spices, and the rest of the milk. Place the bowl in an ice bath and stir until cool. Transfer to the refrigerator until chilled. When ready to serve, beat the whipping cream until soft peaks form. Whisk cream into the rest of the liquid. Garnish with additional nutmeg.

How to Make Eggnog

Question for you: Has it ever crossed your mind to make your own eggnog? To bypass the ease of a box from the store&rsquos dairy section, to see if a homemade version is any better?

Well, I took on that challenge myself just last week. And I can say that making homemade eggnog is quite a lot of fun. And so very good. Better than the box, I&rsquoll readily admit. Follow along and I&rsquoll show you just how I make it!

First, I want to make clear that this is not entirely a traditional method for making eggnog, in that there are no raw eggs. I know from past experience sharing recipes on my own blog that many people tend to geek out when they see raw eggs being used. Personally, I don&rsquot have a big issue with it. I&rsquove been eating raw cookie dough since I was a tot.

But I decided to just roll with the extra challenge of eliminating the raw eggs altogether in my own homemade eggnog recipe. And I&rsquom super pleased with the results. My husband has given this recipe an enthusiastic thumbs-up, and I&rsquom sure you will too.

If you&rsquove ever made homemade ice cream that starts with a cooked custard base, you&rsquoll find this method for making homemade eggnog very similar.

Start out by combining whole milk with cloves, cinnamon, and nutmeg in a saucepan, heating slowly just until it begins to boil. The ground cinnamon will want to clump up and look a bit unappealing at this point, but don&rsquot worry. It will all come together in the end.

Then add sugar to the egg yolks.

And whisk like crazy, until the mixture lightens in color and thickens. Keep whisking until you see soft ridges forming.

Then slowly pour the hot milk mixture into the egg mixture, again whisking vigorously. Do take care to pour in the hot liquid slowly, to incorporate hot into cold at a very relaxed pace to eliminate the forming of scrambled eggs.

Pour the combined mixture back into the saucepan and heat again until thickened and lightly foamy, and then let it cool for a while.

Next, add rum and half-and-half. And a little brandy, too, if you like. Using only rum will give you a cleaner flavor, while brandy rounds it out and warms it up just a bit.

Of course, you can leave out the alcohol entirely. I made a batch alcohol-free, just to be sure this same recipe was worthy of drinking that way as well. And it is, indeed. Our girls have found the eggnog to be an excellent after-school treat.

A traditional eggnog recipe will have you whipping raw egg whites to fold into the eggnog right before serving, and then grating some fresh nutmeg over the top. But I did away with those raw egg whites. And to make up for the loss of body to the drink, I whipped some cream until softly firm and then whisked it into the eggnog. The hack works great. But feel free to whip up some egg whites, if you want. I&rsquoll be trying that method myself before the year is over!

Watch the video: Eggnog - Friday Night Funkin OST