Eggnog Excellence delivers the ultimate holiday beverage experience with a homemade recipe that transforms simple ingredients into liquid luxury far superior to anything found in a carton. This rich, velvety drink combines farm-fresh eggs, heavy cream, whole milk, and warming spices to create a perfectly balanced eggnog that’s both indulgent and refined. Dating back to medieval England where “posset” (a hot milk and alcohol drink) was a wintertime favorite, eggnog evolved in colonial America where eggs and dairy were plentiful, becoming synonymous with Christmas celebrations and New Year’s toasts. This recipe honors that tradition while perfecting the technique to achieve the ideal creamy consistency, balanced sweetness, and aromatic spice blend that defines exceptional eggnog. Whether served with or without spirits, each glass delivers holiday nostalgia with sophisticated flavor that makes this seasonal treat something to truly celebrate.
Serving: 8-10 cups
Prep Time: 20 minutes (plus 4-24 hours chilling time)
Please Note: This recipe contains raw eggs. For food safety, use pasteurized eggs or the cooked custard method provided in tips.
Ingredients
For the Eggnog Base:
- 6 large eggs, separated (use pasteurized for safety)
- 3/4 cup granulated sugar (divided)
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Spice Blend:
- 1 teaspoon ground nutmeg (plus extra for garnish)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of ground allspice
For Spiked Version (Optional):
- 1/2 cup bourbon or dark rum
- 1/4 cup brandy or cognac
- Or 3/4 cup total of your preferred spirit
For Serving:
- Additional freshly grated nutmeg
- Cinnamon sticks
- Whipped cream
- Cinnamon sugar for rim
- Fresh mint sprigs
Instructions
Separate the Eggs
Carefully separate egg whites from yolks, placing yolks in a large bowl and whites in a separate clean bowl. Ensure no yolk gets into the whites, as even a tiny amount prevents proper whipping.
Beat the Egg Yolks
Using an electric mixer, beat egg yolks with 1/2 cup sugar on medium-high speed for 3-4 minutes until thick, pale yellow, and ribbony. When you lift the beaters, the mixture should fall in thick ribbons that hold their shape briefly.
Add Dairy and Spices
Gradually whisk in whole milk, heavy cream, vanilla extract, and almond extract if using. Add nutmeg, cinnamon, cloves, and allspice, whisking until completely smooth and fragrant. The mixture should be pale yellow and aromatic.
Add Spirits (If Using)
If making spiked eggnog, whisk in bourbon, rum, and brandy now. The alcohol acts as a preservative and adds complexity. For non-alcoholic version, skip this step and proceed to whipping egg whites.
Whip the Egg Whites
In the clean bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add remaining 1/4 cup sugar and continue beating on high speed until soft peaks form. The whites should be glossy and hold their shape but tips should curl over.
Fold in Egg Whites
Gently fold whipped egg whites into the yolk mixture using a large rubber spatula. Use a folding motion – cut down through the center, sweep across the bottom, and fold up and over. Rotate bowl and repeat until no white streaks remain. Don’t stir vigorously or you’ll deflate the whites.
Chill Thoroughly
Cover and refrigerate for at least 4 hours, preferably overnight or up to 24 hours. Chilling allows flavors to meld and the texture to become even creamier. The eggnog will thicken slightly as it chills.
Stir Before Serving
Remove from refrigerator and stir gently to recombine – some separation is normal. Taste and adjust sweetness or spices if needed. The eggnog should coat the back of a spoon but still pour smoothly.
Prepare Glasses
For festive presentation, rim glasses with cinnamon sugar by moistening rims with water or egg white and dipping in a mixture of sugar and cinnamon.
Serve with Style
Pour chilled eggnog into prepared glasses, filling about 3/4 full. Top each serving with a dollop of whipped cream if desired. Grate fresh nutmeg generously over the top and add a cinnamon stick for stirring. Garnish with a mint sprig for color.
Nutritional Information
Per cup (based on 8 servings, without alcohol):
- Calories: 285
- Protein: 8g
- Carbohydrates: 24g
- Fat: 18g
- Fiber: 0g
- Sodium: 85mg
- Calcium: 15% daily value
- Vitamin A: 18% daily value
- Cholesterol: 180mg
- With alcohol, add approximately 50-75 calories per serving
Helpful Tips
Egg Safety Concerns: Raw eggs carry a small risk of salmonella. Use pasteurized eggs (available in most grocery stores) for raw eggnog, or use the cooked custard method: heat milk and yolk mixture to 160°F while stirring constantly, then cool before adding whipped whites.
Sugar Balance: Start with 3/4 cup total sugar and adjust to taste after chilling. Some prefer sweeter eggnog, others like it less sweet to let the spice and spirit flavors shine through.
Spice Freshness: Freshly grated whole nutmeg makes a dramatic difference in flavor. The pre-ground version works but lacks the aromatic intensity of fresh. Invest in a small nutmeg grater for best results.
Consistency Control: For thicker eggnog, increase heavy cream to 1 1/2 cups and reduce milk to 1 1/2 cups. For lighter version, use 2 1/2 cups milk and 1/2 cup cream.
Spirit Selection: Bourbon adds vanilla and caramel notes; dark rum brings molasses sweetness; brandy contributes fruity complexity. Use quality spirits – the flavor comes through clearly in eggnog.
Aging for Depth: Spiked eggnog can be aged for up to 1 month in the refrigerator. The alcohol preserves it while flavors meld and mellow. Some enthusiasts claim aged eggnog is superior to fresh.
Whipping Success: Egg whites whip best at room temperature in a perfectly clean, grease-free bowl. Even a trace of fat prevents proper foaming. Copper or stainless steel bowls work best.
Make-Ahead Strategy: Eggnog is perfect for making ahead – it actually improves with time. Make 1-3 days before serving for convenience and better flavor development.
Storage Guidelines: Store covered in the refrigerator for up to 3 days for non-alcoholic version, up to 1 week for lightly spiked, or up to 1 month for heavily spiked versions. Stir before each use.
Serving Temperature: Serve very cold for the most refreshing experience. Some enjoy it warm – gently heat in a saucepan over low heat, stirring constantly. Never boil, which will curdle the eggs.
