Classic homemade eggnog – the perfect festive drink! Cooked and uncooked versions of this simple recipe and the option to make it spiked for the grown ups!
This post was originally published in December 2015 – it has been retested, rephotographed, rewritten, and republished (to make it better for you!) in November 2020.
Saturday was our end of year dance show. It was a whole week of dancing every night after work plus late night rehearsals Thursday and Friday and then the 2 shows on Saturday, so by Sunday I was well & truly tuckered out. Especially considering the dressing room FULL of teenage girls I was in! Phew! But after a big sleep in, cookies for breakfast, redecorating the tree because it fell over, catching up on a week’s worth of advent calendar chocolate, cookies for lunch and then 1 glass of substantially spiked eggnog (it was the afternoon) I was feeling pretty festive!
I had never even heard of eggnog until a few years ago. I had it at a Christmas party we went to when we stayed with my Aunty & Uncle who live in the US and it was a life-changing moment. Since then, eggnog has been compulsory on Christmas Eve. It is just plain delicious. Creamy, spicy, boozy & somehow refreshing. The perfect drink for family time.
Are the eggs raw?
The eggnog version I usually make is uncooked, so worth keeping in mind if you are sensitive to uncooked eggs, although both my kids drink this with no problems and I have also had it while pregnant (just obviously without the booze!) I use the eggs that our clever chooks lay so I know that they are fresh, but if you would prefer to cook it, the instructions are in the recipe card.
Ig eggnog alcoholic?
Yes! Eggnog usually contains rum or bourbon but it is also easy enough to make this non-alcoholic…just leave it out! My kids both love this as a milkshake type drink!
I usually use dark rum in my eggnog but you can substitute bourbon for rum if you would prefer and after talking to a friend, we decided that vanilla vodka wouldn’t be a bad idea either!
The recipe can easily be halved for a small crowd or doubled for a party and if you have leftovers you have to try these Eggnog Snickerdoodles or simply put it in an ice cream churner (or just in a freezer proof container) for the best eggnog ice cream!
Recipe adapted slightly from Alton Brown
- 4 egg whites
- 4 egg yolks
- 1/4 cup + 1 Tablespoon white sugar (divided)
- 500 ml milk
- 250 ml cream
- 120 ml dark rum (can be left out)
- 1 teaspoon freshly grated nutmeg
- In the bowl of a stand mixer with the whisk attachment, or using a hand mixer whisk the egg white until soft peaks form. Leaving the mixer running, gradually add 1 Tablespoon of sugar and continue to whisk until stiff peaks form. Transfer to another bowl if you need to use the stand mixer bowl for the next step.
- Using the stand mixer, whisk the egg yolks until they lighten in color. Gradually add 1/4 cup sugar and continue to whisk until it is completely dissolved.
- Stir in the milk, cream, nutmeg and rum (if using).
- Whisk the egg whites into the mixture. Chill and serve.
- Whisk the egg yolks until they lighten in color. Gradually add 1/4 cup sugar and continue to whisk until it is completely dissolved.
- Add the milk, cream and nutmeg to a medium sized pot and stir to combine. Bring almost to the boil, stirring occasionally. Temper the eggs by pouring 1/2 cup of the milk mixture into the egg yolk mixture and whisking together. Do this another 2 times (adding a total of 1.5 cups of liquid to the eggs) and then pour the egg mixture back into the pot. Cook for a couple more minutes, remove from the heat, add the rum (if using) and transfer to a jug or mixing bowl and chill in the fridge.
- Whisk the egg white until soft peaks form. Leaving the mixer running, gradually add 1 Tablespoon of sugar and continue to whisk until stiff peaks form. Fold into the chilled mixture and serve!
- This recipe can easily be halved for a small crowd, or doubled for a party!