• Egg yolk
    6 Eggs
  • Sugar
    1/2 cup
    – 470 kcal
  • Milk
    2 cups
    – 49 kcal
  • Nails
    2 whole
  • Cinnamon
  • Heavy cream
    1 cup
  • Freshly grated nutmeg
    1 teaspoon
  • Vanilla extract
    1 1/2 teaspoon
  • Bourbon
    2 Tbs.
  • Rum
    2 tablespoons
  • Eggs
    4 white
    – 130 kcal

Calories refer to 100 grams of the product.

Eggnog is a classic drink that is often drunk during the holidays and has been a tradition all over the world for years! Traditional eggnog is made from basic household ingredients such as: milk, cream, eggs, cinnamon, nutmeg and vanilla. This eggnog recipe is easy to make on the stove and is also suitable for children by not using alcohol. Homemade eggnog is rich, creamy and much better than any shop-bought version. Although it is known that this drink appears around Christmas time, it is an excellent drink that can be prepared and served at any time of the year!

Are the eggs in eggnog raw?

If some recipes don’t take the time to prepare, this one does. It is important to have a thermometer at hand to ensure that you reach a temperature of 160 degrees Fahrenheit. You have the option of ingesting raw protein at the end of the recipe, but this is completely optional.

What alcohol should be added to the eggnog?

Eggnog is usually served with bourbon, cognac or brown rum. This recipe requires an extra combination of bourbon and rum and is just a hint of a wave. However, adding alcohol to eggnog is fully customizable, so feel free to add more or less according to your personal preferences! If you’re feeling adventurous, try experimenting with cognac, mint schnapps and different types of whiskey for a unique personalised eggnog!

How to store classic eggnog

Eggnog should be stored in a jar with the close-fitting lid towards the back of the fridge. If the eggnog is kept in the back of the fridge, it will last longer because it is not exposed to light and the temperature does not fluctuate like in the door. Homemade eggnog can be kept in the fridge for about 2 to 3 days.


  • Beat the egg yolks in a bowl until they are lighter in colour. While beating add the sugar slowly and beat until it is light and fluffy.
  • Heat a saucepan on moderate heat with the milk, cloves and cinnamon. Fry it until it starts to steam, but don’t boil it too hard.
  • To soften the eggs, slowly add half of the warm milk to the egg-sugar mixture and beat continuously until they are amalgamated. Put the released eggs back in the pan.
  • Put the pan on medium low heat and cook the eggnog. Stir continuously with a spoon until the eggnog thickens and reaches a temperature of 160 degrees Fahrenheit.
  • Remove the eggnog from the burner and stir in the cream.
  • Dress the eggnog and remove the cloves, then stir in the vanilla extract. If you add rum and/or bourbon, add the vanilla protein punch. Let it cool down before serving.
  • Once the proteins have been processed, beat them with an electric mixer until they are bright white and fluffy and form soft peaks. Add a teaspoon of sugar and keep beating until stiff peaks appear. Fold the beaten egg whites into the eggnog.


If you use raw protein in a recipe, you should be aware that there is a risk of salmonella. Elderly people and children should therefore not eat raw eggs. If you want to use beaten egg whites, you can also heat the eggnog to 160 degrees F after adding the beaten egg whites. If you want the eggnog sweeter, add another cup of sugar ¼.

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