Easy Eggnog
Make creamy homemade eggnog with this easy recipe using pasteurized eggs, milk, and warming spices. Perfect for holiday gatherings!
Ingredients
- 12 large pasteurized eggs, separated into yolks and whites
- 3/4 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/2 cup dark rum or bourbon (optional)
- 1/4 cup brandy or cognac (optional)
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- 2 tablespoons unsalted butter
- 1 tablespoon honey
Instructions
- 1
Separate the eggs carefully into two clean bowls, ensuring no yolk gets into the whites.
- 2
Whisk the egg yolks with 1/2 cup of sugar over a bowl of warm (not boiling) water, stirring constantly for about 2-3 minutes until the mixture reaches 160°F and becomes pale and fluffy.
- 3
Remove the bowl from heat and stir in the vanilla extract, ground nutmeg, cinnamon, and sea salt until fully combined.
- 4
Pour the warm milk and cream into the yolk mixture slowly while whisking continuously to create a smooth, creamy base without lumps.
- 5
Fold in the optional alcohol if using, stirring gently to distribute evenly throughout the custard.
- 6
In a separate clean bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form, about 3-4 minutes.
- 7
Gradually add the remaining 1/4 cup sugar to the whites while continuing to beat, bringing the mixture to stiff, glossy peaks, approximately 2 more minutes.
- 8
Gently fold the whipped egg whites into the eggnog mixture using a spatula, being careful to preserve the airiness and lightness.
- 9
Transfer the finished eggnog to a large pitcher or serving bowl and refrigerate for at least 4 hours, or until well chilled.
- 10
Stir gently before serving to recombine any separated layers that may have formed during chilling.
- 11
Pour into small serving glasses or mugs and dust the top of each serving with a light sprinkle of fresh ground nutmeg.
- 12
Serve immediately while cold, or heat gently over low heat for warm eggnog during winter months.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Whole milk and heavy whipping cream | Half-and-half or evaporated milk (1.5 cups total) | Reduces saturated fat content while maintaining creamy texture through emulsifiers naturally present in evaporated milk |
| Granulated sugar (3/4 cup) | Coconut sugar or maple syrup (1/2 cup) | Lower glycemic index helps minimize blood sugar spikes and provides minerals like potassium and magnesium |
| Dark rum and brandy | Bourbon extract or omit entirely for alcohol-free version | Removes liquid calories and reduces liver workload while maintaining warming spice flavors through vanilla and nutmeg |
| 2 cups whole milk | 1.5 cups unsweetened almond milk plus 0.5 cup lactose-free milk | Reduces lactose for sensitive individuals while keeping some richness; almond milk adds nutritional profile without excess calories |
| 1 tablespoon honey | 1 tablespoon monk fruit sweetener or stevia | Nearly zero glycemic impact while providing sweetness; ideal for blood sugar management without aftertaste when used sparingly |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 235 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 175mg |
| Sodium | 75mg |
| Carbohydrates | 18g |
| Fiber | 0g |
| Sugar | 15g |
| Protein | 8g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
