Eggnog Recipes

Non-Alcoholic Cooked Eggnog Recipe


6 large eggs plus 2 yolks
½ cup plus 2 tablespoons sugar
¼ teaspoon salt
4 cups whole milk
1 tablespoon vanilla extract
½ teaspoon nutmeg
¼ cup heavy cream, whipped to soft peaks
Additional nutmeg for garnish


1. Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking well until combined.

2. Slowly add milk, whisking throughout until combined.

3. Turn burner to lowest possible heat setting. Stir continuously until an instant-read thermometer reaches 160°F and the mixture is thick enough to coat the back of a spoon. Approximately 45 to 60 minutes.

4. Strain mixture through a fine sieve into a large bowl to remove any small cooked pieces of egg.

5. Add vanilla extract and nutmeg, stirring to combine.

6. Pour into a glass pitcher and cover with a lid or plastic wrap. Refrigerate at least 4 hours and up to 3 days before finishing.

7. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

8. Sprinkle with nutmeg and serve.

Serves 12


Easy Alcoholic Eggnog Recipe


12 eggs, separated
1½ cups superfine sugar
1 quart whole milk
1½ quarts heavy cream
3 cups bourbon
½ cup dark rum
2 cups cognac
Nutmeg, for garnish


1. In a very large bowl, beat egg yolks until thick and pale yellow.

2. Gradually add sugar to yolks.

3. With a wire whisk, beat in milk and 1 quart cream.

4. Add bourbon, rum, and cognac, stirring constantly.

5. Just before serving, beat egg whites until stiff.

6. Fold egg whites into yolk mixture.

7. Whip remaining ½ quart heavy cream until stiff, and fold in.

8. Sprinkle with nutmeg and serve.

Serves 24


Can't get enough eggnog this holiday season? Try our Crock Pot Eggnog Monkey Bread or Creamy Eggnog Cheesecake recipes.

About the Author