Simple Eggnog

Creates 8 servings

  • 4 egg yolks
  • 1 cup (240 ml) milk
  • 1 cup (240 milliliters) cream
  • 1/2 cup (120 milliliters) white sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1/4 teaspoon (1.25 milliliters) 1 teaspoon of nutmeg
  • 1/4 teaspoon (1.25 milliliters) cinnamon
  • 3/4 cup (180 milliliters) Brandy or rum

Traditional Eggnog

Serves 24 portions

  • 12 large eggs
  • 4 1/2 cups (1 L) milk
  • 1.5 pints (710 mg) Heavy whipping cream
  • 1.5 cups (360 milliliters) sugar
  • Ground nutmeg, taste
  • 3 cups (710 milliliters) brandy, bourbon, or dark Rum

Light Iced Eggnog

Serves 2 portions

  • 1.2-2 cup (240 to 480 mg) frozen cubes of ice
  • 2 small eggs
  • 1/2 teaspoon (2.5 milliliters) cinnamon
  • 1/4 cup (60 ml) agave nectar
  • 1.5 cups (360 milliliters) almond milk 1 1/2 cups (360 ml) almond
  • 3 fl oz (90 ml) cognac
  • 3 fl oz (90 ml) rum
  • 2 fl oz (60 ml) cream sherry


Making Simple Eggnog

  1. Mix the milk. In a large pot add all the ingredients: milk, nutsmeg vanilla, and cinnamon. Then, cook on a medium-low flame until the mixture reaches the point of simmering and stir it around.
    • Inadequately stirring the mixture of milk as it heats up can cause it to become hot and get stuck to in the middle of your pan which could ruin the flavor of your eggnog.
  1. Mix the eggs. Within a bowl large enough mix the egg yolks with the sugar. Beat or whisk until it becomes fluffy.
    • If you are using an electric mixer Beat the egg mixture at a slow speed for a couple of minutes.
  1. Mix the milk slowly into the egg mixture, and cook. Mix the milk mixture in the egg mixture that is room temperature until the ingredients are combined. Add the mixture back to the saucepan. The mixture will cook on medium-low heat until it is thick and thick, which can take 3 to 5 minutes.
    • Eggs should be temperate and that’s why it’s crucial to mix the milk mixture slowly to the egg mixture at room temperature. If you mix them too fast, or adding eggs straight to the hot pan could cause the eggs to curdle, which can end up ruining the eggnog.
  1. Take the eggnog off the flame. Let it cool at room temperature for an hour or so, and then let it cool until the mix is at room temperature.
  2. Add the other ingredients. Incorporate the cream with brandy or rum. Mix the eggnog thoroughly.
    • You can skip the rum or brandy and opt to get a non-alcoholic version. But, remember that non-alcoholic eggnog can get spoiled faster therefore don’t keep it for too long prior to when you consume it.
  1. Wrap the eggnog in plastic wrap. It is best to refrigerate it for a night or two so that the flavors meld, then serve it with grated nutmeg and an ornamental cinnamon stick.
    • The eggnog should be consumed within a few days. Then, if you don’t want it, refrigerate the leftovers and it off after a week or if it develops an unpleasant smell.

Making Traditional Eggnog

  1. The egg’s yolks must be separated from its whites. Crack each egg in half on the bowl, and then gently transfer the yolk back to shell while letting the white fall to the bottom of bowl. Transfer the yolks remaining to an additional mixing bowl.
    • It is a good idea for you to divide the yolks of one egg in one small bowl. And when the separation goes well (no yolk is leaking into) Pour the egg’s whites into the larger bowl. Repeat this procedure for each egg, reducing the chance of adding unremoved yolks or shell fragments into the mixing bowl.
    • If you find yolk in the whites, keep the egg for breakfast. whites won’t whip when they are contaminated by egg yolk.
  1. Mix the egg whites with sugar. With an electric mixer that is set to medium speed beat eggs until the whites become into a white froth. Add half the sugar, and beat until soft peak forms.
    • It is possible to employ a whisk in place of an electric beater. However, this process requires longer and consume more energy.
    • “Soft peaks” should just start to retain their shape after you take the mixer off and they’ll revert back into the whites within an additional second or two. [1]