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READY IN ABOUT 1¼ hrs

Classic Holiday Egg Nog

Read Reviews (7)

"Tired of the boring and blah tasting store-bought egg nog? Wish you had egg nog throughout the year? Here is a simple recipe for you that my family has used for years!" — Melissa Kaye

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Original recipe makes 8 servings Change Servings

1 quart milk
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten well

1 teaspoon vanilla extract
1 pinch salt

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Directions

Whisk together the milk, sweetened condensed milk, eggs, vanilla extract, and salt in a large pitcher until well blended. Cover and refrigerate until chilled, at least 1 hour.

Kitchen-Friendly View

PREP 5 mins
READY IN 1 hr 5 mins

Footnotes

Editor's Note
This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, Making Your Eggs Safe.

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This was a super simple recipe. The egg nog came out tasting very good. I had to improvise slightly. I used fat free sweetened condensed milk and almond milk in stead of whole milk. I will also add a pinch of freshly grated nutmeg next time.

—shipmate13

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Most Helpful Critical Review

Dec 19, 2011

Make sure the eggs are THOROUGHLY beaten before adding to any milk. I use a small food processor/food chopper. And I eat them to a light yellow color so all the white is well blended.

—LEZAO

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7 Ratings

Jan 16, 2012

Fantastic recipe. But me and my wife like to add a fifth of Traveler's Club vodka to the batch. Cheers!

—JesusPotatoes

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Dec 06, 2012

This is a terrific and simple base recipe! A big thanks to the poster. I made eggnog a long time ago from another recipe and hated it. I went back to the store bought stuff until today. It's Particularly nice if you don't want to make a lot. I did modify it some. I used 1/2 whipping cream and 1/2 milk because I wanted it to be creamy. I added cloves and nutmeg to taste (for me that ended up being 1 1/2 t nutmeg and 1 t cloves. I also increased the vanilla. I increase the vanilla on any recipe I try that contains it though.

—SAllen

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Dec 31, 2012

As others have said, this is a simple basic recipe, but made it because store-bought is so full of sugar. Threw everything in a blender. I substituted 2 Cups of whipping cream for 2 cups of the quart of milk, used twice the vanilla, and added a teaspoon of nutmeg and 1/4 teaspoon of ground cloves. I also used regular unsweetened lowfat canned milk and added 1/4 Cup Splenda. I also used pasturized liquid eggs (Egg Beaters) instead of eggs for safety. Yummy nog and can be easily spiked, I'm sure.

—TWAIN_HARTE

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Dec 04, 2012

This was very good and simple. My family loves egg nog, but I have always been a bit scared to make it. It definately needed a bit of nutmeg to get the traditional taste, but was a very good starter. I made two seperate batches one for the kids, and one with a bit of "cheer" for the adults!

—alosiewski

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Oct 20, 2012

i love it i have never made egg nog before and so far this is the best!!!!

—angel

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Nutrition

Calories
238 kcal
12%

Carbohydrates
32.5 g
10%

Cholesterol
79 mg
26%

Fat
7.9 g
12%

Fiber
0 g
0%

Protein
9.5 g
19%

Sodium
178 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Classic Holiday Egg Nog

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 238
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 4.6g 23 %
Cholesterol 79mg 26 %
Sodium 178mg 7 %
Potassium 382mg 11 %
Total Carbohydrates 32.5g 10 %
Dietary Fiber 0g 0 %
Protein 9.5g 19 %
Sugars 32.5g
Vitamin A 8 %
Vitamin C 3 %
Calcium 36 %
Iron 4 %
Thiamin 10 %
Niacin 17 %
Vitamin B6 6 %
Magnesium 10 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.