Eggnog Recipe - Allrecipes.com
Eggnog Recipe
  • READY IN 15 mins

Eggnog

Recipe by  

"This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. I prefer Bourbon, but any whiskey, rum, brandy could be substituted. (If you use vodka, please don't tell me!) The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.
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Footnotes

  • Editor's notes
  • This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
  • You may pasteurize your yolks and whites by heating them in separate bowls over a pan of simmering water. Stir constantly until the egg yolks or whites reach a temperature of 160 degrees F (70 degrees C). Adding a little sugar to each one can help prevent them from 'scrambling' as quickly. Proceed as directed with the recipe. Warm egg whites actually whip more quickly.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2010

This was fast even with my adjustments it only took 10 minutes! I have young kids so I changed the directions just a little....I cooked the milk, eggs, and vanilla until boiling and then removed from heat immediately and added the cream. Next, I whipped up the egg whites and folded in the sugar and nutmeg. I added the milk mixture to the egg whites and slowly stirred. I omitted the whiskey and we loved it!

 
Most Helpful Critical Review
Nov 04, 2011

I halved the recipe & it still made a lot just for our family. (I wasn't making it for a party or anything.) I left out the liquor as some other reviewers had done w/ no problem? My family said it was too thick & not sweet enough. I added more milk to try to thin it out & more sugar try to sweeten it up. My husband's drinking it, but I won't try this recipe again.

 

13 Ratings

Dec 30, 2006

easy to make and easy to drink! your family and friends will love it!

 
Nov 09, 2010

It tasted awesome! We all loved it! =) We left out the whiskey though.

 
Dec 03, 2013

A Suggested Alternative: In a saucepan, whisk together the milk, egg yolks, and vanilla then place on the cook top. Sprinkle a spoonful of the sugar over the surface of the mixture. This will sink to the bottom and help prevent the mixture from browning or catching on the bottom of the pan while it is heating without stirring. Heat to a high simmer and bubbles start to form. This should bring the mixture above 70 degrees C Remove from heat immediately and stir in the cream. While the milk mixture is heating, whip the egg whites and fold in the nutmeg and remaining sugar. While the milk and cream mixture is still hot, stir it into the egg whites. Pour the required quantity for non- alcoholic consumption into a separate container. When cool, add the alcohol of your choice to the remainder and stir to combine. Depending on the quantities of alcoholic and non-alcoholic, you may want to reduce the amount of alcohol used, I do suggest a tasting as you add – but in moderation! Note: With the ingredient quantities given for this recipe, the eggnog, without the alcohol, may be too thick and can be thinned before serving with milk, water or if served in a large punch bowl, Ice cubes can be put in an hour before serving (so they have pretty much melted before the eggnog is consumed)

 
Dec 19, 2011

I didn't add whiskey, used Meyers Dark Rum instead. Flavor is not bad, just not hardley there. It just tastes like melted vanilla pudding. There are other, better recipes for eggnog here on this site.

 
Dec 30, 2011

Really just tasted like whiskey and milk. Not terrible, but no real Eggnog flavor.

 
Sep 05, 2013

I found this recipe to be pretty fabulous :) We did have to let it set overnight to really get those flavors flowing. I also garnished with cloves.

 

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Nutrition

  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 319 mg
  • 106%
  • Fat
  • 24.9 g
  • 38%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 134 mg
  • 5%

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

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