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How to Make Eggnog 145 votes - 82%
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Three Methods: Making Simple Eggnog Making Traditional Eggnog Making Light Iced Eggnog
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Nothing says "holiday spirit" like a glass of eggnog! It tastes like Christmas, and when you 84 yesterday 1,135,207
combine just a few simple ingredients, you have a treat the whole family can enjoy. Learn how to
make easy eggnog for your family, a traditional batch large enough for a party, or a glass of iced $ Advertisement
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Ingredients

Related Articles
Simple Eggnog
Makes 8 servings
4 egg yolks
1 cup (240 ml) milk How to How to
Celebrate Have a Christmas
1 cup (240 ml) cream Christmas Party

½ cups (120 ml) white sugar

½ teaspoon (2.5 ml) vanilla extract
¼ teaspoon (1.25 ml) nutmeg How to
Make Eggs How to
¼ teaspoon (1.25 ml) cinnamon Benedict Whisk Eggs
¾ cup (180 ml) rum or brandy

Traditional Eggnog
Makes 24 servings
12 large eggs
4½ cups (1 L) milk
1½ pints (710 ml) heavy whipping cream
1½ cups (360 ml) sugar
Ground nutmeg, to taste
3 cups (710 ml) bourbon, brandy, or dark rum

Light Iced Eggnog

Makes 2 servings
1 to 2 cups (240 to 480 ml) ice cubes
2 small eggs
½ teaspoon (2.5 ml) cinnamon
¼ cup (60 ml) agave nectar

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 1½ cups (360 ml) almond milk
3 fl oz (90 ml) cognac
3 fl oz (90 ml) rum
2 fl oz (60 ml) cream sherry

Method
1 Making Simple Eggnog

1 Create the milk mixture. In a large saucepan, combine the milk, nutmeg, cinnamon,
and vanilla. Cook on medium low heat until the mixture comes to a low boil, stirring
occasionally.
Failing to stir the milk mixture as it boils can cause it to burn and stick to the bottom of
the pan, which may ruin the taste of your eggnog.

2 Make the egg mixture. In a large bowl, combine the egg yolks and the sugar, and beat
or whisk until fluffy.

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 If using an electric beater, beat the egg mixture on low speed for one or two minutes.

3 Add the milk mixture slowly to the egg mixture and cook. Whisk the milk mixture
into the room temperature egg mixture until the ingredients are well incorporated. Pour
the combined mixture back into the saucepan. Cook it over medium heat until it becomes
thick, which takes about three to five minutes.
Eggs must be tempered, which means it's important to add the milk mixture gradually
to the room temperature egg mixture. Combining them too quickly or adding the eggs
directly to the hot saucepan can cause the eggs to curdle and ruin the eggnog.

4 Remove the eggnog from the burner. Let it cool at room temperature for about an
hour or two, or until the mixture itself reaches room temperature

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 5 Add the remaining the ingredients. Stir in the cream and rum or brandy. Mix the
eggnog well.
Feel free to skip the rum/brandy for a non-alcoholic version.

6 Cover the eggnog tightly with plastic wrap. Refrigerate it overnight to let the flavors
combine, and serve with a dash of nutmeg and a cinnamon stick garnish.
The eggnog is best if enjoyed within several days. Refrigerate unused portions and
toss it after a week or if the eggnog develops a foul odor.

Method
2 Making Traditional Eggnog

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1 Separate the egg whites from the yolks. Crack each egg in half over a bowl and
gently transfer the yolk from shell to shell, letting the white drop into the bowl. Transfer the
remaining yolks to a separate medium mixing bowl.
It's a good idea to separate the whites from one egg into a small bowl and, if the
separation is a success (no yolk gets in), pour the whites from that egg into the large
bowl. Repeat this process for each egg to minimize the risk of adding unseparated
yolks or shell fragments to the main mixing bowl.
If you get yolk in the whites, save that egg for breakfast: whites will not whip when
contaminated with egg yolk.

2 Beat the egg whites and sugar. Using an electric beater set on medium speed, beat
the egg whites until they turn white and frothy. Add half the sugar and beat just until soft
peaks begin to form.
You can technically use a whisk instead of an electric beater, but the process will take
more time and energy.
"Soft peaks" should just begin to hold their form when you remove the mixer, but they'll
melt back into the whites after a second or two.[1]

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3 Mix the egg yolks with sugar. Mix the remaining half of the sugar into the egg yolks in
a separate bowl. Beat the mixture with a whisk until it is well blended.

4 Combine the egg mixtures. Gently fold the egg yolks into the beaten egg whites using
a spatula, pouring slowly. The goal is to keep the fluffiness of the whites, which means
you can stir too quickly or press too hard.

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Add the rum, milk and cream. Slowly pour the rum into the egg mixture, gently folding it in
5 with your spatula. If you're serving the eggnog to children, you can leave out the alcohol.
Next, add the milk and cream slowly to the bowl, gently stirring them in.
Start with 4 cups (1 L) of milk, then add more later to adjust the consistency. If you're
adding alcohol, you may not need any more milk.
Some cooks recommend heating the milk and cream before adding to the egg
mixture to help thicken and slightly cook the eggs. If you're worried about eating raw
eggs, follow this step.
Taste the eggnog and decide whether to add more alcohol.
For thicker eggnog, reduce the amount of milk by half.

6 Whip the eggnog. Beat the reserved half of the cream in another medium bowl until
nearly stiff, then gently fold the whipped cream into the mixture. Transfer the finished
eggnog to a large punch bowl for serving.
Stiff peaks should be firm and should not collapse into themselves when you pull away
the mixer.[2]

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 Serve in clear glasses and top with whipped cream. Grate or sprinkle some nutmeg on
7 top for a pretty touch.
You can safely save leftovers in a sealed dish in the refrigerator for a few days or up
to one week.

Method
3 Making Light Iced Eggnog

1 Blend the milk and ice. Fill the blender half full with ice cubes. Pour in the almond milk.
Blend the milk with the ice until it becomes smooth and frothy.[3]
Almond milk makes this version of eggnog appropriate for lactose intolerant guests.
If desired, you could swap the almond milk for soy milk, dairy milk, or other nut milks
for a slight twist.

2 Mix the eggs, agave nectar and cinnamon. In a separate bowl, mix the eggs and the
agave nectar with a whisk, making sure they are well incorporated. Stir in the cinnamon.
Since you won't be able to heat this recipe, it's crucial to use pasteurized eggs to

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 reduce the risk of foodborne illness.

3 Blend the remaining ingredients. Pour the egg mixture, the cognac, the rum, and the
cream sherry into the blender. Puree the ingredients until they reach a smooth
consistency.
Skip the alcohol if serving this to minors or if you prefer non-alcoholic eggnog.

4 Serve the eggnog. Pour the eggnog into a glass and serve with a straw. This iced
eggnog makes a delicious Christmastime treat when you're in the mood for something
light and fresh.
It's best to enjoy this eggnog shortly after making it since the eggs are still raw, but you
will likely be able to store it in a sealed container in your refrigerator for a few days if
there are leftovers. Discard the eggnog if it takes on a strange odor or texture,
however.

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 Community Q&A

Is eggnog better with or without the alcohol?

It really is about personal preference. Try making both alcoholic and non-alcoholic
Ana Smith eggnog and get some (adult) friends to try it with you! Experiment with different
amounts until you find what works best for your personal tastes.
Not Helpful 0 Helpful 3

Can I leave out the alcohol?

Of course! Simply make the eggnog using the rest of the ingredients, and leave
wikiHow Contributor out the alcohol.
Not Helpful 8 Helpful 17

Does the simple eggnog have raw eggs?

No. Because you cook the eggnog in a saucepan, the eggs are no longer raw.
wikiHow Contributor
Not Helpful 1 Helpful 5

Is Advocaat the same as Eggnog?

It is often called "Dutch eggnog." It is more precisely described as a "boozy

wikiHow Contributor custard."
Not Helpful 7 Helpful 10

Should I let the eggnog set for a period of time?

You can, but it's not a must.

Qamar
Not Helpful 8 Helpful 8

Unanswered Questions
Do I have to add the agave nectar and Cognac?
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Tips

If you want to make non-alcoholic eggnog, simply skip the rum and the bourbon. Then folks
who want to spike their nog can add liquor to their cup as they like.
If you're having a family get-together, double the ingredients and make one alcoholic batch
and one regular batch.
Be gentle during the entire mixing process. Don't over-beat the eggs or the cream; the
whipped cream will begin to taste like butter when whipped too long.
After a while, the mixture starts to separate to make a heavy fluid with a fluffy head, so when
serving it, make sure you get a representative sample of each.
Add milk to change the consistency of the eggnog if it is too thick.

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Warnings

If you add alcohol to the eggnog, be careful. If someone drinks too much, make sure that the
person stays in for the night. Be vary of an hangover.
While eggnog is a holiday tradition, increased awareness that consuming raw eggs has the
potential to cause foodborne illness has led to some advocating cooking your nog. If you want
to enjoy raw eggnog without the worry, you may buy pasteurized shell eggs from many grocery
stores. Raw, non-alcoholic eggnog made with Davidson’s Safest Choice™ Eggs is safe for
your entire family including children, pregnant women, and older adults. Davidson’s Safest
Choice® Eggs are pasteurized in an all-natural warm water bath to eliminate the risk of
Salmonella. [4] The traditional explanation concerning the safety of eggnog is that the liquor is
strong enough to kill whatever problems the eggs introduce. Food poisoning studies show that
the risk is reduced with strong liquor. However, the FDA does not advise counting on alcohol
to kill all the bacteria. [5]

Things You'll Need

Making Simple Eggnog

Large saucepan

Mixing spoon

Large mixing bowl

Whisk or electric beater

Plastic wrap

Making Traditional Eggnog

2 medium mixing bowls

Large mixing bowl

Electric beater

Whisk

Flat spatula

Plastic wrap

Making Light Iced Eggnog

Blender

Whisk

Medium mixing bowl

Sealed container

Related wikiHows Edit

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How to How to
Celebrate Christmas Have a Christmas Party

How to How to
Make Eggs Benedict Whisk Eggs

How to How to
Make Nutcracker Drinks Make a Christmas Milkshake

How to How to
Avoid High Calorie Holiday Drinks Make Festive Drinks

How to How to
Make a Sipping Snowman Make Snowball Punch

Sources and Citations

1. ↑ http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557
2. ↑ http://www.thekitchn.com/a-visual-guide-soft-peaks-firm-115557
3. ↑ http://www.realsimple.com/food-recipes/browse-all-recipes/eggnog-recipe-
00100000070570/index.html
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Categories: Featured Articles | Christmas Drinks | Holiday Drinks
In other languages: Featured
Article
Italiano: Preparare un Eggnog, Español: hacer ponche de huevo, Português: Fazer Gemada
(Eggnog), Français: préparer du lait de poule, Deutsch: Eierlikör selber
machen, Русский: приготовить гоголь–моголь, 中文: 做蛋奶酒, Čeština: Jak udělat vaječný
likér, Nederlands: Eierpunch maken, Tiếng Việt: Pha chế cocktail trứng sữa, 한국어: 에그노그 만
드는 법, ไทย: ทําเอ๊กน็ อ ก, ‫ ﺻﻧﻊ ﺷراب اﻟﺑﯾض‬:‫اﻟﻌرﺑﯾﺔ‬

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