I grew up drinking eggnog all year round because my mom would regularly make a similar drink called an egg flip. It was simply milk, an egg, a touch of sugar, and a splash of vanilla blended together and it tasted so good. It was a delicious and healthy protein drink; however, I still looked forward to a classic Christmas eggnog recipe at Christmas because it tasted so rich and velvety.
This eggnog recipe from Chef John of Food Wishes is one of the best I’ve ever tasted and adults will love it too if you add a couple of splashes of whiskey or your favorite liqueur. It is sure to become a holiday favorite and the creaminess and luxurious texture of this eggnog recipe are infinitely better than any store-bought version.
Ingredients for Homemade Eggnog
- 4 egg yolks
- 1/3 cup white sugar
- 2 cups whole milk
- 1 cup heavy cream
- 2 ounces bourbon whiskey
- 3/4 teaspoon nutmeg, finely grated
- 4 egg whites
- 1 tablespoon white sugar
Eggnog Recipe Directions
- Add egg yolks in a saucepan and whisk in sugar until creamy.
- Stir in milk and cream and whisk until blended.
- Place pan over medium heat and whisk frequently until mixture reaches a temperature of 170 to 180 degrees Fahrenheit. Remove from heat and stir in whiskey and nutmeg.
- Cool the saucepan in an ice bath and transfer mixture to a pitcher when cool. Refrigerate for 3 to 4 hours or until thoroughly chilled.
- Add egg whites to a bowl and whisk until soft peaks form. Add sugar and continue whisking until firmer peaks form.
- Whisk egg whites into chilled mixture until blended and refrigerate until chilled.
- Whisk again before pouring into a cup or mug and serve with a sprinkle of nutmeg. Makes 6-8 servings.
Watch how to create classic Christmas eggnog with this eggnog recipe by Chef John…
Note: This eggnog recipe uses raw egg whites. While the chance of consuming an egg infected with salmonella is 0.005% or one egg out 20,000, if an egg has been in contact with salmonella, any bacteria would most likely be on the outside of the shell. To reduce this risk, I always recommend using only fresh, refrigerated, clean grade A or AA eggs, and avoiding contact between the yolks or whites and the shell. While eggs are washed before packaging, cleaning the eggs with equal parts of water and vinegar will naturally disinfect the shell if you have any concerns about consuming raw eggs.