Best 8 The Original Eggnog Recipes

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Eggnog, a holiday classic, is a rich, creamy, and decadent drink that is enjoyed by people of all ages. There's more than one way to make it - with or without alcohol, with spices or without - and each type takes on a personality of its own. Our The Original Eggnog recipe is made with a base of milk, cream, sugar, and eggs, and flavored with nutmeg and vanilla. If you're looking for something with a little more kick, try our Spiked Eggnog recipe, which adds bourbon, brandy, and rum to the mix. And for those who prefer a non-alcoholic version, our Virgin Eggnog recipe is just as delicious, made with sparkling cider instead of alcohol. No matter which recipe you choose, you're sure to enjoy this festive holiday treat.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC EGGNOG



Classic Eggnog image

Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 large eggs plus 1 egg yolk
1/2 cup sugar
2 1/2 cups milk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more for topping
1/2 cup cold rum or brandy (optional)
Cinnamon sticks, for serving

Steps:

  • Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
  • Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
  • Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

CLASSIC EGGNOG



Classic Eggnog image

Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker's Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.

Provided by Robert Simonson

Categories     cocktails

Yield 8 to 10 servings

Number Of Ingredients 8

8 large eggs
4 cups whole milk
2 cups heavy cream
2/3 cup granulated sugar
4 ounces bourbon
4 ounces dark rum
4 ounces Cognac or apple brandy
Whole nutmeg, for garnish

Steps:

  • Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
  • In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
  • Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
  • To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.

EARLY AMERICAN EGGNOG



Early American Eggnog image

Supposedly a recipe from George Washington, I have used this recipe for five annual New Year's parties. You MUST make it about 10 days in advance to mellow the flavors. Then it is so smooth one of my guests unknowingly served her 2 year old! Use premium vanilla ice cream to keep it chilled in the punch bowl. I like to shape the ice cream in a star molds, and use them one-at-a-time to chill the eggnog throughout the evening.

Provided by cutiemoose

Categories     Drinks Recipes     Eggnog Recipes

Time P5DT1h

Yield 27

Number Of Ingredients 10

1 cup brandy
½ cup sherry wine
½ cup Jamaican rum
½ cup whiskey
12 eggs, separated
¾ cup white sugar
1 quart whole milk
1 quart heavy cream
1 quart vanilla ice cream, for serving
1 tablespoon freshly grated ground nutmeg, for garnish

Steps:

  • Pour the brandy, sherry, rum, and whiskey into a bowl.
  • Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
  • Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
  • To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 13.7 g, Cholesterol 59.8 mg, Fat 16 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 70.6 mg, Sugar 11.6 g

TRADITIONAL EGGNOG



Traditional Eggnog image

A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!

Provided by phalanx0

Categories     Drinks Recipes     Eggnog Recipes

Time 2h10m

Yield 18

Number Of Ingredients 8

6 eggs
1 cup white sugar
½ teaspoon vanilla extract
½ teaspoon ground nutmeg, divided
2 cups whipping cream
2 cups milk
¾ cup brandy, chilled
⅓ cup spiced rum (such as Captain Morgan's®)

Steps:

  • Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g

AMAZINGLY GOOD EGGNOG



Amazingly Good Eggnog image

It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

Provided by NATALIESMOM

Categories     Drinks Recipes     Eggnog Recipes

Time 1h28m

Yield 12

Number Of Ingredients 10

4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum
4 cups light cream
2 teaspoons vanilla extract
½ teaspoon ground nutmeg

Steps:

  • Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  • In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
  • Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.

Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g

EGGNOG



Eggnog image

For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 15m

Yield 6 to 7 cups

Number Of Ingredients 7

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Steps:

  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
  • Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
  • Whisk the egg whites into the mixture. Chill and serve.
  • Cook's Note: For cooked eggnog, follow procedure below.
  • In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
  • In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
  • In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

HOMEMADE EGGNOG



Homemade Eggnog image

Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

12 large eggs
1-1/2 cups sugar
1/2 teaspoon salt
8 cups whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional

Steps:

  • In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 247mg cholesterol, Sodium 251mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 13g protein.

REAL OLD FASHIONED EGGNOG



Real Old Fashioned EggNog image

My family has always made their own Eggnog for the Christmas Holiday for as long as I can remember. Its creamy, delicious and tastes better than the store bought kind in my opinion! The original recipe actually came out of the Betty Crocker Cookbook from 1956.

Provided by Linda Kauppinen

Categories     Other Drinks

Time 5m

Number Of Ingredients 7

1 large egg, well beaten
2 Tbsp sugar
1 c chilled rich milk (if you do not have raw milk, i suggest 3/4 cup milk 1/4 cup cream)
1/4 tsp vanilla extract
nutmeg
whipped cream, sweetened
options: instead of using vanilla, you can substitute 1 1/2 tbsp sherry flavoring and 1 tbsp either brandy or rum flavoring or you can make fruit eggnog by substituting vanilla and nutmeg for 1 tbsp fruit juice (grape, orange, cherry, etc)

Steps:

  • 1. This drink mixes extremely well in a blender! Beat together 1 egg, well beaten 2 Tbsp sugar
  • 2. Beat in 1 cup chilled rich milk (or if you dont have raw milk substitute with 3/4 cup milk and 1/4 cup cream) 1/4 tsp vanilla extract
  • 3. Top with whipped cream sprinkle nutmeg on top.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your eggnog.
  • Make sure your eggs are at room temperature. This will help them blend smoothly into the mixture.
  • Gradually add the sugar to the egg yolks. This will help prevent the yolks from curdling.
  • Beat the egg whites until stiff peaks form. This will help incorporate air into the eggnog, making it light and fluffy.
  • Fold the egg whites into the egg yolk mixture gently. This will help prevent the eggnog from deflating.
  • Chill the eggnog for at least 4 hours before serving. This will allow the flavors to meld and develop.
  • Garnish the eggnog with grated nutmeg or cinnamon. This will add a festive touch and enhance the flavor.

Conclusion:

Eggnog is a delicious and festive holiday drink that can be enjoyed by people of all ages. With its creamy texture, rich flavor, and hint of spice, eggnog is sure to be a hit at your next holiday party. So gather your ingredients, put on your apron, and get ready to make some homemade eggnog!

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