2 hours 10 minutes
This homemade eggnog recipe produces a wonderfully festive drink that tastes like spiced melted ice cream and is easier to drink than a cup of dairy and booze has any right to be. Fair warning: It might ruin you for even the best store-bought versions.
Ideal for holiday season entertaining, this nog requires minimal prep time: There’s no stovetop involved, just one mixing bowl to wash, and almost everything can be done in advance. Start by whisking together all ingredients but the egg whites, then refrigerate the cream and egg mixture for up to six hours. Just before your guests arrive, use a hand mixer (there’s no need for your heavy stand mixer here) to beat the whites—don’t stop at soft peaks; you’re looking for stiff ones. Gently fold in the whipped egg whites to lighten up the drink. If your party is big and will go all night, keep a spare batch in the refrigerator and refill the punch bowl throughout the evening. Garnish each time with ground cinnamon or nutmeg.
If you’re looking to riff on classic eggnog, bar expert Al Culliton has suggestions for a “cool-kid” version made with mezcal and topped with cocoa powder and an “old-fashioned” one with Madeira and Oloroso sherry. You might also consider coquito, a Puerto Rican holiday drink made with coconut milk and, in this case, cooked egg yolks. Want more holiday cocktail ideas? Try this elegant Christmas punch with cognac or a bubbly French 75.
Whisk egg yolks, sugar, and salt in a large punch bowl just until sugar is dissolved, then whisk in milk, cream, and rum. Cover and chill eggnog base at least 2 hours.
Do Ahead: Eggnog base can be made 6 hours ahead. Keep chilled.
Just before serving, using an electric mixer, beat egg whites in a medium bowl until stiff peaks form. Gently fold into eggnog base. Finely grate nutmeg and cinnamon over as desired.
*Raw egg is not recommended for the elderly and people with weakened immune systems...or people who don't like raw egg.
Editor's note: This recipe was originally published in December 2013. Head this way for more of our best Christmas cocktail recipes →
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The alcohol will take care of bacteria. With the proper amount of 70 proof or higher egg nog can be gos for 1+ years if chilled. Good recipe but I scald the milks and temper the egg yokes, chill overnight then fold in the beaten whites. Add alcohol.
Studio City, CA
Why do people stress about "Raw" eggs so much??? Just used pasteurized eggs for heavens sake. This is an amazing tasting nog.
To the folks worried about raw eggs, you'll notice the recipe includes two cups of alcohol as well. It'll be fine.
Raw eggs? Really?
I came here from the article about "the best eggnog tastes like melted ice cream with booze" and first off, that really is how the base tastes before adding any alcohol. I would absolutely serve this without alcohol and know that everyone would love it. Regardless, I added a cup of whiskey and a cup of brandy which was very tasty - for those complaining there's too much alcohol, you gotta taste as you work! My preference is alcohol forward and this hit the spot perfectly, especially if serving on ice. I was a bit stressed trying to get the sugar to dissolve in the egg yolks, so I creamed them as best I could then it fully dissolved as I added milk bit by bit. Would maybe recommend not using eggs straight from the fridge to make that easier.
I made this yesterday on Christmas, I doubled it and ended up using 4 cups of booze (rum and bourbon). In the future I would probably scale back the booze a little maybe a half cup less for the single recipe. Other than that I loved it
Sounds great -- but isn't it dangerous to eat raw eggs?