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Eggnog

Name: Eggnog
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs egg (large, yolks and whites separated); 2 cup whole milk; 1 cup heavy cream; 0.5 cup sugar; 1 tsp vanilla extract; 1 pinch ground nutmeg (plus more for garnish); 1 pinch ground cinnamon; 1 pinch salt

RATING

4.7/5(185)

TASTE SCORE

9/10

Rich, creamy holiday drink blending eggs, cream, and warm spices into a velvety smooth indulgence. This classic American eggnog is perfectly spiced with nutmeg and vanilla, coming together in just 15 minutes. Serve it chilled with a dusting of fresh nutmeg for the ultimate festive treat.

PREP

10m

COOK

SERVES

1 CUP

449 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcsegg · large, yolks and whites separated2 cupwhole milk1 cupheavy cream½ cupsugar1 tspvanilla extract1 pinchground nutmeg · plus more for garnish1 pinchground cinnamon1 pinchsalt

NUTRITION · PER SERVING

449

CALORIES · 1 CUP

Protein11g · 10%

Carbs33g · 29%

Fat31g · 62%

Fiber0g

Sugar27g

Saturated fat18g

Cholesterol268mg

Sodium130mg

Potassium288mg

Phosphorus134mg

How we calculate →

METHOD · 7 STEPS

prep
Separate the eggs.
1.Crack 4 large eggs and separate the yolks from the whites into two bowls.
2.Set the egg whites aside for another use.
TIPRoom-temperature eggs incorporate more smoothly into the milk mixture.
mix · ~2 min
Whisk yolks with sugar and spices.
1.In a mixing bowl, whisk the egg yolks with sugar until pale and slightly thickened.
2.Add a pinch of ground nutmeg, ground cinnamon, and salt.
3.Whisk until smooth and fully combined.
simmer · ~5 min
Warm the milk and temper the egg mixture.
1.Pour whole milk into a medium saucepan and heat over medium heat until steaming but not boiling.
2.Slowly drizzle 1 cup of the hot milk into the egg yolk mixture, whisking constantly.
3.Pour the tempered egg mixture back into the saucepan with the remaining milk.
TIPPour the hot milk in a thin, steady stream while whisking. Going too fast scrambles the eggs.
simmer · ~5 min
Cook the eggnog base until thickened.
1.Cook over medium-low heat, stirring constantly with a whisk.
2.Keep stirring until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes.
3.Remove from heat immediately once thickened. Do not let it boil.
TIPDraw a line through the coating on the spoon with your finger. If the line holds, the base is ready.
mix · ~1 min
Strain and stir in cream and vanilla.
1.Pour the hot eggnog base through a fine-mesh strainer into a clean pitcher or large bowl.
2.Stir in the heavy cream and vanilla extract until fully incorporated.
TIPStraining catches any accidental bits of cooked egg for a perfectly smooth eggnog.
rest · ~240 min
Chill the eggnog thoroughly.
1.Cover and refrigerate the eggnog until completely cold, at least 4 hours or overnight.
2.The eggnog will continue to thicken as it chills.
TIPOvernight chilling deepens the flavors. Make this a day ahead for the best taste.
serve
Serve with a dusting of fresh nutmeg.
1.Give the chilled eggnog a good whisk or shake before pouring.
2.Pour into glasses and grate fresh nutmeg over the top, or sprinkle a pinch of ground nutmeg.
TIPFreshly grated nutmeg has an intensely aromatic warmth that pre-ground can't match.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Separate eggs while cold, but let yolks come to room temp for smoother mixing.
2
When tempering, pour hot milk in a thin stream while whisking non-stop to avoid scrambling the yolks.
3
Test doneness by the spoon-coat test: a finger stripe through the coating should remain distinct.
4
Always strain the hot base through a fine-mesh sieve to guarantee a silky, lump-free texture.
5
Chill the eggnog for at least 4 hours, but overnight is best for deeper spice flavor development.
6
If making ahead, store in a sealed container in the fridge for up to 3 days; whisk before serving.
7
For a boozy version, stir in 1/2 cup bourbon, rum, or brandy after straining and before chilling.

RECIPE VARIATIONS

Adapt it for your goals.

Dairy Free

Dairy-Free

Replace whole milk with oat or almond milk and heavy cream with full-fat coconut cream. The result is a lactose-free eggnog with a subtle coconut undertone that still feels indulgent.

Low Sugar

Low-Sugar

Swap granulated sugar for 1/4 cup maple syrup or a few drops of stevia. The reduced sweetness lets the spices and egg richness shine, perfect for those watching sugar intake.

Spiced Chai Eggnog

Steep 2 chai tea bags in the warm milk for 5 minutes before tempering. This adds layers of cardamom, clove, and ginger for a warming Indian-inspired twist.

HEALTH BENEFITS