Holiday Eggnog

By Kaleb WyseLast modified on Sep 08, 2024

5 from 3 votes

It's holiday classic, and it's unlike anything you find in the grocery store! Using a custard base, this recipe creates a delicious, food-safe drink for the holiday season.

Prep Time 20

Cook Time 10

Total Time 45

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We all seem to know that eggnog goes hand in hand with Christmas, but we usually don’t really know what it is. For a long time, I assumed eggnog was simply a thick liquid sold in cartons at grocery stores during the Christmas season. While it can suffice in a tight situation, when I started dabbling in making the real stuff, the carton varieties were thrown out the window. Honestly, homemade eggnog is nothing like the ones found in the grocery store. The flavor comes mostly from the liquors, and while it seems like a lot of alcohol, the milk and cream really mellow out the flavors.

Traditionally, eggnog is made with raw eggs. But to update it for today’s worried world, I created a custard-based drink. It has none of the raw yolks but contains all the delicious flavor! This is definitely going to be a mainstay at all my holiday parties, and I hope you give it a try!

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Watch How to Make This Holiday Eggnog

This is not the greatest leftover so make sure to invite friends and have a festive party!

Holiday Eggnog

By Kaleb

5 from 3 votes

It's holiday classic, and it's unlike anything you find in the grocery store! Using a custard base, this recipe creates a delicious, food-safe drink for the holiday season.

Prep: 20

Cook: 10

Chill Time: 15

Total: 45

Servings:

The top foam of eggnog with spices in a mug.

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Ingredients

Instructions

In a heavy-bottomed kettle, whisk together the egg yolks, ½ cup sugar, 1 cup of the milk, and 1 cup of the heavy cream.
4 large eggs, ½ cup + 2 tbsp granulated sugar, 2 cups heavy cream, 1 ½ cups whole milk
Slowly heat until the mixture slightly thickens and begins to steam. It should reach approximately 165°F to ensure safe egg yolks.
Remove from heat and chill in an ice bath or overnight in the refrigerator.
To assemble the "nog," whip the egg whites until soft peaks form. Add the remaining 2 tablespoons of sugar. Set aside.
4 large eggs, ½ cup + 2 tbsp granulated sugar
Whip the remaining 1 cup of heavy cream to soft peaks. Set aside.
2 cups heavy cream
Add the remaining ½ cup milk to the egg custard base along with the bourbon, rum, and cognac.
1 ½ cups whole milk, ¼ cup bourbon, 3 tbsp rum, 3 tbsp cognac
Slowing stir in egg whites and whipped cream. The mixture should not be completely smooth but will retain dollops of whipped cream.
Sprinkle with fresh nutmeg and serve immediately.