This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!
Forget the preservative laden cartons of eggnog from the store… homemade is the best! All you need is 5 minutes of your time and a blender. My version mirrors the classic, with raw eggs, cream, milk, and booze, but I’ve also shared a way to make it using cooked egg yolks if you’d feel more comfortable that way.
You’ve had eggnog before right? It starts popping up in the refrigerated cases at grocery stores during the Fall around here, in those infamous cartons. Store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced.
The other thing in that store-bought carton is a lot of additives and preservatives, used to make it that thick and ensure that it has a long shelf life. Which is all well and good, but we all know homemade has got to be better right?
Except I always thought that something as complex in flavor as eggnog had to be complicated to make, so I never bothered. Well folks, I finally tried it, and I’m here to tell you… it couldn’t be EASIER!
There are several ways to make eggnog, but I’ve gone with the classic way, which does use raw eggs.
Raw eggs. Did I lose you there? For most people, the thought of drinking raw eggs is… well, not pleasant, right? You probably have a little voice in your head going, “um, you can’t eat raw eggs… you could get salmonella!!”.
Well, yes, and no. Classic eggnog is boozy, with a quite a bit of alcohol added, which essentially acts as a preservative and a sterilizer. There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella. This was proven at a lab in Rockefeller University.
If you are concerned about using raw eggs, there are a few things that you can do, and I’ve also provided an eggnog version using cooked eggs in the recipe notes section right below the full recipe.
There are a few ways you can give yourself some extra security with using raw eggs:
- Use fresh, organic eggs… the freshest you can find.
- Use pasteurized raw eggs.
- Make sure to add booze to sterilize the eggnog
Making this version of homemade eggnog is the simplest one around… no saucepans, no tempering egg yolks, no whipping egg whites, and just one thing to wash after you’re done!
Just add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so. Add the sugar and blend again for 15-20seconds. Add in spices, alcohol, milk and cream and blend until combined, about another 10 seconds. That’s it!
It may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little.
Traditionally eggnog was aged for weeks, even months! Remember, the alcohol acts as a preservative, so it’s safe. I like to age mine at least a day or two, and up to 2 weeks. It could probably go longer, but I like to be a little cautious.
I just pour my eggnog into an airtight container in the refrigerator and let it hang out in there… tempting me each time I open the refrigerator doors lol.
There are a few classic alcohols used in eggnog…. bourbon, brandy, rum, and cognac. My personal favorite is bourbon and cognac… it lends to a really smooth, luxurious eggnog.
But as always, this is YOUR eggnog… so add whatever alcohols you prefer. A general rule of thumb though, is that brown liquors are best.
I hope you all give this eggnog a try this holiday season (or any season really)… once you try homemade, you won’t want any store-bought eggnog again!
Helpful Tools For This Recipe:
- Ninja Blender – Smooth, powerful, and not terribly expensive… this is my go-to blender for everything!
- Hermetic Glass Carafe – I LOVE this vintage look, and it ensures a real airtight seal!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 4 large eggs the freshest you can find
- 3/4 cup granulated sugar (or superfine sugar)
- 1/2 tsp dried nutmeg
- 1/4 tsp ground cinnamon
- 3 oz cognac (about 1/3 cup + 1 Tbsp)
- 3 oz bourbon (about 1/3 cup + 1 Tbsp)
- 1 1/2 cups whole milk
- 1 cup heavy cream
Instructions
- Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
- Add sugar and blend another 20 seconds.
- Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
- Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.
TO SERVE:
- Eggnog may have settled in the refrigerator, so either give it a good shake or two, or pour into a mixing bowl and give it a whisk to get everything combined.
- Serve with some additional grated nutmeg on top, and an optional cinnamon stick.
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Chef Tips
IF YOU PREFER A COOKED EGGNOG:
- Separate eggs.
- In a large mixing bowl, beat egg yolks until lighter in color. Add sugar in 3 batches, beating after each addition, until fluffy.
- To a saucepan, add milk, nutmeg and cinnamon and heat over LOW to MED-LOW heat, until steaming but not boiling.
- Take 1 cup of hot milk mixture and SLOWLY, while whisking continuously, pour it into the egg yolk mixture. This tempers the eggs and ensures they won’t scramble.
- Transfer tempered egg yolk mixture to the saucepan with the rest of the steamed milk.
- Cook over MED heat, stirring constantly with a wooden spoon until mixture has thickened somewhat. You’ll know it’s ready when you dip the wooden spoon into the mixture, turn it over and run your finger down the back of the spoon, and the mixture coats the spoon but leaves a bare line where you ran your finger. Don’t let the mixture boil!
- Take mixture off the heat and stir in the heavy cream. Let cool for approximately 1 hour.
- Stir in cognac and bourbon and transfer to an airtight container and refrigerate for a day or so before serving.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Gloria Gordon says
Have you ever made it with rum and if so how much?
The Chunky Chef says
Only rum? You’d want to use 6 oz 🙂
Tom says
We needed some eggnog for a cake recipe we like for Easter. No eggnog available at any of the stores. My wife made this up quickly. Instead of the alcohol used 2 tsp. vanilla extract. Let it cool and it is delicious. I like it better than any store bought eggnog I’ve ever had (and I’m 68 years old). Kudos to you Amanda. Thanks so much for sharing.
Suhana Singh says
I will try eggnog this friday with brown liquors as you suggest. Thanks.
Bobbie says
Could you use egg beaters? What if you want to make it for kids? Could you add rum extract instead?
The Chunky Chef says
To get that thick, rich flavor, you really need the egg yolks, but I have seen eggnog made with egg beaters before. It still tasted pretty decent, but was definitely on the thin side. Yes, you can omit the liquor and leave the recipe as is, or add a splash of rum extract for the kids 🙂 Just know that without the alcohol, it won’t last more than a couple of days in the refrigerator.
Remie says
If we don’t use cognac, should we double the bourbon?
The Chunky Chef says
Yes, that would be a good substitution 🙂
Scott says
I did that, and it’s fine. *hic!* ?
I searched for eggnog recipes, and yours appeared with quite a few others. It was the 5-minute claim that hooked me. Then not needing to cook it sealed the deal. (Not that I don’t like to cook, it’s just that I’m on holiday in a cabin in the woods. Reading and hiking are the first order of business.) Thanks heaps for posting this recipe!
Nicole says
Thank you for the detailed recipe.
Tried it today and it already tastes good 🙂 Hard to stay away from it 🙂
I used my Vitamix so it was made really fast and without a lot of cleanups afterward!
Happy holidays!
Juliet says
I haven’t had eggnog before as it isn’t particularly traditional in England but I absolutely love this recipe – delicious! Thank you for posting! X
Brenda says
I think one of these days I will give it a go. DAD is the designated Egg Nog maker in our family. And when we’re were separated by 1300 miles for 2.5 years, I just didn’t feel like making my own and purchased the dreaded carton nog. Always a disappointment after having homemade. I don’t like how unnaturally thick carton nog is. I’m the odd ball out when it comes to nog. I like Butterscotch Schnapps in mine! Yum. Give it a try.
Thank you for the recipe. Can’t wait to try.
The Chunky Chef says
Hi Brenda 🙂 That has to be so hard to be separated from your Dad by so many miles. Butterscotch schnapps sounds awesome, I’ll have to try that for sure! Hope you love this version 🙂
Sharon says
Hi Margaret! I don’t like the taste of alcohol, do you taste it in this recipe?
The Chunky Chef says
Hi Sharon 🙂 Yes, you can taste it in this particular recipe, but feel free to use less, or even no alcohol. Just keep in mind, with less or no alcohol, it won’t keep in the refrigerator as long 🙂
Margaret says
I made this a couple of days ago to serve for Christmas dinner. It was amazing. I’ve always liked egg nog, but I love this recipe and I don’t think I can drink store bought egg nog ever again. It was a huge hit. I only wish I’d made more.
The Chunky Chef says
Hi Margaret 🙂 I’m SO happy to hear that you all loved this egg nog as much as we do!!
Emily@JuicerHealthy says
I’ve tried it. And it was fantastic! Eggnog really is a must for Christmas! Thanks for the recipe Amanda.
Anne Wilson says
How about with no alcohol for children?
The Chunky Chef says
Hi Anne 🙂 You can certainly just omit the alcohol to make a kid-friendly drink… although it won’t keep more than a day or two in the refrigerator.
Cathy @ Noble Pig says
I am making this tonight…that is all.
Angie | Big Bear's Wife says
Thomas is the eggnog lover in this house. I didn’t know that the alcohol in eggnob is what keeps it safe with the raw eggs (for the traditional version). How neat! Love the blender one recipe!
Carrie @Frugal Foodie Mama says
I LOVE eggnog this time of the year! And this blender version sounds and looks amazing! 🙂 However, I am slightly lactose intolerant and usually buy the Silk eggnog and add my own booze to it. Do you think I can make this dairy free with coconut milk and cream?
The Chunky Chef says
Hi Carrie 🙂 I’ve never made it with coconut milk and cream, but I think it could work! If you try it, I’d love to know how it turns out 🙂
Laura says
I never realized eggnog could be so simple to make! And I love that it can hang out in the fridge, waiting on you!
Brandy | Nutmeg Nanny says
I LOVE egg nog! It’s one of my favorite parts of the Holiday season!
Jessica | The Novice Chef says
I cannot believe that this is SO easy! We love egg nog but don’t usually make it!
Amy Stafford says
I love how easy and quick this is, means I can enjoy all the time!
Erren says
So quick and easy, perfect for the holidays too! I love it!