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.
Jonathan LaLonde says
I’ve made this twice so far, both times it turned out great!
The second time I made it I used around 1/2 cup of raw stevia and 1/3 cup sugar to drastically reduce carbs. Still turned out great!
Judy says
I love the easy way to make eggnog. I love eggnog. Now I can make eggnog anytime.
Thank you!
maryann bova says
going to try this using fireball cinnamon schnapps for the alcohol and have to sub for the heavy cream but gonna give it a try.
Eileen Mccluskey says
Lovely this, I made it with brandy x southern comfort in microwave delicious
Ryiaala says
Best eggnog I’ve ever had. I was generous with the alcohol and a little stingy with the sugar and it turned out fabulous!
Paula Jurak says
omg its simply DELICIOUS… made this yesterday and my guests keeps coming back for more….BRILLIANT!!
Clydene L Balke says
This is so awesome! Store bought is too thick, this is just perfect!
Mark says
Delicious and easy!
Lucy says
Never made this before and always seen in in American Christmas movies, but I’m a complete convert!! Love it abd it’s so easy! I used brandy as that’s all we had, but wow, yummy! This one’s going in the scrapbook thank you x
Tiffany Washington says
Hi
What would be the recipe for 8 servings in a small cup?
With just rum
The Chunky Chef says
I would double all the ingredients, and whatever is leftover, you can keep in the refrigerator.
Teresa says
I Can not drink any alcohol, can you think of a substitute? Kombutcha??
The Chunky Chef says
You can omit the alcohol completely, it just won’t last as long in the refrigerator.
Katie S. says
So tasty! I actually prefer a thinner eggnog so subbed 2% milk for the whole milk and cream. I added a bit of vanilla and it’s fantastic. I have to go buy a dozen more eggs because I’ll be drinking this nonstop for the holidays! Thank you!
Abhishek Hemnani says
how long can I store this in an airicontainer in a refrigerator ?
(I will be using rum)
The Chunky Chef says
It should keep for up to two weeks, providing you added enough rum 😉
Brett says
Thank you! I just made it, and I used Havana Club aged rum. It’s already delicious. Can’t wait to taste it tomorrow night!
Kayla says
Can I use an immersion blender to make this recipe?
The Chunky Chef says
I haven’t tested the recipe that way, so I can’t guarantee it, but you’re welcome to try it.
Emmy says
After it’s aged for a day in the fridge, can I warm it up to drink? Or would that turn out badly? I want to take this on a Christmas stroll and I think it’d be best hot. Thoughts!
Thanks!
The Chunky Chef says
I’ve never tried to heat it, but I think that would be okay! I’d just make sure to warm it up slowly 🙂
Christina says
Id really love yo try this recipie but, dont like liquor in my eggnog. And i assume cognac is alcoholic also? Can i jus omit these 3 ingredients? Will this recipie be thick like store bought eggnog?
The Chunky Chef says
Yes, cognac is an alcohol… I’ve never tested this recipe without any alcohol, so I can’t guarantee the results… but I think you could leave out those three ingredients and make it as is. It won’t last as long in the refrigerator without the alcohol to act as a preservative, but should still taste good. Homemade eggnog is thinner than the super thick store bought varieties, but there are directions for thickening the eggnog right below the recipe 🙂
JQ says
Found this recipe by accident, keep going back to it for “no cook”. I still use the recommended 6oz of liquor, but I use 2/2/2 of cognac, bourbon, and rum. Goes down smooooth as can be, and def makes you feel nicely toasted. I have kept it in the fridge in glass jars, for sometimes 6 months. Still yummy then too!! Only nog recipe I will ever use!
Nina S Tollison says
Five servings-what size are they?
The Chunky Chef says
Approximately 6 oz per each serving.
Fotini says
Never had eggnog in my life. I always thought it would taste great but never tried. Because I also thought it will be hard to make it. I think this year I’m gonna give it a go. Thank you for this recipe ☺️
Sassy says
Know this is an old post, but hoping someone can answer for me. If I wanted to thicken it without using egg whites, is there another way? I’m allergic to egg whites but would love to make homemade egg nog. I grew up with the carton stuff in the US, but can’t get it here in the UK.im desperate for eggnog this year, so looking for an egg white free version. I’m thinking maybe upwhipoing up cream and gently adding to thicken it but not sure if that would actually work. Any other suggestions or ideas you could share, please? Thanks!
JoAnn says
Unless you can find an egg substitute
…fake eggs ,I don’t think it can be called eggnog …?
Drew says
Bird’s custard? Isn’t that England’s answer to egg free thickener?
Nyx says
Hi Sassy, I have issues with drinking egg whites… not sure where it comes from, but I make eggnog every year using powdered milk to thicken it up. If you beat the milk/cream mixture and add about 1/3 of a cup of powerdered milk to every 1 cup of liquid milk/cream, then whip it until it’s nice and frothy and thick, then i add in the egg yolks, sugar and spices. You can also add alcohol at this point, but we don’t normally. I find the eggnog also stays a little more stable, less separation, with the powdered milk.
Hope this helps!
Sue says
You don’t have to use egg whites. I have a good raw eggnog recipe that only calls for yolks. Do include the yolks though (otherwise I wouldn’t bother.) If a recipe calls for 4 eggs, use 8 yolks. 2 yolks = 1 egg. If you beat/whip the heavy cream a bit before adding, it thickens the eggnog. Not too long that it turns into whipped cream, just enough to thicken the nog. Should work perfectly.
Poleth says
You can do 1/4 – 1/2 cup (depending on thickness you would like) heavy whipping cream and beat until it has nice soft peaks and holds it’s form. Then fold it into your eggnog mix