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.
Christy Evans says
I’m more of a “boiled custard” person, I do not like the spices. I think I may try this tonight and omit the nutmeg. Trying to find the boiled custard in the stores right now is ridiculous. Looking forward to trying this! Thank you for posting this!
Kristen says
I cannot stress enough how DELICIOUS this eggnog is!!! It’s also a very forgiving recipe! The first time I made it I used what I had – about 4 oz white rum and 2 oz bourbon. It was so good I picked up the cognac to try. My second batch is even better! Brought the nutmeg down to 1/8 tsp and added 1/8 tsp pumpkin pie spice. Next I’m gonna try 2oz each of cognac/bourbon/dark rum. Thank you for this awesome recipe!! Never buying store bought again!
Kristen says
Forgot to mention it’s a must letting this sit overnight! It’s good straight out of the blender, but will taste too strong. SO MUCH BETTER the next day after flavors meld!
Simone says
I used this recipe to make eggnog ice cream by adding a pinch of salt (needed) and about 1/2 cup more heavy cream, then changed alcohol to only 3 ounces TOTAL (so it would thicken). Threw it in the ice cream maker, and YUM !!
Breanna Sears says
Do you have a similar recipe without the alcohol being added to it?
Amanda says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain, but I think you could just omit the alcohol. However, it won’t have the same consistency as store-bought varieties, and won’t last as long as I listed in the recipe (since that is using the alcohol as a preservative). If you try it, I’d love to know how it turns out!
Jodie M Childers says
My grandmother used to make a breakfast eggnog using eggs, milk, vanilla or maple extract and brown sugar. As an adult, I would add vanilla rum.
Cynthia says
This was a great quick recipe and first time making my own!!.. i cut it in half and cut the alcohol by a 1/3 just to as a starting point ( made 2 glasses ) and it was perfect for me! …and as no one else in the house enjoys eggnog like i do… i should’ve tried this recipe a lot earlier in the season! it was soo nice! reminded me of Christmas passed. I will definitely be starting my 2021 xmas season with this drink when I am off the diet! LOL! Thanks for sharing.
Eileen says
I plan on making this today. I couldn’t find eggnog in the store, but I’m still determined to make eggnog ice cream for my birthday dinner tomorrow. In these pandemic days, I’m not keen on bopping out to the store again! I am short on heavy cream, so I’m wondering what you think of using half and half as a substitute for the milk and heavy cream components? Seems like it should work! If you don’t get back to me, I’ll get back to you to tell you how it worked. Thanks!
The Chunky Chef says
Eggnog ice cream sounds amazing 🙂 I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Gma Mary says
Is it okay to make the raw version without alcohol?
The Chunky Chef says
You can, but it won’t last as long in the refrigerator.
Melisende says
Made this for Xmas Eve for 8 people and all agreed it was the best eggnog I’ve ever made – and I make it every single year for Xmas. I use a beater as it’s easier for me when using larger quantities and chilled overnight. I cut down a touch down the nutmeg as it seemed so much, but the nutmeg all sinks to the floor – so make sure to stir before every pour. I increased the amount for 10 people, and added extra booze because it’s not very strong. We barely had enough to serve 8 – at least for the glass size that I use. Biggest complaint of the night was not enough eggnog – glasses were not full to the top nor were there any seconds.
Lydia Barber says
Excellent recipe. Only things I did differently was that I did add a splash of vanilla and used rum instead of the two liquors. Excellent. Tried making eggnog with tempering the eggs and it was so gross. Love this recipe!
Kristen says
What kind of rum did you use?
Jess says
Wow it’s so good and easy! How do I make it even thicker?
The Chunky Chef says
Glad you enjoyed it! If you prefer a thicker eggnog, beat egg whites on MED/MED-HIGH speed until soft peaks form. Add a pinch of sugar and beat until stiff peaks form. Fold whipped egg whites into eggnog mixture before serving.
Joyce says
BEST EGGNOG RECIPE. I discovered this recipe last year and it was such a hit. I’m so excited to be making it (multiple times) again this holiday season.
Margaret Bloebaum says
This looks awfully good. But I beg to differ about the raw eggs. I was told by the head of infectious diseases and a researcher from the Ag Dept that even brandy won’t kill salmonella. So they both recommended the same technique. Salmonella dies at 165*F and eggs curdle at 170*F. So they said I should heat the nog to 168*F and hold it there for two minutes, stirring constantly. That’s how I do it and it’s safe and doesn’t taste cooked.
Ken Edwards says
A few comments if I may. One will not find a better eggnog recipe than this. I’ve tried using alternate ingredients. Liquid eggs, Stevia instead of sugar,etc. I don’t know what I was thinking. As the saying goes, “if it ain’t broke don’t fix it”. Although, I do add a splash of vanilla. The most difficult part of this recipe is having to wait for the flavors to meld. Thanks for posting this recipe. Enjoy everyone!
Deana Stowman says
I no longer own a blender. We switched to a nutribullet and it’s not large enough for this recipe. Can I do all this in my food processor? Thanks!
The Chunky Chef says
Without testing it myself, I can’t say for certain, but I think it would work alright.
Betty M. says
Made this recipe…great. Will always use this All Year Long. Any day as a nice smooth treat not just for holidays! Must Try.
Mia says
I have to say, its the middle of summer, and i suddenly really, really, really wanted eggnog. Wanting to avoid confusion from my flatmates i whipped this up for 1 glass just for myself. it was delicious! i felt as if it was suddenly christmas all over again. love that.
Selanii Bledsaw says
I made it both ways the blender one came out great the cooked ine is still cooling but smells great i will not buy again i will make from now on thank you.
Carol Stryker says
What kind of bourbon and cognac do you prefer?
The Chunky Chef says
I like Hennessy and De Luze for cognacs and Woodford Reserve or Blantons for bourbon 🙂
Julie Merrell says
This is my go to egg nog every Christmas season. So yummy. Everyone loves it. Thanks so much.
Kathy Soule says
Happy Holidays 2019! Day before Thanksgiving enjoying this egg nog! Fab time of year for food and drink. This is my go to egg nog. It”s so easy and nothing out of the ordinary pantry ingredients. I have the Ninja blender system
It’s high powered and have to pulse just a couple times. Just to dissolve the sugar. Have to watch it carefully, if not the cream will whip
With alcohol I used Rum or without. It’s delightful
Had my 1st glass right out of the blender. Definently needs to chill and settle