Delicious Homemade Eggnog– There’s No Raw Eggs To Worry About In This Recipe!


There are so many delightful dishes that bring all the holiday memories rushing back to us, and eggnog is one of them. A seasonal beverage (with or without a little kick) comprised of eggs, milk and cream, this drink tastes like a yummy egg custard and is the perfect way to finish off any festive celebration! We don’t want anyone to worry about raw eggs, so this is a cooked version just make sure you whisk, whisk, whisk, so the egg doesn’t scramble or coagulate, and you’ll be all set!

Cooked Eggnog

20 minutes to prepare serves 6


  • 6 large eggs
  • 3 cups milk
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • rum or brandy, optional


  1. Combine sugar and salt in a large bowl. Then add in eggs and mix until completely incorporated.
  2. Heat milk in a large saucepan over medium heat.
  3. Pour sugar and egg mixture into milk and whisk vigorously.
  4. Continue stirring until mixture reaches 155-160º and mixture coats the whisk. About 5 minutes.
  5. Remove from heat and whisk in heavy cream, vanilla extract, nutmeg and cinnamon, and stir well. Note: if using alcohol, pour it in at this point.
  6. Pour eggnog into a pitcher and refrigerate for 6-8 hours, or overnight.
  7. Shake before serving and garnish with nutmeg and/or whipped cream.

Recipe adapted from The Cooking Geek

Whizzco for CRH