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Traditional Eggnog Recipe (With Non-Alcoholic Option)

Traditional Eggnog Recipe (With Non-Alcoholic Option)

This Traditional Eggnog Cocktail is a creamy, rich holiday favorite, perfect for festive gatherings. Made with egg yolks, heavy cream, sugar, and a mix of dark rum and bourbon, this classic recipe brings the holiday season to life. It’s finished with fluffy egg whites for that extra frothy texture and topped with freshly grated nutmeg. You can easily customize it with your favorite type of alcohol or go non-alcoholic. For a warm and cozy option, heat the mixture gently on medium-low heat. It serves 8 and is ideal for holiday parties or Christmas time gatherings!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Drinks
Cuisine American
Servings 8
Calories 290 kcal

Ingredients
  

  • 4 large pasteurized eggs separated into egg yolks and egg whites
  • 1/2 cup additional sugar
  • 2 cups heavy cream
  • 1 cup whole milk or coconut milk for a dairy-free option
  • 1 tsp vanilla extract
  • 1 cinnamon stick
  • 1/2 tsp ground nutmeg plus more for garnish
  • 1 cup dark rum bourbon, or Irish cream (optional)
  • Ice cubes for serving
  • For non-alcoholic option: Omit alcohol and add 1/2 tsp vanilla extract for extra flavor.

Instructions
 

  • Separate the eggs: In a large mixing bowl, whisk the egg yolks with 1/4 cup of the additional sugar until they’re pale and creamy.
  • Heat the milk and cream: In a saucepan over medium-low heat, combine the milk, heavy cream, and cinnamon stick. Stir occasionally, bringing it to a simmer without boiling.
  • Temper the eggs: Slowly pour the warm milk mixture into the egg mixture, whisking continuously. Then, pour everything back into the saucepan and cook over medium heat until it thickens slightly. This should take about 5 minutes.
  • Cool the mixture: Remove from heat and stir in the vanilla extract. Let the mixture cool in the fridge for at least an hour.
  • Whip the egg whites: In the bowl of a stand mixer, beat the egg whites on medium speed until they form soft peaks, then add the remaining sugar and continue beating until stiff peaks form.
  • Combine and serve: Fold the whipped egg whites into the chilled eggnog mixture. For the boozy eggnog cocktail, stir in your choice of alcohol (I recommend dark rum or bourbon). Serve over ice with a dusting of fresh nutmeg on top. Enjoy!

Notes

Pro Tips for the Perfect Eggnog
  • Use the freshest eggs: Since you’re using raw eggs in the recipe, I recommend opting for pasteurized eggs to ensure safety.
  • Control the sweetness: You can easily adjust the sugar level based on your preference by adding more or less additional sugar.
  • Make large batches: Eggnog keeps well in the fridge for up to 3 days, so go ahead and whip up a double batch for your holiday party.
  • Add your own twist: For a bit more spice, try adding a cinnamon stick or fresh nutmeg to the mix, or experiment with different spirits like Irish cream or dark rum.

Nutrition

Calories: 290kcalCarbohydrates: 23gProtein: 7gFat: 14g
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