small-batch eggnog

Despite it not coming naturally to me, a person with a framed ketubah on her bedroom wall, I love Christmas with abandon — the lights, the windows, the big tree, baking all formats of gingerbread, making snowflakes, singing Santa Baby off-key while my kids cover their ears and beg me to stop. My family is used to going along with my December whims and often even enjoying them too, but my husband draws the line at eggnog; he doesn’t like it, even though he is wrong. For many years I went without — not caring for the carton stuff, too nervous to order it at a bar, and not feeling committed enough to make a whole carafe, just for me.

what you'll need

And then I started making small-batch ‘nog and all was right with the holidays again. A few years ago I whittled a standard eggnog recipe down to a single egg — as bakers know, about as far as any of us wish to divide anything — and then adjusted everything to taste. You whisk it up in two jars, right in the moment, because it requires no planning ahead, and it makes the perfect amount for two tumblers. Or, the perfect amount to put in a small jar and stick in a gift bag, because people who love eggnog who know people who love eggnog understand that we should not be deprived.

whisk the yolk mixturethicken the whitestwo-jar eggnogpoured

I’ve been meaning to write this up for a few years and the holiday week always gets away from me, but if ever there was a year when a holiday tradition, whittled down to pint size, would be needed, it’s this one. It’s wild to think that there will be a point next December when we have too much to do, too much going on, and will long, briefly, for this quieter one and I cannot wait to get there. I don’t know a single person who hasn’t struggled this year, but I feel heartened by what’s ahead for 2021 — longer days, and a bit more hope, as so wonderfully articulated by the writer Aminatou Sow in her newsletter. Merry Christmas, to those of you who celebrate, and cheers to you, for making my 2020 much brighter.

barely mixed



6 months ago: Pasta with Pesto Genovese
1 year ago: Unstuffed Mushroom Casserole
2 year ago: Baklava Babka
3 years ago: Dutch Apple Pie
4 years ago: Homemade Irish Cream
5 years ago: Eggnog Waffles
6 years ago: Jelly Doughnuts and Endives with Orange and Almonds
7 years ago: Linzer Torte and Breakfast Slab Pie
8 years ago: Cashew Butter Balls
9 years ago: Peppermint Hot Fudge Sauce
10 years ago: Iced Oatmeal Cookies and Broiled Mussels
11 years ago: Vanilla Roasted Pears and Creamed Mushrooms on Chive-Butter Toast
12 years ago: Cranberry-Vanilla Coffee Cake and Seven-Layer Cookies
13 years ago: Espresso-Chocolate Shortbread Cookies and Peanut Butter Cookies
14 years ago: Boozy Baked French Toast and Parmesan Black Pepper Biscotti

Small-Batch Eggnog

  • Servings: 2
  • Source: Smitten Kitchen
  • Print

I use half brandy and half bourbon here, but any combination or single type will work. I’m usually a purist about eggnog (no vanilla or cinnamon, just nutmeg) but added a both here, just for a little extra festive aroma. I prefer my ‘nog barely sweet, but feel free to add up to another tablespoon if you wish. Note: This recipe contains a raw egg! Ideally you want to buy pasteurized eggs for this, or do so very easily at home. I’ve added instructions for a cooked eggnog at the end.

  • 1 large egg, ideally pasteurized [see Note]
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • 6 tablespoons rum, brandy, whiskey, or a combination thereof
  • 1/4 teaspoon vanilla (optional)
  • 1/8 teaspoon ground cinnamon (optional)
  • 4 to 6 tablespoons milk
  • 4 to 6 tablespoons heavy cream
  • Freshly grated nutmeg

Separate your egg, placing the yolk in one bowl or jar and the white in another. Add 1 teaspoon of the sugar to the egg white and whisk it by hand for about 3 minutes, until very thick but not quite holding soft peaks. You can also do this with an electric hand mixer. Set aside.

Add 1 tablespoon of the sugar to the yolk and use the same whisk to beat for a full minute, until slightly thickened and more pale in color. Whisk in the first tablespoon of rum, brandy, or whiskey, making sure it’s fully combined before adding the rest. Add vanilla and cinnamon if using, then the lower amount (4 tablespoons or 1/4 cup each) of milk and cream. Taste and add some or all of the remaining cream and milk if you wish, or more sugar.

Pour the yolk mixture into the whites and stir a few times, not fully combining the two mixtures.

Place a couple ice cubes in 8-ounce glasses and pour eggnog over. Grate fresh nutmeg on top. Any extra eggnog, unlikely as it will be, keeps in the fridge for a few days.

Cooked eggnog: In a small saucepan, whisk egg yolk with 1 tablespoon sugar until very smooth. Gradually, slowly, whisk in milk. Place saucepan on stove over medium heat and cook, stirring the whole time, until the the mixture reaches 160°F on a thermometer. Remove from heat, whisk in cream, vanilla, and cinnamon (if using) and let mixture chill completely. Once cold, whisk in brandy, rum, or whisky. Cooked eggnog will be thicker than uncooked eggnog.

[I’m using the smaller of these whisks and these glasses. And yes, I got a little carried away making snowflakes this week. ‘Tis the season!]

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161 comments on small-batch eggnog

    1. siobhan

      This was the perfect amount for the token glass of eggnog at our tiny Christmas celebration this year! We used 1/4 cup each of milk and cream and found that amount was exactly right for us.

    1. Mori

      Alcohol kills any potential pathogens from the egg!

      If you’re still worried, you can also get pasteurized eggs (but it genuinely should be just fine).

        1. Meghan

          Thank you for this! It’s a perfect amount for just my husband and me. I tasted it (the cooked version) before putting it in the fridge. Divine!

        2. Marlene

          If that’s the case, those with the previous described issues would know enough not to consume this recipe. No need to speak for them in regards for an eggnog recipe that has been around for ages.

  1. laura

    is ok to have raw egg?? cause this looks delish.
    growing up my mom would make a alcohol free nog for breakfast for me,
    she would whip the egg whites to peaks and fold it in.. l
    it was a way to get me to have egg and milk…. in the era before smoothies
    (yes and no cel phones too, )

      1. gm

        My mom used to make blender “milkshakes” like that for my incredibly picky little brother, every morning— milk, Nestle Quik, and when my brother wasn’t looking, she’d slip in a raw egg. She had no idea that he actually knew about the raw egg until she forgot it one morning and he told her she’d forgotten the egg. He wound up 6’1”, so I guess being picky didn’t stunt his growth. :)

        1. Alene

          My mother did the same thing, mainly because neither of us was an egg eater. I remember being pretty grossed out, but I don’t remember if, as a 7 year old, I put my foot down and told her no way! My brother is 4 1/2 years younger than me so I’m pretty sure he was oblivious. I’ll have to ask him. Deb, I’ve never liked eggnog, probably left over from my egg hating days and my Jewish household thinking it was Christmas personified. But this actually sounds good to me, and I may actually try it! Who knew?

    1. Marie-Christine

      Oooh! Just as we were anxious about not enough eggnog this year because of fewer trips to the store (and let’s not even mention the single box of good French puff pastry from Trader Joe). We could have a small Christmas but prolong it? Thank you, thank you so much

  2. Ok, talk me throught the raw egg. Do you buy pasturized eggs? Do you subscribe to the idea that the alcohol kills any bacteria? Whenever I try to get brave – like at my local BBQ restaurant where there is egg in the margarita – I can’t get past thinking “EGG EGG EGG” as I lift the glass to my lips.

      1. Jessica

        Thanks Deb! No judgement here, I was just curious what your personal approach was. I agree with your assumptions about your audience. We’ve all stared down that mixing bowl of raw cookie dough before and made our own decisions 😊.

        1. Jillbert

          Oh, wow! This was delicious! Made this for my adult daughter – the only eggnog lover in our home and I even wanted to drink it! Going to make it again tonight.

        1. Mo

          I was wondering about this, too. I’ve seen other recipes which suggest you fold the whipped egg whites into the cooked yokes after they’ve cooled off.

        1. Joanne

          My dad used to use a bit of ginger ale to mimic the bite of alcohol when my great grandmother couldn’t have it anymore. We kid could have it then, too. Not the same, but not bad. Get one with a good kick to it. Being from MI, I recommend Vernors.

    1. deb

      You can absolutely make eggnog without alcohol, the same way. You might bump up the spices and vanilla. I’m going to add some cooking instructions, since you won’t have the booze fighting off bacteria.

    2. Melissa

      We love to mix it in with freshly brewed coffee! a nice sprinkle of nutmeg or cinnamon sugar on top is delightful on Christmas morning.

    3. Melissa F

      We love to mix it in with freshly brewed coffee! a nice sprinkle of nutmeg or cinnamon sugar on top is delightful on Christmas morning.

      1. Ellen N.

        As many times as necessary. In normal times, it’s dangerous to post recipes where eggs are consumed raw without a warning about salmonella.

        Currently where I live, Southern California, there are zero ICU beds available. This makes it even more dangerous to disregard food safety protocol.

        1. Lisa

          We got your point the second, third and fourth time – it’s off-putting to beat a dead horse the way you do. There are plenty of egg nog recipes with tempered eggs. Go find one if it will make you feel better Stop being a bully and move along.

          1. Dottie Pendleton

            It is disheartening to see rude and nasty remarks such as these posted here. I applaud and appreciate Ellen’s very appropriate concern and warnings concerning the dangers of raw eggs, and do not like seeing her remarks denigrated so unnecessarily. Please, can we all try to be a bit more civil? She is just trying to help! We all need to be respectful and kind, especially these days…

        2. Kathleen Bruce

          You are right. It can be very serious. To each their own.. but after being in the hospital fir 2 straight weeks in November for a appendix gone really bad (ruptured and gangrenous) I cannot have raw eggs either.. and I normally would not anyway. As a Nurse why ask for bug trouble.? There is a lot of it out there already? I love Debs recipes. Just a big caveat here. Happy ( as we can be in a pandemic) and safe holidays .

      2. Kate

        I appreciate Ellen+N countering the false “alcohol kills all pathogens” comments. Goodness knows we’ve had enough people this year spouting off unscientific claims.

    1. deb

      Yes, I can. But I do assume a certain level of innate sense among readers. I don’t put a “don’t drink alcohol if you’re pregnant” warning on alcoholic drinks, an allergy warning on a peanut recipe, and I don’t know anyone who cannot consume raw eggs that will learn it first here.

      1. Cy

        Thank you Deb for respecting our intelligence. Fellow readers please read the recipe through( number one rule!) :) Deb, you covered everything. It’s our responsibility to educate ourselves if we have a serious health issue. I love eggnog and was just looking over this recipe the other day in you newsletter, yum! My mom used to take us for orange Julius and ask them to out an egg in it. We loved them.

        1. Helen in CA

          As did I. We also got the measles and chickenpox in those days. Many of us survived but some did not. We know better now. Not all “old fashioned” are good ones.

  3. Beth

    And guarantees! a happy hubby with all the extra trimmings! I have the proof right here. ‘Have enjoyed you and many of your shared recipes all year. You inspire. I upped the vanilla a tad and lessened the whisky mix with mine (for brunch); perfect! Stay safe, healthy and happy. Here’s to a grounding and wonderful 2021! for you and your lovely family. Thanks Deb! xx

    1. Situ

      I made this using the cooked egg version but some of the egg yolk got cooked. Maybe it heated up too fast? In the end, after following the recipe, I got about one cup’s worth of liquid, so I quickly pivoted and poured the eggnog into fancy shot glasses with a light dusting of nutmeg. The small amount per glass was actually the perfect amount! But I don’t understand why the yield was so much less than the recipe shows. Any ideas?

  4. Deb, you are the BEST for this. I never want to commit to a carton but love a glass during the holidays!
    My boyfriend doesn’t drink but I love some whiskey in mine. Can I add it at the end or will it curdle/separate/otherwise be less good that way?
    Thanks so much!

  5. Leslie

    I made a cooked eggnog for the first time ever last week because my son loves eggnog and I could bring myself to buy store bought with corn syrup and all the other additives. I didn’t whip the egg yolks however like truly old fashioned egg nog recipes because both my son and I can’t stand airy was lovely, though I think I cooked the custard mixture slightly too long as it was just very slightly lumpy. This recipe looks so lovely and easy, but I hate the smell of eggnog with booze for some reason..I need to look for pasteurized eggs. Also, the recipe I used called for cinnamon sticks which you then keep in any leftover, which I found to add a lovely flavor with having too much floating spices.

    1. Leslie

      Also, I’m so glad you posted this, as when I went to look for an eggnog recipe I came here first and was a tad sad to not find one!

  6. Lauren

    I just got back from the grocery store where I ignored my inner voice’s request to get heavy cream. Would using half and half be too off the mark? I also have a small can of coconut cream (the unsweetened kind) kicking around in the pantry. Would that work better? This low sugar eggnog recipe looks like just what this diabetic needs to make her coffee feel festive on Christmas morning!

  7. Rosemary

    Oh my goodness. I was just thinking about how I needed something like this in my life. I have a beloved recipe that whips up an entire punch bowl of nog, but I really really wanted just a little bit of the good stuff to sip on my own by the light of the Christmas tree. Thank you!!

    1. deb

      You would if your egg is not pasteurized, or if you’re not comfortable eating an uncooked pasteurized white. However, I just had an a-ha moment. When I want to make a meringue for toasted frosting, i.e. it won’t be fully cooked, I warm it over a double-boiler until it’s warm to the touch and the sugar dissolves, 160°F. You then remove it from the heat and whip it the rest of the way. I don’t see why we couldn’t do that here too. It’s a bit of work but it goes quickly. The stovetop part only takes about 2 or 3 minutes once the water underneath is simmering.

  8. Erin

    Hey! Would you change anything if you were to make a carafe? I want to make some for home and for a neighbor, but I know my teenage son will tear through it like
    no tomorrow, so I need to make way more than 2 tumblers! That said, I always want to make your recipes and no one else’s 🥺 so that’s why I’m not just finding another recipe!

  9. Annabelle

    I too hate the cartoon stuff but can’t handle a large batch on my own – this was perfect! But are we really not supposed to fully incorporate the egg white? Wouldn’t it get all gloopy into the final drink? I couldn’t push myself past that mentally so whisked it in and then strained just to make sure there were no gloops!

    1. Hannah Baran

      If we’re using mason jars, would it work to shake them vigorously rather than whisking?

      Earlier this year I used aged spiced rum in my ‘nog, made the custard base (which prevented separating as it aged), and whipped the cream separately and then folded it in. I was delighted that it held its volume for several days in the fridge, too!

  10. Becca Noonan

    Eggnog is in my top 3 favorite things about Christmas. I make a huge batch and just end up making myself sick from pints and pints of rich dairy. Don’t care. WORTH IT. I am however very grateful for this small batch recipe. If I may exchange notes with a fellow devotee: Benedictine is amazing in eggnog and I also enjoy lofty egg whites folded in. Can’t wait to try this.

  11. Becca N

    So excited to see this post. Eggnog is easily in my top-3-favorite-things-about-Christmas. I make a big batch every year and try not to think about the pints of rich dairy involved. I am grateful for this small batch edition. As a fellow eggnog devotee, I can also recommend adding Benedictine (carmel-y and yum) or even good quality spiced rum. I am also a sucker for lofty egg whites folded in. Thank you Deb! I will try this on the 25th.

  12. Kathi Smith

    Is it possible that the rum and whiskey kill any harmful bacteria in raw eggs? So if we made uncooked eggnog and let it sit a while, maybe the alcohol kills any germs?

    1. Moe

      Alton Brown has a recipe for aged eggnog, that I make for my immune compromised hubby every year…zero issues. Letting it sit, or age, is key to killing any possible pathogens. If you have access to true farm fresh eggs, which I’m lucky to have, they’re safer than store bought (factory farmed) eggs.

      1. Seattle

        I too have been making the Alton Brown aged eggnog for years with no problems. We even had it after it had been in the fridge for 10 months! It was delicious and no harmful side effects.

        For those wondering what to sub the alcohol with, growing up we always mixed our store bought eggnog with sprite or 7up. Makes it a bit like a float and thins out the thickness. And it’s delicious!

  13. Lacey

    oh man, so i’ve only tried eggnog once, from a carton, and HATED IT. It reminded me of the consistency of pepto. But for whatever reason I’ve been wanting to try again this year. This is good! I’m not sure I’ll ever be an “eggnog person” but this makes me see what others see in it!

  14. Julie

    I made this without the alcohol for my daughter and I. Absolutely perfect not too sweet and lovely texture. This will be a keeper for years.

  15. Laura

    Just made this and love the texture, how easy it is to make, and the ability to customize to our tastes. This has been such a hard year, and being able to surprise my husband with homemade eggnog after another crazy and challenging day was a welcome luxury. Thanks for continuing to share comfort and joy with so many of us!

    1. deb

      You can use the white, but it won’t be cooked. It can be pasteurized, however, which is safe to eat (with the caveat that I’m a food blogger, not your medical doctor, heh).

  16. Jacquelyn Herron

    This looks delicious. But if you don’t want to, or don’t have the time, to make your own, I highly recommend Evan Williams, found at the liquor store. It is perfectly blended, boozy, ,and oh so festive. Happy Holidays and New Year.

  17. Lynn

    I was just thinking that 2020 might just be the year I try eggnog for the first time ever in my 46 years on this earth. Because..well, it’s 2020 & why the heck not at this point? I had all the ingredients (used a non-dairy barista blend almond milk) & this small-batch version is very low commitment. I think I might be an eggnog convert now.
    Thanks for all the great recipes you’ve shared over the years. Happy Holidays!

  18. Susan Martin

    Thanks Deb for scaling down the recipe for us.
    Also, thank you for always putting into words so eloquently the way I feel about the way 2020 has played out, and for providing many bright spots of hilarity ( “ he doesn’t like it, even though he is wrong”)!
    Happy Hanukkah and Merry Christmas to you and yours and hope, peace and happiness in the NewYear.

  19. Mickey2942

    Is there a difference between taste and texture between the cooked and uncooked versions?

    I might try this. The store version has put me off of eggnog. But it might be like comparing Kleebers cookies to homemade.

  20. Zahava+Bogner

    Your opening line has me hopelessly giggling! I am Jewish (observant), and I can not possibly underscore how much I LOVE eggnog — especially in coffee.

    When we lived in the US, I was in heaven between Thanksgiving and New Year’s, which my husband and I have affectionately dubbed “Eggnog Season.”

    When we moved to Israel nearly 18 years ago, we missed it so much that my husband found a recipe, which he whips up every week of “Eggnog Season.” But it makes huge quantities, and now that we are about to go into our 3rd lockdown, I am deeply grateful to you for this wonderfully compact/individual serving version!

    Gonna whip up a few servings of this, along with your recent oatmeal chocolate chip cookies (I am OBSESSED with them!) for a Shabbat morning treat! THANK YOU for sharing this!!!

    (BTW, a small piece of peppermint stick added to nog and coffee…. DIVINE!)

  21. Bonnie Franz

    Oh my goodness THANK YOU- I haven’t been able to get eggnog this year (Covid shortage?!) and it’s just not Christmas without it. This is actually the best egg nog I’ve ever had- I made the cooked version without any alcohol. Thank you again!!!

  22. Jackie

    Deb, do you feel like banging your head against the wall??

    SK is my favourite food blog, and I appreciate all you do to perfect your recipes.
    I know I can trust them to work for me time & again.

    I hope you & your family have a Merry Christmas & a much better New Year 2021!!

  23. Dalnapen1

    Deb, just can’t let the year slip past without thanking you for so many things: gorgeous recipes that make people think I’m a genius in the kitchen (even though like you I always name my sources), a front seat to your bravery along with other New Yorkers this dreadful year, your cheerful resilience and efforts to make life meaningful and delightful for your children, and your velvet gloved advocacy—which gives me hope. On my Christmas wish list is engaging work for your guy, and your continued joy in the accretive growth of those two little people, and happiness! Thank you.

  24. Nancy

    Cheers to YOU, Deb, for making 2020 brighter. Your recipes and your thoughts about Important Things are at the top of my list for “what made 2020 bearable.” Reflecting this morning on my to-do list, I realized that the joy in today is coming from a forthcoming “tiny but intense chocolate cake” – which will require no tweaking, thank God, for our gluten-free diet. Thank you for blogging, for working so very hard, and for saving eggnog for this year. :)

  25. Theresa

    Love this little recipe, and just made the cooked version, although it doesn’t say when to add the white. Sorry if it’s something I missed!

  26. Susan McInerney

    Oh, Deb, you’ve saved me! I have no willpower when it comes to eggnog; your small batch will save me money–and the added calories of buying more than I need (but feel I must consume, since I did after all spend money on it!).
    Enjoy December and Happy New Year!

  27. Anne Mahoney-Kruse

    I can’t drink eggnog but my husband absolutely adores it so I printed out your recipe and gave it to him so he can make personal batches at will. He now is a happy camper. I am more interested in your snowflakes. They look 3D in the photos. We have a home that has tons of Mid Century glass windows They would look so gorgeous. How did you make those?

    1. deb

      Glad the ‘nog is a hit! They’re just office/printer paper and I use regular scissors. It’s an old hobby; this was the first time in years I made them.

  28. Leti

    Remembering all the special people in my life no longer here- grandparents and parents- who would gather for Christmas lunch and always have eggnog. Going to make a small batch for me! Cheers to you Deb for making my 2020 brighter as well. Best to you and your family in the new year.

  29. Evgeniia

    This is absolutely perfect recipe for one! My husband doesn’t like the eggnog too, so all batch is mine. Thank you very much and wish you a merry Christmas!

  30. Chris

    Oh, this is awesome – I made the cooked version and doubled it, folding in the whites at the very end before jarring the nog for chilling. The sweetness is just perfect. (I’m lactose intolerant, and had goat milk on hand for the milk; if it hadn’t been for this recipe and the need to pick up heavy cream, I would never have known there’s also a non-cow milk heavy cream. No more lactose issues!)

    1. Alene

      I’m lactose intolerant too. I can buy milk, all kinds, and half and half that is lactose free. And I can digest whole cream because there’s almost no lactose in it. I wish that were true with gluten too because I can’t process that either. So much fun, not!

  31. Karen B

    My father used to make egg nog from a 100 year old cook book. It was a big recipe and the egg nog was delicious. Years ago when I was not home for Christmas, I called him for the recipe and he told me not to bother. Just get some french vanilla ice cream and put it in a blender with the booze of your choice, sprinkle with some cinnamon and/or nutmeg and that’s it. It had to be french vanilla though. He said it already has the eggs and cream and sugar in it. So from then on that’s what I do and it’s pretty easy and good and you don’t have to worry about the eggs.!

  32. Diane

    Yay. I’m so excited. Especially after my husband said ‘Please no longer buy this commercially made eggnog,’ made by a commercial dairy that has political affiliations. But I’ve been crossing that boundary as it’s the only commercially made product that tastes real. Thank you thank you!

    1. Jane Herriot

      Oh my, I know this is practically ancient history now, but I must know which commercial egg nog you’re referring to! I love egg nog and would love to know which variety tastes the most real!

  33. MB

    Thank you for this. I am unable to eat any dairy, and if you ever have ideas for making a non-dairy version, I’d love to hear about it. I happen to have some cashew milk, and may try it, with some form of extra fat, because that makes the difference. Soynog is nope, almond nog is not vile but kind of thin.

    1. Megan Sullivan

      I made this with a barista-blend oat milk and it was delicious! Would have been a tad thicker with cream, but didn’t feel like running out to the store. I have seen non-dairy coffee creamer in some stores, which may work here?

  34. Jane

    Saving the eggnog recipe until we can get to the liquor and grocery stores for provisions. (Ha!) But what I want to know NOW is how you made the lovely snowflakes.

    1. deb

      Just regular printer paper and office scissors. Cut the paper into a square. Fold it diagonally in half, fold that half in thirds from the center point. I stop here for the kids, or it gets to thick. For me, I fold it one more time, so you have 12 wedges. You can round off the top of the cone shape for a rounder snowflake, but it’s not essential, I don’t always do it. And just start snipping away. The more shapes you cut out, the more intricate it looks.

  35. Laura

    Everything I want eggnog to be. We started a tradition of eggnog and watching Love Actually on Christmas Eve about 7 years ago and have tried many eggnog recipes (Alton Brown, the recipe in Molly Wizenberg’s book Delancey) and this one is the best!! Just creamy and boozy enough

    1. deb

      It’s up to you, but it will not be separately cooked. If the egg is already pasteurized or you pasteurize it at home, there’s no reason an uncooked egg white is unsafe.

  36. Patty

    In another time and place, my husband used to make an egg nog for parties that everyone loved, but we never considering scaling it down. No parties, social distancing, and I found this recipe. It was delicious and just right for the two of us (me non/mini-alcoholic). Seriously, I could have drunk the whole recipe. I still have two eggs that I pasteurized… Thanks!

  37. Karen Fischer

    In the cooked version, the egg white isn’t included in the instructions. Do I chuck it? (I did). Great recipe, but not the clearest of your recipes, all of which I love.

  38. Trisha

    This was delicious! It took me longer than 3 minutes to get the egg whites whipped with my tiny whisk (thanks for including a picture of the whipped whites). I especially like how you can customize the final result with more cream, rum, nutmeg, etc.

  39. patti

    A friend recommended this recipe, which looks wonderful and I can’t wait to try it! My son loves Trader Joe’s egg nog, but it’s gone now and I’d like to try making some. Also — your snowflake creations are stunning! I’d love to make some of my own — can you share how-to?

    1. deb

      Thank you! I just use office/printer paper and regular scissors. Fold a square of paper into 1/6s (for the kids), then again into 1/12th (for those with stronger hands), and snip away!

  40. Deborah

    For those of you who want something creamy for the holidays but are worried about the raw egg, or just don’t like eggnog, have you tried Coquito? It’s Latin American “eggnog,” but it often does not contain eggs at all – it uses condensed milk to give it thickness instead. Here in Florida, if you’re lucky enough to have Puerto Rican friends/clients/coworkers, you’re almost certain to get a bottle as a gift and it’s really delicious.

  41. Merle Hooley

    Do you have a suggestion for making muhn, poppyseed filling? I make a pastry using a really old Fanny Farmer cookbook recipe on page 478. It’s a very easy, moist and tasty dough. I shape it similar to a Swedish tea ring only I alternate turning the rolls first to one side and the next to the other side. After it’s done I make a glaze that I twirl around then sprinkle with sliced almonds. It really looks lovely and tastes even better! For the few who don’t like muhn I will use the solo almond filling and make it the same.
    If you have any questions please contact me, plus I have a picture of a half size one.
    Thank you and I LOVE you website!!!
    Merle Hooley (great name for a MOT)

  42. Kristina

    Have been wanting one more jug of the good nog (I only use one type sold by WFM but it’s not available as of 12/26!) just for a splash in my coffee every day. Normal-times, I only allow this indulgence for about 3 weeks leading up to Christmas. But this year, I have craved that little bit of sweetness past the holiday season. This is the perfect recipe!! (As I too am the only eggnog person in my house!) thank you!!!

  43. Just noticing, with amusement, that your Bourbon bottle in your ingredients pic is a little on the empty side. Mine too. If we get to the other side of this pandemic and administration transition, and my body is not 50% bourbon and 50% cheesy bread, I’ll call it a relative success. Success is definitely the wrong word, but my mind is all booze and carbs rn.

  44. Kim

    Your cooked version is very similar to what we call “boiled custard” in the South! My grandmother always put the rind of a whole orange in the pitcher while it chilled before serving to give it a hint of orange flavor. Bourbon is optional. :)

  45. Candace

    What a forgiving recipe! I went the cooked route and used half milk, half oat milk.. and when I added too much whisky, 3 tablespoons of coffee creamer. With some nutmeg on top, it came together. Thanks for a good recipe!

  46. Rcm

    I knew Deb would have the perfect eggnog recipe, will make this later today since unfortunately here we are in 2021 still doing and needing small-batch celebratory drinks,

    Is whipped egg white necessary? I guess I will try it each way

  47. Rcm

    I knew Deb would have the perfect eggnog recipe, will make this later today since unfortunately here we are in 2021 still doing and needing small-batch celebratory drinks,

  48. Yen Duong

    This is ridiculously good and our new, kids are asleep and everyone has left, after Christmas tradition. Our secret little eggnog. Used one Miracle-Gro spoon each of Cognac, cap Morgan, myers dark, and it was wonderful. Don’t forget to grate the nutmeg on top!

    1. k

      I did the same! It’s the only thing this recipe could possibly need.

      If anyone else has three yolks left over from making royal icing, and you always have half & half around, you can make a delicious nog, too. I also used part Lyle’s golden syrup and didn’t measure a damn thing. Deb, this is wonderful. Thank you.

  49. awads

    Thank you so much! I have never made eggnog because I’m the only one who drinks it. I whipped this up, and had the perfect excuse to call a neighbor over on christmas day to share with. It was wonderful (used just bourbon).

  50. Liz

    I tried it with a raw egg. It’s 2021, might as well live on the edge! Now I know what the pallid stuff in the cartons purports to be. I don’t think I’ll have storebought again. Thanks Deb!

  51. I made a batch of this to test out for our Christmas gathering. Crazy, but I always thought I didn’t like eggnog! I made it with just whiskey and was surprised how good it it! A definite for Christmas eve this year.

  52. Christine

    This was the answer to the question I didn’t know needed asking. So good that I remade a double batch within 24 hours of making (and finishing) the first batch. Thank you and happy holidays !

  53. Jamie

    I made with oat creamer (Califia) for a dairy-free version. The vegan stuff doesn’t have eggs so the texture is all wrong. This worked great. I used bourbon!! Thank you Deb!

  54. Georgia Read @ Hamilton’s

    Thank you so much for this recipe! It was absolutely divine! I made it when I was craving egg nog and went to three different stores and they were all sold out! I have tried making homemade eggnog twice before and it has never turned out, but this recipe was so simple and the eggnog turned out silky, frothy and elegant.

  55. Angie Ryan

    Made this on NYE! Used good bourbon, more milk than cream and it was light but decadent! Thanks for the recipe. Love homemade eggnog but I’m the only one who drinks it. Perfect for one tall serving.