Egg nog Recipe for a delicious Holiday drink!

Posted by
Egg Nog Recipe

Fresh Egg Nog

I decided to start a new holiday tradition this year by making egg nog. I have always liked egg nog, but never made it and actually didn’t even drink it all that often. It was always one of those things that I intended on making, but never did because a) Sarah thinks it is pretty much repulsive and b) there’s no way I would ever drink a whole batch for myself. ┬áNow, creating the perfect egg nog recipe is another story….

Now before you decide to completely disregard this post because you have had egg nog from a carton and didn’t like it, please realize that this homemade egg nog recipe is infinitely better than anything you can get from a carton. I have tried carton egg nog before and it always seems to have some sort of “off” taste that I could never put my finger on, but this egg nog is creamy, smooth, and sweet with the great flavors of nutmeg and cinnamon throughout. The recipe below is the kid friendly variety; however, if you want to make it more “adult” feel free to add your favorite bourbon, brandy, or rum. I like to add it on a per glass basis, so that you can add as much or as little as your holiday gathering requires.

I do need to put this disclaimer in here though because the egg whites used in this egg nog recipe are raw. It wouldn’t be a horrible idea to use pasteurized egg whites just to ensure you don’t get sick, but I will admit I always just use regular eggs and have always been fine. So without further adieu here is my recipe for egg nog.


8 eggs (separated)

1 c sugar

2 c milk (the higher the fat content the better, in my opinion)

2 cinnamon sticks (approx 3 in long)

2 c cream

2 t nutmeg (freshly grated is wonderful, but ground nutmeg is fine)

2 t vanilla extract


In a large bowl, beat the egg yolks until they lighten in color. Add the sugar and continue to beat until the mixture becomes fluffy.

In a large pot, begin to heat the milk over medium heat. Add the cinnamon sticks and allow the milk to become steaming hot; however, do not boil. Using a ladle, begin to temper the egg yolk mixture. This is done by ladling the hot milk into the yolk mixture while whisking constantly. This will keep the egg yolks from cooking and becoming clumpy. Once the yolk/milk/sugar mixture is warm add it back into the pot of milk. It should only take 3 – 5 ladle fulls of hot milk to temper the yolks.

Over medium heat and while stirring constantly with a wooden spoon, heat the mixture until it begins to thicken enough to coat the back of the spoon. Ideally you will use a thermometer and heat the mixture until it reaches 160 degrees. It is important not to let this mixture get hot enough to boil because things just become a gloppy mess. The longer you heat this mixture, the more cinnamon flavor you’re going to impart from the cinnamon sticks, just make sure it doesn’t boil.

Remove from heat and stir in the cream. Add the nutmeg and vanilla and let cool.

In a large bowl, add the egg whites and 2 teaspoons of sugar. Beat the eggs until they reach stiff peaks. Once the eggnog is cool, whisk the egg whites into the egg nog. This step can be omitted if you are worried about the raw egg whites; however, it does thicken the egg nog recipe nicely.


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
Sarah & Coley Arnold's website: | View all posts by

facebook comments: