This recipe is for delicious, creamy eggnog–a perfect holiday treat! I created this recipe to fit my idea of a perfect eggnog. Three unique features of this recipe are that the eggs are cooked for safety, the whole eggs are used rather than just the yolks, and there is no alcohol included. These are my preferences, but the recipe can be adapted if yours are different! See the notes at the bottom for more details.
Servings: 8 cups (½ gallon)
Total Time: 35 minutes to prepare + 2 hours or so to cool
6 cups half and half
3/4 cup sugar
Pinch of salt
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
Beat eggs with an immersion blender* or electric mixer until smooth and well combined. Add half and half, and blend well. Pour into a nonstick pot and heat over low, stirring frequently.
Cook until the mixture reaches 160° F. Remove to a bowl, and add the sugar, salt, vanilla, nutmeg, and cinnamon. Beat together with an immersion blender* or electric mixer on medium high for 2 minutes, until everything is smoothly combined.
Cover the bowl and put it in the fridge or freezer to cool completely. Once cooled, taste test, and add more sugar or spices to taste if desired. You can give it another whirl with the blender or mixer for extra smoothness. Pour into mason jars, a pitcher, or a punch bowl and refrigerate or serve immediately.
Most eggnog recipes call for using the yolks only, and using them raw. Or, you might find recipes that use beaten egg whites as a topping for the eggnog. I have tried those methods and found that I can’t tell the difference, taste-wise. And since I prefer to cook the eggs for safety, and I’d rather get more use from the eggs, I don’t separate them. I think this nog is pretty delicious despite being “non-traditional.” However, if you prefer to separate your eggs, you can do so. In that case, you might cook the yolks with the half and half, or just use them raw and skip the cooking step. The whites can be beaten to stiff peaks and folded in at the end, or left out entirely.
I use half and half because I think it’s easiest, and has a good creamy texture without being too heavy. An alternative option is to use 3 cups whipping cream and 3 cups whole milk, instead of the 6 cups half and half. Personally, heavy whipping cream tastes too “greasy” to me, which is why I prefer regular whipping cream, the slightly less fatty version. Ultimately, the goal is to get a mixture that is about half cream and half milk.
*I recommend using an immersion blender or a regular blender, rather than an electric mixer. The blades of a blender do a much better job of pulverizing any egg chunks that might be in there. Personally, I really dislike egg chunks in my eggnog. Blegh! In the picture you can see I was using an electric mixer, but later I had to use the immersion blender because I discovered some unwanted chunks during the taste test.
When you are cooking the eggs, cream, and milk, make sure to stir very frequently and keep a very close eye on it. The eggs can quickly start to solidify if it gets too hot or isn’t stirred enough. If this happens and you catch it right away, you can remove it from the heat immediately and blend the small amount of cooked egg back in. However, if you don’t catch it quick enough, you will have a big pot of fluffy scrambled egg. I may or may not know this from experience… and I may or may not have turned it into a quiche to avoid wasting it. That quiche may or may not have been delicious. 😉
When life gives you ruined eggnog, you make a quiche.
If you’d like to add alcohol to your eggnog, you can take away some of the milk and cream to compensate. Try to keep the overall liquid content the same to avoid an overly thick or thin eggnog.
To avoid having your eggnog go bad, I’d recommend drinking it within the time you’d want to finish an opened carton of milk, about a week. Since the eggs are cooked, you don’t need to worry about using it up within a day or two. Although, let’s be honest, that might happen anyway!