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How to Make Eggnog

What’s the holiday season without a glass of creamy eggnog?


  • : Raw eggs present a slight risk of salmonella and other food-borne illnesses, so use only fresh, intact eggs and do not let the yolk and whites come in contact with the outside of the shell. Pregnant women, children, the elderly, and anyone with a compromised immune system should avoid eating raw eggs.
  • Step 1: Rinse the eggshells If you’re using eggs, rinse the shells thoroughly before breaking them.
  • Step 2: Beat the eggs Beat the eggs or egg substitute until foamy.
  • Step 3: Add sugar and salt Beat in the sugar and salt until the nog is thick. It will be a pale yellow color.
  • Step 4: Stir in the milk Stir in the milk, half-and-half, or cream, along with the vanilla, and chill for a few hours.
  • TIP: For a low-fat nog, use one can of fat-free evaporated milk and three cups of skim milk.
  • Step 5: Serve Pour into glasses and sprinkle on some nutmeg. There should be enough to serve six to ten people.
  • TIP: If you want alcoholic eggnog, add a jigger of dark liquor—like rum, cognac, brandy, or whiskey—to your glass of nog.
  • Step 6: Cook the nog To use real eggs without the worry, stir half the milk with the beaten eggs and sugar over low heat, stirring constantly, until it reaches a consistency that coats a spoon. Then stir in the remaining milk and chill overnight.
  • FACT: Eggnog originated in 16th-century England, where it was made out of milk, eggs, and wine, brandy, or sherry.

You Will Need

  • Six eggs or one and a half c. of egg substitute
  • 1.0 c sugar
  • 0.5 tsp salt
  • 1.0 qt milk
  • half-and-half
  • or heavy cream
  • 0.5 tsp vanilla extract
  • Ground nutmeg
  • One can of fat-free evaporated milk
  • 3.0 c skim milk
  • Rum
  • cognac
  • brandy
  • or whiskey

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