Is it safe to drink homemade eggnog with raw eggs?

Yes, as long as you follow the tempering method outlined in the recipe. Tempering heats the egg yolks gently with the warm milk mixture, reducing the risk of bacteria like salmonella. For extra peace of mind, you can use pasteurized eggs , which are available at most grocery stores.

How long does homemade eggnog last in the refrigerator?

When stored properly in an airtight container, classic homemade eggnog lasts 3 to 4 days in the refrigerator. The flavors actually improve as it sits, so making it a day ahead is a great idea. Just stir or shake before serving, especially if the mixture separates slightly during storage.

Can I make this eggnog alcohol-free?

Absolutely. The alcohol is entirely optional in this recipe. You can skip it altogether or serve it on the side for guests to add their preferred amount. The eggnog remains creamy, sweet, and flavorful even without the rum or bourbon.

Classic Homemade Eggnog Recipe – Rich, Creamy & Easy to Make

Name: Classic Homemade Eggnog Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 4 cups Whole Milk (3.25%); 1 cup Heavy Cream; 1 cup Granulated Sugar; 6 large Egg Yolks; 1 tsp Vanilla Extract; 1 tsp Ground Nutmeg; 1/2 tsp Ground Cinnamon; 1/4 tsp Ground Cloves; 1/2 cup Rum or Bourbon (optional, to taste)

Description

Classic Homemade Eggnog is a rich, creamy, and spiced holiday beverage made with whole milk, heavy cream, egg yolks, and warm spices like nutmeg, cinnamon, and cloves. This festive drink is perfect for cozy gatherings and can be enjoyed with or without alcohol.

Ingredients

Scale

4 cups Whole Milk (3.25%)
1 cup Heavy Cream
1 cup Granulated Sugar
6 large Egg Yolks
1 tsp Vanilla Extract
1 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/2 cup Rum or Bourbon (optional, to taste)

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Instructions

In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat, stirring occasionally, until it reaches a simmer. Remove from heat.
In a mixing bowl, whisk the egg yolks and remaining sugar until thick and pale yellow in color.
Slowly temper the egg yolk mixture by whisking in a small amount of the hot milk mixture, continuing to whisk constantly to avoid curdling.
Pour the tempered egg mixture back into the saucepan with the rest of the milk mixture.
Cook over low to medium heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon (about 5–10 minutes). Do not boil.
Remove from heat and stir in the vanilla extract, nutmeg, cinnamon, cloves, and rum or bourbon if using.
Strain the mixture through a fine mesh sieve to remove any cooked egg bits and ensure a smooth texture.
Chill in the refrigerator for at least 4 hours or overnight. Stir well before serving.

Notes

Use pasteurized eggs for extra safety when consuming egg yolks.
Chilling the eggnog intensifies its flavor and thickens the texture.
If the eggnog is too thick after chilling, whisk in additional milk or cream to adjust consistency.
Store in an airtight container in the refrigerator for up to 4 days.
Stir before serving, as separation is normal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Drinks
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 504 kcal
Sugar: 51 g
Sodium: 98 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 0.2 g
Protein: 11 g
Cholesterol: 298 mg