How to make Traditional Homemade Eggnog
How to Make Traditional Homemade Eggnog
Step by Step, with Photos!
Click here for a PDF print version of the instructions
you love eggnog, but do not want all the chemicals, artificial colors and
flavorings in store-bought eggnog? Then this simple traditional eggnog
recipe is easy to make, natural and delicious.
You can certainly use all organic ingredients; and you can also use pasteurized eggs, which means you needn't
worry about getting food poisoning (salmonella) as you would with traditional
homemade eggnog which uses raw eggs!
Making eggnog is especially easy with these step-by-step instructions, complete
with photographs to illustrate each step. This makes almost a gallon of
eggnog (yes you can reduce the recipe proportionally to make less, or increase
it to make more.
Ingredients and Supplies
- 8 fresh eggs - I prefer pasteurized eggs for safety,
or you can also use 1 pint of egg beaters (or similar whole
egg substitute) These are natural egg products made from the egg
whites, without the yolks. The yolks contain the fat and cholesterol,
while the whites are a simple protein!)
- The whites of 8 eggs - again, you can either buy an
additional 8 eggs (to those above) or find egg whites already separated in
the dairy section in a carton. Of course,
- 1 quart of milk - 4 cups (950ml) - you can use whole, low-fat, or
fat-free milk, and of course, organic is fine!
- 1 pint (475 ml) of half and half - this
provides the flavor and richness of heavy whipping cream, but without the
fat, cholesterol and calories!
- 1 cup (200 g) of Sugar (of course, if you are deabetic or trying
to reduce calories, you can use Truvia (or toher Stevia equivalent)
sucralose or other non-calorie sweetener). You can use any sugar alternative
sweetener of your choice: nutrasweet/Aspartame, Stevia, Fructose, grown pine
bark, whatever.... B
- Ground nutmeg, to add flavor, About 1/4 teaspoon, normally.
Booze: you skipped right to this part, didn't you? OK, if you want it
to be essentially fat free and sugar free, you can't add liquor. But, if
you do add liquor, at least you've made a healthier and lower calorie drink that
it would be!
- Fifth bourbon (optional) - Use 2 cups (400ml)
- A pint of white rum (optional) - Use 1/2 cup (100ml)
Step 1 - Beat the pint of egg whites
Be sure to use a clean dry bowl; any contaminants will make the eggs less
likely to whip up! But the booze down - no sampling (yet)
Step 2 - Mix in the 1 cup of sugar or other sweetener.
, mix the remaining half of the sugar with the 8 eggs or 1 pint
of egg beaters.
Step 3 - Slowly mix the egg / sugar mix into the egg white mix
Gently mix the egg and sugar mixture into the beaten egg whites, pouring slowly (the
goal is to keep the fluffiness of the whites).
Step 4 - Now, you boozy lush, yes, you may add your rum now, if desired
Slowly pour the rum into the egg mixture and gently stir it in.
Step 5 - Add the milk
Slowly pour the 1 quart of fat free milk into the mixture and gently (you don't want to collapse
the foam of the egg whites more than necessary) stir it in.
Step 6 - Adding the bourbon (and stop slurring your words! I told you not to
Slowly pour the bourbon into the mixture and gently stir it in.
Step 7 - Add the half-and-half
Pour the 1 pint of fat-free half-and-half into the egg mixture and gently stir it in.
Step 8 - Sprinkle in the nutmeg
At 1/8 teaspoon to the nog and then after filling mugs, just sprinkle a
little more on top as a garnish! Yes, of course the nutmeg is optional.
But it is the traditional spice of eggnog!
- Nutmeg may be replaced with fresh mace as it gives a pleasant citrus-like taste.
- If you aren't a fan of bourbon replace it with brandy or dark rum.
- You can always make a non-alcoholic eggnog by just omitting the rum and the bourbon.
Then folks can add liquor to their cup as they like.
- After a while, the mixture starts to separate to make a heavy fluid with a
fluffy head, so when serving it make sure you get a representative sample of
- Be gentle during the entire mixing process. Don't over-beat the eggs or the
cream; the whipped cream will begin to taste like butter when whipped too long.
- The traditional explanation concerning
the safety of eggnog (that the liquor is strong enough to kill whatever problems
the eggs introduce) is false. See the source below for further discussion on the
- Nutmeg allergies are rather rare, and are unrelated to peanut and tree nut
allergies. If you have a family history of allergies, and have not handled fresh
nutmeg before, grind it with a friend or family member nearby who can get help
if you have a serious allergic reaction.