Traditional Homemade Eggnog: (12 servings)

This delicious recipe can be served hot if desired. A hot cup of eggnog and a warm fire...oh, it fills the heart with cheer!

  • 4 eggs, separated
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1 teaspoon vanilla
  • 1 jigger of spiced rum (optional)
  • 3 tablespoons or sugar

In a large saucepan blend the egg yolks, 1/2 cup of sugar and the salt. Beat in the milk thoroughly. Cook over medium heat, stirring constantly. When the eggnog bubbles on the edges, remove from the heat and add the Rum and vanilla.

In a separate mixing bowl, beat the egg whites until frothy. Beat in the additional 3 tablespoons of sugar, a little at a time, until the mixture is stiff and glossy.

To serve the hot eggnog, fill cups half way with the egg white meringue. Pour the hot eggnog over the meringue and sprinkle with cinnamon and nutmeg.

Easy Eggnog Recipe (1 serving)

This is a simple eggnog recipe, perfect for any winter evening when you just want to whip up a single serving and sit by the fire.

  • 1 egg well beaten
  • 2 tablespoons sugar
  • 1 cup chilled milk
  • 1/4 teaspoon vanilla

Beat the egg and sugar together with a hand held beater or frother. Beat in the milk and vanilla. Pour into a glass and sprinkle with nutmeg and cinnamon. Serve chilled.

Eggnog with Cooked Eggs (12 servings)

If a traditional eggnog with uncooked eggs isn't for you, then this recipe will be. It's perfect for a punch bowl and a great choice for parties. This easy eggnog recipe is made in two simple steps: a soft custard and a topping.

Soft Eggnog Custard:

  • 3 large eggs (slightly beaten)
  • 1/3 cup sugar
  • Dash of salt
  • 2 1/2 cups milk
  • 1 teaspoon vanilla


  • 1 cup heavy cream
  • 2 tablespoons of powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup rum (either spiced or light rum)
  • ground nutmeg and cinnamon for garnish

For the custard, mix eggs, sugar and salt in a heavy saucepan. Cook over medium heat, stirring constantly for 10 minutes (until the mixture barely coats a wooden spoon). Remove from the heat and stir in the vanilla. Cool the custard by placing the saucepan in a large bowl of ice water. Stir the mixture vigorously to avoid any curdling and to speed the cooling process. Place the mixture in the refrigerator for 2 to 4 hours and no longer than overnight.

Just before serving, beat the heavy cream, sugar and vanilla with an electric mixer on high speed until it is stiff. Stir one cup of the mixture into the eggnog custard and add the rum.

Pour the eggnog mixture into a punch bowl and scoop the remaining whipped cream into dollops onto of the eggnog. Sprinkle with nutmeg and cinnamon to garnish and serve immediately.

Want a clever use for leftover eggnog? Make French toast with it. It is absolutely delicious! Just beat in one egg with 1 cup of left over eggnog to make a French toast batter. Pour it into a shallow dish and soak four slices of bread in the batter. Fry each side of the bread in a buttered skillet and serve with maple syrup or cinnamon and sugar. Yummy!

Eggnog With Bourbon

A favorite holiday punch recipe! This bourbon eggnog is a Christmas tradition! (about 20 servings)

  • 6 eggs
  • 1/2 cup sugar
  • 1/2 cup bourbon whisky
  • 1/2 cup cognac
  • 1/4 tsp salt
  • 3 cups heavy cream
  • 2 cups milk

Separate eggs. With an electric mixer, beat yolks and sugar until thick. Slowly add bourbon and cognac and continue to beat on slow. Chill for at least 2 hours.

Add salt to the egg whites and beat until almost stiff then add cream and continue to beat until stiff. Fold the egg white and egg yolk mixture together and chill for another hour.

Before serving add 2 cups of milk to the mixture to thin it out and garnish with ground nutmeg or cinnamon.

These homemade eggnog recipes are perfect for the holiday parties! Enjoy, from Cheers all Year!

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