This creamy holiday eggnog is a festive classic—rich dairy, warming spirits, and a touch of nutmeg.
It’s easy to mix up in about 15 minutes, then chill until cold and ready to serve.
🥃 Classic Holiday Eggnog
A traditional, spirit-forward holiday punch. This rich, homemade eggnog combines the velvety texture of whipped eggs and cream with the warmth of rye whiskey and rum, finished with a touch of fresh nutmeg.
❄️ Serve: Cold🍹 Yield: 5 Pints
Ingredients
6 eggs
¾ cup sugar
1 pint heavy cream
1 pint milk
1 pint rye whiskey
1 oz Jamaica rum
Grated nutmeg (for garnish)
Preparation Instructions
Prepare Eggs: Separate the eggs. Beat the yolks while gradually adding ½ cup of sugar until the mixture is smooth.
Whip Whites: Beat the egg whites until very stiff, then fold in the remaining ¼ cup of sugar.
Combine Base: Gently fold the stiff egg whites into the yolk mixture.
Add Liquids: Stir in the heavy cream and milk. Follow by adding the rye whiskey and Jamaica rum, stirring thoroughly to incorporate all flavors.
Chill & Serve: Chill the mixture completely before serving in glasses, topped with a dusting of freshly grated nutmeg.
Holiday Eggnog FAQ
How far ahead can I make eggnog?
You can make this eggnog a day ahead and keep it chilled. Stir before serving and garnish with fresh grated nutmeg.
Can I reduce the alcohol in this eggnog?
Yes. Reduce the rye or rum to taste, or replace part of the spirits with extra milk or cream for a milder version.
Do I need to cook the eggs?
This is a traditional uncooked eggnog method using beaten eggs. If you prefer a cooked or pasteurized approach, use pasteurized eggs and keep the eggnog well chilled.
What should I serve with eggnog?
Eggnog pairs well with holiday cookies, gingerbread, and other festive desserts. Serve cold with a sprinkle of nutmeg.
