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Merry Christmas and Hubby’s Eggnog

How to Make Old Fashion Eggnog from Scratch

My husband and I wanted to share his eggnog recipe with you. In fact he specifically asked if I would photograph it and share with you. Isn’t he cute? Of course I couldn’t refuse him. Eggnog is one of the things he loves most and looks forward to every Christmas. Every year he prepares a batch of his family’s old traditional eggnog. Though I’m not an eggnog fan I adore watching him in the kitchen and the smell of nutmeg in the air.

Before we get to the recipe there are a few things we need to mention.

The eggs are raw. Some people don’t feel safe consuming raw eggs but it is what he uses. Make sure they are the freshest available. Of course we are not responsible for the eggs you use so it is your call.

Whole fat milk will yield thicker and better tasting eggnog.

Lastly, this is a non-alcoholic version that can easily be made alcoholic. If you’d like feel free to add some brandy or rum. Just mix in a cup or as much as you like into the eggnog. Okay let’s get to the recipe.

How to Make Old Fashion Eggnog from Scratch

American eggnog is a bit different than Mexican rompope. I hope to share a recipe for that soon.

4.9 from 15 reviews
How to Make Old Fashioned Eggnog
 
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Prep time
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A simple old-fashioned eggnog recipe handed down by generations of my husband's family. Raw eggs, full fat milk and thick cream make this the best holiday drink.
Author:
Recipe type: Drinks, Christmas, Non-Alcoholic
Cuisine: American, Christmas
Serves: 6-8
Ingredients
  • 12 medium egg yolk
  • 1.5 cups or 320 g white granulated sugar
  • 4 cups or 1 liter of 4% or full fat milk
  • 2 cups or 500 ml heavy cream (31% fat or higher)
  • one teaspoon ground nutmeg, or adjust to taste
  • one teaspoon good quality vanilla extract
Equipment Needed
  • blender
  • large bowl
  • whisk
Instructions
  1. Place the egg yolks and white sugar into the blender. Blend for about 2 minutes or until the mix thickens up. Pour the yolk-sugar mix into a large bowl, whisk in milk and cream. Continue mixing until the sugar has completely dissolved. Sprinkle in the nutmeg and pour in the vanilla, mix until well incorporated. Taste and adjust nutmeg if desired.
  2. Chill until ready to serve. Sprinkle ground cinnamon over each cup before serving.
Notes
1. The recipe calls for raw eggs. Consume at your own risk.
2. Whole fat milk and heavy cream yield thicker and better tasting eggnog.
3. For alcoholic version add a cup of good quality brandy or rum after nutmeg and vanilla has been added. Whisk again until brandy/rum is well incorporated into the eggnog.
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An old fashion traditional recipe for making Christmas eggnog

 

In my husband’s own word the eggnog tastes “creamy, rich, like Christmas and full of childhood memories.”

 

Christmas is only a few day away and I want to wish each and everyone of you a very happy holiday. May you be surrounded by the ones you love and with plenty of good food. Feliz Navidad, Merry Christmas and Happy Holidays!

An old fashion traditional recipe for making Christmas eggnog

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Reader Interactions

Comments

  2. Nice recipe–and oh, how I do love good eggnog. Unfortunately, here in Mexico I just don’t trust the safety of raw eggs.

    Happy Holiday to you and yours, Nancy.

    Reply

    • Thanks Victoria I’ll let him know. I understand your concern about raw eggs, but also I do think that if someone is concerned about raw eggs it wouldn’t matter what country they came from since salmonella can occur anywhere. We did some research to double check and everything we found stated that most cases of salmonella came from eggs farmed in areas where industrialized chicken farming is done.

      Feliz Navidad 😉

      Reply

      • While salmonella and other food borne diseases can be carried in “industrialized” eggs, it is just as common, if not more so in home grown eggs too.

        The common method of infection of the hen with Salmonella is through either vermin droppings being eaten by the hen or the hen consuming cockroaches. Once a hen is infected, she will always carry and transmit the Salmonella infection through all of her eggs.

        Small-scale egg operations have just as high, sometimes higher, incidence of infection as the larger industrialized operations. Just no inspection of small scale or backyard operations, leading to the appearance of lower infection rates.

        The only way to avoid Salmonella in chickens is to keep an extremely clean, vermin free operation, something very few small producers actually are able to achieve.

        I have been raising chickens for food and eggs for over 50 years now, love doing it, but the constant negative rap against the large egg producers is just not accurate, nor justified! The simple fact is proper, quick refrigeration, along with proper washing/cleaning of the eggs is the single biggest factor in reducing the exposure to higher levels of Salmonella bacteria in eggs. Most eggs have some Salmonella bacteria in them, but allowing them to stay warm, outside of refrigeration is what allows the bacteria to multiple inside the egg to a problem level.
        This information comes from the USDA and other scientific sources.

        I eat my own eggs raw and nearly raw often, but I keep a close eye on my hen’s conditions and get them chilled soon after they are laid.

        Nice recipe for nog! 🙂

        Reply

    • Worried about the risk of raw eggs, I cooked half the finished batch over low heat until thoroughly heated, then after cooling whisked in homemade whipped topping made with heavy cream. Thick, creamy & delicious, and no worries about raw eggs!

      Reply

      • Thank you Linda for your tip and instructions, I’m sure many will appreciate it. Happy Thanksgiving.

        Reply

  3. Egg nog is such a Christmas drink and perfect for the cold weather you are having in the Northern Hemisphere right now. Merry Christmas to you too, Nancy and enjoy the break.

    Reply

  5. Merry Christmas Nancy. I’m loving Yummy Pics — and I’ve only been leafing through it. I can see there is much to be savored and learned.

    Reply

  6. Merry Christmas, Nancy! I hope you have a wonderful holiday! Your eggnog looks scrumptious! 🙂

    Reply

  7. What a lovely recipe, getting better with every tad of cognac I add 😉 !!! Whilst I am sipping, may I add all the warmest Yuletide wishes I know and hopes for a wonderfully successful 2013 for you and yours!!

    Reply

  9. Nothing says Merry Christmas like eggnog. Kudos to your hubby. 🙂 Feliz Navidad to you and your family as well Nancy!! May the joy of Christmas fill your home. 🙂

    Reply

    • Hi Ramona,
      Muy Feliz Navidad to you and your familia too! Thank you and have a wonderful celebration. xx

      Reply

  10. I’ll have some booze in my eggnog, please. 😉 Really a nice recipe – I love eggnog, and this looks so great. Thanks for this, and Merry Christmas!

    Reply

  11. Thank God for pasteurized eggs! I have never tasted eggnog but it sounds very creamy and decadent. Nancy, here’s wishing you and your family a Merry Christmas and a Happy New Year!

    Reply

  12. Looks like he did a wonderful job with this eggnog…YUM!
    Happy Holidays again sweetie, much love and hugs!

    Reply

  13. We used to make this every Christmas. Have you ever tried the pasteurized eggs in a carton? I haven’t, I was afraid it wouldn’t taste good.

    Reply

    • No my husband has never used pasteurized eggs but he suggested you give it a try. Thank you & Merry Christmas:)

      Reply

  14. Nancy, what gorgeous festive photos. I haven’t had eggnog since I was a child but making a jug of this today after the long walk I have planned. Thanks for all your wonderful recipes throughout the year. Wishing you happiness this Christmas and a thousand good things for 2013, Hester x

    Reply

    • Hi Hester,
      Have fun on your walk and enjoy making your eggnog. Thank you so much for the well wishes. A very Merry Christmas to you to and yours, as well as the best wishes for the New Year. xx

      Reply

  15. Your hubby is amazing to share his favorite childhood memory! Sweet! Happy Holidays Amiga~ Big Abrazos y besotes from Texas!

    Reply

    • Hi Vianney, Thanks and I thought it was sweet of him too. Feliz Navidad amiga y tambien te mando un besito abrazo muy grande desde aqua.:)

      Reply

  17. I do enjoy a homemade eggnog and this one looks great. Happy Holidays to you too, enjoy family and food time!

    Reply

  19. Feliz Navidad! Interesting, now I can make my own eggnog and then I ll try make egg liqueur to taste the difference. Thank you for sharing your husbands recipe with us, very appreciated.

    Reply

    • Feliz Navidad to you too Helene:) It was our pleasure to share my husband’s recipe. Can’t wait to see your liqueur recipe -yum!

      Reply

  20. Thank you for adding both measurement systems, it makes it so much easier, not having to convert. It sounds delicious and I am happy to have found your recipe. thank you so much for sharing.

    Reply

  21. I made this today and I have already sucked down 3 glasses by myself!!!! I’ve never made egg nog before and this was my first attempt at it. This was one AWESOME recipe!!! I can’t stop talking about it or drinking it. Thank you so much for sharing!!!

    Reply

  22. owh…what a delicious eggnog! My mum tried to make it and fuala! my whole family drank it about 3 cups/person!
    thank you for sharing this awesome recipe!

    Feliz Navidad!

    Reply

  23. Just threw together a rough version of this in my kitchen… it was amazing! I made a single cup to test, promptly made two more.

    Reply

  24. I am a 12 year old, and I LOVE the recipie. It was so very easy, anyone can make it. It is so rewarding to be able to drink eggnog you made, even when it not the holiday season. Thank you for this recipie!

    Reply

  25. wow this sounds fantastic! i would love to try it but right now our chickens are not laying that many eggs.

    Reply

  29. My family has always used the whites of the eggs in our eggnog recipe too. It’s practically the same except we also add 1 tsp of rum flavoring (gets the kiddies all excited, booze ya know) and we put the whites in a very clean, well chilled metal bowl and beat them on med until the whites form stiff peaks. We fold the whites back into the eggnog mixture in a chilled serving bowl. Then we grate fresh nutmeg over the top. Makes for a lovely presentation and still tastes amazing. The family has been making eggnog this way since at least the 1800’s, and to the best of my knowledge, no one has ever gotten ill drinking this eggnog. At least there are no family stories being handed down telling about any such thing occurring.

    Reply

    • Wow, that’s amazing that the recipe has stayed in your family for so many generations. Thank you for sharing your story and eggnog process. 🙂

      Reply

  30. Thanks for sharing your husbands recipie we tried it last year (2014) there is nothing better than eggnog during the holidays this recipie is great with or without the nog I hope you and your family have a great thanksgiving and Merry Christmas this year too and know we will be drinking your recipie for eggnog for years to come.

    Reply

    • Hi Dawb, In our house it usually doesn’t last more than 3 days. I would say try to consume it in 3 days, but if you add alcohol that could extend the shelf life. Enjoy your eggnog!

      Reply

  34. We are trying this recipe this year for the holidays. How many does it serve? We have lots of guests so i will be making several batches either way.

    Reply

    • Hi Kayleigh,

      The servings are listed on the recipe as 6 to 8. Making a several batches is a great idea! 🙂 Thank you have a great holiday and enjoy your eggnog.

      Reply

  35. Having just moved to Mexico this holiday season you just can’t run to the store and buy a container of eggnog, my kids were begging me for some and I myself love eggnog, this is one of the easiest eggnog recipes to make and it turned out delicious! One thing they do have here in Mexico is an abundance of whole milk and fresh cream, We made a double batch, one for the grown-ups and one for the kids.

    Reply

    • Hi Rhonda,

      Welcome to México! My husband and I hope that you and your kids enjoy your eggnog. Thank you for trying it out and letting us know that you liked it. ¡Feliz Navidad!

      Reply

  37. my son-in-law, a chef says you can eliminate a lot of salmonella concerns by carefully washing the eggs before cracking them open.

    Reply

  39. This year is the first time I’ve made eggnog (although we drink it every Christmas). I’ve already made 2 batches! It is so delicious Thanks so much for the recipe — it is now our family tradition!

    Reply

    • Thank you so much, Keller. My husband is thrilled that it’s become a tradition for you too. Merry Christmas!

      Reply

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