Christmas/ Cocktails/ For a Crowd

A Classic Holiday Tradition: Delicious, Decadent Homemade Eggnog

FACT: store-bought eggnog doesn’t hold a candle to home made ‘nog. It’s not even a comparable product. Store bought eggnog is basically custard with preservatives and I refuse to ever drink it. Can you tell I feel strongly about this post? If you’ve never had the real deal, THIS is your time! Make this eggnog recipe without hesitation!

REAL eggnog is creamy, sweet, and naturally separates into two distinct layers (which I whisk together before serving). It is beyond rich, decadent, full of sugar, spice, and everything nice.

Once a year my family completely indulges in the caloric-nightmare that is eggnog and we don’t regret it for a single second (she writes as she immediately changes into sweatpants).

Eggnog takes a bit of effort (get ready to work that stand mixer) but this recipe makes a TON so unless you’re a total ‘nog monster, you’ll just make it once and I promise this amazingness is worth an hour of your life and a sink full of bowls. Make sure you have one or two big pitchers or containers with good airtight lids and you’re set.

This recipe includes both the virgin and boozy versions. See notes for how to make one or the other, and adjustments for a smaller batch. The boozy version…is…glorious. Just be sure to very clearly label your containers. I may or may not know from personal experience what happens when you accidentally hit up the wrong container. Whoopsies. If you have questions about adjusting the serving size of this recipe or just making boozy or just making virgin, I’m including details in the Notes section but don’t hesitate to drop a comment!

I feel obligated to point out that this recipe includes raw eggs. Yes, raw eggs. I know this can be a mental hurdle for many. If you buy store-bought eggs, they’re pasteurized, which should eliminate your concerns about salmonella. Everything stays refrigerated, meaning there’s not an opportunity for bacteria to grow in a warmer temperature or environment. If you need further convincing, tell yourself alcohol kills germs and just drink the boozy stuff. No one in my family has EVER gotten sick from this recipe and we’ve been joyfully consuming – and serving – this eggnog recipe for exactly 41 years. FORTY ONE YEARS! If you have questions, feel free to put ’em in the comments section.


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
By Chrissie | Stirs and Stripes Serves: 24 total - 12 virgin 12 alcohol
Prep Time: 10 minutes Cooking Time: 30 minutes


  • 12 egg yolks
  • 12 egg whites
  • 3/4 cup superfine granulated sugar
  • 4 cups heavy cream
  • 7 cups milk
  • 1/3 cup rum
  • 2/3 cup rye whiskey
  • 2 TBS vanilla



Separate the dozen eggs and measure out all the various dairies and boozies. Get ready with the two biggest bowls you have and whatever containers you plan to store the two eggnogs. Put on some holiday tunes and go!


In a large bowl for your stand mixer, beat 12 egg yolks with the sugar on a high setting until the mixture is thick and ribbons when the beater is lifted, approx 2-3 minutes. Set aside in a LARGE bowl. The absolute largest you have!


Then, again in the stand mixer but in a clean bowl (or using a hand mixer), beat the egg whites until they hold soft peaks, approx. 3-4 minutes.


Fold the egg whites into the yolk mixture gently.


Beat the heavy cream until it holds soft peaks, and then fold that into the other bowl. If your first bowl is full, split the mixture into two, and then fold the cream evenly split into the two. Stir in the vanilla.


If you haven't already, separate the mixture into two separate containers, one for the virgin batch and one for the boozy batch.


To the VIRGIN batch, whisk in 4 cups of milk.


To the BOOZY batch, whisk in 3 cups of milk, the rum, and rye.


Cover and chill overnight.


Before serving whisk the eggnog and then top with nutmeg.


If you only have one bowl for a stand mixer, you're going to need to clean the bowl twice and use it three times in a row. Once to make the egg yolk mixture, once to make the egg whites, and once to make the heavy cream. I only have one bowl, so I do the first step, transfer that to a larger mixing bowl, clean out my stand mixer bowl, use it for the 2nd step, and repeat again. I recognize this is highly tedious! To make a HALF BATCH use the following quantities: 6 egg yolks, 6 egg whites, 6 TBS superfine sugar, 2 cups heavy cream, 3.5 cups of milk, 2 TBS rum, 1/3 cup whiskey, 1 TBS vanilla. To make a HALF BATCH OF JUST VIRGIN Eggnog, use about 3 3/4 cups milk.

You Might Also Like