Homemade eggnog

Makes 2 cups



eggs, lightly beaten (or 1 cup pasteurized eggs)
1 cup
3.25% milk
1/4 cup
35% cream
3 tbsp
bourbon, optional
1 tsp
freshly grated nutmeg, for serving


  • POUR eggs into a medium bowl. Set aside.
  • HEAT milk with cream, sugar and bourbon in a medium saucepan set over medium-high, stirring occasionally. When mixture starts to bubble, remove from heat. Pour half of milk mixture into eggs, whisking constantly. Pour back into saucepan and whisk constantly until hot, about 1 min. Stir in vanilla.
  • Set over ice bath to cool immediately. Cover and refrigerate until ready to serve.
  • Serve over ice (optional), topped with freshly grated nutmeg.

*Lightly cooked eggs are generally safe to eat but shouldn’t be served to people with compromised immune systems. If concerned, buy pasteurized eggs, like Egg Creations, to use instead.


Calories 170, Protein 10 g, Carbohydrates 16 g, Fat 8 g, Fibre 2 g, Sodium 152 mg.


Candy cane eggnog: Add 1 tsp peppermint extract along with vanilla. Continue with recipe.

Chocolate eggnog: Instead of milk and cream, use 1 1/4 cups 1% milk. Add 1/2 cup chopped dark chocolate with sugar and bourbon to milk mixture. Continue with recipe.

Skinny eggnog: Use 1% milk instead of 3.25%. Continue with recipe.

Dairy-free eggnog: Substitute almond milk for 3.25% and coconut milk for cream. Continue with recipe.

Candy Cane Icing: Beat 1/2 cup butter with 1 1/2 cups icing sugar, 1/4 cup Candy Cane Eggnog, 1/2 tsp peppermint extract, 1/4 tsp nutmeg and 1/8 tsp salt. Spread on cupcakes or between cake layers.

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