This spiked eggnog is so good that it makes eggnog lovers out of the most adamantly opposed to the Holiday drink after just one sip. Super creamy and velvety in texture the egg cream base is made with two kinds of alcohol for the most delicious and fun Christmas drink ever!
I’m super excited to share today’s recipe for the Best Homemade Eggnog with you. It’s a family recipe from my friend Ellen.
Tried and true this recipe has been passed down for three generations from her Grandmother Helen to her mom Eugenia, finally down to Ellen. You know if that many generations have loved it and cared to make sure that it gets passed down it’s a keeper!
I love family recipes with tradition. Ellen has been serving her family’s recipe for every Christmas Party she’s ever hosted…..over 20 years of them! Her holiday parties are huge and year after year hundreds of people have loved every last drop of her Egg Nog.
EGGNOG CAMPS: LOVERS OR HATERS
Eggnog tends to be very divisive. People have super strong feelings about it; they love it or they hate it. I must admit, I used to be in the hater camp. But every Christmas I would get requests for Eggnog from readers so I decided I’d find one to suggest.
Having been at so many of Ellen’s parties I knew she had a recipe that people LOVED!! I’d watch it quickly disappear year after year. Seriously, everyone drinking it raved at how delicious it was!
Thank heavens for everyone asking! Turns out the reason I didn’t LOVE eggnog was because I had only tried store-bought eggnog versions and they don’t hold a candle to this homemade family recipe!
Where the heck did the name Egg Nog come from?
Egg Nog is such an odd name. I mean really? The word nog just sounds funny! Which of course makes me wonder how in the heck the nog got its name.
As is the case with almost every cocktail on West Via Midwest there is a fun history to how the drink got its name. (Be sure and check out the backstory of a snit is when you’re having a bloody mary beer chaser …. it’s my favorite historical backstory on a drink!)
Frederick Opie, a foodie historian points out that the drink was originally for wealthy Brits. It was a warm milk and egg beverage but because they could afford the spices that were expensive (nutmeg & cinnamon) they were the only ones who drank it. The drink did have alcohol in it, mainly sherry, to help keep the drink from spoiling.
When the drink came to America the alcohol in the drink was changed to rum.
Rum at that time was called a grog and was served in a vessel (cup) called a noggin. When they sold they called it “Egg & Grogg in a Noggin.”
In typical American fashion that was name was way too long, and eventually was shortened to Egg Nog!
How to Make the Best Eggnog (3 Generations can’t be wrong!)
- Make sure everything you are going to use is cold. All of the ingredients and the equipment. Put the mixing bowl and beaters in the refrigerator for at least 30 minutes.
- Use Heavy Cream. You want to be able and get a nice thick whip and the heavy cream makes all the difference in a rich, velvety texture.
- Beat the egg yolks and egg whites separately.
- The egg whites you’ll want to beat until they are stiff. To know if they are stiff enough you will want to turn the bowl upside down and the egg whites will stay put.
- Add the ingredients to the egg yolks and egg whites slowly so they have time to incorporate completely.
- The original recipe called for sugar but in making this the second time for more photos I used superfine sugar. I found using superfine sugar in the egg whites made it a more even consistency when I added it to the egg yolk/alcohol mixture.
- Grate fresh cinnamon and nutmeg on top or serve it with whipped cream and a cinnamon stick for festive entertaining!
PRO TIP: Make sure all of your ingredients and equipment are cold to help with even consistency and perfect blending!
You will love this easy eggnog recipe for any parties for a festive drink option. You can serve it in pitchers or from a punch bowl.
Common Questions when making such a fun Christmas Drink
- How long does homemade eggnog last? Homemade eggnog lasts for 2-3 days if it doesn’t have alcohol in it.
- Keep the eggnog in the back of the fridge versus the door where the temperature is more constant to maintain the best freshness. If you add alcohol it will last up to a week, but the texture changes. I suggest you use it right away or freeze it.
- Can I freeze the leftover eggnog? You can freeze the eggnog and it will last for up to 3 months. I suggest freezing it in ice cube trays then sealing with plastic wrap or a large zip lock bag so no other freezer odors permeate. To defrost it let it thaw overnight in the fridge. NOTE: if you have alcohol in it, it may not freeze solid but that’s fine!
- Do I have to use alcohol in eggnog? You don’t have to use alcohol at all. I made one batch without any for the neighbor kids to have with Christmas cookies and they LOVED it!
- I don’t have two kinds of alcohol for my eggnog?.…. Not a problem, make eggnog with rum, make bourbon eggnog …. seriously spiked eggnog will work with Whiskey, Rum, Bourbon or Vodka in a pinch.
- Can I serve eggnog warm? My friends in Tennesee tell me warm eggnog is a southern thing. But if you want a warm drink…. you could make Hot Egg Nog Latte.
Recipes Using Eggnog: Ways to Use Leftover Eggnog
- In frosting for cookies or icing on cinnamon rolls. (Eggnog Sugar Cookies coming soon! )
- Egg Nog Cake with a crazy delicious praline topping.
- Freeze the leftovers in ice cube trays and then serve them in your coffee as an Eggnog Latte!
- Make a White Russian Cocktail but use eggnog instead of milk.
- Stir a splash of eggnog into your morning oatmeal.
- Eggnog in sweet potato mash or even on top of baked squash as a simple glaze is amazing. (TRY THE SQUASH IDEA... it was super popular at our neighborhood potluck!)
Be sure and Check out our other Cocktail Recipes for any of your Entertaining needs!
More Holiday Special Occasion Recipes you might enjoy:
- Christmas Bourbon Cocktail Hard apple cider and a really great bourbon!
- Spicy Cranberry Meatballs spicy, sweet meatballs!
- Cranberry Cream Cheese Dip cranberries, pistachios and orange inside!
- Boullabaise Lobster, shrimp, mussels and clams in a broth that is the taste that dreams are made of~
- Best Rack of Lamb Recipe uses a special reverse sear technique (easy peasy)
- Classic Prime Rib Recipe
- Seasoned Yorkshire Pudding (So easy to make– Video to show you how!)
- Homemade Cream Corn Recipe
- Christmas Cake
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- Separate the egg yolks from the egg whites. Place yolks in one mixing bowl, and the whites in another.
- Using the whisk attachment, beat the egg yolks until they lighten to a light yellow color, about 5 minutes. Slowly add the rum while continuing to run the mixer. Set aside. (SEE NOTES ABOUT MIXING BOWLS AND WHISK)
- In a separate mixing bowl, using the whisk attachment beat the egg whites until they stiff. You can test the stiffness by using a spoon and scooping up the mixture and if when you turn it upside down it doesn't fall from the spoon. (About 4 minutes on high) Once it is "upside-down" stiff, slowly add the sugar and mix until well combined. Set aside.
- Add the whipping cream and beat until soft peaks appear, about 5-8 minutes.
- Add 1/3 of the egg white/sugar mixture and 1/3 of the heaving cream and gently fold into the egg yolk/rum mixture.
- Once that is mixed in evenly, fold in 1/3 more of egg white/sugar mixture and 1/3 heavy cream mixture until blended.
- Finally, add the last of everything to the bowl and fold in until well combined.
- Place mixture into a punch bowl or pour it into a pitcher to serve.
- Garnish with cinnamon sticks and a freshly grated dash of nutmeg.
- Chill everything before making this recipe. Chill the bowls, the ingredients and the whisk for the mixer. It helps make the eggnog come out perfectly.
- This requires a lot of bowls. If you only have one mixing bowl for your mixer, transfer each step to a separate bowl and wash the bowl and the whisk attachment. IT is critical to dry the bowl and whisk before beating the ingredients in order for the ingredients to get to the right texture. Water will not allow it to combine properly.
This recipe was generously shared with West Via Midwest by Eugenia Evans and Ellen Evans Agee.
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The Spice Hunter Organic Nutmeg, Whole, 1.8 oz. jar
McCormick Cinnamon Sticks, 8 Ounce (Pack of 1)
Vacation Moose Christmas Ornament
Viski 6447 Cocktail, Old Fashioned, Martini and Wine Footed Alcohol Punch Bowl, Set of 1, Clear
Officially Licensed National Lampoons Christmas Vacation Glass Moose Mug - SINGLE Mug
Microplane 40020 Classic Zester/Grater, Black
Amount Per Serving: Calories: 249Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 169mgSodium: 58mgCarbohydrates: 10gFiber: 0gSugar: 10gProtein: 5g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
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