Ways & How

how to make eggnog from scratch

Eggnog is comfort food, no mistake about it. It’s great for the holidays to warm the insides when it’s cold and chilly outside. When taken at breakfast – without the rum, of course – it’s a healthy, delicious, nutritious drink. When taken at night, in front of a fire, it’s heavenly. The age of the drinkers would figure much into the composition of the eggnog, to decide whether or not to add the rum. But even without it, eggnog is still a great beverage in itself. Making it is no big puzzle; in fact, “How to make eggnog from scratch?” may be one of the simplest questions to answer. So here are the steps.

  1. For eggnog ingredients, you will need 4 eggs, half a cup of sugar, 2 cups milk, a pinch of cinnamon, 1 cup cream, 1 teaspoon vanilla extract, 1 teaspoon grated nutmeg.

  2. (OPTIONAL: eggwhites from four eggs plus one tbsp sugar; and 2 tbsp rum, bourbon or brandy or according to your taste, but omit those if the eggnog will be served to children)

  3. In a mixing bowl or the bowl of a stand mixer, beat the egg yolks until they are light and fluffy.


  4. Gradually add the sugar and continue to beat until it is all mixed in and dissolved.

  5. In a medium saucepan, using high heat, heat the milk and cinnamon until it steams but remove just before it boils.

  6. Temper the egg with the milk mixture; that is, gradually add the milk mixture into the egg mixture, but whisk while you’re doing it so that the egg doesn’t get cooked from the heat.

  7. When it’s all mixed in, pour everything back into the saucepan and continue cooking on high heat but do not allow to boil. Stir constantly until mixture is thick enough to coat the back of a spoon.

  8. Mix in the cream, vanilla extract, and the nutmeg.

  9. If you’re using rum, bourbon or brandy, you can also add it in at this time. Or if the eggnog will be served to both to an adult and child, you could split the eggnog and add rum to one but not to the other and put in separate containers that you can easily tell apart.

  10. Chill in the fridge for one to three hours.

  11. Before serving, you could additionally mix in four egg whites. (Since raw eggs have the slight risk of salmonella, for safety’s sake use only fresh eggs with intact shells and avoid contact between the eggyolk or eggwhite with the outside of the shell.) Beat the eggwhites until soft peaks form, then gradually beat in 1 Tbsp of sugar until stiff peaks form. Gently fold into the chilled mixture.

  12. Garnish with ground nutmeg.

With or without the alcohol, and with or without the whipped eggwhites, eggnog is a tasty tradition that earns its well-deserved place in the holiday menu. But beyond that, eggnog is also a good health drink, rich in nutrients and helpful for building body mass. Those wanting to bulk up can drink eggnog to supplement their food intake. It’s a great way with which to introduce the nutrients and goodness of eggs into the diet. When you do try your hand at learning how to make eggnog from scratch, you have the confidence of knowing it’s easy, and your effort will be well rewarded with a delicious treat.


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