Home / Recipes / Creamy & frozen
Holiday eggnog
Homemade eggnog cooked into a gentle custard so it's safe for everyone, including pregnant guests.
- 25 min active
- Serves 8
- Creamy & frozen
Instructions
- Whisk. Whisk eggs and sugar in a saucepan until pale.
- Cook. Slowly whisk in milk. Cook over medium-low heat, stirring constantly, until it reaches 160°F and coats a spoon.
- Finish. Remove from heat and stir in cream, vanilla, nutmeg, and cinnamon.
- Chill. Refrigerate at least 4 hours. Serve with fresh nutmeg on top.
Hosting tip: Use a thermometer. 160°F makes the eggs safe without scrambling them.
Make it ahead
Keeps 3 days in the fridge.
Great for
Serve it at holiday parties. Planning the whole drink table? See how to set up a mocktail bar, and use the party calculator to figure out how much to make.
What you'll need
- High-speed blenderCrushes ice smoothly
- Hurricane glassesFor tropical frozen drinks
- Reusable silicone strawsWide enough for slushies
- Ice cream scoopFor floats
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Questions
Is homemade eggnog safe?
This version cooks the eggs to 160°F, the temperature food-safety agencies recommend, so it's safe for kids and pregnant guests. Raw-egg eggnog is not.
Can I make frozen drinks ahead?
Blend batches, pour into zip-top freezer bags, and freeze flat. At party time, squish the bag and re-blend for a few seconds.
Can I make it for more people?
Yes. Use the servings button next to the ingredients. Every amount updates automatically, from 1 glass up to 200.
