Eggnog

Total Time:
15 min
Prep:
15 min

Yield:
6 to 7 cups
Level:
Easy

Ingredients
  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites*
Directions
Watch how to make this recipe

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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Eggnog

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4.8 251
We doubled the recipe and did the cooked version. Once the eggnog was cooled, it was thick enough for our tastes so we didn't add the egg whites. DELICIOUS and easy. Now I can have eggnog any time of year..! item not reviewed by moderator and published
I did the uncooked version, me and my family did not like all the foam the whisked egg whites made on top, all we could taste is the bourbon, I did it exact like alton did, even watched his show over 4 times and while I was making it to make sure I was doing it right. I did not taste enough eggnog taste at all, later I added more nutmeg, helped a bit.. I am thinking to try this one more time but use the cooked method and leave out the egg whites and see if that brings more flavors out.. item not reviewed by moderator and published
Excellent stuff. I made the following adjustments. 1: Given I've never been one for extra work for texture's sake, no egg whites, particularly after the nightmare comments here. 2: Ratio of milk to cream of 1:1. 3: Added about 1 tsp cinnamon 4: Used Art in the Age rhubarb liquor. item not reviewed by moderator and published
I have made this twice in the past two weeks and, while it tastes good, I've experienced a complete malfunction both times. Everything integrates fine and then as soon as I remove it from agitation and put it in the fridge, a large head forms. I'd say 75% of the volume is actually a foam. Has this happened to anybody else? I couldn't come across it in the reviews. I've followed this recipe exactly twice now, watched the video multiple times, and can't figure out what is causing this. And give how much is foam, it's really not worth it at all, which is disappointing, so I'd like to get this right. item not reviewed by moderator and published
Fantastic and so easy......I added vanilla as well but otherwise made it exactly as printed. item not reviewed by moderator and published
I made this last night using the cooked method. I took a taste and it was smooth and delicious. I chilled for several hours then beat my egg whites and folded them in. The egg whites ruined the consistency and foamed and separated. Terrible..Next time I will leave the egg whites out. item not reviewed by moderator and published
No need to cook it if you use alcohol in it. It will kill bacteria. item not reviewed by moderator and published
This recipe for eggnog was simply divine. I hope to make this every year with and for my family! My first try was a miss... but not the other times. I never knew it was so easy to make. item not reviewed by moderator and published
After reading reviews, I changed it up only slightly, and it was amazing! It actually took my mom back to her childhood when my grandmother made it during the holidays. I doubled the batch to make a punch bowl full of it for Thanksgiving. I used the cooked method to make sure I wouldn't make anyone sick. If it was just for me, I wouldn't care! Rather than 1 pint of milk to 1 cup cream, I reversed it to ensure it was thick and rich (1 pint of cream to 1 cup milk). I discovered a complaint through the reviews that it was runny and not thick like the store bought stuff. I added extra nutmeg that also was suggested, and added a smidge more sugar...2 tablespoons at most. It perhaps needed it since I left out the bourbon. Great recipe! Will be making it again for Christmas! item not reviewed by moderator and published
This is really a great recipe! Plus, it is super easy! I left out the bourbon in the batch I made, so I could take it to work. I used 1 TBS of vanilla and 1 TBS of rum extract instead and it turned out great. Even had one cup at home and spiked it with an ounce of Brandy. Yum! item not reviewed by moderator and published
Love Alton's recipe. If you want to kick it up a few notches, check out this "how to" http://vimeo.com/71147827 item not reviewed by moderator and published
Wow. This was simple to make, and simply the BEST. This could become a dangerous recipe :) item not reviewed by moderator and published
This was delicious but I had to guess what size eggs to use. Large worked well. item not reviewed by moderator and published
Great far better then low fat anything which is just bad item not reviewed by moderator and published
Yum! This was perfect and a hit with my picky family, although I think they would've liked it better if I had left the egg whites out (they are used to the carton kind), but I like the foam. I cooked it for peace of mind, but then it dawned on me later that by adding back in the whipped egg whites I was adding raw eggs anyway, so cooking it was probably a lot of extra work for nothing, lol! Unless the yolk is more likely to carry the bacteria?? I have no idea, but I doubt that's the case! item not reviewed by moderator and published
i love this eggnog it is amazing i made it for my kids and my boyfriend and he relly loved it thank you for thos recipe item not reviewed by moderator and published
Easy to make and tastes very good item not reviewed by moderator and published
At first it was just a mass of tasteless foam, so I put in some ground cloves and more nutmeg, heated it all (without alcohol) to 170°F in a pan and put it in the fridge. The next day nonetheless, it was the thickest, smoothest, yummiest eggnog ever! item not reviewed by moderator and published
I and everyone that I have drink this eggnog loves it, even if they claim not to like eggnog. This year we've been adding Captian Morgan Black spiced rum and holy nog is it good in there. item not reviewed by moderator and published
Apologies up front. I am going to do what I hate seeing in a review. Born of necessity, I used 3 c 1/2 and 1/2 instead if hvy cr and milk. I don't know if hvy cr would have made it richer but I thought it was wonderful as I made it. Not too sweet, light and perfect blend of favors. Thank heavens the store had run out!!! item not reviewed by moderator and published
Very good recipe! Thought maybe it could be just a bit richer, so will try adding one more yolk next time. I should note I left out the egg whites. item not reviewed by moderator and published
I have been making Alton's recipe for years and always get rave reviews. I am a caterer and sometimes make it for up to 200 guests at a holiday party. Great with or without the Bourbon. The only thing I do differently is to double the nutmeg. Really good leftover and added to my coffee the day after! item not reviewed by moderator and published
Fabulous, light, creamy, and a fave of all of my friends and family! I use pumpkin pie spice, and splash of vanilla- I make this every year without the alcohol as some of my fam prefers brandy, Irish whiskey, etc. Another great twist I did this year is added 1/2 cup of Rumchata or Irish Cream Liquor and decrease milk by same. DELICIOUS! **Tip for extra creamy- lightly whip the cream separately - fold in egg yolk portion (without the cream) into the stiff egg whites, then add the slightly whipped cream and fold in - doesn't separate as much this way! ENJOY! item not reviewed by moderator and published
Yummy! Not too sweet. Added cinnamon and a splash vanilla and made two batches, one without alcohol for the kids. What a hit! My official recipe! item not reviewed by moderator and published
The is a great recipe but I'll share my experience with it. I made it first with the whipped egg whites and was disappointed because, to me, it was too "foamy" instead of creamy. I have since learned that some people like it that way and that's what their used to. I, however, was used to the store bought kind which is typically more creamy. So now I make this recipe but skip the egg whites at the end. I have made it with both whole milk and 1% and both turn out great. This recipe is the perfect balance of sweetness and alcohol - not too much of either. item not reviewed by moderator and published
Perfect recipe! I've made this three times and it never disappoints. The trick is making it 1-2 days in advance and letting it sit. We like our nogg a little on the strong side, so I add 3 oz bourbon, 3 oz rum, and 3 oz brandy. Enjoy! item not reviewed by moderator and published
Fantastic just the way it is... The only modification I made on the 2nd batch was adding about a 1/2 teaspoon of cinnamon which (to me) gave it that extra bump of flavor. item not reviewed by moderator and published
Absolutely perfect - don't change a thing in the recipe! The amount of bourbon is just enough to give it flavor but doesn't taste alcoholic. Also, if you are going to refrigerate overnight, DO NOT add the egg whites until you're ready to serve. If mixed together and kept in the fridge, the egg whites will become foam and basically dissolve, not adding anything to the drink, other than weird foam. Either add the egg whites just before serving, or leave them out completely. The pre-egg white mixture is amazing on its own. item not reviewed by moderator and published
Absolutely ruins you for ever drinking that stuff in a carton. I made this a few times last year and loved it. But, this year, my late Mom's voice in my head saying, "I don't like eggnog unless you can stand your spoon up in it," was ringing in my head while I was mixing it. So, instead of adding all the liquids to the whipped eggs at once, I added the cream first and continued whipping until the cream was also thick and whipped. The I stirred in the milk and bourbon (plus a T or so of vanilla) and then folded in the egg whites. Serve with a spoon, of course. item not reviewed by moderator and published
This was excellent! I went with the cooked version and the only things I did differently than stated in the recipe were straining the custard base before chilling and adding 1 tsp. of vanilla extract when cold. The beaten egg whites really thicken this up nicely. And of course I can't forget, I added a splash of spiced rum (in addition to the bourbon, the bourbon was awesome in this), because, well...it's the holidays. item not reviewed by moderator and published
I did not like eggnog. Not in the slightest. Till I made this that is. Now I have been making it for the past three years and can't get enough! It is always a hit at parties and my friends and family love it as much as I do. item not reviewed by moderator and published
Didn't like this at all - the egg whites don't quite mix into the mixture. I won't try it again. I probably should say I'm a little spoiled because I am able to get Broguiere's Dairy eggnog - it rich and creamy with that wonderful nutmeg in the background. This egg recipe was thin and mucky with the eggs whites floating on the top. item not reviewed by moderator and published
Simply put, it is one of the best eggnog recipes. My wife, who absolutely hated eggnog, loves Alton's recipe. It is a great hit at parties with all my friends. item not reviewed by moderator and published
Yummy! So easy, I added whiskey liquor instead and some white rum, its great boozy!! item not reviewed by moderator and published
This recipe is amazing as written, but what sends it over the top is a little splash of vanilla extract. Definitely the easiest eggnog recipe I've ever made too. I make it with Splenda because I'm diabetic. It's impossible to find any in the stores that's sugar free, so I love that I can make this sugar free, and it tastes better than any of the stuff from the store too. I always serve the bourbon on the side, too, so people can decide how alcoholic they want it. item not reviewed by moderator and published
I was never into eggnog until I made this stuff. It's really amazing, and my mom has become addicted to it. As early as December 1st, she's pestering me about when I'm going to make a batch. item not reviewed by moderator and published
I've been making eggnog for years, trying many different recipes. This is by far my favorite, and I'll be using this one from now on. It is AMAZING. item not reviewed by moderator and published
It's delicious. It tastes better than ice cream. Lovely for a Sunday afternoon just before cuddling in bed. item not reviewed by moderator and published
I make the non alcoholic version with rum extract (doesn't take much. I also discovered I much prefer it without the egg whites whipped. The froth makes it harder to enjoy. I just whip the whole recipe so it's light and delicious. item not reviewed by moderator and published
Wow! I made this (cooked for the first time (also the 2nd time I've ever had eggnog and it is delicious! The only modification I made was adding a splash of vanilla while the cream mixture was on the stove. It's frothy, spicy, woody, and creamy - a delicious winter drink! item not reviewed by moderator and published
Incredibly good for a cold wintry morning item not reviewed by moderator and published
Excellent! This was the first Eggnog recipe that I've made and it was so easy! I made it for Christmas morning while we gathered around the Christmas tree to open gifts (a tradition in my family. I made the uncooked version and omitted the bourbon. Delicious!! item not reviewed by moderator and published
The BEST Christmas present EVER!! December 24 running from one store to another and another looking for egg nog which was not to be found. We found Alton's recipe, had the ingredients (except spiced rum instead of bourbon and I remembered seeing it on TV before. The uncooked version was so easy and fun to make with the Kitchen Aid but the results were the best ... delicious beyond words! We made many batches between Christmas Eve and New Year's. As so many have said, we will not go back to the carton stuff!! Thank you for the wonderful Christmas gift (and new tradition Alton and Food Network!! item not reviewed by moderator and published
Excellent! I made the cooked version for a holiday gathering. Served brandy on the side. Received many complements. Easier to prepare than I expected. I put the leftover eggnog in a plastic pitcher so I could shake ingredients before pouring. My husband and I don't usually like eggnog but we thoroughly enjoyed this with or without the alcohol. Highly recommend. Thanks Alton! item not reviewed by moderator and published
This receipe has just become our family's new tradition. Our family cannot use cow's milk products, so we normally substitute butter for the soy-free Earth Balance natural buttery spread (which comes in stick and soft form and we substitute whole milk or heavy cream with Almond milk, which is made by Silk or other brands and comes in plain, vanilla and chocolate. We love them all! Anyway, I made Alton's eggnog receipe and it was SOOOOOooooo good! It has become increasingly harder to find Silk Nog on our grocer's shelf, so we have sometimes gone without. Why I didn't make it myself before I'll never know. Thank you Alton! We love Good Eats and have all your cookbooks. Thank you for bringing more to the listener than just a receipe, your knowledge of why and how is so interesting and fun. Our whole family are fans of yours. Happy New Year to you and yours! 12/31/2012 item not reviewed by moderator and published
Very good. We had it for the Holidays. Very light.I usually don't touch egg nog. This was really good. item not reviewed by moderator and published
I have been making eggnog at Christmas for about the past 10 years. This year is the first time I made Alton's recipe and it is by far the BEST!!!! It is very easy and my family loved it! I added a little cinnamon to mine and it sent it over the top!! Thanks for this one Alton!! item not reviewed by moderator and published
"Whisk the egg whites into the mixture." should read "Whisk the egg whites into the yolk mixture." It is misleading. item not reviewed by moderator and published
On a whim, I looked around for recipes and came upon this one. It was so good that I decided to make it again. I put in a half tsp of pumpkin pie spice and it hit the spot. Also, I used Captain Morgan's spiced rum, which melded well with the pumpkin pie spice flavor. Definitely a keeper! item not reviewed by moderator and published
Best Eggnog I have ever had. We made both versions- raw and cooked. I only had the raw recipe, which I thought was fabulous. So tasty and light, not even close to as heavy as you get when you buy it in the store. Love! item not reviewed by moderator and published
I am drinking it right now and it is delicious!!! I have been drinking the carton version, and I won't go back. There are a couple of adjustments I will make for next time. This time, I used the cooked version and added the egg whites at the end as instructed. The texture was really new for my family and very thick (but I loved it...they are more used to the milk consistency. I think it is because I beat the egg whites to very stiff peaks and then folded them in. Next time, I will either not add the egg whites or beat them until they are at a frothy consistency, but not at a stiff peak level. The flavor is spot on! I used Kirkland brand bourbon and added a little bit of cinnamon, out of habit. I garnished each glass with a dash of nutmeg, and it was a big hit! item not reviewed by moderator and published
I've never been an eggnog enthusiast, but I've only ever had the commercial stuff that is full of artificial flavors and HFCS. This recipe was a HUGE hit with my Christmas guests. I think it will become a Christmas tradition. item not reviewed by moderator and published
I used the same recipe from other source except it had more spices. It was excellent. What I added was: 2 whole cloves, pinch of cinnamon, and 1 tsp of vanilla extract. Definitely better with those spices. I didn't add the egg whites but will try next time. I also will try to make this into ice cream. item not reviewed by moderator and published
We made the cooked version. I LOVED this eggnog. Best I've ever tasted. Now, having said that, I also don't drink alcohol, so we left that out, and my daughter put in 1/4 tsp of cinnamon with the nutmeg. Amazing! Try it! You're the best Alton. Love your ice cream too. item not reviewed by moderator and published
Very good and easy to make. Only reason I didn't give it 5 stars is because it was just a bit too thick for us, but that's an easy personal fix. Great eggnog! item not reviewed by moderator and published
Perfection! I will never buy the store-bought eggnog in the carton again. This recipe was so easy and fun to make, and the result was so delicious. I made the cooked version. I did the first part the night before to allow it to chill, and then whipped the egg whites in the morning (Christmas morning!. I whipped the egg whites not quite to stiff peak, and whisked them into the liquid until they were well-incorporated (rather than just folding them in. Used brandy because that's what I had on hand. Absolutely superb! item not reviewed by moderator and published
Very tasty. We prefer dark rum to the bourbon but it's all good. item not reviewed by moderator and published
Alton does a great Job on all his Recipes!! We made his Cooked version of Egg Nog and it was Thick and Tasty!! A Christmas Treat Indeed!! item not reviewed by moderator and published
My family has never been all that fond of eggnog until I used Alton's cooked version. I use spiced run to add a little more spice I also make sure to use freshly ground nutmeg. Now they request it at every Christmas eve gathering.. there is never any left although I make four times what the recipe calls for. By the way, the rum is added by the user so the kids can enjoy it too! item not reviewed by moderator and published
I come from a puerto rican family, so when I told my mom that I wanted to make eggnog, she was absolutely distraught that I was willing to have "raw eggs." I later made Coquito, Puerto Rican eggnog without the 'egg' or the 'nog' until I was able to get my hands on the ingredients. I used Puerto Rican Dark Rum instead of bourbon, and the recipe was absolutely delicious!!! My mother's ideas on Eggnog completely changed for the better. Simple to make, and very creamy and yummy!! item not reviewed by moderator and published
So naughty - but so nice! I don't really have anything to add to this recipe - it worked exactly as it's written. We used brandy instead of bourbon. Thick, sweet, and very seasonal tasting. Thanks for another holiday staple, Alton! item not reviewed by moderator and published
This was excellent! Double or Triple up as apparently it "evaporates" quickly. Use a good bourbon, it makes quite a difference in taste. Sprinkle a little cinnamon on top. This is less expensive and much better than store bought eggnog. item not reviewed by moderator and published
This went so fast that I had to whip up another batch for my guests!! The first batch we did Makers and the second batch I used a nice brandy. If you have more than 4 people, you might want to double the recipe. I think next time I make it, I might cut down on the amount of egg whites to half but the frothy goodness is beautiful. item not reviewed by moderator and published
So much better than store bought! We used brandy since we didnt have any bourbon or rum, it was very good. We just threw all the ingredients in the blender. item not reviewed by moderator and published
This was a big hit with the family. Light. Flavorful. Easy to prepare! There's just no reason to buy that premade Eggnog at the local grocer anymore. The key ingredient is the fresh ground nutmeg. "I always keep one of these in my pocket," Alton Brown. item not reviewed by moderator and published
I also didn't like the egg white on top. I simply mixed the whole egg with the sugar and added that to the milk/cream mixture and cooked it. I would suggest using a double boiler method instead of cooking this over direct high heat. Of course you will end up with scrambled eggs using direct heat. I simply used a large metal bowl over simmering water, heated the cream/milk mixture, tempered the egg a bit and then slowly added it to the milk. I also added the nutmeg last when cooking was completed so as not to overdo the nutmeg flavor, adding a bit at a time until it seemed right. item not reviewed by moderator and published
This is about the best eggnog recipe that I have found. The only one better was my moms', unfortunately she died in 1990. So this is the best to be found! Another great eggnog recipe, from Guy Fieris' show would possibly be the Disney Eggnog Creme Brûlée, but I don't know that recipe either. item not reviewed by moderator and published
Can't really give it a fair rating yet because I changed some things and it came out a bit strange although I haven't tasted it yet. I mixed the eggs together as some had mentioned for a more uniform consistency. I then slowly added in the sugar and set aside. I heated up the milk and cream with nutmeg until just almost boiling as instructed in recipe stirring occasionally. When I went to temper this into the egg/sugar mixture, I noticed that there was some thick scrambled egg-like consistency at the bottom of the cream/milk mixture that was heated? This didn't seem right to me so I just discarded what was in the bottom of the saucepan. Also, after putting the two together slowly tempering and putting into the refrigerator to chill, I checked on it and it has some for lack of better word "chunks" in it?? Anyway, I have yet to taste it so I am not sure how it came out. item not reviewed by moderator and published
Made this for a dinner party, went down a treat! Will definitely be making this again. item not reviewed by moderator and published
This is an outstanding Eggnog recipe, and very easy to make. A real "Must Make!!! item not reviewed by moderator and published
I have made this several times and I think the ingredients are perfect. I agree with some other reviewers that I don't really like the egg whites just floating on top, so I modified the method. I add the 4 whole eggs to the blender and turn it on low, then slowly add in all of the sugar, then slowly the cream and finally the milk and nutmeg. It still is frothy, but much more cohesive than whipping the egg whites separately and folding in. item not reviewed by moderator and published
This is such a festive, delicious drink! I love it! Alton Brown has done it again! This recipe is very frothy and thick, almost like an eggnog latte or something, it had such a head of foam. I like it, but it was so frothy that we almost drank it too quickly! Next time, I think I will either skip beating the whites into a foam, or only beat one or two of them, because I like my nog a little more liquidy. If you like it frothy and thick, though, this is the way to go! Also, a good bourbon makes all the difference. In the episode, he uses Maker's Mark, and that's what I used, but you could probably go with something a little cheaper since you won't be drinking it straight. Avoid the very cheap stuff though, I made the mistake of having a friend get me some bourbon from the store for this recipe years ago, and she purchased a terrible cheap one that ruined the whole batch, I made it into ice cream just to dull the taste. Amazing recipe! item not reviewed by moderator and published
Wonderful, wonderful, wonderful!! So easy and tastes great!! I've made homemade eggnog before but nothing I have previously made compares to this! I make this for every new years party and have always had rave reviews. I even made eggnog pancakes with this and pored some more eggnog on top instead of using syrup and it was awesome! item not reviewed by moderator and published
It was really nice, but in my opinion, a little too much nutmeg. item not reviewed by moderator and published
First I love eggnog I've had the store version of eggnog with alcohol and your standard yellow stuff. Second, I did not see the episode, so all I had to go on was the recipe. The only alteration i made to the cooked version was that I didn't have fresh nutmeg, so i was stuck with using ground nutmeg from the pantry. There are two main issues i had with this recipe: What type of bourbon to use and how much of the egg whites to fold in. I ended up with what tasted like a real foamy (think cheap shake, woody tasting drink with no real egg taste, not nice thick nog. I served it up a few minutes after folding in the egg whites and everyone agreed that there was just something missing. The next day, the foam had floated to the top. The liquid underneath was much better than the day before. Did Alton say to let it sit for while before serving and give hints of the type of bourbon? Next time i make it, I'm going to add some vanilla, maybe use rum instead. item not reviewed by moderator and published
Fabulous. First time ever making homemade. Easy & delicious. Everyone who tried it enjoyed it. item not reviewed by moderator and published
I never have had real eggnog before, and I will never buy it from the store again. Really easy and fast to make. item not reviewed by moderator and published
This recipe is great!,!!!!!! I used Meyers rum which has a stronger flavor. I prefer it over the spiced rums. This recipe is easy, foolproof and oh sooo delicious! item not reviewed by moderator and published
You, Alton Brown are the Eggnog extraordinaire!!! Superb keeps coming to mind. I have been making different recipes throughout the years and while they were tasty, nothing compares to this recipe. Easy, smooth and just delicious, I can't say enough about it. I did make one alteration. I used Captain Morgan's Spiced Rum in place of the bourbon and it was outstanding. Thanks Alton for adding the Merry to my Christmas!! item not reviewed by moderator and published
So much better than what comes out of a carton from the supermarket. This was my first attempt at making my own and I did use light milk and cream and didn't add the bourbon and it was still so delicious. Have already made it twice this Christmas and will be made for many more to come. item not reviewed by moderator and published
Have made this for the third time, amazing. When I was growing up, the thought of drinking eggnog sent me to the bathroom. This stuff is really good. Thanks AB item not reviewed by moderator and published
So nice. I made the raw version and added 1 1/2 ounces each of frangelico & amarettto with an extra splash of rum in place of the bourbon, and it was delicious. Bravo, Alton. I don't think this recipe will blow you away if you don't already like eggnog, but if you're on the fence, I think this could make you a convert. It's way different than store bought eggnog -- smoother, lighter, and fluffier. item not reviewed by moderator and published
I've never made homemade eggnog before, so can't compare it to any other. However, I've bought lots of it since I love eggnog around the holidays. This is blow-me-away awesome eggnog. It wasn't at all difficult. I was nervous about tempering the eggs but it was easy. With the whipped egg whites, this is light and fluffy and mmmm mmmmm great! The 3 oz. of bourbon must have been a "Politically Correct" amount. We added a full cup of bourbon - 8 oz. - in the quart and a half that this recipe made. Not too much at all. It was a perfect cocktail for the hottub on a snowy Colorado night! I will never, ever buy eggnog again!! item not reviewed by moderator and published
This is my second year making the uncooked version of Alton Brown's eggnog, it is sooo delicous, very frothy and creamy. I followed the directions exactly and also used Sailor Jerry's spiced rum and it turned out perfect! I will never go back to eggnog from the carton again. item not reviewed by moderator and published
This was my first time making homemade egg nog and let me just tell you I will never use any other recipe. This is simply devine! So smooth and creamy. They consistency is PERFECT for traditional holiday egg nog. I followed the cooked version and it was so easy to follow and turned out perfect every time. I made 4 batches for a holiday pary we are hosting and added just at 12oz of SPICED RUM.. the rum is subtle and does not overpower the taste of the egg nog itself. ENJOY! item not reviewed by moderator and published
We used what we had in the fridge (soy milk and half & half to try this recipe and it still turned out really yummy. We didn't put any burbon in it and it was still really good. Can't wait to try it with the burbon! item not reviewed by moderator and published
Wonderful, very frothy smooth consistency. Added a few teaspoons of cinnamon to mine (to taste and garnished with some as well. Might use a bit less bourbon next time because I really like the sweetness which was a bit hidden by the booze. Definitely making this one again! item not reviewed by moderator and published
Got rave reviews from my eggnog loving friends. I spiked it with Sailor Jerry's Spiced Rum. item not reviewed by moderator and published
Outstanding eggnog and very simple to make! This is my second year making it and each batch only lasts a day or two! item not reviewed by moderator and published
Absolutely delicious. Made the raw egg version, everyone went wild over it. Did not have bourbon in the liquor cabinet, so I used spiced rum with just a splash of amaretto. Loved the thinner texture (used half & half instead of heavy cream to save a few calories and not-so-sweet flavor. And you must definitely use freshly grated nutmeg, it makes all the difference in the world! Will not buy that thick nasty commercial stuff again. item not reviewed by moderator and published
Yum! I just brought this to our 4th annual holiday party for the 4th time. Every year and it gets eaten up and i decide to make more then next year. I'm up to 18-egg batches and it still goes in a flash. I hold the booze and offer it on the side. item not reviewed by moderator and published
This is absolutely heavenly. Alton Brown does it again!! I made this with almond milk because I have a highly dairy allergic child and it came out perfectly. Next time I will try adding the ginger and sea salt. Love it! item not reviewed by moderator and published
First time I have ever tried "homemade" eggnog. I actually love the stuff from the store, so I was very happy to have a similar, but much better taste! I only made one serving, so I kind of chopped down the ingredients, but the result is delicious. I used Jack Daniels Single Barrel, it is all I had, would like to try it with some spiced rum though! item not reviewed by moderator and published
great recipe. tastes good. I did cooked egg nog and that was nice hot and cold. My husband is not a fan of eggs so to reduce the egg flavour I tried less egg yolks (3 yolks and it is pretty good. Plus I don't use egg whites. item not reviewed by moderator and published
Prepared this recipe for friends and family a number of times, and it never seems to be enough! item not reviewed by moderator and published
Delicious! I have only ever had store bought eggnog and decided to try making my own with coconut milk instead. Like another reviewer, I added a tiny pinch of ginger and sea salt. Normally, I'm not a fan of ginger, but after adding it we found that it gave a full-bodied flavor. It turned out awesome and will now be a part of our fall/winter tradition. item not reviewed by moderator and published
This was amazing. We made the cooked version and substituted spiced rum. I can't believe we ever bought the store stuff, never again! item not reviewed by moderator and published
The best eggnog you will ever drink or serve! My husband makes this eggnog every Christmas as his contribution to the holiday feast. We drink it as dessert on Christmas night with a shot and 1/2 of Pyrat Rum...Yum, Yum, Yum.....You will never buy or serve that store bought stuff again....Thanks Alton item not reviewed by moderator and published
This recipe is easy to follow!! Thank you! item not reviewed by moderator and published
Best Eggnog Ever!!! I've made this recipe 3-4 times now and I love it.. it has a wonderful texture and taste. I made a HUGE mistake this time though... another reviewer suggested a little cinnamon... Well, I added just a little, just about 1/4 t.-- Ruined my eggnog. So I added more Nutmeg to counter-act the cinnamon, helped a little but I am SAD! A suggestion to ya'll .... Never add any cinnamon to Eggnog!! But this recipe is still the BEST, my fault though in the end -- no cinnamon EVER! item not reviewed by moderator and published
I cooked whole eggs in mine to 160°F stirring with a whisk the whole time over medium heat. It came out smooth and delicious. item not reviewed by moderator and published
Oh! I left out the whipped egg whites at the end. I needed them for a cake! item not reviewed by moderator and published
We make this every year. item not reviewed by moderator and published
it is very good my family loved it item not reviewed by moderator and published
egg whites thicken it up, not sure if that is what you mean by richer. item not reviewed by moderator and published
Adding rum and brandy is spot on Kate!!! Thanks! item not reviewed by moderator and published
then something was obviously done wrong... following the blending instructions is key item not reviewed by moderator and published
Thanks for this mod, Grant, it makes the process even simpler, and I'm all for that. I'm going to try going 1:1 on milk and cream to make it creamier. item not reviewed by moderator and published

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