Total Time:
15 min
15 min

6 to 7 cups

  • 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*

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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Mama's Eggnog

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    This was delicious but I had to guess what size eggs to use. Large worked well.
    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!
    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
    Easy to make and tastes very good
    it is very good my family loved it
    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 170F in a pan and put it in the fridge. The next day nonetheless, it was the thickest, smoothest, yummiest eggnog ever!
    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.
    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!!! 
    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.
    egg whites thicken it up, not sure if that is what you mean by richer.
    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! 
    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!
    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!
    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.
    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!
    Adding rum and brandy is spot on Kate!!! Thanks!
    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.
    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.
    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.
    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,'s the holidays.
    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.
    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.
    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.
    Yummy! So easy, I added whiskey liquor instead and some white rum, its great boozy!!
    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.
    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.
    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.
    It's delicious. It tastes better than ice cream. Lovely for a Sunday afternoon just before cuddling in bed.
    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.
    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!
    Incredibly good for a cold wintry morning
    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!!
    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!!
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