Ditch the eggnog in a box this year and opt for something homemade, especially if you’re one of those people who doesn’t normally drink eggnog because of dietary restrictions. We have three different eggnog recipes for you today — classic, keto and vegan — so you can enjoy this milk punch (yup, that’s actually another name for it) no matter your food fancy.
Classic eggnog recipe
6 large egg yolks
⅓ cup sugar
1 cup heavy whipping cream
2 cups milk
1 ½ teaspoon ground nutmeg
¼ teaspoon sea salt
½ teaspoon vanilla extract
Freshly ground nutmeg, for topping
½ cup whiskey, brandy, or dark rum (optional)
Yield: 1 quart or 5-6 servings
The classic eggnog recipe uses just the yolks. Beat them with sugar until they’re light and creamy, then warm the heavy cream, milk, salt and nutmeg.
From there, add one spoonful of the warmed milk mixture at a time to the egg yolk mixture. A stand mixer is ideal for this, so it can keep whisking naturally for you. If you’re scared of scrambling the eggs, use a smaller spoon at first until you know the milk mixture isn’t too hot, and then use a larger spoon.
Once the milk and egg mixture are combined, return it to the saucepan to cook momentarily. Again, if you’re timid, you can start at a lower temperature. It will take a bit longer for it to thicken, but your patience will be rewarded. It will continue to thicken as it cools, so don’t leave it on the heat too long or too high, or you risk cooking the eggs.
Cool in a covered pitcher or bowl in the refrigerator. If you’d like to add some cold brew in the morning or simply enjoy it plain, just leave the booze out until/unless you want to add it.
On a keto plan? A combination of coconut milk and cashew milk makes the base, and stevia and monkfruit sweeteners stand in for the sugar.
A key distinction: This recipe isn’t cooked — so make sure you use high-quality, fresh eggs, and don’t skimp on the booze. Alcohol actually will kill any salmonella that might be in the raw eggs. And high-quality eggs are important not just for safety, but for taste. Trust us: Going for the good eggs is worth it with this keto eggnog.
Similar to the classic eggnog, whisk or beat the eggs using a stand or hand mixer until the color lightens. Add the sweetener gradually, and beat an additional two minutes until the sweetener dissolves. Add all the remaining ingredients except the egg whites and the tablespoon of sweetener that was reserved for the whites. Mix until creamy.
Move the mixture to a larger bowl and clean the whisk and bowl of your stand or hand mixer. Beat the egg whites until they form soft peaks. Fold them into the eggnog mixture until combined. Store in an airtight pitcher and chill until ready to serve. If a little separation occurs, lightly whisk at the time of serving.
If you’re doing keto but the uncooked eggs aren’t your thing, follow the cooking instructions of the regular eggnog. Whip the egg whites while the first portion is chilling, then combine and chill.
Mix some of your favorite seed or nut butter, coconut milk, coconut cream and a little more non-dairy milk. (We used seed butter and oat milk to keep this nut-free for any allergy-afflicted friends.) We added flaxseed meal to the oat milk first, but because it’s all going in the blender or Bullet, you can skip that part.
Pitted dates and maple syrup add the sweetness here, and the arrowroot is a thickener. Add more as desired. If you want a boost of nutrition, add a tablespoon of hemp or chia seeds. As always, use freshly grated nutmeg. It makes a world of difference, and whole nutmeg is generally available in grocery stores, especially around the holidays.
However you like your eggnog, we hope these recipes inspire you to try your favorite at home. Why wait until the grocery stores start carrying it if you’re in the mood?
Learn how to make bean to bar chocolate from a Master Chocolatier in the video below!