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Eggnog is a holiday favorite.

Source: Everyday Food, December 2003
Total Time Prep Servings



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How would you rate this recipe?
  • Caterina
    16 DEC, 2007
    I used rum and gin insted of bourbon. And it was amazing
    • isschade
      26 DEC, 2018
      I always use Meyers Rum as I get sick on white rum. I'm not a big bourbon fan but always have Meyers Rum. I will try Gin sometime, Caterina. Thanks.
  • SophieL41448
    4 DEC, 2013
    I made one of Martha's earlier Eggnog recipes and it was fabulous, but it was back in the days when raw eggs were still ok so I haven't made it since. But, I recall that the recipe called for whipping the heavy cream and folding it in the chilled eggnog. I think I added a little vanilla when I whipped the heavy cream. The end result was a thicker mixture and it was frothy and so luscious in the punch bowl.
    • isschade
      26 DEC, 2018
      You use eggs but you cook them.. so there isn't any problem.
  • kiltfire
    25 DEC, 2014
    Could this recipe be any more unhealthy? Heavy cream AND milk. Sugar. Alcohol. And artery-clogging egg yolks. Yuck!
    • isschade
      26 DEC, 2018
      Amen to everyone telling kiltfire to DON'T make it or don't read it or make condescending remarks. #1 I began drinking real milk when my cholesterol was high and it raised my HDLs so high, it cancelled out the LDLs. If you use real milk and real cream, and farm raised eggs, what's the problem. Alcohol is NOT a requirement .. you can buy eggnog at the store without alcohol and add it at your leisure or taste. So just go away if you don't like a recipe and stop interjecting useless yammer into a great recipe.
    • augeve
      19 DEC, 2016
      To the person complaining about the unhealthiness of eggnog, what did you think eggnog was made of? Eggnog is one of the most unhealthy things you can drink but you know what: fat, eggs, alcohol are ingredients for something incredibly delicious. If it offends you or you are disgusted by it, news flash: DON'T DRINK IT & LET THE REST OF US ENJOY IT!
    • priscillap7593222
      21 NOV, 2016
      I get my milk, heavy cream and eggs from the farmers market. Sure, these ingredients are calorie dense but also nutrient dense! The animals get plenty of sunlight, naturally get to move around and socialize... which means any of these products are good for me!
    • OhWiseOne
      3 JAN, 2015
      You are confused regarding nutrition. Eggs and milk are incredibly nutritious, yes, even, (gasp) heavy cream! Alcohol and sugar, both variants of the same chain, are the only "bad" ingredients that can absolutely be modified to taste and comfort. But I'm sure you are addicted to the misinformation touting the great benefits of soy juice, grains, and other truly unhealthy ingredients. Oh yes, I said grains! Check out the incidences of heart disease prior to the cult of grains, none.
    • Marsinta
      26 DEC, 2014
      There's a real simple fix for that! Don't make it, don't leave condescending comments on it. There you go!
  • Suomalainen12
    3 JAN, 2015
    This is a very odd, and stupid recipe. 'Cause you know what happens when egg's, or for that matter, egg yolks are heated over fire for ~20 min? They become solid. Very awful recipe.
    • isschade
      26 DEC, 2018
      WRONG about the egg yolks IF you temper them first. You obviously don't know how to cook properly. Martha has been doing it a few decades longer than many people looking at the recipe.
    • priscillap7593222
      21 NOV, 2016
      Eggnog is basically a stirred custard. You are applying heat to yolks which sounds like it's a recipe for breakfast eggs but really, it's all in the procedure! For eggnog, the most important thing to know is that you MUST use low heat and STIR CONSTANTLY. As long as you are agitating the eggs, they will not turn solid. If you are afraid you might night stir it enough or the heat may be too high, you can create a Baine Marie or double boiler so that you use indirect heat. This is a great recipe!
    • Blufish
      9 JUN, 2015
      The trick with this kind of recipe is the heat the custard only to 170-175 F. Then immediately cool over ice bath, this will stop the eggs from curdling. Once cooled down strain, just to be sure.
  • AmandaT1990
    5 JAN, 2013
    How could I make this recipe thicker ?
    • mmac4789comcas
      14 DEC, 2017
      Homemade eggnog won't be as thick as store-bought because it doesn't have additives to make it that way. Having said that, you might be able to give it a thicker feel by using Half and Half instead of some of the milk, or by whipping the cream and folding it in instead of just pouring the liquid in at the end.
  • MartyRJM
    3 JAN, 2015
    I am an avid viewer of Martha's cooking lessons and have experienced excellent results (except when I screw up sometimes), Anyone who watches Martha regularly will notice that she "strains" everything - mainly to eliminate "lumps" and such - including the dry components (sifting that is). Her recipes are consistantly smooth & of excellent texture. With the price of Egg Nog soaring - I've decided to return to my past & make my own again (I got lazy in my old age). I'll get back on this!
  • grmill
    4 JAN, 2013
    This is the best eggnog recipe ever. I made it a long time ago and lost it and have been looking for it ever since. I added rum and it was so good it did not last in the fridge for long. Thank you Martha.!!!
  • secook
    18 NOV, 2010
    Is eggnog usually served cold? Sorry for asking a silly question, but I'm used to drinking it in my coffee! Can you heat it up before drinking?
  • scu
    25 DEC, 2007
    Believe me, this will not stay in the Refrigerator long, as it will be "gone". Try Peppermint Eggnog for the kids.
  • Cookeroo
    14 DEC, 2007
    Wouldn't this taste even better with some vanilla? The Party Fairy

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