Boozy Eggnog make with or without the raw eggs. Enjoy this thick, creamy & delicious eggnog made with eggs, cream, brandy and rum. Happy Holidays! 

Eggnog (With or Without Raw Eggs)

I can’t resist making a batch of this Boozy Eggnog every year!  It’s a fun, boozy, delicious, creamy, super rich drink just for the holidays.

I have a few different eggnog recipes I make – whiskey, non-alcoholic, one made with vanilla ice cream. Today I’m sharing my go-to family recipe.  

I’ve made one big change to this recipe over the years. (Depending who I am making this for) I no longer use raw eggs in it. The eggs are still there, they’re just heated to a safe temperature.

Someone had told me a few years back that I was taking the fun out of eggnog by no longer using raw eggs. Seriously? I was kind of taken back by that.

So here’s the reality of the matter. If you’re okay with the risks associated with consuming raw eggs, that’s fine – go for it. If you’re making this drink for others to enjoy it’s probably best to err on the side of caution.

Looking for a few more festive cocktails? Here’s my Honey Beer Recipe & Cranberry Mulled Wine. Cheers!

Ingredients & Instructions

If you want to make a traditional eggnog with raw eggs then all you need to do is combine all the ingredients. Whisk it, throw it in a blender, use a stand mixer.

If you want to make it with eggs heated to a safe temp all you need to do is heat the sugar, eggs and half of the cream together for a few minutes in a saucepan until it reaches 160°F.  

Pull it off the heat, stir in the remainder of the ingredients, bottle and refrigerate.

Eggnog is absolutely best when it’s sat for at least a day or two allowing flavors to blend. Taste it after it’s just been made & chilled, taste it again half a day later, then taste it a day later.

The difference will be night and day. At first, it’s so rough around the edges it’s almost undrinkable. A day or two later – it’s sweet, smooth and mellow. You’ll be wondering why we don’t drink eggnog more often!

I hope you enjoy this Boozy Eggnog recipe! Just be sure to make it a few days prior to serving and it will be wonderful!

Amanda ♥

Boozy Eggnogs

Amanda

Boozy Eggnog made with or without the raw eggs! Enjoy this thick, creamy & delicious drink made with heated eggs, cream, brandy and rum. A holiday favorite!

5 from 2 votes

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Drinks

Servings 5 cups

Ingredients

  

1x2x3x

• 4 large eggs
• 3/4 cup granulated sugar
• 1 quart heavy whipping cream, divided
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup brandy up to 1 cup
• 1/4 cup rum

Instructions

 

• In a large saucepan, whisk together eggs and sugar.
• Whisk in 2 cups of cream.
• Cook over low/ med-low heat for approx 5-10 minutes. Stir constantly, do not allow mixture to boil, until the temperature just reaches 160°.
• Remove from heat immediately.
• Stir in cinnamon, nutmeg, remaining cream, brandy and rum.
• Pour into lidded bottles and jars and refrigerate.
• Eggnog needs at least a day, preferably two, to sit and allow flavors to blend before serving.

Notes

If you want to make a traditional eggnog with raw eggs then all you need to do is combine all the ingredients. Whisk it, throw it in a blender or use a stand mixer.

Tried this recipe?Let us know how it was!