Eggnog Recipe With Raw Eggs

This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!

Forget the preservative laden cartons of eggnog from the store… homemade is the best! All you need is 5 minutes of your time and a blender. My version mirrors the classic, with raw eggs, cream, milk, and booze, but I’ve also shared a way to make it using cooked egg yolks if you’d feel more comfortable that way.

You’ve had eggnog before right?  It starts popping up in the refrigerated cases at grocery stores during the Fall around here, in those infamous cartons.  Store-bought eggnog is SUPER thick, like the texture of thick, melted ice cream, and mildly spiced.

How To Use Science To Make Safe Eggnog With Raw Eggs

The other thing in that store-bought carton is a lot of additives and preservatives, used to make it that thick and ensure that it has a long shelf life.  Which is all well and good, but we all know homemade has got to be better right?

Except I always thought that something as complex in flavor as eggnog had to be complicated to make, so I never bothered. Well folks, I finally tried it, and I’m here to tell you… it couldn’t be EASIER!

Raw eggs.  Did I lose you there?  For most people, the thought of drinking raw eggs is… well, not pleasant, right?  You probably have a little voice in your head going, “um, you can’t eat raw eggs… you could get salmonella!!”.  

Homemade Eggnog (in 5 Minutes!)

Well, yes, and no.  Classic eggnog is boozy, with a quite a bit of alcohol added, which essentially acts as a preservative and a sterilizer.  There aren’t many bacteria that can survive in alcohol, including the dreaded salmonella.  This was proven at a lab in Rockefeller University.

If you are concerned about using raw eggs, there are a few things that you can do, and I’ve also provided an eggnog version using cooked eggs in the recipe notes section right below the full recipe.

Making this version of homemade eggnog is the simplest one around… no saucepans, no tempering egg yolks, no whipping egg whites, and just one thing to wash after you’re done!  

Nine Things You Never Knew About Egg Nog

Just add your raw eggs to the blender and blend on medium speed (or low, if your blender only has a high and low speed) for about 30 seconds or so.  Add the sugar and blend again for 15-20seconds.  Add in spices, alcohol, milk and cream and blend until combined, about another 10 seconds.  That’s it!

It may be tempting to drink your eggnog right away, while it’s still all frothy and fresh… and you can… but it will taste best if you age it a little.  

 I like to age mine at least a day or two, and up to 2 weeks.  It could probably go longer, but I like to be a little cautious.

Easy Homemade Eggnog ( Plus Best Alcohol For Spiked Eggnog!)

I just pour my eggnog into an airtight container in the refrigerator and let it hang out in there… tempting me each time I open the refrigerator doors lol.

There are a few classic alcohols used in eggnog…. bourbon, brandy, rum, and cognac.  My personal favorite is bourbon and cognac… it lends to a really smooth, luxurious eggnog.  

But as always, this is YOUR eggnog… so add whatever alcohols you prefer.  A general rule of thumb though, is that brown liquors are best.

Ask An Expert: Five Tips For Safe Holiday Eggnog

I hope you all give this eggnog a try this holiday season (or any season really)… once you try homemade, you won’t want any store-bought eggnog again!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

If you prefer a thicker eggnog, beat egg whites on MED/MED-HIGH speed until soft peaks form.  Add a pinch of sugar and beat until stiff peaks form.  Fold whipped egg whites into eggnog mixture before serving. 

Homemade Eggnog For The Holidays

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!