5 Ingredients or Fewer

Eggnog

by:
August  3, 2021
5
3 Ratings
Eggnog
Photo by James Ransom
  • Prep time 20 minutes
  • Serves 1
Author Notes

This recipe is for a single glass of eggnog, but feel free to batch it up for a party, though you might want to invest in an immersion blender to give your shaking arm a rest if you’re serving for more than a couple of guests. —Erik Lombardo

Test Kitchen Notes

Ah, the holidays have arrived, one of the best seasons of the year, and it's the perfect time to get out your most well-loved and venerated eggnog recipe (aka, this one!). The combination of alcohol, cream, sugar, and raw egg certainly may be controversial to some, but for eggnog traditionalists, no drink epitomizes the holiday season more than this one. It's rich, preferably chilled (you can also serve at room temperature), and with the ground spices on top, it will warm the cockles of anyone's heart. You can also easily make a whole batch of this eggnog if you so desire. The ingredients are simple and easy enough to find that this cocktail will soon become a go-to whenever wintertime rolls around. If you're concerned about the raw egg white, try to track down pasteurized eggs. It's also a great make-ahead drink, as the eggnog gets better as it chills, ideally for up to 24 hours.

Not sure how to make simple syrup? Follow this recipe, then check out these optional flavorings to really put your eggnog over the top! Bring 1 cup of water to a boil in a small saucepan. Remove form the heat. Add 1 cup of granulated sugar and stir until completely dissolved. Refrigerate and chill completely before using. If you are flavoring the syrup, let the mixture infuse for 24 hours before straining and using. Super easy and you'll constantly use this formula whenever a cocktail recipe calls for some simple syrup. —The Editors

What You'll Need
Ingredients
  • 2 ounces rum, brandy, and/or bourbon
  • 3/4 ounce cream
  • 3/4 ounce sugar syrup
  • 1 large egg yolk
  • Fresh nutmeg and cinnamon, for serving
Directions
  1. In a shaker, vigorously shake the rum, cream, syrup, and egg yolk for 10 seconds.
  2. Add ice to the shaker and shake again. Strain into a rocks glass and grate the nutmeg and cinnamon over the top.
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See what other Food52ers are saying.

  • McKenzie M Ross
    McKenzie M Ross
  • Melissa Case
    Melissa Case
  • Sietske van Schaik
    Sietske van Schaik
  • Erik Lombardo
    Erik Lombardo

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10 Reviews

McKenzie M.
McKenzie M. December 11, 2024
This is super tasty, though we’re on night two of field testing it and have decided to keep the liquor measure the same and double the other ingredients so that we can decorate the tree without falling off the step ladder, haha.

One question: I notice that the recipe description says, “If you're concerned about the raw egg white,” but then the ingredients list contains only egg yolk. Typo? Or am I missing something? The recipe share link includes a different picture, which seems to include egg white foam atop the eggnog. What would happen if I shook a whole egg into this, do we think? Maybe that’ll be the night three test…
 
Seola
Seola December 10, 2013
What if any is the health concern of a raw egg yolk - salmonella?
 
Melissa C.
Melissa C. December 10, 2013
"Don’t worry too much about safety. As long as your brew contains at least 20 percent alcohol and is stored below 40°F for at least a month, any microbial nasties that might haunt your innards should be nice and dead." http://mentalfloss.com/article/31813/alton-brown-history-eggnog
 
Sietske V.
Sietske V. December 26, 2013
Buy good eggs, pasteurized if you must.

I have my own chickens, no need to worry about Salmonella. Salmonella is a disease generally caused by too many chickens in a small space: cheap eggs. Organic will usually be safer.
 
Editorwizard
Editorwizard December 7, 2013
Perhaps you meant 3 to 4 oz. of cream (as opposed to 3/4 oz. cream)? Personally, I like the Puerto Rican eggnog you referred to, which is a 14-oz can of sweetened condensed milk, 2 c. of white rum with natural coconut flavor, 5 egg yolks and 3/4 t. cinnamon. Blend together and refrigerate until cold.
 
Erik L.
Erik L. December 7, 2013
Nope! 3/4 oz of cream for this recipe, try it and I think you'll find it's quite balanced. I love Coquito too, though the recipe I use is :
2 jumbo eggs
3 jumbo egg yolks
One 14-ounce can sweetened condensed milk
One 15-ounce can cream of coconut (Coco López or other)
One 12-ounce can evaporated milk
1 1/2 cups heavy cream
1 1/2 - 2 cups light rum
Blend it all together in a blender and get ready for la noche buena!
 
AnnaChris
AnnaChris December 5, 2013
I love that this is a one person serving but are those measurements right? I don't normally "think" in ounces but these seem off...
 
TheSlyRaven
TheSlyRaven December 5, 2013
It would make for a 4.5 fluid ounce drink. Which is a standard "rocks glass" sized cocktail. Unless the recipe means ounces by weight... which is kind of absurd.
 
Erik L.
Erik L. December 5, 2013
Yup, the recipe is right on, don't forget that egg yolks gain volume with a vigorous shake, becoming airy and fluffy which gives this cocktail the signature richness.
 
Muse
Muse December 5, 2013
How clever that your recipe is for only one glass...I love the idea! Peace, Light and Love.