Cooked Egg Holiday Eggnog? Does that mean my favorite vintage holiday eggnog is no long made with raw eggs? YES it does and it’s so much better!
The Nostalgia Of Holiday Eggnog
There’s a moment every holiday season, when the craving hits: that first frosty glass of eggnog. The one that tastes like nostalgia poured over ice, silky, spiced, a little indulgent, and absolutely essential to December.
But somewhere between my childhood memories and my grown-up kitchen, one question started nagging at me: Do I really want to drink raw eggs in a holiday drink Short answer? Absolutely not. I love tradition, but I also love not ending up with an upset tummy at the family party.
Old Fashioned Eggnog Now Has A Healthier Recipe
When eggnog season rolled around I decided to take everything I adore about the vintage, old-fashioned eggnog, the creamy body, the warming spices, the gentle sweetness, and recreate it in a way that feels just as classic but far more comforting.
Cooked Egg Holiday Eggnog, the recipe that keeps the beloved flavor and ditches the raw-egg stress entirely. “Cooked egg?” people blink. “Does that mean my favorite nostalgic nog isn’t made with raw eggs anymore?”
YES IT DOES. And trust me, you won’t taste the difference. In fact, you might taste something better.
How Is This Cooked Eggnog Better?
Cooking the eggs into a velvety custard does magical things. It thickens the nog naturally, adds a luxurious silkiness, and blends the flavors in a way that feels like the holiday version of a cozy winter sweater.
The vanilla becomes rounder. The nutmeg blooms. The whole drink tastes like it’s been perfected by someone’s grandmother… except it won’t send you into a spiral of food-safety second-guessing.
This is the eggnog you can proudly serve to anyone: your picky aunt, your nostalgic cousin, your party guests who always ask, “Wait… are there raw eggs in this?” Now you can smile and say, “Not anymore.”
Let’s whisk up the safest, smoothest, most delightfully old-fashioned eggnog you’ll drink all season.
Think – Eggnog Done Right!
It means my holiday eggnog just got a facelift and is now safe to drink, and in fact tastes way better and prettier! Just because medieval Britain didn’t have refrigeration and thought it okay to drink a raw egg cocktail, doesn’t make it right.
I am not a fan of raw eggs and so I created a creamier eggnog, simmered on low with only the egg yolks. Then, chilled the eggnog doused with Licor 43 (or a favorite eggnog liquor), and topped with a nutmeg dusted meringue.
Did you say a meringue? Yes, both egg whites and yolks cooked, separated and used in two places in this drink, for holiday cocktail perfection!
What’s In Your Holiday Eggnog?
Evidently we’ve been drinking this vintage holiday drink without really thinking about what’s in it.
When I was growing up, I’d watch my mom make eggnog in the blender with rich cream, several raw eggs, sugar and some booze.
She’d whirl it until it became frothy and creamy, pour for guests and sip. One day I asked if she would make one for me without the booze so I could taste it. While it tasted great, it gave me a tummy ache.
Now I know why, and so I set out to recreate this delicious cocktail (or mock-cocktail), so it can be safely enjoyed.
I’ve also experimented with using different types of milk or cream and they all taste amazing, almond or coconut being my preferred, though I do drink dairy without issues.
Vintage Holiday Eggnog
Many years ago, here in America, eggnog was the holiday drink of its time. Vintage, but it faded. Why?
We became health conscious and aware that eggnog was always made with raw eggs. Yuk!
Raw Egg Eggnog
Eggnog does not have to be made with raw eggs. So, I am going to show you how to make the most luscious eggnog, using milk, cream or your favorite plant milk.
Then we will simmer that milk with a little sugar and egg yolks; just like you would do with a custard, looking to achieve a temperature of between 140 and 160.
The egg whites will get whipped into fluffy, marshmallow peaks and baked for ten minutes to make a meringue-like topping for the creamy, boozy eggnog.
Deconstructed Cooked Egg Eggnog
What the heck does that mean, you ask?
All it really means is that we take the same ingredients ordinarily used to make a particular recipe, and simply use them differently, creating a new recipe.
Why on earth folks thought it was okay, maybe still do, to make a luxury holiday sip with raw eggs, is beyond me.
The milk and egg yolks only need to simmer on low for a few minutes, bringing the temperature to 160 and making it perfectly safe and more delicious to drink.
Rather than heap a huge mound of raw egg whites or more whipped cream, I can’t think of anything more delightful than a delicate meringue, dusted with nutmeg on top!
Cold Eggnog vs Warm Eggnog
While cold eggnog can be attained with this recipe, simply by chilling the egg yolk, sugar and milk mixture after cooking it, a warm eggnog is equally delightful.
Serving cold eggnog for a large gathering? Simply chill a large batch of the eggnog mixture until ready to serve.
Add the liquor, brandy or rum just before serving, or when the eggnog is made.
The meringues will keep at room temperature for a day, or in the fridge for a few days in an air-tight container.
What’s The Best Alcohol To Use In Eggnog?
While rum or brandy was the old school booze to use in eggnog, others have evolved.
Although bourbon will add a warm, woody flavor to pair with eggnog, I am loving the ingredient rich flavors of Licor 43!
A Yummy Booze In My Eggnog Is Licor 43 – Cuarenta y Tres
Oh My Goodness! Where has this fabulous liquor been all my life?
From Spain, known as Cuarenta y Tres (which means 43), this liquor is everything you would want in desserts, holiday flavors, sauces for meats such as duck or pork, coffee sips and for sure, Eggnog!
Its color is golden orange. It is said to be made with a secret blend of 43 herbs and spices.
The flavor is unlike any other liquor I’ve tasted, with strong notes of vanilla, cinnamon and orange peel.
How To Make Deconstructed Cooked Egg Eggnog
It all starts with the EGG! Separate the whites from the yolks, placing the yolks in a saucepan and the whites in a mixing bowl.
Add the milk (of choice), or cream and sugar to the yolks. Simmer on low, whisking, until the temperature reaches 160. It happens rather quickly, but don’t boil.
Whisk the egg whites with a little sugar, and a pinch of cream of tartar until fluffy and firm.
Place scoops of whipped egg whites (sized to fit into the glass it will be served in), onto a silicone baking sheet (preferably, so much easier to remove).
Sprinkle a pinch of nutmeg in top the egg whites. Bake 10-minutes.
Add Licor 43 (or alcohol of choice), to the milk mixture with nutmeg. Whisk until frothy, pour into serving glasses and top with meringue.
Preparing the meringues is also worth saving some to make Holiday Eggnog Muffins!
Other Eggnog Yummies
Now that you’ve prepared the best eggnog around, you may want to use it in a few other ways besides sipping.
Of course, making a popsicle out of it would be my first suggestion. A taste of the holidays in the dead of July!
Or, for anytime of year, you will definitely want to taste the eggnog in a delicious Eggnog Muffin or Tea Bread.
Ingredients Needed
- Eggs – are the heart of any true eggnog, creating that luxurious custard-like body. Gently cooked, they transform into a silky base that’s rich, safe to sip, and impossibly smooth. They’re what give this nog its signature holiday decadence, without the worry of raw eggs.
- Sugar – A bit of granulated sugar sweetens the custard as it cooks, helping it thicken and shine. It balances the creaminess and lifts the spices, giving the eggnog that classic dessert-like warmth.
- Milk – provides the foundation for the custard. It keeps the eggnog light enough to sip comfortably while giving it a velvety, pourable texture. Whole milk works best for that nostalgic richness, but any milk you love will do the job.
- Licor 43 – or Rum, Bourbon, or Brandy – This is where the holiday cheer comes in. Licor 43 adds a beautiful vanilla-citrus note that plays perfectly with nutmeg, but rum, bourbon, or brandy each bring their own cozy warmth. Use whichever spirit feels most festive to you, or keep it spirit-free for a delicious family-friendly version.
- Nutmeg – Freshly grated nutmeg is the soul of eggnog. Warm, aromatic, and unmistakably festive, it adds that holiday fragrance that makes the whole kitchen feel like December. A little sprinkle on top is practically a requirement.
- Confectioners Sugar – works its magic when it’s time to whip the egg whites (or cream), into soft peaks. It dissolves effortlessly, adding structure and a subtle sweetness that lightens the whole drink.
- Cream of Tartar – Just a pinch gives stability to the whipped egg whites, helping them puff up into soft, snowy peaks. It keeps the topping cloud-like and airy, adding that beautiful finishing lift when you fold it into the warm custard base.
Equipment Needed
- Electric Whisk – Your whisk is the magic wand of this recipe. Perfect for whipping egg whites or cream into light, fluffy peaks for folding into your eggnog or topping your meringues. A little power makes the holiday magic effortless. It keeps the custard smooth as the eggs cook and helps you coax that signature silky texture out of the warm milk and sugar.
- Saucepan – A medium, heavy-bottomed saucepan gives you the gentle, even heat you need to cook the eggs safely without scrambling them. It’s where the heart of your nog, the custard, comes to life.
- Thermometer – A small but mighty tool that ensures your eggs reach that safe, silky 160°F without overcooking. It takes guesswork off the menu and guarantees perfect custard every time.
- Silicone Baking Sheet – This nonstick hero makes meringue making a breeze. It keeps the delicate cookies from sticking and helps them bake evenly with crisp edges and soft, marshmallowy centers.
- Baking Sheet Pan – The sturdy base for baking your meringues to glossy, snowy perfection, and for setting your whipped peaks as they slowly dry out in the oven.
- Mixing Bowl – A spacious bowl gives you room to whisk, fold, and mix with ease, especially when the whipped whites need a little extra space to puff and swirl.
- Spatula – A flexible spatula is essential for scraping every silky bit of custard from the pan and folding the airy meringue into your eggnog with a gentle hand.
- Measuring Cup and Measuring Spoons – Accuracy matters in a custard, so these little tools keep your sugar, milk, and spices perfectly balanced.
- Stovetop or Burner – Where the custard-making magic happens. A steady, low flame gives you control as your mixture thickens into velvety holiday bliss.
- Oven (for the meringues) – Set on low heat, it transforms whipped egg whites into crisp-on-the-outside, tender-on-the-inside meringues, the perfect delicate garnish to float atop your festive glass of eggnog.
Other Warm Or Spiced Winter Drinks To Love
Sure, we all have our favorite drinks throughout spring, summer and fall, but when winter arrives, we just want something warm!
These easy to make and – dare I say healthy – drinks will have you warm or feeling warmer, in no time!
- Warm Golden Milk Cocktail – East meets West in this Warm Autumn Golden Milk Cocktail, as it is made with coconut milk, fresh turmeric root, spices and an anise flavored liqueur.
- Peppermint Hot Chocolate Cocktail – with mint infused liquor (or muddled mint), and homemade real hot chocolate, using milk of your choice.
- Spiced Apple Cider – with cinnamon, cardamom and cloves makes for the perfect hot sip, or in your Autumn recipes.
- Winter Spiced Sangria – with fruit, liqueurs, warm spiced simple syrup and herbs, makes for a perfect winter cocktail sip.
Cooked Egg Holiday Eggnog
Equipment
- Thermometer
- Saucepan
- electric whisk
- silicone baking sheet
Ingredients
- 2 Eggs – room temperature separated
- 1/4 cup Sugar
- 2 cups Milk your choice
- 3 oz Licor 43 brandy or rum works too
- pinch Nutmeg
- 1 tbsp Powdered sugar
- pinch Cream of tartar
Instructions
- Preheat oven to 350
- In a saucepan place the egg yolks, sugar and milk and simmer on low, while whisking, until the temperature reaches 160 degrees.
- Remove from the burner, cool then chill.
- Place the egg whites in a mixing bowl and whip until frothy. Add a pinch of cream of tartar and the confection sugar and continue to whip until firm and fluffy.
- Place dollops of whipped egg whites onto a silicone baking sheet, pinch of nutmeg on top, bake 10 minutes. Look for a light golden color.
- Remove and allow to cool.
- Add the licor to the milk mixture. Whisk to form froth. Pour into glasses and top with Meringue.
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I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.