If you’re concerned about the safety of drinking eggnog, this custard-style cooked eggnog recipe is just what you need.
We cook the egg mixture to 160°F degrees to be sure it’s safe, but the texture is still very silky and drinkable.
This recipe comes from friends who know how to make some delicious eggnog. The original recipe is made with raw eggs, so we’ve included an extra step of cooking the egg base to bring some peace of mind for those who don’t want to take any chances.
Rum, brandy, and bourbon bring all the spike you could want in this creamy, egg-rich drink, with the perfect thickness (viscosity).
Yes, I said it, the perfect thickness, even though it starts with a cooked custard base.
In this cooked homemade version, you’ll experience a smooth, velvety drink that won’t leave you too full to enjoy other treats or make you feel like you’re drinking dessert.
Of course, when you add enough alcohol, you can treat it like dessert and freeze it for a yum-filled slushie-type treat!
Is cooked eggnog the same as boiled custard?
Our cooked eggnog recipe is similar to boiled custard (drinking custard), which is why we call it custard-style but is not quite the same texture or flavor. We are careful to only cook the egg mixture to 160°F, just enough to kill any bacteria, but do not go beyond that temperature so the texture is still very silky and drinkable.
Cooking to this temperature also takes half the time to prepare as drinking custard since you’re not trying to thicken the mixture.
Another difference is that boiled custard is milk-based and sometimes served warm, while we use heavy cream in our cooked nog and serve it ice cold. Either can be spiked with alcohol, though most drinking custard recipes do not include it.
Think of it this way: drinking custard is like drinking vanilla ice cream or a warm vanilla shake—a thicker beverage with a pure vanilla flavor. Our cooked eggnog recipe is like drinking traditional (raw) eggnog—silky smooth, more egg-rich flavor with hints of vanilla, with a slight finish or “bite” of alcohol.
TIP: Wait to add nutmeg until right before serving to enjoy the fragrance of the spice as a garnish and doesn’t overpower the delicate flavor of the eggnog.
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How to cook eggnog so it isn’t thick
It is important to use an instant-read thermometer so you can remove the egg mixture from the heat as soon as it reaches 160°F. This ensures any bacteria is destroyed but doesn’t overcook it or thicken too much.
Good news—no double boiler needed. Simply heat the egg, milk, and sugar mixture over medium heat while continually stirring. It only takes 7-8 minutes to reach the recommended temperature, so it’s quick and easy.
Once the eggs and sugar are cooked with the milk, we strain it and add the remaining cold heavy cream to thin the custard and cool it more quickly, so there’s no need for ice baths either.
TIP: If using pasteurized eggs or pasteurized egg products from the grocery store you do not need to cook the egg mixture. Follow our recipe for raw homemade eggnog if using pasteurized eggs.
Do I have to add alcohol to eggnog?
No, you do not have to add alcohol to eggnog. However, unless you are making the eggnog for kids, I do recommend adding a non-alcoholic alternative rather than just leaving it out.
One reason eggnog with alcohol tends to taste better is that the alcohol helps to thin the mixture which gives it a better texture. The second reason is all rich foods (and drinks) are more enjoyable when acid is used to tone down any heaviness on the palate.
It’s the subtle “bite” or finish of the alcohol that keeps eggnog from tasting heavy or cloying. You could add a dash or two of fresh lemon juice as a substitute for alcohol, but only add enough to balance the flavor without tasting lemony (unless you like lemon eggnog).
While I have not personally tried all of these non-alcoholic options, I have selected the ones with positive reviews. A quick look at the review comments will let you know which substitution might best fit your taste.
Recommended substitutions for alcohol in eggnog:
Substitutes for Rum or Brandy
- Lyre’s Dark Cane Spirit for notes of caramel, fudge, fig, and toasted nuts are enhanced by maple and vanilla. (1:1 per the recipe)
- Lyre’s Amaretti for an almond flavor, tangy with spice to keep the nutty and candied vanilla flavors medium-sweet. (1:1 per the recipe)
- Beanilla’s Brandy Flavoring boasts flavors of oak, pear, wine, and caramel. (substitute 1 1/4 teaspoons of Beanilla’s Natural Brandy Flavor in place of 2 tablespoons of brandy). Note: Brandy flavoring is not completely alcohol-free, but far less than regular brandy. The thickness may also need to be adjusted with a bit of water.
- Create an alcohol-free rum substitute at home using this Cooks Illustrated recipe.
Substitutes for Bourbon
- Spiritless Kentucky 74 was named Best Non-Alcoholic Spirit and won a gold medal in the second annual L.A. Spirits Awards. In full disclosure, it does contain 0.5% alcohol (by comparison, pure vanilla extract contains 35% alcohol).
TIP: It is important to taste the non-alcoholic alternatives before adding to the eggnog so you can adjust the sugar or vanilla in the recipe if needed.
How long will cooked eggnog keep in the fridge?
Cooked eggnog lasts up to 7 days when stored in the refrigerator at 40°F or below. Always store eggnog at 40°F or below, and do not leave it out of the refrigerator for more than 2 hours when serving.
How to serve custard-style eggnog
- If you’re planning to serve it over a period of time longer than 2 hours, keep it on ice.
- Serve in a punch bowl nested in ice to keep it cold. (This salad bowl would work too!)
- Offer smaller cups or larger 3-ounce shot glasses, as most guests appreciate small samples of richer foods.
- Get creative and festive by serving eggnog in martini, coupe, or Scotch glasses.
- Serve plain or over ice with freshly zested nutmeg, cinnamon, or pumpkin spice.
- Top with whipped cream, shaved chocolate, cocoa powder, or toasted coconut.
- Freeze in individual ramekins and serve as a slushy-type dessert (this only works when alcohol is added).
- To serve eggnog warm, add the heavy cream, vanilla, and salt to the pan once the egg mixture reaches 160°F. Return to low heat just until warm enough to drink. Add 1 ounce of rum, brandy, or whiskey as the warmed eggnog is served individually if desired.
Custard-Style Eggnog Step by Step (It’s so EASY!)
- Whisk eggs, sugar, and milk in a pan over medium heat until mixture reaches 106°F.
- Strain thin custard into a large measuring cup or container with a pour spout.
- Add cream, rum, brandy, bourbon, vanilla, and salt.
- Stir to combine.
- Pour into a 2-quart glass jar with a lid.
- Refrigerate for at least 6 hours and enjoy within 7 days
Recipe Variations:
- Wait to add 1 ounce of rum, brandy, or bourbon to individual servings.
- Rum, brandy, or bourbon can be substituted with any favorite 80-proof alcohol
- Substitute alcohol with non-alcoholic spirits; taste to adjust sugar if needed
- Substitute alcohol with extracts or flavorings; adjust viscosity with water
- Substitute alcohol with flavored alcohols like Salted Caramel Whiskey for an added twist
- Make a clean-eating version with honey or maple syrup in place of the sugar.
- Freeze leftover eggnog to make a yummy dessert slushie (this only works when alcohol is added).
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Custard-Style Eggnog (Cooked)
Ingredients
- 6 large eggs as fresh as possible
- 1 cup sugar
- 2 cups whole milk
- 2 cups heavy whipping cream
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 3/4 cup Rum
- 1/2 cup Brandy
- 1/2 cup Bourbon
- Pinch Ground nutmeg for garnish
Instructions
- In a 3 quart saucepan, whisk the eggs, sugar, and milk together. Cook over medium heat while stirring with a whisk, until mixture reaches 160°F (7 to 8 minutes). Note: The custard will be thin and the surface will start to steam just before it reaches temperature.
- Remove from heat and strain the thin custard into a measuring cup or pitcher that holds at least 8 cups (equal to 2 quarts or 64 fluid ounces).
- Stir in the whipping cream, vanilla, salt, rum, brandy, and bourbon to combine. Pour into a 2-quart (64 ounce) pitcher with a lid.
- Refrigerate at least 6 hours and up to 1 week.
- Serve chilled with a sprinkle of fresh ground nutmeg.
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Notes
Recipe Variations:
- Wait to add 1 ounce of rum, brandy, or bourbon to individual servings.
- Rum, brandy, or bourbon can be substituted with any favorite 80 proof alcohol
- Substitute alcohol with non-alcoholic spirits; taste to adjust sugar if needed
- Substitute alcohol with extracts or flavorings; adjust viscosity with water
- Substitute alcohol with flavored alcohols like Salted Caramel Whiskey for an added twist
- Make a clean eating version with honey or maple syrup in place of the sugar
- Freeze leftover eggnog to make a yummy dessert slushie (this only works when alcohol is added).
Joy says
My kids loved this, without the alcohol of course!
John / Kitchen Riffs says
It’s been several years since I’ve made eggnog. I’m totally craving it now! This looks terrific — just a lovely recipe. Thanks!