Christmas Eggnog: The Best Homemade Eggnog Recipes for 2016 Christmas Eve

Homemade Sugar-Free Eggnog Recipes for a Healthy Christmas and Holiday Season
(Photo by Graeme Robertson/Getty Images)

The Christmas food list is always lengthy and it includes cakes, cookies, pies, puffs, puddings, and most importantly, eggnog! Eggnog is the most-loved festive drink enjoyed by kids and adults. Whether you are a guest or a host, you can simply rely on it.

If you have been buying the overly sweetened drink for the past few years from store shelves, now you get a chance to wow your guests with this delectable and creamy beverage. Here are few homemade eggnog recipes for 2016 Christmas Eve, which can be prepared in minutes and you can adjust the sweetness to taste.

The Easiest Eggnog Recipe


  • 7 eggs, separated
  • 7 jiggers (1 1/3 cups) bourbon
  • 2 cups milk
  • 7 heaping tbsp sugar
  • 1 pint heavy cream
  • nutmeg for garnishing


  • Beat the egg yolks with a hand-held mixer till they are lemon color
  • Slowly go when adding the bourbon to the egg mixture and beat it vigorously until the mixture is think enough to coat the back of a spoon
  • Slowly whisk milk into the mixture until it looks like a loose custard
  • In another bowl, beat egg whites until stiff then add sugar and beat again
  • Add the egg-white mixture to the yolk mixture
  • Beat the cream in a separate bowl until stiff, then add it to the egg mixture and fold it gradually
  • Refrigerate it
  • Garnish with nutmeg and serve chilled

Aging Eggnog Recipe


  • 12 large eggs yolks (reserve the whites)
  • 2 cups granulated sugar
  • 1 liter bourbon
  • 4 cups whole milk
  • 1 cup heavy cream,
  • 3/4 cup Cognac or brandy
  • 1/2 cup Myers dark rum
  • pinch of fine salt
  • 1 1/2 cups cold heavy cream
  • freshly grated nutmeg
  • ice (optional)


  • Keep the egg whites in an airtight container and freeze until the eggnog is ready to serve
  • Put the yolks and sugar in a bowl and whisk them vigorously until creamy
  • Add all the remaining ingredients and stir
  • Transfer the mixture to a large glass jar and seal the lid and refrigerate it for for at least one week and up to three weeks
  • A day prior to serving, place the egg whites in refrigerator to thaw (egg whites must be at room temperature before serving)
  • Place the egg whites in a bowl of a stand mixer fitted with a whisk attachment and whisk them for about two to three minutes until stiff peaks are formed, then transfer to another bowl
  • Whisk the cream for about one to two minutes until medium peaks form and add it to the egg-white mixture
  • Stir the eggnog base to combine and add it to the egg white mixture and gently whisk the eggnog together until combined and no large pockets of whites or cream remain
  • Garnish with nutmeg and serve



Maroukian, F., “Here Is George Washington’s Eggnog Recipe,” Popular Mechanics web site, December 13, 2016;

“Best Eggnog,” Chowhound web site;, last accessed December 14, 2016