Spiced Eggnog

Skill Level
Preparation Time 25 minutes Total Time 55 minutes
Servings 6 Cost Per Serving $0.66
Share this Recipe
Image of a glass of Spiced Eggnog


1/2 cupDemerara Sugar (or Regular Brown Sugar)
3 cupsMilk (2% or whole)
1 tspFreshly Grated Nutmeg
1/4 tspCream of Tartar
​1/4 cupGingerbread Cookie, crushed (optional)


  1. ​Separate egg yolks from egg whites. Set egg whites aside in the refrigerator. 
  2. In a bowl, whisk egg yolks. Gradually add ¼ cup of the sugar and whisk until dissolved.
  3. In a medium saucepan over medium high heat add milk and grated nutmeg. Bring to a slow boil then remove from heat.
  4. Gradually add about 1 cup of the hot milk to the egg yolks to temper. Add the milk and egg yolk mixture to the saucepan over medium high and heat until the mixture reaches 160 degrees F. Remove from heat, pour into a mixing bowl and set in the refrigerator to cool.
  5. Add water to a medium sauce pan until it is about ¼ full and set over medium high heat. Bring to a simmer. In a glass or metal mixing bowl add egg whites, cream of tartar and remaining ¼ cup of sugar. Place bowl on top of pot over, but not touching, the simmering water, and whisk to combine.
  6. Whisk until the mixture reaches 160 degrees F, about 5 minutes.
  7. Remove bowl from heat and whisk with a hand mixer or stand mixer until the mixture forms stiff peaks. This will take about 6 minutes. Fold in this cooked meringue with the milk and egg yolk mixture. Place in fridge to cool.
  8. Once chilled serve in glasses. If desired, top with crushed up gingerbread and a last grating of nutmeg.


  • ​Raw eggs can carry bacteria that may be harmful, especially if you have a weakened immune system. Be sure eggs are thoroughly cooked. The egg-milk mixture in eggnog should be heated to at least 71ºC (160ºF) and immediately put in the fridge in small batches so it can cool quickly.
  • Another way to make eggnog a safer choice is to use pasteurized liquid eggs instead of raw eggs. Pasteurized liquid eggs can be found in most grocery stores.
  • One cup of store-bought eggnog delivers about 350 calories and 20 grams of fat, with 12 grams in the form of saturated fat. By substituting milk for cream and using fewer eggs, this eggnog recipe cuts the saturated fat in half. If you are trying to reduce your calorie intake, treat yourself to eggnog less often this holiday season and choose calorie-free beverages, such as sparkling water with cranberries, more often.