Eggnog: elegant and tasty

Chef Debra uses the Mini Box Grater to make cinnamon sprinkles

This recipe produces a rich creamy eggnog. For the “adult” version add one tablespoon of rum. Many people prefer “spiced” or “dark” rum.

Chef Debra with a mug of chilled eggnog topped with whipping cream
Chef Debra grates cinnamon into a mug of chilled eggnog topped with whipping cream

Recipe Tip: Be sure to use pasteurized eggs. If you are using fresh eggs or are not comfortable consuming raw egg whites, reheat the mixture after you add the meringue. The result will be less rich, but we want you to be comfortable and stay healthy.

Recipe Tip: This recipe has 2 basic steps:

  1.  Make the warmed yolk portion
  2. Make a meringue mixture

Then the two are mixed for a rich creamy beverage!

Yield: 8 ten-ounce servings


  • 8 large eggs at room temperature
  • One cup of heavy cream
  • 2 cups whole milk
  • One-half cup sugar for yolks
  • One-fourth cup of sugar for meringue
  • 2 teaspoons pure vanilla extract
  • One-half teaspoon molasses
  • One-fourth teaspoon ground nutmeg
  • One teaspoon ground cinnamon
  • One-eighth teaspoon of ground cloves
  • One-half teaspoon Chinese 5-spice Blend
  • Pinch of salt
  • 8 Tablespoons rum or brandy of your choice (optional)
  • 8 cinnamon sticks for garnish (optional)
  • 8 candy canes for garnish (optional)
  • Whipped cream for garnish (optional). Read how to get The Perfect Dollop in our Library.


Step 1: Separate 8 eggs. Keep the whites and yolks in separate containers. Set aside.

TBK Tool: Egg Separator

Recipe Tip: Be very careful to make sure the egg whites are placed into a clean fat and grease-free mixing bowl. If there is any fat in the bowl, it will prevent the egg white protein’s ability to bond together correctly and form the nice peaks you desire.

Recipe Tip: Break each egg into a small bowl to make sure the yolk does not break. When you know for sure the yolk has remained unbroken, transfer the yolk to a larger dish. Breaking each egg separately also allows you to check the egg whites with your fingertip to be sure any small pieces of eggshell can be felt and removed before adding the egg whites to a larger bowl.

Step 2: Prepare your spice blend and set aside

Chef Debra uses the Mini Box Grater to grate cinnamon directly into a mug of hot cocoa.
Chef Debra uses the Mini Box Grater to grate cinnamon onto whipping cream

TBK Tools: Mini Box Grater, Dry Measure Spoons, and Salt Cellar


  • One-fourth teaspoon of ground nutmeg
  • One teaspoon of ground cinnamon
  • One-eighth teaspoon of ground cloves
  • One-half teaspoon Chinese 5-spice blend
  • Pinch of salt

Step 3: In a large heavy-bottom saucepan, add 2 cups milk, one cup heavy cream, and one half cup sugar. Keep heat very low and warm to about 140 degrees, stirring very often.

TBK Tools: Talking thermometer, Wet Measure Cups, and Long Wood Spoon

Recipe Tip: Do not allow the milk and heavy cream to boil. They will “separate” and the mixture will be ruined.

Recipe Tip:  Use Long Wood Spoon for this step. You can leave the spoon in the pan for the entire process and avoid making a mess transferring the spoon back and forth to a spoon rest. Also, the handle is long enough that it cannot drop down into the pan.

Step 4: Add the spice blend to the pan and mix

Step 5: Add the 2 teaspoons of pure vanilla extract and one-half teaspoon of molasses to the pan and stir.

TBK Tool: Wet Measure Spoons

Step 6: Temper the 8 blended egg yolks and add to the mixture

Recipe Tip:  If you add the room-temperature egg yolks directly to the hot milk mixture, they will become scrambled and ruin the eggnog. To avoid this you must “temper” the eggs, that is to slowly warm them so that they more closely match the temperature of the milk mixture in the pan. To do this, ladle a small portion of the hot milk mixture (one tablespoon or so) at a time into the blended egg yolks. Add more warm milk as necessary a tablespoon at a time. Stir and check with your fingertip to see when the yolks are quite warm. Then add the warm yolks to the egg mixture.

Step 7: Continue to stir and heat the mixture over very low heat until it reaches 180 degrees. Remove the mixture from the heat to allow it to cool.  

Recipe tip: Stir the mixture often after taking it off the heat source  (for about 5 minutes) until the bottom of the pan has cooled a bit as it will continue to cook until the pan cools. 

Recipe Tip: This is a good time to add the rum or brandy if you choose to do so. It will help to cool the yolk mixture. 

TBK Tool: Auto Measure Spout 

Recipe Tip: Use The Blind Kitchen’s Auto Measure Spout to measure out the perfect one-tablespoon portion of rum or brandy for each adult drink!

After the mixture has cooled, strain it to remove any lumps.

TBK Tool:  Straining System

Recipe Tip:  Pour the slightly warm mixture into a refrigerator-safe container that can be easily shaken.

Step 8: Chill thoroughly (about 3 hours) and shake periodically.

Step 9: Make the meringue

Use a hand or stand mixer to whip the 8 room temperature egg whites and one-fourth cup sugar until the mixture forms soft peaks.

Recipe Tip: Wait to make the meringue until the yolk mixture has cooled completely and you are ready to serve. If you make the meringue too soon, the air that is in the peaks will escape leaving you with a less attractive and rich mixture.

Step 10: Gently fold the meringue into the egg yolk mixture until the mixture is homogenous. Adjust seasonings if needed.

Step 11. Pour into 8 serving glasses or cups. Top with a dollop of whipped cream using TBK’s The Perfect Dallop post as a guide. Add a candy cane and/or cinnamon stick for a special touch!

TBK Tool: Wide Mouth Funnel and Portion Scoop


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