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Homemade Eggnog Recipe: Yes, it is Safe!

This EGGNOG Recipe is the best ever, and it is made with real eggs. 

Creamy holiday eggnog made from scratch with real eggs; rich, velvety, and ready to sip.

Whip up this eggnog at least 2-3 weeks before you plan to sip; it’s quick to make but notoriously messy. I almost made the mess that couldn’t be cleaned up.

National Public Radio (NPR) wanted proof that it was safe, so they got some scientists to test the recipe. These scientists added Salmonella bacteria to the nog and tested it.

Good news! The verdict? The alcohol won. The bacteria couldn’t survive.

Eggnog Recipe photo from Big Mill B&B

Eggnog Recipe Made with Real Eggs
Prep Time: 1 hour
Course: beverage
Cuisine: British
Keyword: eggnog, toddy
Servings: 20 servings
Calories: 498kcal
Author: Chloe Tuttle

Ingredients

  • 1 quart heavy cream
  • 1 quart light cream
  • 1 dozen eggs
  • 1 pint bourbon
  • 1 quart rum
  • 3 cups of sugar or to taste rum & bourbon can bite
  • Fresh grated nutmeg to taste
  • cinnamon sticks to stir

Instructions

  • Using a very large metal or glass bowl, beat the heavy whipping cream with a hand mixer or a stand mixer until it forms peaks, 4-5 minutes or maybe longer. This will go faster if you chill the bowl and the mixer blades. The bowl must be twice as large as the amount of cream. Be careful not to over-beat or you will have made butter. Set beaten cream aside.
  • Beat eggs with egg beater and so very slowly add the bourbon and rum, stirring the entire time to avoid “precipitation of egg proteins.”
  • In a LARGE bowl (at least 5 quarts) stir together the beaten heavy cream and the egg-liquor mixture stirring with a whisk. Whisk in the light cream slowly, stirring the entire time. Whisk or stir in sugar. Grate fresh nutmeg on top and stir in. I used not quite a teaspoon.
  • Store in the refrigerator for the first night with the lid slightly ajar. After that you can put the lid on the jar. Wait 2-3 weeks before serving.
  • Grate fresh nutmeg on top of each glass of nog before serving. Bon appetite

Notes

This recipe is from Dr. Rebecca Lancefield, a microbiologist (1895-1991), who worked at Rockefeller University. Each year, she would brew up a batch of her eggnog just after Thanksgiving for the Christmas season. Forty years later, scientists in her lab are still brewing up her wonderful concoction.
Is it safe to drink eggnog made with raw eggs? Yes, given time and alcohol.
Scientists were enlisted to test the recipe. The researchers spiked the nog with Salmonella and waited. The verdict? The alcohol won. The bacteria couldn’t survive.

Nutrition

Calories: 498kcal
Like this recipe?Follow us on Pinterest: @bigmill or tag #bigmillbb

Eggnog is the perfect holiday toddy

Big Mill’s signature boozy homemade eggnog, made with real eggs and Southern charm, is perfect for cozy winter evenings Chloe's signature

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