Safe and Sound Eggnog

This homemade eggnog recipe ensures safety by providing a pasteurized method to prevent the risk of consuming raw eggs. Enjoy the creamy and flavorful classic holiday drink without worrying about salmonella concerns.

Safe and Sound Eggnog

A safe and delightful homemade eggnog recipe with a pasteurized method to prevent the risk of consuming raw eggs.

4.44 from 96 votes
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

  • 6 organic eggs
  • 3/4 cup evaporated cane juice or agave
  • 1 cup organic heavy cream or half-and-half
  • 2 cups almond or soy milk
  • 1 teaspoon rum or vanilla extract
  • Nutmeg, ground or grated for garnish

Instructions

  1. Separate the egg yolks and beat them until thick and lemon-colored.
  2. Gradually add cane juice or agave while continuing to beat until sweetener dissolves.
  3. Mix in the milk, flavoring, and cream or half and half.
  4. In a separate bowl, beat the egg whites until stiff, then gradually beat in the remaining cane juice or agave.
  5. Fold the beaten egg whites into the other ingredients.
  6. Chill the eggnog well and serve with a sprinkle of nutmeg on top.