Chef Tom shares his recipe for Homemade Egg Nog! Infusing the base with vanilla bean and nutmeg combining with eggs. Whipping the egg whites separately to stiff peaks.
WHAT YOU'LL LOVE
- Infusing the base with vanilla bean and nutmeg before combining with eggs: Steeping split vanilla bean, its scraped seeds, and fresh nutmeg in the warm half and half first builds their flavor into the liquid, so it carries through evenly once mixed with the eggs rather than sitting as separate specks.
- Tempering the hot milk into the egg yolks gradually: Whisking the warm mixture into the beaten yolks slowly instead of pouring it all at once prevents the eggs from scrambling, keeping the custard smooth.
- Whipping the egg whites separately to stiff peaks: Building a stable meringue on its own before folding in the custard adds airy lightness to the finished nog, a texture you wouldn't get by just whisking whole eggs together with everything else.
- Adding the spirits after the custard and whites are combined: Stirring in the maple syrup, bourbon, and rum only at the end keeps the alcohol from affecting how the egg whites whip or the custard sets earlier in the process.
Homemade Egg Nog
Tom Jackson
Rated 5.0 stars by 1 users
Category
Drink
Cuisine
American
Servings
8
Prep Time
15 minutes
Calories
135
Indulge in the delicious flavor of classic holiday egg nog with Chef Tom's simple recipe! His easy-to-follow instructions and high-quality ingredients ensure your egg nog will make every family gathering unforgettable!
Ingredients
- 3 cups half n half
- 1/2 vanilla bean, split lengthwise, seeds scraped out of the bean
- 1/2 tsp fresh grated nutmeg, plus more for garnish
-
Noble Saltworks Whiskey Barrel Smoked Salt
- 4 eggs, white and yolks separated
- 1/4 cup white sugar, divided (1 tbsp for egg whites, 3 tbsp for yolks)
- 1/4 cup bourbon
- 1/4 cup rum
-
1 tbsp maple syrup
- Zest of 1 orange, for garnish
-
Noble Saltworks Maple Smoked Turbinado Sugar, for garnish
Directions
- Heat half and half, vanilla bean & seeds, fresh grated nutmeg and Noble Saltworks Whiskey Barrel Smoked Salt in a small sauce pot. Don’t scald, just until steaming. Hold hot for about 5 minutes.
- Whips yolks and sugar until thickened and lightened in color.
- Temper milk mixture into the eggs, whisking constantly.
- Transfer the custard to a bowl or storage container and chill in an ice bath until room temperature (or colder).
- Whip egg whites to soft peaks in stand mixer, high speed (whisk attachment). Lower speed to medium and add sugar. Return to high speed. Whip to stiff peaks.
- Lower speed to medium low. Slowly pour the custard mixture into the bowl of egg whites with the mixer running. When the mixture smoothes out, add maple syrup, bourbon and rum and stir to combine. Transfer to a 2 quart storage container or mason jar and chill until serving. Shake well before serving.
- Serve nog over ice in smoked glass and garnish with orange zest, nutmeg & Noble Saltworks Maple Smoked Turbinado Sugar.
Recipe Note
Recipe FAQ
Why steep the vanilla bean and nutmeg in the half and half before adding the eggs?
Warming the spices in the liquid first builds their flavor evenly through the base, so every sip carries vanilla and nutmeg instead of the flavor being concentrated in a few specks that never fully infused.
Why temper the hot milk into the egg yolks gradually instead of all at once?
Whisking it in slowly while stirring constantly raises the eggs' temperature gradually, preventing them from scrambling. Pouring the hot liquid in all at once would cook the yolks too fast and leave lumps in the custard.
Why whip the egg whites separately instead of mixing whole eggs into the base?
Building a stable meringue on its own adds airy lightness to the finished nog. Folding whole eggs directly into the custard wouldn't create that same light, frothy texture.
Why add the bourbon, rum, and maple syrup only at the end?
Waiting until the custard and whipped whites are already combined keeps the alcohol from interfering with how the egg whites whip or how the custard sets during the earlier steps.
Is it safe to drink eggnog made with raw eggs like this?
The yolks are gently warmed by tempering with hot half and half, but this doesn't reach a fully cooked custard temperature, and the whipped whites stay raw. For a lower-risk version, use pasteurized eggs, or warm the yolk custard to 160°F over low heat, stirring constantly, before folding in the whites.
How indoor-friendly is this recipe?
5 out of 5 — this entire recipe is made on the stovetop and in a stand mixer; nothing about it requires a grill or smoker.
Recipe Highlights
Steeped vanilla-nutmeg base: Builds spice flavor evenly through the liquid before the eggs go in.
Gradual tempering: Prevents the yolks from scrambling as they're heated.
Separately whipped whites: Adds airy lightness a whole-egg mix wouldn't achieve.
Late-added spirits: Keeps alcohol from interfering with whipping or setting.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 1 cup
- per serving
- Calories
- 135
- Fat
- 7 grams
- 10%
- Saturated Fat
- 4 grams
- 22%
- Cholesterol
- 59 milligrams
- 20%
- Sodium
- 54 milligrams
- 2%
- Carbs
- 13 grams
- 5%
- Fiber
- grams
- Sugar
- 84 grams
- Protein
- 3 grams
