Recipe Submitted by Donna ..|.. Index | Beverage

I used to make raw eggnog after school everyday for a while when I was 11 or 12 year old. There are two eggnog recipes on this page. The first eggnog recipe is raw and if you didn't already know - not all eggs are safe to eat raw. I cannot advise you any further, except that you try the cooked eggnog recipe below.

Raw Eggnog


  • 1 egg
  • 1 Tablespoon sugar
  • 1 cup milk
  • 1/4 teaspoon vanilla extract
  • pinch of nutmeg


Beat the egg and sugar until the sugar is dissolved, add the milk, vanilla, and nutmeg. Stir.

Cooked Eggnog

This eggnog is cooked. You will need a candy thermometer and a fine mesh strainer for this recipe. What you'll end up with is an eggnog that tastes more store-bought than homemade.


  • 4 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon ground nutmeg
  • 4 cups milk
  • 1 teaspoon vanilla extract (or rum extract)
  • 1/2 cup half & half


Pour the milk into a 4-quart saucepan over medium heat. Meanwhile, thoroughly beat eggs, sugar, and nutmeg with a hand mixer. Pour the egg mixture into the milk. Heat and stir the mixture until it reaches 160 degrees Fahrenheit. Do not let it boil. Remove from heat. Let cool for 20 to 30 minutes. Add vanilla extract and half & half. Pour into a pitcher through a fine mesh strainer. Cover the pitcher and place in the refrigerator.

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