How to make eggnog

How to make eggnog is a common question at Christmas and I have the answer.

In case you were wondering, I add rum to this recipe!

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6 happy eggs

60g caster sugar

600ml milk

1 tbsp vanilla extract

½ tsp grated nutmeg

150ml plain yogurt


You will need a cooking thermometer for this recipe.


Don’t be scared of raw eggs in eggnog; we gently cook them in this recipe.


Place 4 happy eggs, 2 happy egg yolks, caster sugar and milk in a saucepan. Heat slowly whilst stirring continuously; bring the temperature up to 72°C then remove the saucepan from the heat and keep stirring until it has cooled to around 60°C, this will take about 5 minutes.


Once it is below 60°C, pour the mixture through a sieve to capture any overcooked lumps. Add the vanilla extract and the nutmeg, stir and refrigerate the mixture. Once cool, add the plain yogurt and gently whisk together for a delicious and refreshing eggnog.


You can add other flavours in place of the vanilla and nutmeg and/or use double cream in place of the yogurt.


Adults might want to add some rum or bourbon too for a grown up drink.


Mat’s top tip: Use double cream instead of yogurt if you’re adding alcohol.

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How To Make Egg Nog


Did you already know how to make eggnog and will you give it a try?

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