Cook the base like a thin custard to 160F so the eggs are safe and the texture turns silky rather than raw and thin. Real nutmeg grated over the top at the end is what makes it taste like the holidays and not like sweet milk.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook15 min
Makes6 servings
CuisineAmerican
Cost$$
VegetarianGluten-free
Contains dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for6servings
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
You can batch the mix and keep it cold, but add the ice, soda, and garnish and shake or stir to order — a made-up drink goes flat and watery if it sits.
Is Eggnog gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Eggnog vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
Made it, tweaked it, or recognize which restaurant this tastes like? Leave a note — first-name basis, no account.
Open data. Every maker on this site is published as a free dataset under CC BY 4.0 — use it in anything, commercial or not, as long as you credit 5best2buy. Browse the datasets →