Photo of Holiday eggnog by WW

Holiday eggnog

Total Time
20 min
10 min
10 min
This decadent beverage is a staple during the holidays. If it’s one of your favorites, consider making this homemade version, which is so much tastier than store-bought varieties. Plus, when holiday celebrations are at their height, booze-laced eggnog is an ideal make-ahead recipe. Traditionally eggnog was aged for months, having alcohol as a preservative, and it does still benefit from even a short day or two of aging time in your fridge to let all the flavors meld together and thicken. If you do want to make it a day or two ahead, you’ll need to stir in the brandy before you chill it, otherwise the non-alcoholic version should be consumed within a day.



1 large egg(s)

Liquid egg substitute

¼ cup(s)


¼ cup(s)

Fat free evaporated milk

2 cup(s)

Vanilla extract

1 tsp


2 fl oz, or rum, 80 proof (1/4 cup)

Ground nutmeg

1 tsp


  1. Beat together egg, egg substitute, and sugar in a medium bowl; set aside. Warm milk in a small saucepan until it steams (do not boil); very gradually beat milk into egg mixture.
  2. Return egg-milk mixture to stove and cook over low heat, stirring constantly, until thickened slightly and very steamy. Do not let eggnog boil. Stir in vanilla and chill thoroughly.
  3. Stir brandy into chilled eggnog. Pour into four glasses and sprinkle a touch of nutmeg on top of each serving. Yields about 3/4 cup per serving.