Eggnog Without Raw Egg White Recipe

Making eggnog without raw egg white is super easy, if not technically traditional, and super tasty too.

The most traditional way of making eggnog for Christmas is making a thin custard by cooking egg yolks with cream, milk and a little sugar, then whipping the leftover (still raw) egg whites and folding the resulting meringue into the custard. In some countries pasteurised raw eggs are the norm, but in others (like here in the UK), eggs at the supermarket are usually unpasteurised. And there's always a very slight health risk that comes with eating raw unpasteurised eggs.

You can get pasteurised egg whites separately in the UK, but it's a but of a pain to have to separate eggs, just use the yolks, and then have to buy separate egg whites.

Plus, some people just don't like the taste or texture of the raw frothy egg whites. So here's my easy recipe for eggnog without egg whites, which is totally cooked.

You can omit the brandy for a non-alcoholic eggnog and add a little vanilla instead (note that there's alcohol in vanilla extract but the amount is negligible if you're just adding a teaspoonful). But I think eggnog is much better when it's a bit boozy.

Ready? Let's go.


4 egg yolks
65g caster sugar
300ml milk
100ml double cream
1/2 tsp ground nutmeg
80ml brandy
Whipped cream
Extra nutmeg, for sprinkling


1. In a small saucepan, whisk the egg whites and caster sugar together until pale and fluffy.

2. Whisk in the milk and cream, and cook over a medium heat for about five minutes or until steaming, stirring continuously.

3. Take off the heat, and stir in the nutmeg and brandy. Leave to cool completely, strain through a sieve, and chill in the fridge for at least four hours.

4. Serve with a good squirt of whipped cream and an extra little pinch of nutmeg on top.

Enjoy, and have fun.


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