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Mixpert editorial recipe

Warm Cooked Eggnog

Egg, milk and cream are gently cooked into a warm custard drink, with a thermometer endpoint rather than a raw-egg shortcut. This reference is nonalcoholic and uses a small cinnamon amount instead of an unlisted nutmeg garnish.

By Mixpert KitchenReviewed for clear measures, practical steps, and nutrition consistency.Our recipe standard
Ready in18 minMakes1 servingCalories · estimated per serving346Total sugar · estimated per serving25g
Pale ivory cooked eggnog with fine cinnamon speckles, egg, milk, cream and cinnamon behind a dry mug.Non-alcoholic
Step by step

Make it like a pro.

5 minutes preparation and about 13 minutes gentle heating and tempering; use the thermometer endpoint rather than time alone.

  1. 01

    Whisk the egg and sugar together in a heatproof bowl until uniform.

  2. 02

    Warm the milk and cream in a small saucepan over medium-low heat until steaming. Gradually whisk a little warm dairy into the egg mixture, then slowly whisk in the remaining dairy.

  3. 03

    Return everything to the pan. Cook over low heat, stirring continuously across the bottom, until the entire mixture reaches 160°F (71.1°C) on a food thermometer. Do not boil.

  4. 04

    Remove promptly from heat. Stir in vanilla and cinnamon and serve warm; all cooked egg remains in the portion.

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Tools for This Recipe

Helpful equipment for making this recipe at home.

SaucepanCuisinart 419-18P 2-Quart Pour SaucepanCuisinart

A small saucepan for warming milk, spices, chocolate, and café bases.

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Easy swaps

  • Use pasteurized whole liquid egg weighing 50 g if its label permits this preparation; the thermometer endpoint and product instructions still apply.
  • Use the same weight of 2% milk instead of whole milk for a less rich variation; calculate from that milk source.

Mixpert tips

  • Use a food thermometer: thickness and elapsed time alone do not establish the endpoint.
  • Temper slowly and stir over low heat to avoid scrambled egg curds.
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Good to know

Warm Cooked Eggnog FAQs

Can I skip cooking the egg?

No. This page is a cooked preparation with a 160°F (71.1°C) endpoint. It does not provide a raw-egg method; a timer or warm-to-the-touch judgment does not replace the thermometer.

Why did my eggnog curdle?

Egg proteins can clump if they meet very hot milk too quickly or the custard boils. Temper gradually and cook over low heat while stirring. The reference keeps the cooked egg in the serving rather than straining out unknown solids.

Does this contain alcohol?

The reference contains no rum, brandy or other spirit. Vanilla extract is present in a small measured quantity and is included in the ingredient calculation; a strictly alcohol-free variation needs an appropriate separately sourced alcohol-free vanilla.

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