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Lighter Cooked Vanilla Bean Eggnog Recipe (No Raw Eggs)

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A lighter, cooked vanilla bean eggnog that delivers all the cozy, festive flavor without the heavy cream. This version uses whole milk and a gentle cooking method for a silky, smooth texture that’s safe to enjoy.

Ingredients

Scale
  • 4 cups (960 ml) whole milk
  • 6 large egg yolks
  • 1/2 cup (100 grams) granulated sugar
  • 1 vanilla bean
  • 1 teaspoon (5 ml) vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Whipped cream (for serving, optional)
  • Extra ground nutmeg or cinnamon (for garnish, optional)
  • Rum, bourbon, or brandy (optional, for spiking)

Instructions

  1. Infuse the Milk: Pour 4 cups of whole milk into a medium saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Heat over medium heat until steaming and tiny bubbles form around the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes.
  2. Whisk the Egg Yolks: In a large mixing bowl, whisk together 6 egg yolks and 1/2 cup granulated sugar until pale, thick, and ribbon-like (about 2-3 minutes).
  3. Temper the Eggs: Remove the vanilla bean pod from the milk. Slowly pour about 1 cup of hot milk into the egg yolk mixture, whisking constantly. Then pour the egg-milk mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the Eggnog: Place the saucepan over medium-low heat. Stir constantly with a whisk, scraping the bottom and corners, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil. If using a thermometer, heat to 160°F (71°C).
  5. Strain and Cool: Immediately remove from heat. Pour the eggnog through a fine-mesh strainer into a clean bowl or pitcher to catch any cooked egg bits or vanilla pod pieces.
  6. Add Final Flavors and Chill: Stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, and a pinch of salt. Let cool on the counter for 20 minutes, then cover and refrigerate for at least 2 hours (overnight is best). Serve cold with optional whipped cream and a dusting of nutmeg or cinnamon.

Notes

For best flavor, use a plump, moist vanilla bean from Madagascar or Tahiti. If you don’t have a vanilla bean, substitute with 2 tablespoons vanilla bean paste or 2 teaspoons pure vanilla extract. To avoid curdling, keep heat low and stir constantly. The eggnog can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.

Nutrition

Keywords: eggnog, vanilla bean, lighter eggnog, cooked eggnog, no raw eggs, holiday drink, Christmas, festive

Find it online: https://dinadishes.com/lighter-cooked-vanilla-bean-eggnog-recipe-no-raw-eggs/