Pregnancy Friendly Classic Eggnog

Total time2 hr 35 min

Prep time20 min

Cook time15 min

A silky, spiced custard is the heart of this eggnog, made from pasteurized egg yolks whisked with sugar until pale and thick, then gently cooked with milk and cream until it reaches a safe, spoon-coating consistency. Warm notes of nutmeg and cinnamon simmer right into that base, and a splash of vanilla rounds everything out before it chills to a rich, sippable texture. Whipped pasteurized egg whites get folded in at the end, giving the finished nog that classic light, frothy top without any raw-egg guesswork. Ladle it into glasses, dust with a little extra nutmeg, and you've got a cozy, holiday-ready sipper that fits neatly into a pregnancy-friendly spread. It's the kind of make-ahead treat you can pour with confidence, whether you're serving a crowd or just treating yourself to a quiet mug on the couch.

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Ingredients

8 servings

6 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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½ cup granulated sugar, divided
2 cups whole milk
1 cup heavy cream, divided
½ tsp ground nutmeg, plus more for serving
¼ tsp ground cinnamon
1 tsp pure vanilla extract
4 pasteurized egg whites
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.

For the egg whites

¼ cup granulated sugar

For serving

1 ½ oz bourbon or dark rum (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large mixing bowl, whisk the egg yolks with 1/4 cup of the granulated sugar until the mixture is pale yellow and slightly thickened, about 2 minutes.
2
Combine the milk, 1/2 cup of the heavy cream, the remaining 1/4 cup sugar, nutmeg, and cinnamon in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture is steaming and small bubbles form around the edges, about 5 minutes — do not let it boil.

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