Yes, traditional eggnog contains eggs. They’re not just a namesake ingredient; egg yolks are what give eggnog its signature thick, creamy texture. A classic recipe calls for around six egg yolks, and some versions also fold in whipped egg whites for a lighter, frothier consistency.
What Eggs Actually Do in Eggnog
Egg yolks serve as the drink’s primary thickener. When gently heated, the proteins in the yolks unfold and form a network that gives eggnog its body. This is the same process that thickens a custard. The result is a smoother, more flavorful texture than you’d get from using flour or cornstarch. Heating too aggressively, though, causes the proteins to curdle rather than set gently, which is why traditional recipes call for slow, careful cooking.
Some recipes also call for whipped egg whites folded into the finished mixture. The whites add airiness, making the drink lighter and slightly frothy on top. A traditional recipe might use six yolks and four whites, though the whites are often listed as optional.
Store-Bought Eggnog and Egg Content
Commercial eggnog sold in the United States is regulated by the FDA, which requires a minimum of 1% egg yolk solids by weight. That’s a relatively small amount compared to homemade versions, which is why store-bought eggnog often tastes thinner and less custardy. Manufacturers use pasteurized eggs or egg products, which eliminates the food safety concerns that come with raw eggs at home. Unopened, these products keep for up to seven days in the refrigerator and should be used within three days once opened.
Raw Egg Safety in Homemade Eggnog
The biggest concern with homemade eggnog is salmonella, a bacterium that can live inside raw eggs. The USDA advises against consuming any food made with raw or undercooked eggs, and eggnog is specifically named on that list. If you’re making eggnog at home, the safest approach is to heat the egg-milk mixture to 160°F, checking with a food thermometer, before combining it with other ingredients.
Alternatively, you can buy pasteurized eggs or liquid egg products, which have already been heat-treated to kill bacteria. These are a direct swap in any eggnog recipe and remove the guesswork around temperature.
A well-known experiment at Rockefeller University tested whether the alcohol in spiked eggnog could kill bacteria on its own. The researchers found that homemade eggnog made with a generous amount of spirits was completely sterile after 24 hours, while store-bought (non-alcoholic) eggnog was teeming with bacteria. But when they deliberately added a heavy dose of salmonella, the alcohol didn’t kill it all within that timeframe. The lead microbiologist noted they used 1,000 times more salmonella than you’d realistically encounter in a contaminated egg, so the results weren’t conclusive either way. In short, alcohol helps but isn’t a reliable safety guarantee.
Eggnog Without Eggs
Plant-based eggnogs skip the eggs entirely and rely on other ingredients for thickness. Cashews blended with water are the most common substitute, creating a naturally rich, creamy base. Other recipes use arrowroot powder or cornstarch as thickeners, sweetened condensed coconut milk for body, or even silken tofu for a protein-rich texture that mimics the mouthfeel of yolks. Oat milk and full-fat canned coconut milk work better as the liquid base than thinner milks like almond, since the goal is matching that heavy, coated feeling eggnog is known for.
If you’re buying vegan eggnog off the shelf, check the label. Products labeled “eggnog” in the U.S. must meet the FDA’s egg yolk minimum, so egg-free versions are typically sold under names like “holiday nog” or “oat nog.”
How Eggs Became the Defining Ingredient
Eggnog traces back to a medieval British drink called posset: warm milk curdled with wine or beer and flavored with spices. Monks were among the first to add eggs and figs to the mix. By the 1600s, the English aristocracy was drinking egg-based possets made with sherry as a display of wealth. One surviving recipe from that era, attributed to the Lord of Carlisle, called for eighteen egg yolks, eight whites, cream, nutmeg, cinnamon, mace, and a pint of sherry. The core formula hasn’t changed much since: eggs beaten with sugar, mixed with milk or cream, spiked with spirits, and seasoned with warm spices.