White Chocolate Egg Nog

Maggie May Schill


When I told people I was going to be making egg nog this year I got a lot of people replying with horror. Some people said "AHhh, you can't feed people raw eggs!!" Others said "the stuff you get in the stores has been pasteurize, you just can't serve raw eggs to people." Both these statements are highly irritating.

1- The stuff in the stores is not pasteurized specially after the milk and eggs are made into nog form.
2- Egg nog doesn't contain raw eggs... at least not how I've ever made it.

The eggs are cooked in a tempering process which I will describe below.

★★★★★ 2 votes
2 Hr
30 Min
Stove Top


20 oz
whole milk
egg yolks
2 c
powdered sugar, divided into 1 cup containers
2 tsp
vanilla extract
2 Tbsp
spiced rum (or more!!!!)
2 c
heavy whipping cream
1 1/2 c
white chocolate chips (optional)
cinnamon to taste
nutmeg to taste

How to Make White Chocolate Egg Nog


  • 1Set stove to medium heat.
    In a large sauce pan bring whole milk to scolding temperature.
  • 2Mix in 1 cup of powdered sugar while stirring constantly. Add vanilla extract to the milk mixture and continue stirring.
  • 3Once sugar is completely dissolved, stir in egg yolks one at a time beating vigorously.
  • 4Add white chocolate to the mixture and stir until it is completely dissolved. Bring milk back up to scalding temperature to temper the chocolate. (optional)
  • 5Add nutmeg and cinnamon to taste.

    Let the mixture cool on stove top to about room temperature.
    Then refrigerate for 2 hours.
  • 6In a mixing bowl beat heavy cream, remaining sugar, and rum(optional) until it forms soft peaks.
  • 7Stir whipped cream mixture into the chilled egg nog mixture until it is completely incorporated.

    Serve chilled!
  • 8Side note:
    If you do not properly temper your white chocolate like I stated above the chocolate may separate from the egg nog in the cooling process.

Printable Recipe Card

About White Chocolate Egg Nog

Course/Dish: Cocktails, Other Drinks
Main Ingredient: Dairy
Regional Style: English