Eggnog Batch Calculator
Batch homemade eggnog for a party — egg yolks, sugar, milk, cream and optional spirit scaled to your guest count and glass size.
How it works
Per 4 oz serving ≈ ½ yolk · 12.5 g sugar · 45 ml milk · 22 ml cream · Spirit = servings × shot size
Traditional eggnog is a custard base — egg yolks whisked with sugar, then loosened with milk and enriched with cream — so it scales by the serving. A rich 4 oz pour uses about half an egg yolk, a spoon of sugar, and roughly two parts milk to one part cream; multiply those per-serving amounts by your headcount and glass size to get a shopping list. The optional spirit is poured to taste on top of the base, so you can make one batch and split it into spiked and virgin bowls. If raw yolks are a concern, gently cook the yolk-and-milk base to 71°C (160°F) to pasteurise it before chilling.
Worked example
For 12 servings of 4 oz with 1 oz of bourbon each: yolks = ceil(12 × 0.5) = 6, sugar = 12 × 12.5 = 150 g, milk = 12 × 45 = 540 ml, cream = 12 × 22 = 264 ml, and bourbon = 12 × 1 oz ≈ 355 ml.
Frequently asked questions
Is homemade eggnog safe with raw eggs?
To be safe, gently heat the yolk, sugar and milk base while stirring until it reaches 71°C (160°F), which pasteurises the eggs, then chill it. Using pasteurised eggs is another option. Traditional aged eggnog also relies on a high alcohol content to inhibit bacteria over weeks of refrigeration, but cooking the base is the most reliable route.
How much alcohol should I add?
A common pour is about 1 oz of spirit per 4 oz serving, but eggnog is forgiving — start lighter and let guests top up. Bourbon, dark rum and brandy are the classics, and many recipes blend two (for example rum and brandy). This tool keeps the spirit separate so you can scale it independently.
Can I make eggnog ahead?
Yes, and many say it improves. A cooked, chilled base keeps 2 to 3 days refrigerated; spiked eggnog with a good dose of alcohol can be aged for a week or more in the fridge, mellowing as it rests. Whisk before serving, and fold in whipped cream or beaten egg whites just before you pour if you want it frothy.
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This calculator is for educational purposes. Double-check important results before acting on them.