Turmeric Eggnog

Turmeric adds color and antioxidants to the holidays with this homemade turmeric eggnog recipe using pasteurized Safe Eggs.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 5 cups 1x


  • 3 cups whole milk
  • 1/4 cup granulated or coconut sugar
  • 1 1/4 teaspoons ground turmeric
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1/4 teaspoon salt
  • 4 Davidson’s Safest Choice® pasteurized eggs, separated
  • 1 teaspoon vanilla extract
  • Nutmeg for serving


  1. In a small saucepan, whisk together milk, sugar, turmeric, nutmeg and salt. Bring to a simmer and heat for 10 minutes, stirring occasionally.
  2. While turmeric milk is heating, separate the yolks from the whites of the Safest Choice eggs into two separate bowls.
  3. Whisk yolks and set aside.
  4. Add egg whites to a mixing bowl and whip on high until soft peaks form. Place in refrigerator to chill.
  5. Remove milk from saucepan and let cool in refrigerator for 10 minutes.
  6. Whisk yolks into cooled milk and place back in refrigerator for 20 minutes or so.
  7. Before serving, fold egg whites into chilled eggnog. Pour into mugs and serve with ground nutmeg on top.