Easy Homemade Eggnog Recipe
There’s something inherently nostalgic about the rich, creamy taste of eggnog during the holiday season. This easy homemade eggnog recipe brings together the warmth of nutmeg and the smoothness of dairy to create a festive drink that’s both timeless and joyful. Whether you’re hosting a party or enjoying a quiet evening by the fireplace, this eggnog will undoubtedly elevate your holiday experience.
Growing up, my grandmother would always make a batch of her special eggnog for Christmas Eve. The aroma of freshly grated nutmeg filled the kitchen, and everyone would gather around to stir the pot, eagerly waiting for the first taste. This recipe is inspired by that tradition, bringing back fond memories of laughter and togetherness in the kitchen.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and rich flavor. The use of fresh ingredients creates a velvety texture that store-bought versions can’t match. It’s a versatile treat — you can enjoy it warm or chilled, spiked or non-alcoholic. Plus, it’s a fantastic make-ahead option, freeing you up to enjoy more holiday festivities.
Ingredients Notes
To make this delicious eggnog, you’ll need fresh eggs, whole milk, heavy cream, sugar, vanilla extract, and nutmeg. For a more indulgent flavor, consider adding bourbon or rum. If you’re looking for a non-dairy version, coconut milk is a great substitute. Always opt for the freshest eggs you can find, as they are crucial for the creamy texture.
Recipe Steps
Step 1
In a medium saucepan, combine milk, cream, and nutmeg. Heat on medium until the mixture reaches a slight simmer, stirring occasionally to prevent burning.
Step 2
In a bowl, whisk egg yolks and sugar until the mixture becomes thick and pale. Slowly add the hot milk mixture, whisking constantly to temper the eggs.
Step 3
Return the mixture to the saucepan and cook on medium until it thickens slightly and coats the back of a spoon. Be careful not to boil.
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Step 4
Remove from heat, add the vanilla extract, and stir in your choice of bourbon or rum, if using. Allow the mixture to cool.
Step 5
Refrigerate until chilled. Serve with a sprinkle of nutmeg on top and enjoy!
Storage Options
Homemade eggnog can be stored in the refrigerator for up to three days in an airtight container. If you’d like to prepare it in advance, consider freezing it—just make sure to leave some space at the top of your container as the liquid will expand. Thaw overnight in the fridge and give it a good stir before serving.
Variations & Substitutions
For a lighter texture, replace half of the cream with additional milk. For a dairy-free version, use coconut or almond milk and whipped coconut cream. You can also experiment with spices like cinnamon or clove for an added twist.
Serving Suggestions
Eggnog is perfect for holiday brunches, cozy family gatherings, or even as a dessert drink. Serve it in mugs or punch cups, and consider pairing it with gingerbread cookies for an extra festive touch.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, this eggnog recipe can be made up to three days in advance. Prepare it and store it in the refrigerator until you’re ready to serve. Just remember to give it a good stir before serving, as some separation may occur.
Is it safe to consume raw eggs?
This recipe involves cooking the eggs gently, which reduces the risk associated with raw egg consumption. However, if you’re concerned, look for pasteurized eggs at your grocery store for an extra layer of safety.
How can I make this eggnog non-alcoholic?
You can replace the alcohol with an equal amount of milk or cream. Adding a touch of rum extract can mimic the flavor without the alcohol content, making it family-friendly and suitable for all ages.
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Easy Homemade Eggnog Recipe
Ingredients
Main Ingredients
- 4 cups whole milk
- 1 cup heavy cream
- 1 tablespoon pure vanilla extract
- 6 large egg yolks separated from whites
- 1 cup granulated sugar
- 1 cup rum optional
- 1 teaspoon ground nutmeg for garnish
Instructions
Preparation Steps
- In a medium saucepan, combine milk, cream, and vanilla. Warm over medium heat until just steaming, but not boiling.
- In a bowl, whisk egg yolks and sugar until pale and creamy.
- Slowly add warm milk mixture to egg yolk mixture, whisking constantly to avoid cooking the eggs.
- Return mixture to saucepan and cook over low heat, stirring constantly, until it thickens slightly. Do not boil.
- Remove from heat and stir in rum if using. Chill in refrigerator. Serve with a sprinkle of nutmeg.
Notes
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