HOMEMADE EGGNOG
Homemade Eggnog is the ultimate holiday indulgence! Creamy, rich, and perfectly spiced, this traditional drink is a must-have at any Christmas gathering. Made with fresh ingredients, this recipe is far superior to store-bought versions and can be customized with or without alcohol to suit your crowd. It’s the perfect way to toast the season and make lasting holiday memories.
The first time I made eggnog from scratch, I was skeptical. How could anything rival the cartons from the store? But when I saw my husband’s reaction after the first sip—a big smile followed by a request for seconds—I knew I’d struck gold. Now, it’s a family tradition to whip up a big batch while decorating the tree, with plenty left for Christmas morning to pair with our favorite cinnamon rolls.
Why You’ll Love Homemade Eggnog
•Rich and Creamy: The perfect blend of cream, milk, and eggs creates a velvety texture.
MORE OF OUR FAVORITE…
•Customizable: Add your favorite spirits, or keep it kid-friendly.
•Holiday Tradition: A timeless classic that brings holiday cheer to any gathering.
•Better Than Store-Bought: Fresh ingredients make all the difference in flavor.
Ingredients Notes For Homemade Eggnog
•Eggs: Use fresh, pasteurized eggs for safety.
•Sugar: Sweetens the eggnog and balances the spices.
•Whole Milk & Heavy Cream: For a perfectly creamy consistency.
•Vanilla Extract: Adds warmth and depth of flavor.
•Nutmeg & Cinnamon: The quintessential holiday spices.
•Alcohol (Optional): Add rum, bourbon, or brandy for a boozy kick.
Recipe Steps
1.Whisk the Eggs and Sugar:
•In a medium bowl, whisk egg yolks and sugar until light and creamy.
2.Heat the Milk and Cream:
•In a saucepan, combine milk, cream, cinnamon, and nutmeg. Heat over medium heat until steaming but not boiling.
3.Temper the Eggs:
•Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to prevent curdling. Gradually add the tempered yolks back into the saucepan.
4.Cook Until Thickened:
•Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not boil.
5.Cool and Add Flavoring:
•Remove from heat and stir in vanilla extract (and alcohol, if using). Let cool, then refrigerate until chilled.
6.Serve:
•Pour into glasses, garnish with a sprinkle of nutmeg or cinnamon, and enjoy!
Storage Options
•Refrigerator: Store in an airtight container for up to 3 days. Stir before serving, as separation may occur.
•Freezer: Eggnog can be frozen for up to 3 months. Thaw in the refrigerator and stir well before serving.
Variations & Substitutions
•Dairy-Free: Use almond milk or coconut milk in place of dairy.
•Spices: Add cloves or ginger for a spiced twist.
•Sweetener: Replace sugar with honey or maple syrup for a different flavor profile.
Frequently Asked Questions
Q: Can I make eggnog without alcohol?
Yes! This recipe is just as delicious without alcohol and perfect for kids and non-drinkers.
Q: How do I make eggnog thicker?
For a thicker eggnog, reduce the amount of milk or add a tablespoon of cornstarch while cooking.
Q: Is it safe to use raw eggs?
If concerned, use pasteurized eggs or cook the mixture thoroughly to 160°F to ensure safety.
Homemade Eggnog is a festive favorite that will make your holiday gatherings even more memorable. 🎄🥛✨
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg plus more for garnish
- 1 teaspoon vanilla extract
- 1/2 cup bourbon rum, or brandy (optional)
- Whipped cream optional, for serving
Instructions
- Whisk Egg Yolks and Sugar:
- In a medium mixing bowl, whisk the egg yolks and sugar together until the mixture is light and creamy.
- Heat Milk Mixture:
- In a saucepan, combine the milk, heavy cream, and nutmeg. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally.
- Temper the Eggs:
- Slowly pour a ladleful of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Repeat this process with another ladleful of warm milk.
- Cook the Eggnog Base:
- Pour the tempered egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 160-170°F or 70-75°C). Do not let it boil.
- Add Flavorings:
- Remove the saucepan from heat and stir in the vanilla extract and optional alcohol. Strain the mixture through a fine mesh sieve to ensure a smooth texture.
- Chill:
- Transfer the eggnog to a pitcher or container and refrigerate for at least 4 hours, or until fully chilled.
- Serve:
- Pour the eggnog into glasses, top with whipped cream if desired, and sprinkle with additional nutmeg for garnish.
Featured Comments
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Made this last night and it was family favorite. Loved how the satisfying came together.”
“Made this last night and it was absolutely loved. Loved how the picky-eater approved came together.”
“Made this last night and it was turned out amazing. Loved how the saucy came together.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Made this last night and it was family favorite. Loved how the energizing came together.”
“Made this last night and it was turned out amazing. Loved how the bite-sized came together.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“This flavorful recipe was absolutely loved — the grab-and-go really stands out. Thanks!”
“Made this last night and it was will make again. Loved how the simple came together.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
