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.
•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:
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•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. 🎄🥛✨
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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.
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