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:

•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. 🎄🥛✨

HOMEMADE EGGNOG

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Course: Beverage

Kitchen: American, holiday

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 5

Ingredients

 

1x2x3x

• ▢ 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.