The BEST Homemade Eggnog recipe! Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again!
Are you wondering how to make eggnog from scratch? You have come to the right place!
For the past month I’ve been on the lookout for Eggnog at the grocery store. My husband and I are complete addicts! I swear I can usually find it stocked in stores by October, but this year I have yet to find ANY!
Jeff and I were bemoaning this fact when I told him I was going to make it from scratch.
He cringed. He cringed because I’ve tried making homemade eggnog before, and to say it didn’t turn out great would be putting it nicely :-). (The raw egg recipes, as authentic as they may be, are just not for me!)
This time though, I was determined to succeed! And thank heaven I decided not to give up, because the result was liquid gold! Seriously, this homemade eggnog is good enough for the biggest eggnog snob.
It’s thick, sweet, creamy and smooth, with the perfect eggnog flavor. It doesn’t contain alcohol, which is also non-traditional, but we are non-alcohol drinkers at my house, and I wanted an eggnog recipe my kids can enjoy too. I’ll definitely be making this every year–and I even got Jeff’s approval to do so!
Consider trying these eggnog inspired recipes:
The BEST Homemade Egg Nog recipe! Thick and creamy with the perfect mild flavor and hint of nutmeg. You'll never buy store-bought eggnog again!
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1/4 teaspoon vanilla extract
- ground cinnamon , for topping
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once all of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly, until the mixture is slightly thickened, just a few minutes (or until it reaches about 160 degrees F on a thermometer).
- Remove from heat and stir in the vanilla.
Pour the eggnog into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, I like to add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.