You wont believe how easy and DELICIOUS homemade Eggnog is, and this recipe really is the best! Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again!
Eggnog
I absolutely love eggnog! I have nothing against store-bought eggnog–we have it all the time in our fridge this time of year–but this homemade eggnog recipe is truly what dreams are made of! If you’ve ever thought you didn’t like it, you just have to try it made from scratch.
Several years ago I sought out to make homemade eggnog. My first attempt was not a success and left my husband cringing. Let’s just say that the completely “raw egg” method of making eggnog is just not for me.
I pressed forward, determined to succeed, and ended up loving this recipe from Cuisine at Home. I used ground nutmeg instead of fresh, because I always have ground on hand. I also ignored their ice-water bath suggestion and just refrigerated it instead.
The end result was liquid gold, and it’s become our family’s favorite eggnog recipe ever since! Seriously, this homemade recipe will “WOW” even the biggest eggnog snob!
This eggnog recipe is thick, sweet, creamy and smooth, with the perfect flavor. It doesn’t contain alcohol (if you’d like to add some, read on for my suggestions), but we are non-alcohol drinkers at my house, and I wanted an eggnog recipe my kids can enjoy too.
How to make eggnog:
Start by whisking the egg yolk and sugar together in a small bowl. Then, in a saucepan over medium-high heat, combine cream, milk, salt, and nutmeg and stir the mixture until it just reaches a simmer. Next temper the eggs by adding small spoonfuls of the hot mixture to the egg mixture.
Stir each spoonful and once most of the hot mixture has been added, add the entire mixture back to the saucepan. Continue cooking and whisking for just another minute or two until it barely thickens. It will continue to thicken as it cools. Then remove it from the heat and add the vanilla. Refrigerate the eggnog mixture until chilled.
We like to serve it with a some whipped cream and an extra little dash of cinnamon and nutmeg on top.
What type of alcohol goes in eggnog?
If you would like to add alcohol to your eggnog, choose a drink with a high alcohol concentration to help counterbalance the sweetness of the eggnog. Common choices of alcohol to add to eggnog include brandy, rum, bourbon or whisky.
Don’t miss my Eggnog French Toast!
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Homemade Eggnog
Video
Ingredients
- 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
Instructions
- 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 most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- 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, you can 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.
- Store homemade eggnog in the fridge for up to one week.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
JAMES F STAFFORD says
My mother made egg nog back in the 1950s. She used a stand mixer (B4 blenders were made) used the entire egg, heavy cream, sugar & vanilla extract. Mixed it cold for at least 10 minutes. She never put booze in it but I used peppermint schnapps when I grew up.
Melanie says
When u say, mixed it cold, does that mean she never cooked the eggs? Cuz the only part of this recipe I don’t like, is wasting the egg whites. I would rather use whole eggs, but I know if I do it with this recipe, I will screw it up. On the other hand, drinking raw eggs makes me a little nervous as well. By u adding the schnapps, the alcohol kills any bacteria that may make u sic. I have had samonila twice, and I don’t ever want to experience that again, so ya, the raw eggs scare me a bit, but if yr Mom did it, it works, and u get more, cuz yr using the whole egg….now u got me wondering, have u tried this recipe yrself, or do u stick with yr Ma’s old faithful?
Lauren says
I usually make a swiss meringue so not to waste the whites.
You could also make the recipe from the website with 3 or 4 whole eggs instead of 6 yolks, I’ve seen come custards made this way and I don’t see why it wouldn’t work with eggnog
Chris says
If I’m not mistaken the bacteria comes from the outside of the egg shell when cracked it gets mixed in causing you to get sick. If you soak the eggs in 1 tablespoon of bleach to 1 quart water for 10 minutes it will kill any bacteria present and you should be fine as long as the egg is fresh. Alcohol content would have to be greater than 60% to kill the bacteria. That’s why hand sanitizer is minimal 60%.Good luck.
Linda says
Egg shell is porous. Do not put an egg in bleach!
Michael says
You are correct about bacteria on the shell. But using bleach is a bit dodgy. Food grade hydrogen peroxide is recommended.
Deborah says
How about making egg white sandwiches for breakfast the day you are going to make the egg nog? Thats what I do 3egg whites for each sandwich. If you have left over egg whites cook them for sandwiches and then refrigerate or freeze depending on how long it will be before you are going to use them.
Cathey Saurage says
My mom would use the egg whites and beat them with a little sugar and cream of tartar and make a delicious meringue. She would spoon the meringue on top of the heated egg nog and and serve warm with whiskey or spiced rum. It was delicious!
Sue Foster says
My concern was the same, a waste of egg whites. I know you can make meringue with them, but can you store them either before or after making the meringue?
karl says
OH MY GOD!!!!! I will NEVER drink store bought egg nog again!!! I can’t believe how much better yours is!! I’m a 65 year old man who loves cooking and spending time in the kitchen but for some reason never thought of trying this…. wow….amazing!!! Thank you Lauren!!!
Valerie says
Try it in a hot cup of black tea for breakfast! My new favorite!
Sher says
Simple, easy, delicious eggnog!! Thank you
Murielle-Angelique Laplace says
Eggnogy as I like! Perfect for any time of the year
Mary Likes says
I’ve made this recipe a couple of times for my son and grandkids. They love it!! Actually I double the recipe cuz the original recipe is gone in just a couple of minutes —- and am then left with 12 egg whites which is EXACTLY what it takes for a yummy angel food cake which I then send along with the eggnog. Works out great if you’re worried about what to do with the egg whites.
Marlowe says
How do you make such Good eggnog?
Audra says
I will show you one day.
Nancy Daye says
this is my favorite go to recipe for homemade egg nog! Simple and delicious! I make it year round for my 3 year old grandson who loves it! Reading other reviews i will now make an angel food cake with a doubled batch of egg nog to use the egg whites. I had just dumped mine down the drain when i read to do this! Enjoy everyone, you will not be disappointed.
Heather says
Turned out perfect. Thanky