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!
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Jan Miller says
As caregiver for my 85 year old dad who suffers from Alzheimer’s as well as physical limitations i am always looking for food he enjoys. At Christmas time…he became hooked on egg nog. Of coarse the supply disappeared with the holidays. Your recipe sounded delicious. I now make it in quadruple batches. He has actually gained some much needed weight. He has 2 to 3 glasses a day and we use the nog as an additional protien source for him. I thank you for this recipe and want you to know that I have suggested to many people who are in need of some weight to give it a try.
Jeremy says
I made this last night….. At first, I thought I had screwed it up. But after it chilled for a day…… Oh my goodness. This was so delicious.
Amber says
I just made this yesterday for my husband’s grandfather who turned 86. He was so surprised to have eggnog in August and he love it! It was very easy to make and it does thicken to a lovely thick texture. Thank you so much for sharing!
Kari Magoon says
This recipe is amazingly thick and creative!! It’s so much better than the cartons of eggnog at the store. The creamy ness just blows me away lol
Jill Beltrami says
My son wanted me to make eggnog and I found your recipe. It was delicious! We actually didn’t wait to let it cool and ate it with a spoon carefully since it was hot. Didn’t know it was so caloric. Oops! I’m not trying to gain but lose a few pounds. Will have to leave the rest for my sons. Will definitely make again! Yum!
Anony mouse says
still waiting to let it cool! was delicious right after it was made to! i had a whole cup of it when it just came off the stove and cant wait to have the rest.
Jacob says
i like it
Zac Loehr says
Made this back in July for a Christmas themes 4th of July.
I have tried numerous egg nogs over the years, but this was definitely better than ALL of them.
I was shocked how good it tasted!
I was able to use all organic ingredients also!
Thanks so much!
Elle says
This recipe was so simple to make and turned out delicious! For reference, I’m 17 and don’t cook all that much and this was easy to follow.
If you are making for a family/occasion, I would definitely recommend making at least a double batch. One recipe made about 4 small-medium sized glasses.