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.
Terry says
Thought about your recipe and after careful consideration made my eggnog using Jello instant vanilla pudding and 1/2&1/2
Ran it thru the blender,topped with nutmeg
Great,no raw egg
Pat says
To Terry, no raw egg, just all the chemicals in the pudding mix.
Christie Lynn Papiani says
No raw egg anyway. Its cooked.
Melissa says
What a beautiful recipe! Today our chickens turn 2 years old so I made homemade eggnog for the first time. It’s chilling in the fridge now. Smells absolutely wonderful. I can’t wait to drink some tonight with my late grandpa’s favourite Raynal French Brandy.
PS. Terry- the egg is NOT RAW. If you follow this recipe, It’s cooked to 160˚F which will kill any salmonella or other bad bacteria. The eggs are tempered so they maintain their liquid state while still being cooked thoroughly. I’d use this recipe any day over store bought chemicals. But to each their own. 😉
Melissa says
The Egg Nog came out excellent! We loved it! I’m making it again for sure.
Caitlin says
Oh my, this is delicious! I wasn’t sure what kind of milk to use, but all I had was unsweetened vanilla almond milk and it turned out great. I couldn’t wait for it to cool down – had to slurp down a few spoonfuls warm and it was oh-so-good. Thanks for the wonderful and easy-to-follow recipe!
Susan says
Cut the sugar down to 1/4 cup and drank it warm from the saucepan – couldn’t wait for the fridge cooling time. Delicious!
Pearl says
I am lactose intolerant, can I skip the cream and use almond milk?
Lauren Allen says
You can! (although it wont thicken quite as much.)
Avrey says
What if the eggs don’t turn light and creamy? And don’t look as thick as yours? Is is only yolk like do you have to remove the whites somehow?
Lauren Allen says
Yes, you separate the yolks from whites.