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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! For a fun flavor twist, try my Pumpkin Spice Eggnog recipe!
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
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
- alcohol, optional, see note
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 a minute or so, 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, and alcohol*, if using.
- Pour the eggnog through a fine mesh strainer 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 or nutmeg, and fresh whipped cream, if desired.
- Store homemade eggnog in the fridge for up to one week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
This is my second time making this and it is so good! I made homemade whip cream with it and it literally tastes like ice cream!!
Can I ask how you made whipped cream from
This? Wouldn’t the added milk and ingredients to the cream make the eggnog not able to whip up into a fluffy whip cream? Ty! 🙂 I’d love to learn
She made whipped cream to accompany the drink.
You add the whipped cream to top it off at the end when your put it in your glass.
If you’d like eggnog flavored whipped cream you can add eggnog syrup or extract instead of vanilla to your whipping cream
Ummm, it’s exactly the same recipe for an ice cream base that NYT Cooking uses. Unfrozen nutmeg ice cream.
That’s because the custard for homemade ice cream is the same as the custard for egg nog, pudding, custard pie.
I made this eggnog for Christmas Eve. It is out of this world delicious!
Oh. My. Word. So delicious and so easy! As others have said…I’ll never buy eggnog again! Thank you so much for sharing!
Oh wow!!!! This is awesome!!!! My husband loved it!!
I love this recipe! If I wanted to add hard alcohol would I simply whisk it in after it has cooled or wait until it has been refrigerated?
Either way is fine!
I’m going to try your egg now recipe. Like you I don’t like raw eggs either. Yours looks delicious!
It turned out better than store bought. I definitely agree with putting it in the blender before serving. Well done.
Very delicious.
I’m also curious about the egg whites though.
I’m used to whisking them prior drinking and adding them in.
I haven’t tried using them in this recipe yet, in case it ruins it.
Did you say egg whites? Eggnog is made with egg yolks!
Do you throw away egg whites?
Just curious
Use it for an omelette? No need to waste it.
They’re just not used in the recipe- whites freeze great for up to a couple months to be used later for something like merengue cookies (favorite around Christmas at my house), pancakes, swiss buttercream, macaroons- tonnes of ways to use them up!
You can make merengue, angel food cake, or royal icing with them. Even an egg white omelette.
Whip half the egg whites until stiff and fold into chilled nog. Makes it thicker.
I usually put them to the side for a merengue or pie filling! Super convenient
Make a pavlova. I made this with leftover egg yolks from that. Perfect!
make an omelet
I love this eggnog!!! It is seasoned perfectly! I’m the only one in my family who likes eggnog, so I seldom have it. I had 3 egg yolks on hand (from making coconut macaroons) and HAD to try half a recipe. What a treat! A pint is the perfect eggnog fix for me! Thanks, Lauren, for sharing—and Merry Christmas!
So if you add bourbon do you change any of of the consistency or just add it in addition to everything else?
I have a question: if I need to add rum to it, how much should I put?
You really just add it to taste–This recipe makes just under 4 cups, so just start with a splash, and add more if you want, to taste.
Absolutely fabulous! I doubled the recipe and was afraid to burn it, so it took closer to an hour to heat up the liquids initially, but it was definitely worth the wait. I’ve never cared for eggnog but made it to spoil my husband, since you almost can’t find store-bought eggnog that doesn’t contain thickeners and other unnecessary junk. However, eggnog is now a new favorite if mine as well thanks to this recipe!
I use my microwave to heat the liquids, then I NEVER have to worry about scorching. Just stir every couple minutes, or so, until it is cooked to your preference.
What can I use instead of nutmeg. I have a severe allergy to nuts.
Pretty sure nutmeg is a seed, not a nut….but I’d do your own research to make sure.