Homemade Eggnog Recipe
Homemade Eggnog is a creamy, rich holiday classic that’s spiced just right with cinnamon and nutmeg, plus the comforting touch of vanilla. It’s that sweet, smooth drink that instantly brings…
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Homemade Eggnog is a creamy, rich holiday classic that’s spiced just right with cinnamon and nutmeg, plus the comforting touch of vanilla. It’s that sweet, smooth drink that instantly brings a festive feeling to any gathering, with its silky texture and warm holiday spices standing out in every sip.
I always love making eggnog from scratch because it’s easy to adjust the sweetness and spice to exactly how I like it. Using fresh eggs and a bit of whipped cream on top makes it feel extra special. Plus, I find the taste is so much better than the store-bought kind—you can really tell when it’s homemade!
My favorite way to serve it is chilled in a glass with a sprinkle of nutmeg on top, and sometimes a cinnamon stick for stirring. It’s perfect for cozy evenings by the fire or as a treat during holiday parties. If you’re feeling adventurous, adding a splash of bourbon or rum turns it into a delightful festive cocktail that everyone enjoys.
Key Ingredients & Substitutions
Eggs: Fresh eggs are important for a smooth, creamy eggnog. If you’re worried about raw eggs, tempering and cooking as instructed helps make it safe. For a vegan twist, try silken tofu or store-bought egg replacers, but texture may differ.
Milk and Cream: I prefer whole milk and heavy cream for a rich, velvety texture. For a lighter version, use low-fat milk or a mix of milk and half-and-half. Plant-based milks like oat or almond can work too but will change the flavor.
Alcohol: Bourbon, rum, or brandy are traditional. I like rum for its warm flavor, but you can skip alcohol for a kid-friendly version. Feel free to adjust the amount depending on preference.
Spices: Ground cinnamon and nutmeg give eggnog its classic holiday taste. Freshly grated nutmeg adds a lovely aroma. If you want, add a pinch of ground cloves or allspice for more spice complexity.
How Do You Temper Eggs to Avoid Curdling?
Tempering eggs prevents them from scrambling when heated in warm milk. Here’s how I do it:
- Whisk egg yolks and sugar until thick and pale.
- Slowly add a small amount of the warm milk mixture to the eggs while whisking constantly.
- Gradually pour the egg-milk mix back into the saucepan with the remaining milk, stirring all the way to combine.
- Cook gently on low heat, stirring continuously until mixture thickens slightly. Don’t let it boil!
This slow process keeps the eggs silky and safe to eat. Patience here really pays off!
Equipment You’ll Need
- Medium saucepan – perfect for gently heating the milk and cream without scorching.
- Mixing bowls – you’ll need at least two, one for egg yolks and one for egg whites.
- Whisk – helps blend eggs and sugar smoothly and whips the egg whites to soft peaks.
- Wooden spoon or heat-safe spatula – great for stirring the eggnog mixture while cooking.
- Fine mesh strainer (optional) – to strain the eggnog for an extra smooth texture.
- Pitcher or large jar – for chilling and serving the finished eggnog.
Flavor Variations & Add-Ins
- Swap bourbon or rum for spiced rum or brandy for a different but classic kick.
- Mix in a little espresso or strong coffee for a mocha eggnog twist.
- Stir in pure maple syrup instead of sugar for a deeper, richer sweetness.
- Add a pinch of ground cloves or cardamom along with cinnamon and nutmeg for extra warming spice.
Homemade Eggnog Recipe
Ingredients You’ll Need:
- 4 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 cup bourbon, rum, or brandy (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- Cinnamon sticks for garnish (optional)
How Much Time Will You Need?
This homemade eggnog recipe takes about 20 minutes to prepare and cook, plus at least 2 hours chilling time in the refrigerator. The chilling helps the flavors blend and the drink to cool perfectly before serving.
Step-by-Step Instructions:
1. Mixing the Egg Yolks and Sugar:
Separate the egg yolks from the whites. In a large mixing bowl, whisk the egg yolks and sugar together until the mixture becomes thick and pale yellow. This will make your eggnog nice and smooth.
2. Heating the Milk and Spices:
In a medium saucepan, combine the whole milk, heavy cream, ground cinnamon, and half a teaspoon of ground nutmeg. Warm this mixture over medium heat until it starts to steam but don’t let it boil.
3. Tempering the Eggs:
Slowly whisk some of the hot milk mixture into the egg yolk mixture to temper the eggs and prevent curdling. Stir continuously as you do this to keep everything smooth.
4. Cooking the Eggnog Mixture:
Pour the combined mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon. Be careful not to let it boil.
5. Adding Flavor and Alcohol:
Take the saucepan off the heat and stir in the vanilla extract. If you want some extra festive spirit, add bourbon, rum, or brandy now and mix well.
6. Folding in the Egg Whites:
In a clean bowl, beat the egg whites until soft peaks form. Gently fold these beaten egg whites into the warm eggnog mixture. This step makes the eggnog lighter and creamier.
7. Chilling and Serving:
Pour the eggnog into a pitcher or individual serving glasses. Refrigerate for at least 2 hours to chill and let the flavors blend. Before serving, sprinkle a little ground nutmeg on top and garnish with a cinnamon stick if you like.
8. Enjoy!
Serve your homemade eggnog chilled and enjoy the rich, creamy, and warmly spiced flavors—perfect for holiday celebrations or cozy nights at home!
Can I Use Pasteurized Eggs for This Eggnog?
Yes! Using pasteurized eggs is a great way to enjoy homemade eggnog safely, especially if you’re concerned about raw eggs. Just make sure they’re fully thawed if frozen, and follow the tempering steps as usual.
How Long Can I Store Homemade Eggnog?
You can keep homemade eggnog in the refrigerator for up to 3 days in a sealed container. Stir well before serving, as some separation may occur. Avoid freezing as the texture changes.
Can I Make Eggnog Without Alcohol?
Absolutely! This recipe is delicious without any alcohol. Just skip the bourbon, rum, or brandy, and enjoy a creamy, kid-friendly version that’s perfect for everyone.
What’s the Best Way to Garnish My Eggnog?
A light sprinkle of freshly grated nutmeg on top is classic and adds wonderful aroma. Adding a cinnamon stick for stirring also makes it look festive and infuses a subtle extra spice as you sip.
