Homemade Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drink for Christmas and holiday season.
Christmas isn’t just about chocolate crinkle cookies; for some, the first thing that comes to mind is eggnog. If you’re here, it probably means the holidays are already upon us, and you’re looking for the best Christmas recipes—like this creamy homemade eggnog.
What is Eggnog?
Eggnog is a rich and creamy holiday beverage made from milk, heavy cream, egg yolks, sugar, and warm spices like cinnamon and nutmeg. Traditionally served during Christmas and winter festivities, this classic drink can be enjoyed with or without alcohol, such as bourbon or rum, making it versatile for any occasion. The origins of eggnog date back to medieval England, where similar milk-based drinks were popular. Today, this homemade eggnog recipe is cherished for its velvety texture, festive flavors, and nostalgic charm, making it a must-have during the holiday season.
Ingredients for Eggnog
- Milk – Forms the base of the eggnog, adding creaminess and a light texture.
- Heavy Cream – Adds richness and thickness, creating a velvety texture.
- Egg Yolks – Provide a smooth, custard-like consistency and a rich flavor.
- Sugar – Sweetens the eggnog and balances the spices.
- Salt – Enhances the overall flavor by bringing out the sweetness and spices.
- Vanilla Extract – Adds a warm, aromatic flavor that complements the spices.
- Alcohol (Optional) – Cognac, whiskey, bourbon, or rum adds depth and a festive kick.
- Cinnamon – A warm spice that gives eggnog its cozy, holiday flavor.
- Nutmeg – A classic spice in eggnog that enhances its aroma and taste.
- Cloves – Adds a subtle, spicy note that pairs well with the other flavors.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card.
How to Make Homemade Eggnog
1. Whisk the Egg Yolks and Sugar
Beat egg yolks and sugar together until light and creamy. This step creates the smooth base for the homemade eggnog recipe.
2. Heat the Milk and Spices
Simmer milk, heavy cream, cinnamon, nutmeg, and cloves in a saucepan. The warm spices infuse the mixture with festive flavors.
3. Temper the Eggs
Slowly whisk the hot milk mixture into the egg yolks to avoid scrambling, ensuring a creamy texture.
4. Cook and Thicken
Gently heat the mixture until it thickens slightly, giving the eggnog its signature richness.
5. Add Vanilla and Alcohol (Optional)
Stir in vanilla extract and your choice of alcohol, like bourbon or rum, for a festive twist.
6. Chill and Serve
Strain, chill, and enjoy this easy eggnog recipe with a sprinkle of nutmeg on top!
What type of alcohol is best for eggnog?
Bourbon, rum, whiskey, or cognac are popular choices for adding a festive kick.
How to Store Eggnog
- Use an Airtight Container: Transfer your homemade eggnog to a sealed bottle or airtight container to maintain freshness.
- Refrigerate Immediately: Store the eggnog in the refrigerator to keep it cool and safe for consumption.
- Shelf Life: Consume within 3-4 days for the best flavor and quality. If alcohol is added, it may last slightly longer due to its preservative properties.
- Stir Before Serving: Slight separation is normal; give the eggnog a quick stir or shake before serving.
- Avoid Freezing: Freezing can cause the texture to become grainy, so it’s best to keep eggnog refrigerated.
Common Questions
Yes, this recipe is delicious with or without alcohol, making it perfect for all ages.
Yes, this recipe heats the mixture to 160°F (70°C), which is safe for consumption.
Freezing is not recommended, as it can alter the creamy texture.
Cinnamon, nutmeg, and cloves are traditional spices that give eggnog its warm, festive flavor.
More Recipes
- Thick Italian Hot Chocolate – A cozy and creamy drink to complement the festive season.
- Spiced Mulled Wine – Another holiday favorite with warm spices and rich flavors.
- Butter Cookies – Festive and easy-to-decorate cookies for the holiday spirit.
- Snowflake Cookies – Beautiful and festive cookies that pair perfectly with eggnog.
- Mac and Cheese – A comforting dish that balances the sweetness of holiday desserts.
- Snickerdoodle Cookies – soft, chewy, and cinnamon-sugar coated with a subtle tangy flavor and a classic, comforting warmth.
Eggnog Recipe | How to Make Eggnog
Ingredients
- 2 cups (480 ml) Milk
- 1 cup (240 ml) Heavy cream
- 6 Egg yolks
- ½ cup (100 g) Sugar
- Pinch Salt
- 1 teaspoon Vanilla extract
- ¼ cup (60 ml) Cognac/Whisky/bourbon/rum (optional)
- ¼ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cloves
Instructions
- In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
- In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
- Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
- Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
- Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
- Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
- When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
The best racipe
Thank you 🙂
Best ever eggnog recipe! Thank you!
Glad you liked it.
Can I lighten it up a bit? I imagine that this calls for whole milk. What if I use 2% instead?
Sure, you can use 2% milk.