Homemade Eggnog is the ultimate holiday treat, rich and creamy with a perfect balance of sweet, spiced flavors. Made with fresh eggs, milk, cream, and a touch of nutmeg, this homemade version takes the classic holiday drink to a new level. Whether served with a splash of rum or enjoyed alcohol-free, Homemade Eggnog is perfect for celebrating the season with family and friends. Easy to make and incredibly delicious, it’s the perfect addition to your holiday traditions.
Thank you for reading this post, don't forget to subscribe!Ingredients:
- 4 large eggs
- 1/2 cup granulated sugar
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (plus extra for garnish)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup bourbon or rum (optional)
- Fresh whipped cream (optional, for topping)
Directions:
- Beat the eggs: In a large mixing bowl, whisk the eggs until they are well beaten. Gradually add the sugar and continue whisking until the mixture is smooth and slightly fluffy.
- Heat the milk and cream: In a medium saucepan, combine the whole milk, heavy cream, cinnamon, nutmeg, and salt. Heat the mixture over medium heat, stirring occasionally, until it is just about to simmer (do not let it boil).
- Temper the eggs: Slowly pour the hot milk and cream mixture into the egg mixture while whisking constantly. This will gradually raise the temperature of the eggs without scrambling them. Once the egg mixture is warm, return it to the saucepan.
- Cook the eggnog base: Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly. Continue to cook until the mixture thickens slightly and reaches about 160°F (71°C). Be careful not to let it boil, as it could curdle.
- Cool and add flavorings: Remove the saucepan from the heat and stir in the vanilla extract. Let the eggnog cool to room temperature, then refrigerate for at least 2 hours, or until chilled.
- Add alcohol (optional): Once the eggnog is chilled, stir in the bourbon or rum, if desired. This is optional but adds a traditional holiday touch.
- Serve: Pour the homemade eggnog into glasses, and top with freshly whipped cream and a sprinkle of nutmeg or cinnamon for garnish.
Notes:
- Non-Alcoholic Version: For a non-alcoholic eggnog, simply omit the alcohol and enjoy the creamy, spiced flavors as is.
- Storage: Homemade eggnog can be stored in the refrigerator for up to 3 days. Be sure to stir it well before serving, as the ingredients may settle.
- Egg Safety: If you’re concerned about using raw eggs, you can use pasteurized eggs to reduce the risk of salmonella or opt for a cooked eggnog recipe that ensures the eggs are fully heated.
Conclusion:
Homemade Eggnog is the perfect festive drink that brings the warmth and flavor of the holidays right to your table. Creamy, spiced, and with just the right amount of sweetness, it’s an iconic holiday beverage that everyone will love. Whether served with or without alcohol, Homemade Eggnog will quickly become a cherished part of your holiday traditions. Easy to make and full of flavor, it’s a festive treat that will make your season even more special.
Frequently Asked Questions
Can I make the eggnog ahead of time, and how long will it last?
Yes, homemade eggnog is best made at least 2 hours in advance to allow the flavors to meld, but it can be made up to 3 days ahead. Store the eggnog in an airtight container in the refrigerator. Before serving, give it a good stir as the ingredients may settle. For optimal flavor, add the alcohol (if using) just before serving.
Are there any ingredient substitutions I can make, and how will they affect the flavor?
Yes, you can substitute the whole milk with 2% milk, though the eggnog will be slightly less rich. Heavy cream can be partially replaced with half-and-half, but the final product will be thinner. For a non-dairy option, use almond milk or oat milk, and coconut cream for the heavy cream; the flavor profile will change, but it will still be delicious. Consider adjusting the sugar to taste based on your chosen substitutions.
How do I know when the eggnog base is cooked to the right consistency?
The eggnog base is ready when it has slightly thickened and reaches 160°F (71°C) on a food thermometer. Visually, the mixture should coat the back of a spoon. The texture should be slightly thicker than milk, but not curdled or lumpy. It should also have a subtle, cooked egg aroma.
Can I double or triple this recipe to make a larger batch for a party?
Yes, you can easily scale up this recipe. When doubling or tripling the recipe, use a larger saucepan to accommodate the increased volume. Be sure to adjust the cooking time slightly, and continue to stir constantly to prevent scorching. It’s also advisable to use a larger mixing bowl for whisking the eggs and sugar.
What are the nutritional highlights of homemade eggnog?
Homemade eggnog provides protein from the eggs and dairy, and calcium from the milk and cream. Nutmeg and cinnamon offer antioxidant benefits. However, eggnog is a rich treat, so consume it in moderation. Consider using lower-fat milk and cream to reduce the fat content if desired.
HOMEMADE EGGNOG
This homemade eggnog is rich, creamy, and perfectly spiced for the holiday season.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 cups milk whole milk for best results
- 4 large eggs
- 0.75 cup sugar
- 0.5 teaspoon ground nutmeg freshly grated
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- In a large mixing bowl, whisk the eggs until well combined.
- Add sugar and continue to whisk until dissolved.
- Pour in the milk and nutmeg, and whisk until smooth.
- In a saucepan, heat the mixture over medium heat, stirring constantly, until just simmering.
- Remove from heat and stir in heavy cream and vanilla extract.
- Chill the eggnog in the refrigerator before serving.
Notes
For a boozy version, add rum or bourbon to taste.
