Homemade eggnog is a creamy, sweet, and indulgent holiday treat that’s perfect for festive gatherings or cozy nights by the fire. This classic drink combines rich flavors with a delightful spiced aroma, making it a must-have for the holiday season. With this easy recipe, you can prepare fresh, preservative-free eggnog in the comfort of your kitchen.
Ingredients
- Eggs: 6 large
- Granulated sugar: ¾ cup
- Whole milk: 2 cups
- Heavy cream: 1 cup
- Vanilla extract: 1 teaspoon
- Ground nutmeg: ½ teaspoon (plus extra for garnish)
- Ground cinnamon: ¼ teaspoon
- Rum, bourbon, or brandy (optional): ½–1 cup (adjust to taste)
Instructions
- Separate the eggs: In two separate bowls, carefully separate the egg yolks from the whites. Set the whites aside for later use.
- Whisk the yolks: In a mixing bowl, whisk the egg yolks and granulated sugar until the mixture is creamy and light yellow.
- Heat the milk mixture: In a saucepan over medium heat, combine the whole milk, heavy cream, cinnamon, and nutmeg. Heat until the mixture is hot but not boiling.
- Temper the yolks: Slowly pour a small amount of the hot milk mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling. Gradually add the rest of the milk mixture, whisking continuously.
- Cook the eggnog: Return the combined mixture to the saucepan and cook over low heat. Stir constantly until the mixture thickens slightly, about 5–7 minutes. Do not let it boil.
- Add vanilla and alcohol: Remove the saucepan from heat. Stir in the vanilla extract and alcohol (if using). Let the eggnog cool to room temperature.
- Beat the egg whites: Using a mixer, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the cooled eggnog mixture for added fluffiness and richness.
- Chill and serve: Refrigerate the eggnog for at least 2–4 hours before serving. Serve cold with a sprinkle of nutmeg on top.
Serving and Storage Tips
- Serving suggestions: Serve the eggnog chilled in festive glasses or mugs. Garnish with a dash of nutmeg or cinnamon, and consider adding a cinnamon stick or whipped cream for an extra festive touch.
- Storage: Store leftover eggnog in an airtight container in the refrigerator for up to 3 days. If using alcohol, the eggnog may last longer due to its preservative effect.
FAQs
1. Can I make eggnog without alcohol?
Yes, this recipe is equally delicious without alcohol. Simply omit the rum, bourbon, or brandy for a family-friendly version.
2. How do I make eggnog thicker?
For a thicker eggnog, you can add an extra egg yolk or reduce the amount of milk slightly. Be sure to cook it to the right consistency without boiling.
3. Is it safe to consume raw eggs in eggnog?
This recipe cooks the eggs to ensure safety. If you prefer a no-cook version, use pasteurized eggs to minimize the risk of foodborne illness.
4. Can I use non-dairy milk?
Yes, you can substitute the whole milk and heavy cream with non-dairy alternatives like almond milk, coconut milk, or oat milk. However, the flavor and texture may vary slightly.
PrintHOMEMADE EGGNOG
This rich and creamy homemade eggnog is the perfect holiday drink! Made with fresh eggs, milk, cream, sugar, and a hint of nutmeg, it’s a festive treat that’s far better than store-bought. Customize it with a splash of your favorite spirits or enjoy it alcohol-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Beverages
- Method: Whisking and Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large eggs (separated into yolks and whites)
- 1/3 cup granulated sugar (for yolks)
- 2 tablespoons granulated sugar (for whites)
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg (plus more for garnish)
- 1/4 teaspoon ground cinnamon
- Optional: 1/2 cup bourbon, rum, or brandy
Instructions
- Whisk the Egg Yolks: In a medium bowl, whisk the egg yolks and 1/3 cup sugar until the mixture is smooth and creamy. Set aside.
- Heat the Milk Mixture: In a saucepan over medium heat, combine the milk, heavy cream, nutmeg, and cinnamon. Stir frequently until the mixture is hot but not boiling.
- Temper the Egg Yolks: Slowly add the hot milk mixture to the egg yolk mixture, a little at a time, whisking constantly to avoid scrambling the eggs.
- Cook the Eggnog: Return the mixture to the saucepan and heat over medium-low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil.
- Cool and Flavor: Remove from heat and stir in the vanilla extract and optional alcohol. Let it cool to room temperature, then refrigerate for at least 2 hours.
- Whip the Egg Whites: Before serving, whisk the egg whites with 2 tablespoons of sugar until soft peaks form. Gently fold them into the chilled eggnog for a frothy texture.
- Serve and Garnish: Pour into glasses, sprinkle with a pinch of nutmeg, and enjoy!
Notes
- For a non-alcoholic version, simply omit the alcohol.
- Make sure the eggnog is fully chilled before serving for the best flavor.
- Store in the refrigerator for up to 2 days.