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Homemade Eggnog
Homemade eggnog is the perfect way to celebrate the holiday season! Rich and creamy, you can serve your homemade eggnog with or without alcohol.
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Homemade eggnog is a fun holiday treat that is rich and creamy. Ready in less than 15 minutes, you’ll love sipping away at a big glass of delicious homemade eggnog. Enjoy your eggnog any time of the day, and you can serve it spiked or without alcohol.
Looking for more sweet drinks to enjoy during the holidays? Christmas Hot Chocolate, Mint Hot Chocolate, and Crockpot Peppermint Hot Chocolate are three more indulgent drinks to serve this holiday season.
Homemade Eggnog Ingredients
You will need:
- 6 large eggs separated into yolks and whites
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy whipping cream
- ½ to 1 teaspoon nutmeg freshly grated
- 1 teaspoon vanilla extract
- ½ to 1 ½ cups bourbon optional
Substitutions and Additions
ALCOHOL: A half-cup of bourbon is a light addition and tastes mild in this amount of eggnog. You can add up to 1½ cups of liquor if you would prefer a stronger drink. Other brown liquors are also used in this seasonal treat – cognac, rum, etc. Some people also like to use a combo of liquors.
FOAM: If you’d like some extra foam and froth, traditional eggnog includes whipping the egg white into stiff peaks and then folding them into the eggnog.
How to Make Homemade Eggnog
PRO TIP: Raw eggs can be safely consumed, especially with the presence of alcohol in the eggnog, but heating the eggnog will also ease concerns about consuming the egg yolks.
STEP ONE: Separate egg whites from yolks. Place egg yolks in a medium mixing bowl and set the egg whites aside (you can use them for another recipe as they will keep in the refrigerator for two days and in the freezer for up to three months.)
STEP TWO: Add sugar to the egg yolks and whisk vigorously until the mixture is pale yellow and fluffy. Set aside.
STEP THREE: In a medium saucepan, heat milk, whipping cream, and ½ teaspoon freshly ground nutmeg over medium heat until just before it boils. Bubbles will form around the top edge of the milk mixture, and it will begin to steam.
PRO TIP: If you heat the milk mixture too high (or the mixture reaches a boil), the eggs will “scramble” right in your saucepan, and you’ll have to start over.
STEP FOUR: Remove from heat.
STEP FIVE: To temper the eggs, spoon one ladle full of the hot milk mixture and whisk it into the egg mixture. Continue adding ladles of the hot milk to the egg mixture until most have been added.
STEP SIX: Slowly drizzle the egg mixture back into the saucepan, whisking as you do so.
STEP SEVEN: Heat over medium, stirring constantly, until the mixture begins to thicken. DO NOT BOIL. The mixture should not be heated above 160°F.
STEP EIGHT: Remove from heat and stir in vanilla extract and bourbon.
STEP NINE: Cover with plastic wrap and place in the refrigerator to cool for at least 1 hour.
STEP TEN: Serve with freshly grated nutmeg.
PRO TIP: Use a zester or spice grinder to grind fresh nutmeg for a more potent and fresh punch of nutmeg flavor.
How to Serve Homemade Eggnog
Homemade eggnog will be a winner at your holiday parties! Enjoy a mug of boozy eggnog with your favorite Christmas cookie and the holiday spirit will be in full swing. Or curl up in front of the fireplace and enjoy quietly sipping on a creamy mug of eggnog.
Storage
IN THE FRIDGE: Eggnog with alcohol will keep for several weeks in the refrigerator in a mason jar or other sealed container and will become richer and more flavorful over time. Eggnog with no alcohol or even light amounts of alcohol will keep and develop more flavor over a few days in the refrigerator.
Homemade eggnog is the perfect way to celebrate the holiday season! So much richer than what you can get at the grocery store, this easy homemade eggnog recipe will be a hit with everyone you serve it to. Whip up this rich and creamy drink that can be enjoyed any time of day or night.
FREQUENTLY ASKED QUESTIONS
How long will this creamy homemade eggnog last in the fridge?
This homemade recipe will last for several weeks in the fridge if it has alcohol in it, while a version without alcohol will last about three days.
What is the best alcohol to use in this easy eggnog recipe?
This creamy cocktail tastes best with dark alcohol such as rum, brandy, or bourbon.
Is it safe to drink homemade eggnog?
By “tempering,” i.e., heating the eggs in this recipe makes it safe to consume the raw eggs. The addition of alcohol also makes drinking this classic eggnog safe.
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Homemade Eggnog
Homemade eggnog is the perfect way to celebrate the holiday season! Rich and creamy, you can serve your homemade eggnog with or without alcohol.
Ingredients
- 6 large eggs separated into yolks and whites
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy whipping cream
- ½ to 1 teaspoon nutmeg freshly grated
- 1 teaspoon vanilla extract
- ½ to 1 ½ cups bourbon optional
Instructions
- Separate egg whites from yolks. Place egg yolks in a medium mixing bowl and set the egg whites aside (you can use them for another recipe as they will keep in the refrigerator for two days and in the freezer for up to three months.)
- Add sugar to the egg yolks and whisk vigorously until the mixture is pale yellow and fluffy. Set aside.
- In a medium saucepan, heat milk, whipping cream, and ½ teaspoon freshly ground nutmeg over medium heat until just before it boils. Bubbles will form around the top edge of the milk mixture, and it will begin to steam.
- Remove from heat.
- To temper the eggs, spoon one ladle full of the hot milk mixture and whisk it into the egg mixture. Continue adding ladles of the hot milk to the egg mixture until most have been added.
- Slowly drizzle the egg mixture back into the saucepan, whisking as you do so.
- Heat over medium, stirring constantly, until the mixture begins to thicken. DO NOT BOIL. The mixture should not be heated above 160°F.
- Remove from heat and stir in vanilla extract and bourbon.
- Cover with plastic wrap and place in the refrigerator to cool for at least 1 hour.
- Serve with freshly grated nutmeg.
Notes
Raw eggs can be safely consumed, especially with the presence of alcohol in the eggnog, but heating the eggnog will also ease concerns about consuming the egg yolks.
If you heat the milk mixture too high (or the mixture reaches a boil), the eggs will “scramble” right in your saucepan, and you’ll have to start over.
Use a zester or spice grinder to grind fresh nutmeg for a more potent and fresh punch of nutmeg flavor.
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