It is that time of the year again and this luscious Homemade Eggnog Recipe comes together quickly in just a few easy steps and tastes so much better than store bought. We enjoy ours topped with a little whipped cream and a pinch of cinnamon. For entertaining we make two batches one alcohol free and the other spiked with a little bit of brandy or rum.
What is eggnog?
Eggnog is a creamy milky custard beverage that is lightly seasoned with nutmeg and sometimes other spices. It is traditionally served around the holidays chilled and sometimes spiked with a little rum, whiskey or brandy.
Why this recipe works!
- It tastes SO MUCH better than store bought without all those darn preservatives. There isn’t any boxed or bottled processed smell or taste.
- It is so easy to make that even your teenager can handle this one. In just a few simple steps you too can have this fresh creamy treat.
- You can make this eggnog recipe in about the time it takes to drive to the grocery store.
- With only wholesome natural ingredients this is one refreshment you can feel good about feeding your family.
How to make Homemade Eggnog
Start by heating the milk, cream, nutmeg, cinnamon, and cloves together whisking frequently to prevent anything from burning to the bottom of the pan. Heat the milk mixture until is really hot but not boiling. Meanwhile whisk the egg yolks and sugar together adding the sugar a couple of tablespoons at a time and mixing thoroughly.
Now using a soup ladle spoon about half a ladle full of the hot milk mixture into the eggs and whisk to combine. Continue adding more and more until most of the milk mixture has been mixed in. Make sure you are whisking thoroughly after each addition. Now pour the egg mixture back into the pan with the remaining milk mixture. Then cook until the mixture reaches between 160-170 degrees F whisking constantly. It will be slightly thick but will thicken more as it cools. Finally remove from the heat and whisk in the vanilla. Serve with whipped cream and sprinkle of cinnamon
Recipe notes and tips for this Eggnog Recipe
- Use a candy thermometer to make sure that the final mixture reaches 160 degrees F.
- Stir and whisk almost constantly. Keep it going as you want the egg yolks and sugar incorporated real well. You don’t want the milk/cream mixture to burn or scorch to the bottom of the pan and you don’t want egg pieces floating around in your final creamy custard mixture. Remember that a spoon helps reach the bottom inside corners of the pot but a whisk helps keep everything combined.
- Refrigerate in an airtight container for up to 5 days.
- I like the spices on the light side however they can be adjusted to suit your taste.
- For best results chill overnight.
- If spiking add 2-3 ounces of dark rum, whiskey or brandy. It will hit the spot just right without overwhelming the eggnog.
What alcohol goes in eggnog
Either rum, brandy or whiskey can be added to eggnog. I personally prefer rum but I like brandy or whiskey as well. Trust me when I say that. Just a small amount is really all you need so it does not overwhelm the eggnog. I always start out with just a little but because you can add more but you sure as heck can’t take it back.
Other delicious holiday beverages
- Winter Wonderland White Hot Chocolate
- Easy Cranberry Orange Daiquiris
- Quick Peppermint Hot Chocolate
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PrintHomemade Eggnog
A creamy easy to make homemade eggnog with nutmeg, cinnamon and a pinch of ground cloves. Just as creamy as the store bought brands without any preservatives or artificial ingredients.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: beverage
- Method: stovetop
- Cuisine: Americen
Ingredients
- 2 cups milk (2% or whole)
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- pinch of cloves
- 6 egg yolks (room temperature)
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- whipped cream (optional)
- extra ground cinnamon or nutmeg (optional)
Instructions
- In a medium saucepan over medium/medium low heat combine milk, cream, nutmeg, cinnamon and cloves. Whisk very frequently while bringing mixture almost to boiling.
- Meanwhile in a medium bowl combine egg yolks and sugar. Add sugar 2 tablespoons at a time whisking thoroughly before adding more.
- Using a soup ladle add about 1/3 cup of the hot milk mixture to the egg mixture; whisking thoroughly. Keep adding the hot mixture to the egg mixture; whisking thoroughly between each addition. When most of the milk mixture has been whisked into the egg mixture (about 3/4 of it) add it back to the saucepan.
- Cook until the mixture reaches 160 degrees F; whisking constantly. Use a spoon to reach those tight edges at the base of the pan. It will be slightly thick but will thicken more as it cools.
- Remove from the heat and whisk in the vanilla. Serve with whipped cream and a light dusting of cinnamon or nutmeg.
Notes
- Use a candy thermometer to make sure that the final mixture reaches 160 degrees F.
- Stir and whisk almost constantly. Keep it going as you want the egg yolks and sugar incorporated real well. You don’t want the milk/cream mixture to burn or scorch to the bottom of the pan and you don’t want egg pieces floating around in your final creamy custard mixture. Remember that a spoon helps reach the bottom inside corners of the pot but a whisk helps keep everything combined.
- Refrigerate in an airtight container for up to 5 days.
- I like the spices on the light side however they can be adjusted to suit your taste.
- For best results chill overnight.
- If spiking add 2-3 ounces of dark rum, whiskey or brandy. It will hit the spot just right without overwhelming the eggnog.
Keywords: how to make eggnog, what's in eggnog, what alcohol goes in eggnog
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