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 much better than store-bought.
We enjoy ours topped with whipped cream and a pinch of cinnamon. For entertaining, we make two batches, one alcohol-free and the other spiked with brandy or rum. We love to serve this for Christmas Eve dinner and at our holiday parties with spice cake, butter cookies, and gingerbread cake.
What is Eggnog?
Eggnog is a creamy, milky custard dairy beverage lightly seasoned with nutmeg and sometimes other spices. It is traditionally served around the holiday season, chilled and sometimes spiked with rum, whiskey, bourbon, or brandy.
Why I Love This
- It tastes so much better than store-bought without all those darn preservatives. There isn’t any boxed or bottled processed smell or taste—only all-natural ingredients for exceptional flavor.
- It is so easy to make that even your teenager can handle this. You can also have this fresh creamy treat in just a few simple steps.
- 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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Milk: Use whole or 2% milk
- Heavy cream: you can substitute whipping cream
- Spices: I use ground nutmeg, cinnamon, and cloves. Easy on the cloves, as a little goes a long way.
- Vanilla: Use pure vanilla extract for the best flavor.
How to Make Eggnog
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
- Heat the milk, cream, nutmeg, cinnamon, and cloves over medium heat, frequently whisking to prevent anything from burning.
- In a large bowl, whisk the egg yolks and sugar.
- Spoon about half a ladle full of the hot milk mixture into the eggs and whisk to combine. Continue adding until most of the milk mixture has been incorporated.
- Pour the egg mixture back into the pan on the stove, then add the remaining milk mixture. Cook until the mixture reaches 160-170 degrees F.
- Remove from the heat and whisk in the vanilla and alcohol. Refrigerate until ready to serve.
Preparation Tips
- Stir and whisk the mixture almost constantly. You want the egg yolks and sugar incorporated well. You don’t want the milk mixture to burn or scorch to the bottom of the pan, and you don’t want egg pieces to float around in your final creamy custard. Remember that a spoon helps reach the bottom inside corners of the pot, but a whisk helps keep everything combined.
- For best results, chill overnight.
- If adding alcohol, add 2-3 ounces of dark rum, whiskey, bourbon, or brandy. It will hit the spot just right without overwhelming the eggnog.
Frequently Asked Questions
Rum, brandy, bourbon, or whiskey can be added to Eggnog. I prefer rum, but I like brandy, bourbon, and whiskey. Trust me when I say that just a small amount is all you need, so it does not overwhelm the eggnog.
Use a candy or instant-read thermometer to ensure the final mixture reaches 160 degrees F, which cooks the raw eggs.
More Holiday Recipes
Homemade Eggnog Recipe
Ingredients
- 2 cups whole milk or 2%
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- pinch of ground cloves
- 6 egg yolks room temperature
- ½ cup sugar
- ½ teaspoon vanilla extract
- 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 the mixture almost to boiling.
- Meanwhile, in a large 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
- Refrigerate in an airtight container for up to 5 days.
- Reheat in the microwave for 30-second intervals or on the stovetop over low heat until warm.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Ben
This was really good. Believe it or not, I’ve never had eggnog before this. I grew up in a dry county, so we always had boiled custard. I really liked it!
Beth Pierce
Thanks, Ben! So glad that you enjoyed it.
Shannie
I made this exactly as directed, and we loved the flavor but the texture was much too thick. I added tiny bit of milk to my glass in order to try and thin it out, but that diluted the flavor of the egg nog. Any suggestions or tips/tricks for this dilemma?
Beth Pierce
My guess is that it got too hot. A higher temperature will cause it to thicken considerably more.