Homemade Eggnog
The holiday season is a time for cozy gatherings, cherished traditions, and delicious indulgences. Among the many festive treats, eggnog stands out as a quintessential drink that brings warmth and cheer to every celebration. While store-bought versions are convenient, nothing beats the rich, creamy taste of homemade eggnog. With just a handful of ingredients and a little effort, you can whip up a batch that will impress your family and friends.
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Jump to RecipeWhy Make Eggnog at Home?
Homemade eggnog is fresher, more customizable, and free from the preservatives often found in commercial varieties. You can adjust the sweetness, spice levels, and alcohol content (or omit it entirely), tailoring it to your preference. Plus, there’s something magical about crafting this classic drink from scratch. If you aren’t a fan of eggnog, I invite you to give homemade a try.
Ingredients You’ll Need to Make Homemade Eggnog
Here’s what you’ll need to make a traditional batch of eggnog:
- 6 large eggs
- ½ cup granulated sugar
- 2 cup
- s whole milk
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- ½ teaspoon ground nutmeg (plus more for garnish)
- Optional: ½ cup bourbon, rum, or brandy (I personally love Southern Comfort in eggnog)
How to Make Homemade Eggnog
1. Separate the Eggs
Separate the egg yolks from the whites, placing the yolks in a mixing bowl. Store the whites in a separate bowl if you plan to use them for a fluffy topping later.
2. Whisk the Yolks and Sugar
Whisk the egg yolks and sugar together until the mixture becomes pale and creamy. This step is key to achieving the eggnog’s smooth texture.
3. Heat the Milk Mixture
In a medium saucepan, combine the milk, heavy cream, and nutmeg. Heat the mixture over medium heat, stirring occasionally, until it’s hot but not boiling.
4. Temper the Eggs
Gradually add the hot milk mixture to the egg yolks while whisking constantly. This step, known as tempering, prevents the eggs from scrambling. Once combined, return the mixture to the saucepan.
5. Cook to Thicken
Cook the eggnog over low heat, stirring constantly, until it thickens slightly and reaches about 160°F (71°C). This is the temperature at which pasteurization occurs. Be careful not to overheat, as this could cause curdling.
6. Add Vanilla and (Optional) Alcohol
Remove the saucepan from the heat and stir in the vanilla extract. For a special twist, add some of your own homemade vanilla extract. If you’re adding alcohol, this is the time to mix it in. If you prefer a smoother texture, strain the mixture through a sieve to remove any small particles. For extra special flavor, use homemade vanilla extract made with bourbon!
7. Chill and Serve
Transfer the eggnog to a pitcher and let it cool to room temperature before refrigerating it for at least 2 hours. Serve chilled, garnished with a sprinkle of nutmeg.
Optional: Fluffy Egg White Topping
For an extra indulgent touch, whip the reserved egg whites to soft peaks and fold them into the chilled eggnog for a light, frothy finish.
Tips for Success
- Use Fresh Ingredients: The quality of your eggs, milk, and cream will directly impact the flavor of your eggnog.
- Be Patient: Take your time during the cooking process to avoid curdling the mixture.
- Experiment with Flavors: Try adding a pinch of cinnamon, cloves, or allspice for a unique twist.
Check Out My Whisk!
This Rada whisk is simple but oh so effective in whipping up anything that needs a good mixing. The contour of the whisk gets into the corners of bowls and pans to incorporate every last bit. Check it out HERE.
Enjoy the Tradition
Homemade eggnog is more than just a drink; it’s an experience. Sipping this creamy, spiced delight by the fireplace or sharing it with loved ones is a moment to savor. Whether you enjoy it plain or spiked, homemade eggnog is sure to become a cherished part of your holiday tradition.
Cheers to a season of comfort, joy, and delicious eggnog!
Do you have a favorite eggnog recipe or twist? Share your thoughts in the comments below!
Homemade Eggnog
Equipment
- bowl
- saucepan
- Strainer
- quart jar
Ingredients
- 6 large eggs
- 1/2 cup sugar
- 1 cup heavy cream
- 2 cups whole milk
- 1/2 tsp ground nutmeg (plus more for garnish)
- 1/2 tsp vanilla extract
- Optional: 1/2 cup rum, bourbon, or brandy
Instructions
- Separate the egg yolks from the whites, placing the yolks in a mixing bowl. Store the whites in a separate bowl if you plan to use them for a fluffy topping later.
- Whisk the egg yolks and sugar together until the mixture becomes pale and creamy. This step is key to achieving the eggnog’s smooth texture.
- In a medium saucepan, combine the milk, heavy cream, and nutmeg. Heat the mixture over medium heat, stirring occasionally, until it’s hot but not boiling.
- Gradually add the hot milk mixture to the egg yolks while whisking constantly. This step, known as tempering, prevents the eggs from scrambling. Once combined, return the mixture to the saucepan.
- Cook the eggnog over low heat, stirring constantly, until it thickens slightly and reaches about 160°F (71°C). This is the temperature at which pasteurization occurs. Be careful not to overheat, as this could cause curdling.
- Remove the saucepan from the heat and stir in the vanilla extract. If you’re adding alcohol, this is the time to mix it in. If you prefer a smoother texture, strain the mixture through a sieve to remove any small particles.
- Transfer the eggnog to a pitcher and let it cool to room temperature before refrigerating it for at least 2 hours. Serve chilled, garnished with a sprinkle of nutmeg.
Optional: Fluffy Egg White Topping
- For an extra indulgent touch, whip the reserved egg whites to soft peaks and fold them into the chilled eggnog for a light, frothy finish.
