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You’ll never buy eggnog at the store again after you see how easy it is to make your own delicious homemade eggnog recipe!
Why You’ll Love This Recipe
Eggnog is the drink of the season. I am always excited to see egg nog hit the shelves at the grocery store after Halloween along with all the rest of the Christmas decorations! Eggnog is basically a drink that is made of eggs, sugar, milk, cream, nutmeg and sometimes rum, whiskey, brandy or bourbon. I don’t drink alcohol so don’t use any in my egg nog.
Texture and Flavor of this eggnog is perfection. I am a bit of an eggnog snob. It is delicious and the right consistency, both served warm and cold. I prefer my eggnog fairly thin, thicker than milk but not too thick. This recipe is as good if not better than any store-bought eggnog.
Quick and Easy. This version comes together quick, in just about five minutes and you probably have all the ingredients on hand.
Ingredients Needed:
- Egg Yolks
- Whole Milk
- Heavy Whipping Cream
- Granulated Sugar
- Ground Nutmeg or Ground Cinnamon
- Salt
How To Make Homemade Eggnog
- Heat your milk and cream to 115-120 degrees F in saucepan on the stove top. Don’t let it to come to a boil.
- In a stand mixer or a medium size bowl and an electric hand mixer, beat your egg yolks until they are the color of a lemon and slightly thickened.
- “Temper” your eggs by pouring about 1 cup of the heated milk into your egg mixture. Be sure and stir constantly. You don’t want your hot milk mixture to start cooking your eggs. If you do get some bits of cooked egg, strain the mixture through a fine mesh strainer.
- Pour this egg/milk mixture into the remaining heated milk and whisk to combine milk mixture.
- Add in sugar, nutmeg and salt and heat on stove until it reaches 160 degrees F. This it the temperature it needs to get to to make sure the raw egg are safe to consume. Use a candy thermometer or meat thermometer to check the temperature.
Tips For The Best Egg Nog:
- You can adjust the sweetness level of the eggnog to make it more or less sweet by increasing or decreasing the amount of sugar.
- For thicker eggnog, increase the amount of heavy cream and reduce the milk by equal proportion.
How to Serve Homemade Egg Nog
- Eggnog can be enjoyed warm or chilled.
- Top with some whipped cream if desired.
- Sprinkle with ground nutmeg or a sprinkle of cinnamon before serving.
Frequently Asked Questions
How long will homemade egg nog last?
Stored in an airtight container in the fridge, it will last 3-4 days.
What should I do with the leftover egg whites?
I love to use them to make pavlova or meringue cookies.
Check out more of my favorite holiday drinks:
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Eggnog Recipe
Ingredients
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 4 cups whole milk
- 1/2 cup heavy cream
Instructions
- Heat the milk and cream in a saucepan over medium heat. Heat until it is 115-120 degrees F.
- With your mixer, beat egg yolks until they are slightly thickened and lemon yellow, a couple of minutes.
- Pour 1 cup of heated milk into egg mixture, stirring constantly to prevent eggs from cooking. Pour this mixture back into remaining milk. Add in sugar, nutmeg and salt.
- Heat mixture to 160 degrees F. Chill if desired.
- Sprinkle with additional nutmeg.
Tips & Notes:
- You can adjust the sweetness level of the eggnog to make it more or less sweet by increasing or decreasing the amount of sugar.
- For thicker eggnog, increase the amount of heavy cream and reduce the milk by equal proportion,
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Nutrition Facts:
Anita Herbertz says
Sounds wonderful! Could you reduce the recipe in half and still work?
Leigh Anne Wilkes says
Yes, you can! EnjoY!