Up your holiday spread with this thick and creamy Homemade Eggnog. It’s packed full of flavour, makes the perfect festive treat and is surprisingly super easy to make from scratch yourself at home!
Love eggnog? Well THEN, do I have news for you! First of all, who said you can only enjoy it around this time of year? When it’s cold outside and christmas lights line the streets?! NOT ME, FOLKS, NOT ME. Although, I’m obviously not opposed to sitting around in my Christmas coloured PJ’s sippin’ on a glass of thick and creamy eggnog. Or, better yet, a thick and creamy Rum and Eggnog. You feel me? It’s a flavour I’ve been addicted to ever since I was a little girl (not the rum part…silly…) and I’ve always wanted to learn how the heck to make my own. Is that even possssibleee?!!
Turns out it is VERY possible and I’m happy to report that the day has finally arrived for me to get down to it. And well, I have to admit, it’s surprisingly WAY easier than I ever even I thought it would be. Seriously. Who knew?!
I feel like eggnog is a little bit like pickles and olives. Ok, not actually. But hear me out for a second here, ok? Most people I know in my life either LOVE pickles and/or olives or HATE pickles and/or olives. I mean, you’ll never really find someone who likes some olives or some pickles. They either love them or hate them, there really is no in between. I don’t know what kind of person it makes me to literally love all three of those things. But that’s besides the point.
I guess what I’m trying to say is that people either love or hate eggnog, at least in my life experiences.. lol. There’s really is no in between. The good news is that this recipe for classic eggnog is so dang delicious (and thick and creamy and UTTERLY LUSCIOUS) that even eggnog haters will immediately turn into lovers. Trust me.
WHAT YOU’LL NEED TO MAKE HOMEMADE EGGNOG
You don’t need a long or fancy list of ingredients to make eggnog from scratch yourself at home. Use good quality and fresh ingredients for the best flavour and results. Let’s discuss each ingredient in a little bit more detail down below:
- Whole Milk (3.25%): Provides a rich and creamy base for the eggnog. The fat content contributes to its smooth and velvety texture.
- Heavy Cream: Adds even more richness and creaminess to the eggnog. It enhances the mouthfeel and gives the drink a luxurious quality.
- Sugar: Adds a bit of sweetness to the eggnog. It’s added to the mixture of milk and cream to balance the flavours and provide the characteristic sweetness of eggnog.
- Egg Yolks: A key component of eggnog, contributing to its richness and thickness. They also provide a custard-like texture when cooked. Using pasteurized eggs is a safe option, especially if you have concerns about consuming raw eggs.
- Vanilla Extract: Adds a warm and sweet flavour to the eggnog, enhancing its overall taste. It complements the spices and adds depth to the beverage.
- Nutmeg: A classic spice in eggnog, providing a warm, nutty, and slightly sweet flavour. It’s usually added both to the mixture and as a garnish on top.
- Cinnamon: Adds a warm and aromatic element to the eggnog. It complements the nutmeg and enhances the overall spiciness of the drink.
- Cloves: Contribute a hint of warmth and a slightly spicy flavour to the eggnog. Used in moderation to avoid overpowering the other flavours.
- Optional (not pictured) Rum or Bourbon: Adds a boozy kick to the eggnog. This is entirely optional and can be adjusted according to personal preference. If you don’t want to add the alcohol directly to the eggnog when you make it, you can add it afterwards such as in my Rum and Eggnog Cocktail or Eggnog Martini!
HOW TO MAKE HOMEMADE EGGNOG (KEY TIPS)
You can find full instructions for how to make this recipe for classic eggnog in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh, high-quality ingredients. This includes fresh eggs, whole milk, heavy cream and spices. Fresh ingredients contribute to a better flavour and overall texture.
- When separating eggs, be careful to avoid any traces of egg whites in the yolks. Even a small amount of egg white can affect the texture of the eggnog.
- Whisk the eggs and sugar until the mixture turns lighter in colour before whisking in the milk. You’re going for a pale yellow rather than a bright yellow like you started with.
- Temper eggs slowly. When combining the milk mixture with the egg yolks, temper the eggs by adding a small amount of the warm liquid at a time while whisking continuously. This helps prevent the eggs from curdling as you add the milk.
- Stir the eggnog mixture constantly while cooking to ensure even heating and to prevent the eggs from scrambling. Use a wooden spoon or heat-resistant spatula for best results.
- Avoid boiling the eggnog mixture at any point. High heat can cause the milk to scorch or the eggs to curdle, leading to a lumpy texture. Heat the mixture over low to medium heat until it thickens but never let it boil.
- Strain the eggnog after cooking to remove any potential bits of cooked egg or spices. This step helps achieve a smooth and velvety texture.
- Allow the eggnog to chill thoroughly in the refrigerator before serving. This not only cools the drink but also allows the flavours to meld and intensify. EXTRA TIP: The eggnog will thicken more as it cools. However, if you find that your eggnog is too thick after refrigeration, you can always whisk in a bit of additional milk or cream to reach your desired consistency before serving. EXTRA EXTRA TIP: It’s normal for eggnog to separate a bit over time. Simply give it a good stir before serving to blend the ingredients back together and ensure an even texture.
FREQUENTLY ASKED QUESTIONS
Homemade eggnog, while delicious, tends to be rich and can be high in calories, saturated fats, and sugars. This classic recipe includes whole milk, heavy cream, sugar, and egg yolks, which contribute to its creamy and indulgent texture. Additionally, you can include alcohol if you desire, adding extra calories.
If you’re looking for a healthier recipe for homemade eggnog try my Healthy Homemade Eggnog Recipe. It uses plant based milk instead of whole milk, light coconut milk instead of heavy cream and maple syrup or honey instead of granulated sugar.
Yes, traditional eggnog recipes often include raw eggs, specifically raw egg yolks. The eggs contribute to the creamy and custard-like texture of the beverage. Since using raw eggs poses a risk of salmonella contamination, tempering the eggs (heating the egg and milk mixture on the stove to a temperature that effectively kills harmful bacteria while still maintaining the desired consistency) is an important part of this recipe.
RECIPE NOTE: Using pasteurized eggs is a safe option, especially if you have concerns about consuming raw eggs.
The choice between rum and whiskey in eggnog is largely a matter of personal preference. Both spirits can complement the rich, creamy, and spiced flavours of eggnog, but they offer slightly different taste profiles. Rum: Spiced rum is a popular choice for eggnog, as it adds warmth and complexity to the drink. The sweet and spiced notes in rum can enhance the overall flavour of the eggnog. Whiskey: Bourbon or another type of whiskey can also be an excellent choice. Whiskey tends to bring a robust and oaky flavour, which can add depth to the eggnog. Bourbon, in particular, with its sweet and caramel undertones, can complement the sweetness in the eggnog.
Homemade eggnog typically lasts in the refrigerator for about 3 to 4 days. Be sure to refrigerate it promptly after preparing it as the cold temperature slows down the growth of bacteria and helps maintain the quality. Use a jar, bottle or container with a tight fitting lid for best results.
HOMEMADE EGGNOG
Up your holiday spread with this thick and creamy Homemade Eggnog. It's packed full of flavour, makes the perfect festive treat and is surprisingly super easy to make from scratch yourself at home!
Ingredients
- 4 cups Whole Milk (3.25%)
- 1 cup Heavy Cream
- 1 cup Granulated Sugar
- 6 large Egg Yolks*
- 1 tsp Vanilla Extract
- 1 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/4 tsp Cloves
- Optional: 1/2 cup Rum or Bourbon (adjust to taste)
Instructions
- In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer. Remove from heat.
- In a mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes slightly thickened and pale (or lighter) in color.
- Slowly pour the warm milk mixture into the egg yolks, whisking constantly to avoid curdling. Pour the combined mixture back into the saucepan.
- Cook the mixture over low to medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. This usually takes about 5-10 minutes. Be careful not to let it boil.
- Once thickened, remove the saucepan from heat and stir in the vanilla extract, nutmeg, cinnamon, cloves, and rum or bourbon if using. Adjust the spices and sweetness to your liking.
- Strain the eggnog to remove any cooked egg bits and spices. Chill the eggnog in the refrigerator for at least 4 hours or overnight. Give it a good stir before serving.
Notes
Using pasteurized eggs is a safe option, especially if you have concerns about consuming raw eggs.
The eggnog will thicken more as it cools. However, if you find that your eggnog is too thick after refrigeration, you can always whisk in a bit of additional milk or cream to reach your desired consistency before serving.
It's normal for eggnog to separate a bit over time. Simply give it a good stir before serving to blend the ingredients back together and ensure an even texture.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 578Total Fat: 30gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 333mgSodium: 185mgCarbohydrates: 52gFiber: 0gSugar: 52gProtein: 16g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE EGGNOG BUT NOT ALL THE CALORIES? TRY MY RECIPE FOR HOMEMADE HEALTHY EGGNOG INSTEAD!
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