Homemade Eggnog
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Homemade Eggnog is the ultimate holiday treat. It’s creamy, rich, and easier to make than you think. With our simple recipe, you’ll never buy store-bought versions again.
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Eggnog is one of the quintessential drinks of the Christmas season. Admittedly, I’m guilty of buying a carton or two each year for my kiddo.
Not too long ago, John reminded me that we haven’t made homemade eggnog in a while. So this year, I decided not to buy the store-bought version and make our homemade version instead. Y’all, I forgot how good it was!
Our homemade eggnog recipe is rich, creamy, and has just the right amount of nutmeg sprinkled on top. You can make it alcohol-free by leaving out the bourbon, but I like to add a little for flavor. If you’re looking for other Christmas drinks to get you into the holiday spirit, try our Chambord and Prosecco or an eggnog latte.
Homemade Eggnog Tips
- Combine Slowly: When you add the warm dairy to the egg mixture, do it slowly while whisking the egg yolks. This is called tempering. It keeps the eggs from cooking too fast and turning into scrambled eggs.
- Add Bourbon Last: If you’re using bourbon, add it after the mixture cooks and is removed from heat. This keeps the alcohol from evaporating.
- Chill Before Serving: Homemade eggnog needs to chill in order to thicken. Let it cool completely before serving.
Ingredients You’ll Need
Here are a few ingredients that may need a little more explanation, including possible swaps and what works best.
- Whole Milk: If you don’t have whole milk, you can use 2% milk.
- Heavy Cream: Heavy cream makes the eggnog rich and creamy. If you don’t have it, use half-and-half or coconut milk. Using coconut products will give the eggnog more of a coconut flavor.
- Bourbon: Bourbon is what makes eggnog for grown-ups! But if you don’t want alcohol or are making it for kids, just leave it out. If you are using alcohol but don’t have bourbon, try black or dark rum. Try to steer clear of spiced rum, because the flavors don’t always mix well with the other flavors in the drink.
- Nutmeg: Nutmeg gives this drink its classic holiday taste. If you don’t have ground nutmeg, use ground cinnamon or pumpkin pie spice.
How to Make Eggnog from Scratch
- Combine the egg yolks and granulated sugar in a heat-safe bowl until well mixed and lighter in color. I prefer to use a stand mixer with a bowl to whisk the egg yolks and sugar. If you choose this method, it’s important to make sure that your bowl is heat-safe (check with the manufacturer), and don’t add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand.
- Pour the milk, cream, and nutmeg into a large saucepan and heat over low-medium heat. Whisk to combine, and continue warming until the mixture begins to steam and little bubbles appear around the edges then remove from heat. Don’t let this mixture boil or it will separate and turn grainy.
- Start whisking the egg yolk and sugar mixture again, and very slowly drizzle in a couple of tablespoons of the warm milk a little at a time. Continue adding small amounts at a time until the egg mixture and the milk mixture are the same temperature.
- Pour the tempered eggs back into the saucepan over low-medium heat. Stir the liquid constantly until it thickens slightly, coats the back of a spoon, and has the consistency of heavy cream. Run your finger across the back of the spoon to create a line. The line should hold its place.
- Remove the pan from heat, and pour the mixture through a mesh strainer to remove any solid pieces that may be present. Stir in the bourbon, then cover with plastic wrap. Make sure the plastic wrap touches the eggnog. This keeps a skin from forming across the top. Refrigerate the eggnog until it’s completely chilled, about 2 to 3 hours. It will thicken a little more as it cools.
More Christmas Cocktails
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 3 cups whole milk
- 1 ½ cups heavy cream
- ½ teaspoon nutmeg, plus extra for garnish
- ⅓ cup bourbon, or black rum (optional)
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Instructions
- In a large bowl, whisk the egg yolks and sugar together until well combined.6 large egg yolks½ cup granulated sugar
- In a large saucepan over low-medium heat combine the milk, cream, and nutmeg. Stir often until the mixture begins to steam and tiny bubbles form around the edge. Remove from heat.3 cups whole milk1 ½ cups heavy cream½ teaspoon nutmeg
- While whisking, add small amounts of the hot milk into the egg mixture. Repeat, adding small amounts at a time until the egg mixture and the milk mixture are the same temperature. This is called tempering.
- Pour the tempered eggs back into the saucepan over low-medium heat.
- Stir constantly until the mixture is just slightly thickened or until it reaches 160°F on an instant read thermometer. Don't let it come to a boil! It should coat the back of a spoon and be slightly thicker than milk when it's ready. The mixture will thicken more as it cools.
- Remove from heat, and pour the hot eggnog through a mesh strainer into a heat-safe bowl. Stir in the bourbon if using. Cover with plastic wrap making sure the plastic wrap touches the eggnog.⅓ cup bourbon
- Optional: place the covered bowl of eggnog into a larger bowl filled with ice to create an ice bath. This will help cool it down before transferring it to the fridge. Let it sit in the ice bath for about 30 minutes before transferring to the refrigerator.
- Refrigerate the eggnog until completely chilled, about 2-3 hours. It will thicken a little more as it cools.
- Serve with whipped cream and a sprinkle of cinnamon or nutmeg. Scroll up and see the post for tips, answers to frequently asked questions, and storage information.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 cup of eggnog. Actual calories will vary.
- This recipe makes about 6 cups total.
- I prefer to use a stand mixer with a heat-safe bowl to whisk the egg yolks and sugar then slowly drizzle in some of the hot liquid to temper the eggs. If you choose this method, it’s important to make sure that your bowl is heat-safe (check with the manufacturer), and don’t add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand.
- Store leftover eggnog in the refrigerator for up to 4 days.
Nutrition
Serving: 0.75cupCalories: 334kcalCarbohydrates: 19gProtein: 6gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 207mgSodium: 54mgPotassium: 195mgFiber: 0.03gSugar: 18gVitamin A: 999IUVitamin C: 0.3mgCalcium: 160mgIron: 0.4mg
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