Homemade Eggnog Recipe
Rich and creamy eggnog with a hint of nutmeg. Step away from the dairy case, this thick drink tastes SO much better than store bought.
I love creamy cocktails like the Mudslide and the Colorado Bulldog. Deck the halls and trim the tree! ‘Tis the season for yule logs, frosted cookies, and most importantly, delicious eggnog. Skip the store-bought varieties, homemade eggnog is easy and delicious. You can even add rum or another alcohol to make this holiday treat the true hit of your next Christmas party.
It is sure to become a festive favorite at your next get together.
Craving more holiday drinks?
Copycat Starbucks Apple Cider With Caramel
Copycat Starbucks Peppermint Mocha
What is Eggnog?
Eggnog is a drink made from mixing beaten eggs and heavy cream. It also usually features delicious flavors like nutmeg and vanilla. With a little bit of sugar (and maybe some rum!) this treat has become a staple of holiday get togethers. It is also great for Christmas Eve and office Christmas parties.
Ingredients
You’ll need egg yolks, sugar, heavy cream, whole milk, nutmeg, salt, and vanilla.
How to Make Eggnog
First gather your ingredients. You'll also need a medium bowl, a saucepan, a whisk, and a thermometer. First, whisk the egg yolks and sugar in the bowl, until the ingredients are light and creamy. Set aside the bowl for later.
Next, in a saucepan, add the heavy cream, milk, nutmeg, and salt. Heat over medium heat stirring constantly. Once the milk mixture is hot, pour a half-cup of the mixture into the bowl containing egg yolks. Whisk.
Gradually add hot milk to the bowl a little at a time. Pour the contents of the bowl back into the saucepan. Whisk while heating the mixture until the temperature reaches 160 degrees.
Remove from heat, then stir in the vanilla. Finally, pour into a bowl and cover with plastic wrap. Refrigerate until chilled.
Frequently Asked Questions
How Long Does It Last? In the fridge, it will last up to seven days. If you’re making it in advance, consider placing it in the freezer (where it will keep for up to six months). Defrosting the night before your event.
Is It Safe to Drink? Raw eggs come with the risk of Salmonella poisoning. This is the same reason you want to avoid eating raw cookie dough. However, when you heat the eggnog to 160 degrees, you are pasteurizing the eggs. This eliminates and eliminating the Salmonella risk. Use a thermometer to ensure the temperature reaches 160 degrees. After that they are no more dangerous than a properly cooked quiche, or cake!
Can You FreezeIt?
To save time, you can make eggnog in advance. It also freezes well. Be sure to leave out the rum (or add it right before serving. Alcohol will not freeze all the way.
Place it in an airtight container (leaving a few inches of space at the top for expansion). It will last 4-6 months in the freezer.
When you’re ready to serve, place it in the fridge and allow it to defrost. Do not defrost on the counter top. Then,stir to combine the ingredients and serve!
If the ingredients have separated, you can also use a blender to get the consistency smooth again.
Use In These Recipe Too
Eggnog Cookies with Eggnog Buttercream
📖 Recipe
Homemade Eggnog Recipe
Homemade Eggnog Recipe: Rich and creamy eggnog with a hint of nutmeg. Step away from the dairy case, this thick drink tastes SO much better than store bought.
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Servings: 6 Servings
Calories: 312kcal
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Ingredients
- 6 Egg Yolks
- ½ Cup White Sugar
- 1 Cup Heavy Cream
- 2 Cups Whole Milk
- 1 Teaspoon Fresh Nutmeg Grated
- 1 Teaspoon Vanilla Extract
- Pinch of Salt To Taste
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Instructions
- In a medium bowl, whisk egg yolks and sugar. Set aside.
- In a medium sauce pan, combine cream, milk, nutmeg, and salt.
- Pour ½ cup of the hot milk into the egg mixture, and whisk constantly. This will temper the eggs.
- Continue adding a little at a time until fully combined.
- Pour back into saucepan.
- Whisk constantly until a thermometer reads 160 degrees.
- Remove from heat. Stir in vanilla.
- Chill before serving.
Nutrition
Calories: 312kcal | Carbohydrates: 22g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 257mg | Sodium: 58mg | Potassium: 156mg | Sugar: 21g | Vitamin A: 975IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 0.5mg
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I wanted to know if one can use 2% mike instead of reg. mike. can I use latose free mike also. when one get old you got to start using all the thing that hurts you... thnks
Hi Carlos,
We haven't tried this recipe with 2% or lactose free milk. If you do please let us know. I would hate to speculate here based on the cost of groceries these days.