While there is nothing wrong with store-bought eggnog, it might surprise you to know that homemade eggnog is VERY easy to make and in my opinion so much better. You can customize the sweetness level as well as make this creamy drink more or less spiced to your preferences.
I am a big fan of custard generally. And eggnog is essentially a spiced custard drink as it is made of mostly milk and egg yolks. This classic eggnog recipe is decadent and delicious and feels absolutely perfect for the holiday season.
Related: Need more festive drink recipes? Try Coquito, Butterbeer, Peppermint Mocha, Gingerbread Latte, Medicine Ball Tea or our Gingerbread Shot.
Ingredients
- Egg yolks
- Granulated white sugar
- Heavy cream
- Milk
- Vanilla extract
- Cinnamon stick
Directions
In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.
In a medium saucepan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick. Whisk over low/medium heat until very warm and the sugar has fully dissolved.
Slowly stir 1/2 cup of the hot milk mixture in to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan. Heat until the liquid reaches 160°F (71°C).
Pour the eggnog through a fine mesh strainer to remove any sediments and the cinnamon stick. Store in the refrigerator.
Tips & Additions
- You can use an instant read thermometer or candy thermometer to check the liquid for reaching its food-safe temperature.
- If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.
- Feel free to add more nutmeg, cinnamon or other spices like cloves to this recipe! Pumpkin pie spice might be a nice addition.
- What about spiked eggnog?! You can add any liquor that goes well with cinnamon; so think bourbon, whiskey, brandy, rum or Kahlua. Add one shot (1.5 to 2 ounces) to a serving.
- To add some caffeine you can add 1 to 2 shots of espresso to serving of this and top with whipped cream!
More Great Recipes
Frequently Asked Questions
Is eggnog served hot or cold?
Eggnog is usually served chilled, unless added to a hot beverage like an eggnog latte.
Does eggnog contain alcohol?
Eggnog on its own does not contain alcohol. However, it’s very common for brandy, rum, or bourbon to be added to eggnog, so if you are at a party and unsure, ask the host.
Is eggnog still made from eggs?
Classic, homemade eggnog is made with egg yolks and many store-bought versions are made with pasteurized eggs as well. But you can find store-bought versions made without eggs.
How long does eggnog stay good in the refrigerator?
Homemade eggnog will keep in the refrigerator for at least 2-3 days after it’s made.
Homemade Eggnog
Equipment
-
food thermometer
Ingredients
- 5 egg yolks
- ½ cup granulated white sugar
- 1 cup heavy whipping cream
- 2 cups milk
- ½ teaspoon nutmeg
- ½ teaspoon vanilla extract
- 1 cinnamon stick
Instructions
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In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.
-
In a medium sauce pan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick.
-
Whisk over low/medium heat until very warm and the sugar has fully dissolved.
-
Slowly add 1/2 cup of the warm milk to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
-
Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan.
-
Heat until the liquid reaches 160°F (71°C).
-
Strain to remove any sediments and the cinnamon stick. Store in the refrigerator.