How to make a classic, simple, Homemade Eggnog, that is going to be perfect for the holidays. Just cream, sugar, eggs, and spices. Spiked or without alcohol for a kid-friendly version.
It’s so easy to make your own eggnog!
In my opinion, this Homemade Eggnog is so easy to make that I think more people should be making their own eggnog instead of buying it.
How to Make Homemade Eggnog
First, I want to make clear that this is not entirely a traditional method for making eggnog, in that there are no raw eggs. I know from past experience sharing recipes on my own blog that many people tend to freak out when they see raw eggs being used.
Bring milk, cream, nutmeg, and salt to a simmer in a saucepan.
While the milk mixture is simmering, whip the egg yolks and sugar using an electric mixer, until they are light in color. Once the milk mixture has simmered, slowly temper the milk mixture into the egg yolk mixture by gradually scooping in, a little at a time until the milk has fully combined with the egg yolk mixture.
Finally, you warm the eggnog on the stovetop until it thickens. It’s essentially a custard.
Spiked or non-alcoholic eggnog
You can add the alcohol to either the full batch or to your individual glass. There’s no set amount, so we suggest adding a little, tasting…then add a little more, taste again. You can’t go wrong!
The more liquor you add, the longer it will keep
- non-alcoholic eggnog should be consumed within 1 day,
- eggnog with 1/2 to 1 cup of liquor will keep for several days
- eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason jar.)
Do you have to add alcohol? Absolutely not! Eggnog is delicious whether spiked or un-spiked.
What’s Your Eggnog Tradition?
Is eggnog part of your family holiday tradition? If so, how do you like it – spiked or kid-friendly? with whipped egg whites/heavy cream or without?
Is Eggnog Served Hot or Cold?
Eggnog is traditionally served as a punch at parties, and as such,
is usually chilled or room temperature. However, warmed eggnog is also a delightful treat.
I hope you love this delicious and easy recipe – be sure to give it a review below!
Also don’t forget to follow SugarApron on Facebook, Pinterest and Youtube
Homemade Eggnog Recipe
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- ground cinnamon for topping
- Bring milk, cream, nutmeg and salt to a simmer in saucepan.
- While the milk mixture is simmering, whip the egg yolks and sugar using an electric mixer, until they are light in color.
- Once the milk mixture has simmered, slowly temper the milk mixture into the egg yolk mixture by gradually scooping in a little at a time until milk has fully combined with the egg yolk mixture.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Think about the process of making pastry cream, they are practically identical. Stir in the vanilla.
- Consistently stir for 10-15 minutes in low heat to prevent curdling. Do not boil.
- Strain through a fine mesh sieve in a metal bowl. This step you don't necessarily have to do. Pour it into a container, cover with plastic wrap, and let it cool. Refrigerate until chilled. It will thicken as it cools.
- Store and serve as needed. To finish, add extra whipped egg whites, alcohol, or more nutmeg/cinnamon as desired in a glass.