In my house, eggnog is a Christmas-time favorite. For years, I’d get excited when the supermarket would finally have it in stock around the holidays. But the real treat is making a homemade eggnog recipe yourself. It tastes better, has no weird ingredients, and best of all, you don’t have to wait for the holidays to make it. Christmas in July, anyone?
Best Eggnog Recipe
Simple and wholesome ingredients that are right in your kitchen right this minute are all it takes to make the best eggnog recipe. Once you make it yourself, you will never go back to those cartons or gallon jugs.
Easy Eggnog Recipe
In less time than it takes to go to the store to buy it, you can make this easy eggnog recipe. You’ll only need 8 real ingredients and 15 minutes of prep time. It will cook for 25 minutes and then it’s all about letting it chill and being patient!
Homemade Eggnog Ingredients
- Egg yolks – As the name suggests, eggnog takes eggs to make, though only the yolks (save the raw egg whites for an egg white omelet!)
- Heavy whipping cream – Heavy cream gives eggnog that creamy and thick texture
- Whole milk – Yes, let’s make it even creamier!
- Sugar – Eggnog needs some sweetness too
- Vanilla extract – Because sugar isn’t enough to give it that taste we all love
- Nutmeg – Is any holiday dish ever complete without nutmeg? (Spoiler alert: no, it isn’t!)
- Cinnamon – Ground cinnamon is the perfect garnish to shake on top of each serving of traditional eggnog. A teaspoon of cinnamon is enough for the family.
- Whipped cream – the perfect sweet and creamy topping (can substitute a spoonful of cool whip)
How do you Make Eggnog from Scratch
For a traditional eggnog recipe, first you’ll whisk the egg yolks with the sugar. When it’s creamy, you’ll then take a saucepan and fill it with cream, milk, nutmeg, and salt. Once it lightly simmers, temper in the eggs, slowly adding a little hot milk to the egg mixture at a time while whisking well. Keep doing this until all of your hot milk has been incorporated, then pour it all back into the saucepan, whisking until it thickens a little. Take it from the heat, add the vanilla. Then refrigerate it for several hours and it will be ready for you later!
I’m a self-confessed eggnogaholic.
Expert Tips and Tricks for the Perfect Eggnog Every Time
- Don’t rush it. If you don’t temper your eggs in, you’re going to wind up with scrambled eggs. Eggnog doesn’t require gobs of hands-on time, but taking your time here will certainly pay off.
- Use only the yolks. Some recipes use the whole egg, but I like the yolks because you wind up with a more flavorful and richer eggnog.
- Add the spices while it’s warm. This allows them to infuse into the flavor of your eggnog.
- Be patient and let it chill. Seriously. It will be worth it, and it will thicken up during that time too…you’ll see!
How to Make Eggnog
Knowing how to make eggnog is definitely a great life skill. Simply gather your ingredients and follow the steps below. You’ll need a large mixing bowl, a whisk, and a saucepan. Oh, and something to store your eggnog inside of for the fridge (like a pitcher or something).
What is eggnog made of?
Eggnog is made of eggs, cream, milk, and spices. These give it the signature flavor and texture everyone loves.
Does eggnog need to be cooked?
During the heating process, any salmonella that might be in the raw egg gets killed off. Studies at Rockefeller University have shown that very few bacteria (including salmonella) can survive in the the same mixture as alcohol. If you’re still concerned, you should heat your eggnog before enjoying it each time.
What is the best alcohol to put in eggnog?
Brandy has always been deemed as the original tradition for a spiked eggnog recipe. Dark rum or cognac are other options that keeps the flavors true. For a boozier concoction, choose bourbon in your eggnog cocktail.
How much alcohol do you add to eggnog?
If you want a good balance, add your chosen liquor at 1.5 ounces to every cup of eggnog. This will give it enough of a buzzy feeling. If you’re not driving anywhere, feel free to pour a little heavier.
Should eggnog be warm?
It depends on your preferences. Eggnog is delicious served cold with cinnamon on top, but it’s also delightful warm. If it’s cold outside, warming your eggnog might be the perfect way to find comfort.
What food goes with eggnog?
Eggnog goes great with desserts, naturally. But it also pairs perfectly with savory options too. You’d be surprised how delicious it is with rich as well as spicy foods.
What to Serve with Eggnog
Eggnog is rich, creamy, and sweet so it’s natural to assume it’s great with desserts. And believe me, it is. But it’s also wonderful with contrasting flavors. Think savory, salty, or spicy. Stuffed mushrooms make a great appetizer to pair it with if you’re having company over. You may also enjoy it with prosciutto-wrapped asparagus or even a charcuterie board with ham and fresh parmesan.
How to Store Eggnog
Homemade eggnog isn’t pasteurized which means you need to keep it in your fridge and plan on using it quickly.
How Long Does Eggnog Last?
Homemade eggnog will last up to one week in the fridge especially if you have added alcohol to it which acts as a preservative. The sooner you use it, the better. You can definitely make it ahead of guests coming over but not too far ahead.
Can You Freeze Eggnog?
You can freeze eggnog which is another great option. Make sure you use a container that gives you about a half-inch of space from the top so it can expand easily when it freezes. You should plan to use it before 6 months is up.
How to Reheat Eggnog?
You can simply heat each cup in the microwave, or when serving more than a couple people, heat it over the stove.
Homemade Eggnog Recipe
- 6 egg yolks
- 1/2 cup sugar
- 1 1/8 cup heavy whipping cream
- 2 cups whole milk
- 1 tsp nutmeg
- 1/2 tsp vanilla extract
- pinch of salt
- ground cinnamon (for garnish)
- In a large bowl, whisk the egg yolks and sugar together until creamy.
- Then, in a saucepan over medium to medium-high heat, add the cream milk, nutmeg and salt together. Stir this mixture until it reaches a light simmer. Once the milk has reached a light simmer you can temper the eggs. Temper the eggs by slowly adding a small amount of hot milk mixture into the egg mixture , whisking vigorously. Repeat this process until all of the hot milk has been added to the eggs.
- Next, pour the mixture back into the saucepan and whisk until it thickens slightly. Once the hot mixture has thickened, remove from heat and add in the vanilla. Refrigerate until thoroughly chilled. The mixture will thicken as it cools.
- Serve chilled with ground cinnamon and a splash of dark rum.
More eggnog recipes:
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