Homemade eggnog is a traditional Christmas treat around here. Making eggnog from scratch takes a little effort, but it’s totally worth it and tastes so much better than store-bought! This version is great for the kids, but the adults love my homemade eggnog cocktail too!
Homemade Eggnog
Learn how to make delicious homemade eggnog. It’s easier than you think but does require a little planning for chill time.
Ingredients you will need:
This recipe uses a full dozen eggs and serves 12 thirsty holiday guests. Grab yourself some moose mugs to boost your holiday cheer!
- The nog: eggs, sugar, salt, milk
- Flavoring: vanilla, nutmeg
- Finisher: heavy whipping cream
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Helpful kitchen tools:
Kitchen Tips:
- Be sure to use a candy thermometer or other kitchen thermometer to ensure you reach the right temperature.
- Keep an eye on the mixture, you don’t want to scorch the milk.
- Be sure to plan ahead. The eggnog needs to chill for at least three hours.
How to Make Homemade Eggnog
- In a heavy saucepan, whisk eggs, sugar and salt. Gradually add 4 cups of the milk. Cook and stir fairly frequently over low heat until temperature reaches 165°. This can take 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
- Stir in vanilla, nutmeg and remaining milk.
- Place bowl in an ice-water bath, stirring until milk mixture is cool. If mixture separates, you can process it in a blender or food processor until smooth.
- Refrigerate, covered, until cold, about 3-4 hours.
- When ready to serve, beat the heavy cream until soft peaks form. Whisk the whipped cream gently into the cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Homemade eggnog is a delicious addition to any Christmas party. Serve it with your favorite Christmas cookies!
More Holiday Drinks & Ideas
- Adorable Gingerbread Man Cookies
- Pumpkin Spice Latte
- Spiked Cherries
- How to Make Chocolate Turtles
- Crockpot Hot Chocolate
- Saltine Toffee (Christmas Crack)
- How to Make Hot Buttered Rum
- Hot Cranberry Punch
Homemade Eggnog
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 12 large eggs
- 1 ¼ cups sugar
- ½ teaspoon salt
- 7 cups milk separated
- 1 ½ teaspoons nutmeg plus additional for garnish
- 2 tablespoons vanilla
- 3 cups heavy whipping cream
Things You'll Need
Before You Begin
- Be sure to use a candy thermometer or other kitchen thermometer to ensure you reach the right temperature.
- Keep an eye on the mixture, you don't want to scorch the milk.
- Be sure to plan ahead. The eggnog needs to chill for at least three hours.
Instructions
- In a heavy saucepan, whisk eggs, sugar and salt. Gradually add 4 cups of the milk. Cook and stir fairly frequently over low heat until temperature reaches 165°. This can take 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
- Stir in vanilla, nutmeg and remaining milk.
- Place bowl in an ice-water bath, stirring until milk mixture is cool. If mixture separates, you can process it in a blender or food processor until smooth.
- Refrigerate, covered, until cold, about 3-4 hours.
- When ready to serve, beat the heavy cream until soft peaks form. Whisk the whipped cream gently into the cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Nutrition
Amanda Davis
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