Learn how to make creamy homemade eggnog spiced with warm nutmeg. It’s easier than you think but does require a little planning for chill time!
Why this recipe works
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. It only requires eggs, sugar, salt, milk, nutmeg, vanilla, and heavy whipping cream to prepare.
This version is great for the kids, but adults may love my homemade eggnog cocktail too!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
EGGS – This is not a raw egg eggnog recipe. We’ll be cooking the mixture in a saucepan so there’s no need to worry! The eggs are the foundation of the entire recipe which helps thicken the mixture for that classic eggnog taste.
How to Make Homemade Eggnog
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- 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.
Frequently Asked Questions & Expert Tips
Traditionally eggnog is made with raw eggs, however, this recipe cooks the mixture to a safe temperature of 165F so you don’t have to worry about food-borne illnesses.
Store your homemade eggnog in a jar or air-tight container kept in the refrigerator for up to 6 days.
Yes! You can freeze it in an air-tight container or jar, with a bit of room left at the top for expansion. Store in the freezer for up to 6 months. Thaw in the refrigerator.
Serving Suggestions
Homemade eggnog is a delicious addition to any Christmas party. Grab yourself some moose mugs to boost your holiday cheer and serve with your favorite Christmas cookies!
More Holiday Recipes
- Gingerbread Cookies
- Spiked Cherries
- Chocolate Turtles
- Crockpot Hot Chocolate
- Saltine Toffee (Christmas Crack)
- How to Make Hot Buttered Rum
- Hot Cranberry Punch
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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.
Expert Tips & FAQs
- Store your homemade eggnog in a jar or air-tight container kept in the refrigerator for up to 6 days.
- You can freeze it in an air-tight container or jar, with a bit of room left at the top for expansion. Store in the freezer for up to 6 months. Thaw in the refrigerator.
Nutrition
This post was originally published here on December 18, 2019.
Amanda Davis
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