It isn’t traditional to drink it year-round, but I just might do that with this new homemade eggnog recipe!
This recipe yields creamy, tasty eggnog. You won’t buy eggnog at the store anymore—I don’t! I love how creamy this eggnog turns out. I was worried the mixture wouldn’t thicken, but to my surprise it thickened a lot! Until now, I believed making eggnog was a difficult task, but it’s easy. Check out my YouTube video to follow along and make eggnog with me!
What is eggnog?
It’s a rich, creamy, holiday dairy beverage. There are dairy-free alternatives available but it is traditionally made from dairy products such as milk and heavy whipping cream. It’s often served plain chilled, or it can be mixed with rum to create an eggnog alcoholic beverage. I’ve only drank it plain!
What are the ingredients in eggnog?
The simplest eggnog recipes include: eggs, milk, heavy whipping cream, granulated sugar, nutmeg, salt, vanilla. Store-bought versions include additives to keep the product shelf stable.
How long does homemade eggnog last?
One to two weeks if stored in an air tight container in the fridge.
How do I make eggnog?
This recipe calls for 6 chicken egg yolks, 1/2 cup granulated sugar, 2 cups milk, 1 cup heavy whipping cream, 1/2 teaspoon nutmeg, a pinch of salt, and 1/2 teaspoon vanilla.
In an electric mixing bowl with a whisk attachment, whisk the eggs and sugar until frothy. You can also do this by hand. Once frothy, combine the milk, heavy whipping cream, nutmeg, and salt in a saucepan over medium heat. DO NOT BURN THE MILK. I had my gas stove setting at 3-3.5 and whisked it together and tested how hot the milk was occasionally. Once hot to the touch, turn off the heat and add 1 tablespoon of the milk mixture to the eggs while vigorously whisking—this is where an electronic mixer comes in handy. Adding the hot milk slowly to the eggs ensures the eggs don’t turn into “scrambled eggs”—we definitely don’t want that!
Once the milk is incorporated into the egg mixture, pour the mixture back into the saucepan and heat over low-medium heat while whisking. Whisk until it thickens; then remove from heat and whisk in the vanilla. Taste and adjust with spices you desire. I added cinnamon and a dash more nutmeg. Funnel the mixture into a glass jar or pitcher. It will continue to thicken as it cools. Enjoy!
Seriously, this is the easiest and tastiest eggnog recipe.
Let’s get stirrin!
- 6 egg yolks
- 1/2 cup granulated sugar
- 2 cups milk
- 1 cup heavy whipping cream
- 1/2 tsp nutmeg
- pinch of salt
- 1/2 tsp vanilla
- Whisk together the egg yolks and granulated sugar until frothy. I suggest a mixer with a whisk attachment but you can whisk by hand.
- Over low-medium heat, combine the milk, heavy whipping cream, nutmeg, and salt in a saucepan. Whisk together until hot and starting to steam – a light simmer. Do not boil or burn the milk.
- Add 1 tablespoon at a time of the milk mixture to the egg mixture, whisking, until all of the milk as been added. Once incorporated, pour mixture back into the saucepan and whisk together until it begins to thicken. Once thick, remove from heat and stir in the vanilla. Adjust spices for taste preference.
- Funnel the eggnog into a glass jar or pitcher and store in the fridge.
- GubChef Tip: If you want a runnier eggnog, add more milk.