Who doesn’t love a classic holiday drink?
Eggnog is a beloved tradition, and making it at home takes it to the next level!
Imagine sipping on a creamy, flavorful homemade eggnog by the fireplace – heavenly, right?
Today, we’ll walk you through an easy and foolproof homemade eggnog recipe, perfect for your festive gatherings.
Whether you’re a seasoned chef or a kitchen newbie, you’ll love how simple this indulgent drink is to make!
Let’s dive into the world of creamy textures and rich holiday flavors.
Ingredients for Homemade Eggnog
To make the best homemade eggnog, you’ll need a few fresh ingredients that are easy to find at any grocery store. Here’s what you’ll need:
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon ground nutmeg (plus extra for garnish)
- 1 teaspoon vanilla extract
- ½ to 1 cup rum, bourbon, or brandy (optional)
- Cinnamon sticks (for garnish)
Ingredient Notes:
- Eggs: Use fresh, large eggs to ensure the best texture and flavor.
- Dairy: Whole milk and heavy cream make for a rich and creamy base. If you prefer a lighter version, substitute the cream with half-and-half.
- Alcohol: This recipe works beautifully with rum, bourbon, or brandy. However, it’s optional, so feel free to leave it out for a non-alcoholic version.
Step-by-Step Instructions
1. Beat the Egg Yolks:
In a medium bowl, whisk the egg yolks until they turn pale and slightly thick. Gradually add the sugar and continue whisking until the mixture is smooth and creamy.
2. Heat the Milk and Cream:
In a saucepan, combine the milk, heavy cream, and nutmeg. Place the saucepan over medium heat and cook until the mixture is just simmering. Stir frequently to prevent scorching.
3. Temper the Eggs:
Slowly pour a ladle of the hot milk mixture into the beaten egg yolks, whisking constantly. This process helps prevent the eggs from curdling. Gradually add more of the hot milk until the egg mixture is tempered.
4. Combine and Heat Again:
Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches around 160°F (71°C). Be careful not to let it boil.
5. Add Vanilla and Alcohol (Optional):
Once thickened, remove the saucepan from the heat. Stir in the vanilla extract and your choice of alcohol, if using. Let the eggnog cool to room temperature.
6. Chill and Serve:
Refrigerate the eggnog for at least 2 hours, allowing the flavors to meld and the drink to cool. Before serving, give it a gentle stir. Serve in glasses with a sprinkle of nutmeg and a cinnamon stick for garnish.
Classic Variations of Eggnog
- Alcohol-Free Version: Skip the alcohol for a family-friendly, non-alcoholic version. It’s just as creamy and delicious!
- Spiked Eggnog: Add bourbon, rum, or brandy for an adult twist. You can even mix them to find your perfect flavor.
- Dairy-Free Eggnog: Substitute the milk and cream with almond milk or coconut milk for a lighter, dairy-free option.
How to Safely Store Homemade Eggnog
Homemade eggnog can be stored in an airtight container in the refrigerator for up to 3 days. If your recipe contains alcohol, it may last longer, as the alcohol acts as a preservative.
When serving leftovers, be sure to give the eggnog a good stir, as the mixture can separate slightly while stored.
If you’d like to make eggnog ahead of time, you can freeze it in an airtight container for up to 6 months. Thaw it in the refrigerator overnight, and whisk well before serving.
Serving Ideas & Garnishes
Eggnog is perfect for serving at holiday parties or cozy nights in. Here are a few ways to make it even more special:
- Chilled Eggnog: Serve over ice for a refreshing, cold treat.
- Hot Eggnog: Warm the eggnog on the stovetop before serving for a cozy, winter drink.
- Garnishes: Top with whipped cream, a sprinkle of nutmeg, cinnamon, or a cinnamon stick. For a festive touch, shave chocolate or add crushed candy canes on top.
- Fun Party Serving Ideas: Serve eggnog in festive holiday mugs, or for larger gatherings, in a punch bowl with ladles.
Conclusion
Making homemade eggnog is a festive tradition you can easily master at home.
This recipe is simple, delicious, and can be customized to your taste.
Whether you enjoy it spiked with alcohol or in its classic non-alcoholic form, this creamy, indulgent drink is sure to make your holiday season even more special.
Grab your ingredients and get started—your cozy holiday drink awaits!
FAQ Section
Can I make eggnog without alcohol?
Yes! You can easily leave out the alcohol for a family-friendly, non-alcoholic version that’s just as delicious.
How long does homemade eggnog last?
Homemade eggnog without alcohol will last 3 days in the fridge. If alcohol is added, it can last up to 5 days.
Can I make eggnog ahead of time?
Yes, you can make eggnog up to 2 days in advance and store it in the fridge. For longer storage, freeze it for up to 6 months.
Is it safe to use raw eggs in eggnog?
This recipe calls for cooking the egg mixture, which eliminates any potential risk from raw eggs. For added safety, you can use pasteurized eggs.
How can I make eggnog thicker?
To make your eggnog thicker, you can increase the amount of cream or cook the egg mixture longer until it reaches your desired consistency.
Homemade Eggnog Recipe
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ to 1 cup rum bourbon, or brandy (optional)
- Cinnamon sticks for garnish
Instructions
Beat the Egg Yolks:
- In a medium bowl, whisk the egg yolks until they turn pale and slightly thick. Gradually add the sugar and continue whisking until the mixture is smooth and creamy.
Heat the Milk and Cream:
- In a saucepan, combine the milk, heavy cream, and nutmeg. Place the saucepan over medium heat and cook until the mixture is just simmering. Stir frequently to prevent scorching.
Temper the Eggs:
- Slowly pour a ladle of the hot milk mixture into the beaten egg yolks, whisking constantly. This process helps prevent the eggs from curdling. Gradually add more of the hot milk until the egg mixture is tempered.
Combine and Heat Again:
- Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches around 160°F (71°C). Be careful not to let it boil.
Add Vanilla and Alcohol (Optional):
- Once thickened, remove the saucepan from the heat. Stir in the vanilla extract and your choice of alcohol, if using. Let the eggnog cool to room temperature.
Chill and Serve:
- Refrigerate the eggnog for at least 2 hours, allowing the flavors to meld and the drink to cool. Before serving, give it a gentle stir. Serve in glasses with a sprinkle of nutmeg and a cinnamon stick for garnish.
Notes
- Eggs: Use fresh, large eggs to ensure the best texture and flavor.
- Dairy: Whole milk and heavy cream make for a rich and creamy base. If you prefer a lighter version, substitute the cream with half-and-half.
- Alcohol: This recipe works beautifully with rum, bourbon, or brandy. However, it’s optional, so feel free to leave it out for a non-alcoholic version.