Homemade Eggnog Recipe

This Homemade Eggnog is a rich and creamy holiday classic that’s perfect for festive gatherings or a cozy night in. Made with fresh eggs, milk, cream, and a touch of spice, this eggnog is a delicious and decadent treat that’s sure to warm you up on a chilly winter day.

Ingredients

Here’s what you’ll need to make this Homemade Eggnog:

• Sugar: Granulated, adds sweetness and balances the richness of the eggs and cream.
• Eggs: Separated, the yolks add richness and creaminess, while the whites create a light and airy texture.
• Milk: Creates a smooth and creamy base for the eggnog.
• Heavy cream: Adds richness and a velvety texture.
• Nutmeg: Ground, adds a warm and aromatic spice note.
• Cinnamon: Ground, adds a warm and festive flavor.
• Ginger: Ground, adds a subtle spicy kick.
• Bourbon: Optional, adds a boozy kick for an adult version.

Optional:

• Candy canes: Crushed, for garnish.
• Melted chocolate: For drizzling or dipping.
• Cinnamon sticks: For garnish.

How to Make Homemade Eggnog

Step 1: Prepare the Egg Yolks

Set aside 1 tablespoon of the granulated sugar. In the bowl of a stand mixer or using a hand mixer, beat the egg yolks until they lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar is dissolved and the mixture is pale and thick. Set aside.

Step 2: Heat the Milk and Cream

In a medium saucepan, combine the milk, heavy cream, nutmeg, cinnamon, and ginger. Stir well and bring the mixture to a simmer over medium heat, stirring occasionally. Remove from heat.

Step 3: Temper the Egg Yolks

Gradually add the hot milk mixture to the egg yolk mixture, one ladle at a time, whisking constantly to temper the eggs and prevent them from curdling. Add about 4-5 ladles of the milk mixture.

Step 4: Cook the Eggnog

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens slightly and reaches 160°F on a candy thermometer or instant-read thermometer. This will ensure the eggnog is safe to consume.

Step 5: Chill the Eggnog

Remove the saucepan from the heat and stir in the bourbon (if using). Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until chilled.

Step 6: Whip the Egg Whites

In a clean bowl, beat the egg whites with an electric mixer or whisk until soft peaks form. Gradually add the reserved 1 tablespoon of sugar and continue beating until stiff peaks form.

Step 7: Combine and Serve

Gently whisk the whipped egg whites into the chilled eggnog until just combined. Serve the eggnog cold, garnished with a sprinkle of nutmeg or cinnamon, a cinnamon stick, or a candy cane, if desired.

How to Serve

• Holiday Treat: Serve this Homemade Eggnog at your next holiday gathering or Christmas party.
• Cozy Beverage: Enjoy it on a chilly evening by the fireplace.
• Dessert: Serve it in small glasses as a decadent dessert after a meal.

Make Ahead and Storage

Storing Leftovers

Store leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving, as the ingredients may separate over time.

FAQs

Can I make this eggnog without alcohol?

Yes, simply omit the bourbon for a non-alcoholic version.

Can I use milk alternatives?

Yes, you can use almond milk, soy milk, oat milk, or any other milk alternative you prefer. You can also substitute the heavy cream with coconut cream for a dairy-free version.

Can I make this eggnog ahead of time?

Yes, you can make the eggnog base ahead of time and store it in the refrigerator for up to 2 days. Whip the egg whites and add them to the eggnog just before serving.

How can I make this eggnog thicker?

If you prefer a thicker eggnog, you can add an extra egg yolk or a tablespoon of cornstarch mixed with a tablespoon of cold water to the mixture during cooking.

Print