Homemade Eggnog

Looking for a great tasting homemade eggnog recipe? This one is rich and creamy and tastes better than the store-bought stuff!

I’m excited to share my homemade eggnog recipe with you! Eggnog is one of those drinks that people either love or they can’t stand. I’m firmly in the love camp, it’s among my most favourite holiday drinks.

Eggnog is a popular drink around the world during the holiday season because its rich taste pairs well with anything from cookies to pies. It’s a staple at holiday parties!

It’s a delicious holiday drink, but I love to drink it all winter long, and making my own is the only way I can enjoy it when it becomes scarce in the stores.

Eggnog can be served hot or cold and is great for drinking on its own or as part of a mixed drink. This recipe is easy to make and doesn’t require any fancy equipment – just an electric mixer!

The ingredients are simple too, the eggnog base is made of plenty of eggs, cream, and sugar!

Eggnog can be made with raw eggs or by cooking the eggs. Since we make ours alcohol-free so our kids can enjoy it too, we use the cooked method.

This eggnog is pretty easy to make. You start by beating egg yolks with sugar until light and fluffy. Then you temper the eggs with hot spiced milk so they don’t curdle. Finally, you heat the eggnog on the stovetop while it thickens.

Creamy, sweet, and full of holiday cheer, this is the BEST eggnog recipe. I hope you enjoy this indulgent eggnog recipe and make eggnog part of your family holiday tradition too!

Can I use Eggnog in Other Recipes?

Yes. Homemade eggnog can be used as a substitute for milk or cream in many recipes. Try some of these ideas:

• Eggnog Cupcakes or Eggnog Cake.
• Eggnog Cheesecake.
• Make your next bowl of Oatmeal with homemade eggnog.
• Eggnog ice cubes – perfect for throwing in iced coffee.
• Mashed Sweet Potatoes made with homemade eggnog for a lightly spiced side dish.
• Try an Eggnog Latte (recipe coming soon!)
• Eggnog rice pudding.
• Eggnog icing.

My Eggnog is Too Thick (or Thin)

Your eggnog may get too thick despite following the recipe. This happens if you let it cook too long. Not a problem to fix though! Simply throw the cooled eggnog in a blender, and add milk a little at a time until it reaches the consistency you desire.

On the other hand, if you find the chilled eggnog is too thin, you can fix that too. Try either preparing some whipped cream, and folding that into your eggnog or simply by running it through a blender for more body.

How do you Fix Curdled Eggnog?

If your eggnog curdles, (which happens if you don’t temper your eggs properly or if your eggnog mixture has been overcooked), don’t panic.

Simply strain the eggnog mixture through a fine mesh strainer. You may also need to beat it with a hand mixer or whisk until it returns to its original consistency.

How to Store Homemade Eggnog

Homemade eggnog can be placed in a sealed glass container and stored in the refrigerator for about four days.

How to Freeze Homemade Eggnog

Homemade eggnog can be placed in an airtight single-serve container and stored in the freezer for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then shake well before serving. Homemade eggnog can also be frozen in ice cube trays and then transferred to a freezer bag with the air removed for storage.

About the Ingredients for Traditional Eggnog

Eggs – Just the yolks, use the whites to make your favourite meringues, like my Meringue Christmas Trees!

Sugar – Plain old white granulated sugar.

Cream – Heavy cream, do not substitute or it won’t be as rich and creamy.

Milk – You can use any kind of milk here. I think it tastes best with whole milk, but skim or 2% is fine. I haven’t tried with non-dairy milk but I would imagine that unsweetened non-dairy milks would be OK.

Spices – We use nutmeg and cinnamon as the traditional warming spices found in Eggnog. You can use ground cinnamon, but I find using a stick or two of cinnamon gives better results. I also find that grating whole nutmeg tastes best.

Salt – Brings out all the flavours and makes the whole thing shine.

Vanilla – Pure vanilla extract is best, but artificial works too!

Optional: I like to garnish my eggnog with a sprinkle of ground nutmeg, and if serving guests, with a whole star anise.

Looking for More Traditional Holiday Recipes?

Check out more of my favourite traditional Christmas recipes:

These Stained Glass Window Shortbread Cookies are a classic Christmas Cookie Recipe featuring candied cherries and ground almonds. Make the dough ahead then slice and bake when ready!

These buttery, melt-in-your-mouth old-fashioned pecan crescents cookies are a family heirloom Christmas cookie recipe.

This is the best recipe for Gingerbread Men Cookies – soft in the centre and crisp edges with a perfectly spiced flavour that is sure to make it a favourite.

How to Make Homemade Eggnog

Yields: 6 Servings | Prep time: 15 Mins | Cook time: 10 Mins

Ingredients:

6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups milk
1/2 teaspoon ground nutmeg
1 stick cinnamon
1/2 tsp salt
1 tsp vanilla extract

Directions:

In the bowl of a stand mixer, whisk egg yolks and sugar together until light and creamy.

In a large saucepan over medium-high heat, combine the cream, milk, nutmeg, cinnamon stick and salt. Stir until mixture reaches a simmer.

Slowly add big spoonfuls of the hot milk mixture to the egg mixture, mixing on high speed, to temper the eggs.

Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.

Whisk continuously until the mixture is just slightly thickened. It is ready when it is thick enough to coat the back of a spoon. Remember, it will continue to thicken as it cools.

Remove from heat and stir in the vanilla.

Pour the eggnog into a glass pitcher and cover with plastic wrap then refrigerate until chilled.