Creamy, delicious and perfect for the holidays this Homemade Eggnog is better than the store bought version and one that you will want to keep making every single year.
Eggnog is one of those drinks that you either love it or hate it. In this house, well the majority of us love it. My husband is a sceptic on the other hand, but I absolutely adore it.
We don’t mind the store bought stuff in a pinch, but if you have the time then you need to learn to whip up your own homemade versions of drinks, just me you will never go back.
WHY THIS RECIPE WORKS:
- With only 7 ingredients, this is a simple recipe to whip up.
- It only takes 20 minutes to actually make the eggnog itself, but add in some chilling time to really complete the recipe.
- You can always add a splash of booze to make this truly a delicious eggnog if you’d like.
Homemade Eggnog is just one of those recipes that you’ll want to keep making year after year. In all honesty I don’t think that should just sell it around Christmas time, we enjoy it all year long,.
But I believe that about a lot of things. Like pumpkin, I love all things pumpkin and don’t that that it necessarily needs to just be around in the fall! I mean who agrees with me!
HOW TO MAKE HOMEMADE EGGNOG, STEP BY STEP:
- In a large bowl, whisk egg whites until they become light in color.
- Add the sugar and continue to whisk until light, fluffy and smooth.
- Combine the milk and cream in medium size saucepan and heat on medium until it just begins to steam. Slowly whisk the hot milk into the egg yolks.
- Whisk vigorously until it becomes frothy.
- Add in your cinnamon and nutmeg and continue to whisk until combined.
- Add the mixture back to the pot and heat on medium heat until simmering and thickened. It should coat the back of a wooden spoon. Do not allow to boil.
- Remove from heat and stir in your vanilla.
- Run your eggnog mixture through fine mesh strainer back into the bowl.
- Once back into the bowl cover with plastic wrap and refrigerate until chilled, or serve warm if you desire.
Although this Eggnog Recipe can seem like a lot of steps it’s really super simple. Some troubleshooting that might help with making your eggnog I will include below.
IS HOMEMADE EGGNOG SAFE?
Absolutely yes, using eggs in a recipe does always run the risk of salmonella but you want to be sure to cook your eggs and mixture to at least 160 degrees F to kill off any bacteria. But this shouldn’t boil, if you aren’t sure of temperatures, I would suggest getting a digital thermometer, it helps so much in kitchen situations like this or with meats.
HOW LONG DOES HOMEMADE EGGNOG LAST?
Safely stored in the refrigerator at a temperature of at least 40 degrees F or lower, Homemade Eggnog should last 2-3 days max. After that it probably won’t be as fresh, so this is a really good recipe if you are eggnog lovers or plan on having a holiday get together and serving this.
WHAT ALCOHOL GOES GOOD WITH EGGNOG?
Brandy is the most “traditional” form of alcohol that is served with eggnog. You want to really preserve the flavors of the eggnog itself so going with something like that works, but you can also serve it with some bourbon, dark rum or cognac.
If you really want to experiment I say try it, but I wouldn’t go out and buy big bottles of booze and say this will work, opt for the small sample bottles and pour into each individual glass and see what flavor you like best. It’s really a personal preference.
With this Homemade Eggnog recipe you are going to have some leftover egg white, I know a lot of people don’t like to waste those precious egg whites so here are some recipes you can use with them: Meringue Cookies, Italian Meringue Buttercream and Royal Icing.
TIPS AND TRICKS FOR MAKING HOMEMADE EGGNOG:
- Make sure your mixture reaches at least 160 degrees F. But do not boil.
- Use personal preference on which type of alcohol if any you’d want to use in this recipe as a mixer
- Make sure that your mixture coats the back of a spoon, otherwise you will not get the traditional eggnog texture.
- Make sure you strain this mixture well, this will eliminate any eggs that might have accidentally been cooked in the process.
If you want a delicious and tasty holiday drink then this Homemade Eggnog is just what you are looking for!
If you like this recipe you might also like:
If you’ve tried these EASY PECAN STICKY BUNS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Homemade Eggnog
Ingredients
- 6 egg yolks
- 2/3 cup sugar
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 1 tsp fresh ground nutmeg packed
- 1/2 tsp ground cinnamon
- 1 tsp vanilla
Instructions
- In a large bowl, whisk egg yolks until they become light in color. Add the sugar and continue to whisk until light, fluffy and smooth.
- Combine the milk and cream in medium size saucepan and heat on medium until it just begins to steam
- Slowly whisk the hot milk into the egg yolks. Whisk until frothy, then stir in the cinnamon and nutmeg.
- Add the mixture back to the pot and heat on medium heat until simmering and thickened. It should coat the back of a wooden spoon. Do not allow to boil.
- Remove from the heat and stir in the vanilla.
- Place a strainer over your bowl and carefully pour the mixture through the strainer.
- Cover and refrigerate until chilled.
- Garnish with fresh nutmeg, cinnamon, or candy canes.
Notes
- Make sure your mixture reaches at least 160 degrees F. But do not boil.
- Use personal preference on which type of alcohol if any you'd want to use in this recipe as a mixer
- Make sure that your mixture coats the back of a spoon, otherwise you will not get the traditional eggnog texture.
- Make sure you strain this mixture well, this will eliminate any eggs that might have accidentally been cooked in the process.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply