Classic Homemade Eggnog is a Holiday staple drink! This recipe makes the most incredibly mouthwatering eggnog from scratch!
Its so much easier than you might think- with or without alcohol- this is sure to become a holiday tradition in your home just like it is in mine 🙂
Homemade eggnog beats store-bought by far, and you won’t believe how easy is to make it from scratch! Learn how to make this all-time favorite Christmas classic drink for the holidays!
Thick, creamy, and delicious with the perfect vanilla, nutmeg, and cinnamon flavors. An all-time favorite drink for the Christmas season you won’t buy any more after learning how to make it from scratch.
It is not only very easy to make, but also rather cheap (aside from the liquor), and besides you get to know and decide exactly what goes in it, unlike the store-bought versions that are filled with all kinds of preservatives and fake flavorings.
In this homemade recipe, only real and good quality ingredients go in it: eggs, cream, sugar, and spices (and optional liquor!)
What to say about this classic drink? It is sweet and deliciously spiced, can be made with or without alcohol, although I love mine spiked with rum or bourbon. It is the perfect drink to have all cozied up on a chilled day, at home while you read a good book or have a good conversation with family.
But before you get scared about the idea of “raw egg”, egg yolks get “cooked” in this drink, so there’s nothing to worry about! They get slowly cooked without curdling by adding slowly hot liquid to them while mixing. This results in a creamy and delicious drink, believe me, it doesn’t taste like raw eggs either.
Do not worry, Its all explained below how to make it step by step. It’s very easy!
What type of alcohol should you choose for eggnog?
Although is also possible to make it alcohol-free (aka kids friendly) it is also possible and a very delicious option to make it spiked.
For this I recommend:
Rum: golden or dark rum (especially spiced rums)
Choose a liquor with an aged flavor, and high in alcohol content so it can complement and balance the sweetness of the eggnog.
Ingredients needed to make homemade Eggnog
For this creamy and dreamy drink, you are going to need the following ingredients:
Heavy whipping cream
Granulated white sugar
Eggs (although we are only going to use the egg yolk, you can use the eggwhites for other recipes)
Your liquor of choice in case you want to spike it, I recommend using rum or bourbon, although brandy can go very well too.
Spices: ground nutmeg and cinnamon along with vanilla, to make the most delicious and festive flavor combo. You can use vanilla beans or substitute them with vanilla extract (a bit cheaper but also quite good). Cinnamon sticks are also used for garnish.
To do this homemade eggnog you might need to have these tools on hand:
A small saucepan
Measuring cups and spoons
A large bowl
A medium-sized bowl
Electric mixer or a whisk or fork
A bottle or a crystal container for storage
The easiest and creamiest homemade eggnog recipe, the quintessential Christmas drink
How to serve eggnog?
serve it on glasses with some whipped cream on top and sprinkle some cinnamon and some nutmeg. Add a cinnamon stick.
Eggnog is served hot or cold?
It is usually served chilled or at room temperature, however, If you want to have it hot, heat it on the stovetop on low and do not let boil, otherwise, the alcohol can evaporate, and also the mixture can curdle.
How long does eggnog last?
Eggnog can last in the fridge for up to 5 days, maybe more, especially in the case of spiked eggnog, since alcohol acts as a preservative.
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Classic Homemade Eggnog
- 2 cup heavy whipping cream
- 2 cups whole milk
- ½ granulated white sugar
- 6 egg yolks
- 1 cup of your liquor of choice (brandy, rum, or bourbon)
- ½ teaspoon ground nutmeg (+ a bit more for garnish)
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon (+ a bit more for garnish)
- Cinnamon sticks for garnish
- A pinch of salt
- Separate the yolks from the whites, for this, you can use the “shell to shell” method, by cracking carefully the egg over a bowl and transferring the egg from shell to shell trying to make the white fall to the bowl. Once the egg is clean transfer it to the bigger bowl.
- In the big bowl, add the sugar to the yolks and beat them with an electric mixer or whisk until it gets creamy and fluffy
- On the small pan on medium heat, add the milk and spices and let infuse the milk with them until it gets steamy. Be careful to not make it boil. Take it out from the stove.
- Add a big spoon of the hot milk to the sugar and yolk mixture while whisking constantly. This will temper the eggs and prevent them from curdling. Keep adding the hot milk slowly one spoonful at a time while you keep mixing.
- Once the milk and the yolks are all mixed into the bowl, transfer back to the saucepan and cook on medium-low heat while stirring constantly until the mixture thickens. You’ll know is ready when the back of the spoon gets coated. Remove from heat then. Be very careful and do not live unattended, otherwise, it would boil and start curdling.
- Add the cream and stir until well combined.
- Strain the mixture through a fine-mesh strainer to remove any curdled bits.
- Let cool until room temperature
- Add the liquor of choice or omit in case you prefer it alcohol-free
- Transfer into a crystal bottle or closed container and let it chill in the fridge.