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This homemade eggnog recipe is thick and creamy with just the right touch of spice that will convince you to never buy store-bought eggnog again. You can even use it to make some delicious eggnog donuts.
I'm not going to lie, I'm not the biggest fan of eggnog, or at least I wasn't the biggest fan. I feel like people either love it or hate it and our household was split.
That was until I decided to make my own homemade eggnog recipe since my wife loves it so much. Me not loving eggnog really just goes to only having the store-bought version, which to be frank just isn't very good.
I starting doing some research and realized eggnog is basically an ice cream base, but you just don't churn it. Thinking about it, I shouldn't be surprised why Lauren likes it so much as she loves ice cream.
When you taste eggnog you expect a hint of nutmeg and this homemade eggnog recipe gives you just the right amount, with some cinnamon as an added bonus.
It tastes like the holidays and makes for a great drink if you want to add some alcohol. More on that later!
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Recipe Ingredients
- Eggs - it is called eggnog for a reason.
- Granulated sugar - adds some sweetness.
- Whole milk - need the fat for the rich consistency.
- Heavy cream - cream is a key ingredient.
- Nutmeg, cinnamon, sea salt, vanilla extract - enhances the flavor.
Step-by-Step Instructions
- Whisk the egg yolks and sugar together in a medium bowl until pale yellow and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg, cinnamon and salt. Stir the mixture until it reaches a simmer.
- Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the milk. Pour the mixture back into the saucepan.
- Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. If you have a candy thermometer, cook until the mixture reaches 160°F.
- Remove from heat and stir in the vanilla extract. Pour the eggnog into a pitcher or container and cover with plastic wrap. Refrigerate until chilled as it will thicken as it cools. You can keep in the fridge for 2-3 days.
FAQs
Traditional eggnog is made with raw eggs but by tempering the eggs and bringing up to 160°F, you kill any chance of salmonella, thus making this homemade eggnog recipe safe to consume.
Of course. Bourbon, brandy, rum or whiskey all work great with eggnog. I'd start by adding ½ cup of whichever alcohol of your choosing and from there, you can add more if you want.
While store-bought eggnog will last longer, eggnog made at home lasts 2-3 days in the fridge.
Pro Tips/Recipe Notes
- Use fresh, quality eggs.
- Adjust the sugar to your liking. Add more or less.
- If you really love nutmeg, you can add ¼ teaspoon at a time till it is to your liking.
- Want your eggnog creamier? Use more cream and less milk. Or stir in some whipped cream.
- Top with some homemade whipped cream.
Other Drink Recipes
- Baileys Chocolate Martini
- Chocolate Peppermint Martini
- White Christmas Margarita
- Moscow Mule
- Pumpkin Martini
If you’ve tried this homemade eggnog recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Homemade Eggnog
Ingredients
- 5 egg yolks
- ½ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- Whisk the egg yolks and sugar together in a medium bowl until pale yellow and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg, cinnamon and salt. Stir the mixture until it reaches a simmer.
- Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the milk. Pour the mixture back into the saucepan.
- Cook the eggnog on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. If you have a candy thermometer, cook until the mixture reaches 160°F.
- Remove from heat and stir in the vanilla extract. Pour the eggnog into a pitcher or container and cover with plastic wrap. Refrigerate until chilled as it will thicken as it cools. You can keep in the fridge for 2-3 days.
Notes
- Use fresh, quality eggs.
- Adjust the sugar to your liking. Add more or less.
- If you really love nutmeg, you can add ¼ teaspoon at a time till it is to your liking.
- Want your eggnog creamier? Use more cream and less milk. Or stir in some whipped cream.
- Top with some homemade whipped cream.
Chris says
I’ll take some!