Best Homemade Eggnog
The Best Homemade Eggnog is made with simple classic ingredients and comes together in 30 minutes. Treat yourself this holiday season. You’ll be coming back for more!
Maybe you’re not quite ready to try peanut butter Buckeye Eggnog yet. Maybe you’re not even a fan of eggnog. Well, neither was I until I tasted the holy grail of freshly made Best Homemade Eggnog. It comes together so quickly with simple ingredients.
What is Eggnog?
Eggnog is made of egg yolks, sugar, a mixture of milk and cream, and can be spiked with liquor. Some recipes include whipped egg whites as well.
Dating back to 17th century England, eggnog was typically only served by the very wealthy. Before eggnog, it was common to mix warm milk with wine or even beer. Yikes! These were called milk punch or “posset.”
Am I drinking raw eggs?
Traditionally most eggnog recipes were made with raw eggs. However, many countries now restrict the use of raw eggs in commercial products. It’s always best to read labels if you are concerned.
If you are making eggnog at home, you can use pasteurized eggs or partially cook the eggs in the milk to make a custard.
How to serve eggnog?
Eggnog is typically served chilled. Prepare it at least a few hours before serving or transfer the eggnog to a large metal bowl over ice to cool it down quickly after preparing.
Have plenty of fresh whipped cream on hand, an assortment of liquor such as bourbon, rum, or cognac, and ground cinnamon and nutmeg.
I am OBSESSED with this nutmeg grinder. I have been putting nutmeg on everything that comes out of my kitchen this month since I can’t stop using it! Coffee with freshly ground nutmeg is my new boyfriend.
Can I prepare eggnog beforehand?
Many people say that homemade eggnog is better the next day. So feel free to make it in advance. Since I do not add liquor to the recipe before serving, I try to consume it within 1 week.
Best Homemade Eggnog
- 6 large eggs
- 1/4 cup sugar
- 1/4 teaspoon salt
- 4 cups whole milk, divided
- 1 teaspoon vanilla extract
- 12 cinnamon sticks, optional for garnish
- Whipped cream, optional for garnish
- Pinch of ground cinnamon, optional for garnish
- Pinch of ground nutmeg, optional for garnish
- In a large, heavy saucepan, BEAT eggs, sugar, and salt until blended. STIR in 2 cups of milk and 2-3 cinnamon sticks.
- COOK over low heat, stirring slowly and constantly until the mixture is thick enough to coat a metal spoon with a thin film (about 10-15 minutes). The temperature should read 160°F. Do not allow to boil.
- REMOVE from heat and STIR in the remaining 2 cups of milk, then vanilla. DISCARD cinnamon sticks. Optional- For perfectly smooth eggnog, POUR through a sieve or cheesecloth before chilling.
- Optional- REFRIGERATE in an air-tight container for two hours or overnight. Can also be served immediately.
- TOP with any combination of whipped cream, freshly ground nutmeg, and cinnamon sticks.
Looking for more holiday drinks?