Rich and creamy Homemade Egg Nog is easy to make and perfect for enjoying during Christmas. Make this delicious drink with or without liquor but either way this homemade version is better than anything you can buy in a store.
Christmas time is a time of great treats, like cookies, candies, and of course special dinners but it seems like the drinks don’t get the limelight they should. Drinks like Slow Cooker Hot Cocoa, Red Hot Apple Cider or Cranberry Mojitos. Serving a festive drink is always fun and can turn even a simple at home movie night into something special.
How to make Homemade Egg Nog:
Ingredients:
- eggs
- whole milk
- heavy cream
- nutmeg
- vanilla extract
- sugar
- salt
Equipment:
- mixing bowls
- large sauce pan or dutch oven
- strainer
- spoon
- whisk
Instructions:
- In a large bowl combine heavy cream and grated nutmeg, set aside
- In a large sauce pan combine milk and vanilla simmer over low-medium heat stirring occasionally until milk becomes warm and gentle bubbles form.
- In a separate bowl, whisk together the eggs, yolks, sugar, and salt until mixture thickens and forms a pale color. This should take about five minutes.
- Slowly, add in the warm milk to the bowl while continuing to whisk the egg mixture. Pour the mixture back into the saucepan. Cook it over low heat. Stir constantly for around 5-6 minutes.
- Strain the egg mixture into the bowl with the heavy cream and nutmeg then stir to combine.
- Cover the bowl with a lid or plastic wrap and place eggnog in the fridge. Chill for two hours before serving.
Top it off:
No glass of egg nog is complete with a dallop of whipped cream. Some other suggested garnishes are:
Sprinkle on a pinch of:
- ground nutmeg
- ground cinnamon
- cocoa powder
- brown sugar
Or try dunking:
- cinnamon stick
- candy cane
- gingerbread cookies
- sugar cookies
- fresh rosemary
- or fresh mint
Spike it:
This recipe is does not contain liquor. However if you want to spike your egg nog whiskey is the most common spirit choice. Other choices:
- bourbon
- brandy
- tequila
- rum
- or peppermint schnapps
Storing and Freezing:
Store: Do not leave egg nog at out on the counter for longer than a couple hours. If you ware planning to serve this at a party I recommend serving it in a a bowl over ice with a ladle. I have instructions for creating an ice bowl in this post for Shrimp Cocktail.
You can store egg nog in the refrigerator for 2-4 days in a tightly sealed bowl or pitcher.
Freeze: Egg Nog can be frozen for up to six months. To do so store in the fridge over night in an air tight container that is not filled to capacity. Please note that freezing egg nog can change the texture and flavor so beside that you are using the freshest ingredients possible.
My very important tip for this recipe:
To make sure you are not consuming raw eggs please make sure you allow the egg mixture to come to a low boil before remove it from the stove.
Cheers Y’all!
Susanne
Homemade Egg Nog
Ingredients
- 1 ½ cups whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½ teaspoon nutmeg grated
- 2 eggs room temperature
- 2 egg yolks room temperature
- ¼ cup sugar
- ¼ teaspoon salt
- Whipped cream for topping
- Ground cinnamon for topping
- Ground nutmeg for topping
Instructions
-
Combine heavy cream and grated nutmeg in a large bowl. Set it aside.
-
In a large saucepan or dutch oven, combine milk and vanilla. Cook over low-medium heat, stirring occasionally until milk warms and gentle bubbles form.
-
In a separate bowl, whisk together the eggs, yolks, sugar, and salt until mixture thickens and forms a pale color. Approximately 3-5 minutes.
-
Slowly add in the milk while continuing to whisk the egg mixture. Pour the mixture back into the saucepan . Cook it over low heat. Stir constantly for around 5-6 minutes.
-
Strain the egg mixture into the bowl with the heavy cream and nutmeg then stir to combine.
-
Cover the bowl with a lid or plastic wrap and place eggnog in the fridge. Chill for two hours before serving.
-
Serving suggestion: Pour eggnog into glasses or mugs and garnish with whipped cream, ground cinnamon, and some freshly grated nutmeg if desired.
Recipe Notes
To make sure you are not consuming raw eggs please make sure you allow the egg mixture to come to a low boil before remove it from the stove.
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes.
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