Homemade Eggnog

It’s that time of year; the stores are all playing Christmas music and I am up to my ears in holiday season recipes. This classic Homemade Eggnog recipe will be your new favorite holiday treat.

 

While store-bought eggnog is easy to pick up at the grocery store, it will never have the same flavor and texture as this delicious homemade eggnog.

Why it is Called Eggnog?

I tried to research the origins of this creamy drink, but the best I could come up with that “nog” was added from the word “noggin” which meant a wooden cup (not your head).

Others believe the real name was “egg grog” with grog meaning a strong beer or ale. I guess they only imbibed with the alcoholic version. LOL. Get your grog on!

Classic eggnog has also been known as egg punch or milk punch and has been around for centuries and throughout many cultures around the globe. Must be good if it is that popular.

What’s in Eggnog?

Many folks have ordered it at a restaurant, sipped it a party or even snagged a store-bought version, but have never made their own eggnog. Any why not?

• Milk – Whole milk works best, don’t skimp with skim on this one.
• Cinnamon – Freshly grated from an actual stick will give you the most bang for your buck.
• Ground Nutmeg – Same for the nutmeg.
• Vanilla – You can either make your own homemade recipe for vanilla extract, or buy the bottled variety at the store.
• Egg Yolks – You will need to separate egg yolks from the whole eggs. Always assume a recipe calls for large eggs. See notes below on egg yolks, they’ve earned themselves a whole section!
• Sugar – To sweeten the drink. Sugar substitutes can be used.
• Heavy Cream – To make it extra velvety and rich.

Does Homemade Eggnog Have Raw Egg?

The answer is yes and no. While many folks cringe at the idea of raw eggs, many of your favorites probably use them. Lots of thick cream sauces are thickened with barely cooked yolks, hollandaise sauce, homemade custard and ice creams– lots of recipes! And tell me you don’t like a nice runny yolks on your fried eggs.

This recipe heats egg yolks to a temperature that will be safe to eat with no risk of salmonella bacteria, but also still tastes a little eggy. It is EGG nog for goodness sake.

If you are still a little weary, check your egg section for containers that specifically say “pasteurized” on the carton. These have been heat treated and don’t pose potential risk.

As always, practice food safety and make sure both the eggs and the eggnog are kept refrigerated when not being cooked or consumed.

How to Make Homemade Eggnog

Making it is simple!

1. Separate egg yolks from the whites. If a little white gets in, don’t fret, just leave it. Leftover egg whites can be used to make a nice egg white omelette, added into your scrambled eggs, to make egg cups or meringue desserts.
2. Heat milk, cinnamon, nutmeg and vanilla in a medium saucepan on low heat. Slow bring mixture to a low boil. You aren’t looking for a rapid boil, just little simmering bubbles. Not too hot, or else it will immediately cook the eggs when you add them.
3. Whisk together egg yolks and sugar until pale yellow in a medium-large mixing bowl. You can use an electric stand mixer or hand mixer for this. By combining these two before adding to the hot milk mixture, you reduce the risk of just having scrambled eggs.
4. Temper eggs with hot milk mixture. Begin by adding a very small amount of the heated milk mixture to the egg yolk mixture, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs.
5. Continue adding milk mixture until all incorporated. Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined
6. Cook until thickened. Return to sauce and cook over medium heat until slightly thick and mixture coats the back of a spoon. Do not boil- only low simmer. Watch closely as milk and sugar mixtures tend to boil over if the temperature is too hot.
7. Add heavy cream and chill. Remove from heat and stir in heavy cream. Chill for several hours before serving.
8. Garnish and serve. To serve, top with whipping cream and additional sprinkle of cinnamon, cinnamon stick or star anise.

Spiked Eggnog Recipe

Eggnog is good, but spiked eggnog is better (in my opinion). Adding booze takes down the sweetness a few notches and warms your belly and your soul. So take a trip to the liquor store.

Add alcohol after chilling for maximum impact. If you add it while the mixture is still hot, you’ll retain some of the flavor of your booze of choice, but will lose some of the actual alcohol content. I like to add one jigger (or shot) to each cup opposed to the whole batch so it is equally distributed.

Best Alcohol for Homemade Eggnog

Most people tend to go for darker and amber colored liquor, but don’t limit yourself. There are plenty of creamy and clear alcohols that will complement this holiday drinks just as much. The amount of alcohol used is based on your preference.

These are our favorites:

Eggnog Bar

With all of these options, it begs to have an eggnog bar! Set up a few pitchers of virgin eggnog and then on the side, a variety of alcoholic options.

Also set up garnishes like ground cinnamon, nutmeg, candied cranberries, mini candy canes, marshmallows, cloves, allspice and ginger.

Adding a shot of espresso or coffee, chocolate or homemade caramel sauce or even maple syrup are also fun additions. Whipped cream is always a favorite.

No eggnog bar is complete without these classic moose cups from National Lampoon’s Christmas Vacation. These are made from acrylic, so virtually indestructible from children or adults who had one too many.

Also include eggnog baked treats like Eggnog OREO Truffles, cookies, fudge or even cake. And other cocktails like Apple Amaretto Sours or Espresso Martinis.

Storage and Freezing

Traditional homemade eggnog can be made ahead of time up to 2-3 days. Just give it a really good stir before serving to distribute all the spices and flavors.

When serving, it can be left out at room temperature for up to 2 hours. I recommend putting out a small pitcher and refilling it. Eggnog can be served warm or cold, but room temperature nog is kind of gross. As is watered down eggnog if you are serving with ice.

How to Store Eggnog

Leftovers can be stored in the fridge in a sealed container or airtight container for up to 5 days. Since this is homemade, it doesn’t container the preservatives that other store bought versions do.

Can I Freeze Homemade Eggnog?

I do not recommend freezing eggnog. The flavors are muted and it waters down a lot after thawing.

More Eggnog Recipes

Eggnog is easily one of the most popular flavors during the holidays. Here are some of our favorite eggnog recipes.

You can also use eggnog as an ingredient in so many other holiday recipes!