Rich, creamy, and deliciously indulgent this drink is the ultimate holiday treat. This silky smooth Homemade Eggnog is so delicious you’ll want to prepare your own moving forward.
Some recipes are better homemade than purchased at the store and Homemade Eggnog is one of those recipes. The rich and creamy taste of this deliciously indulgent holiday drink is one you’ll cherish every year.
Homemade Eggnog will forever make me think of Clark Griswold and Cousin Eddie drinking the eggnog out of the mousse head Christmas glasses.
There’s something innately warming and also hysterical about this drink. It is, however, the best way to put Christmas in a glass.
How to Make Homemade Eggnog
Easy guide to preparing the best egg nog.
- Heat. In a large saucepan heat the milk and cream over medium heat, stirring frequently, until just warmed.
- Whisk. In a small bowl whisk the sugar, egg yolks, and salt together until fully combined.
- Warm the yolks. Using a ladle scoop some of the warmed milk mixtures into the egg yolk mixture and stir constantly as you pour the ingredients in. Stir until well mixed.
- Warm. Pour the warmed egg yolk mixture into the saucepan and bring to a slow boil, whisking the ingredients continuously. Warm until the mixture reaches 160℉ (the safe temperature for eggs). Remove from the heat and let cool.
- Beat. Using a handheld mixer or an electric mixer fitted with the whisk attachment beat the 6 tablespoons of sugar and egg whites until a ribbon-like texture begins to form. This is just before it turns into stiff peaks. Mix in the nutmeg and vanilla extract until just combined.
- Combine. Pour the egg white mixture into the warmed milk mixture and gently fold in until smooth.
- Chill. Pour the eggnog into a pitcher and cover. Place in the refrigerator to chill and thicken for a minimum of 2 hours.
What Type of Alcohol Goes in Eggnog
The best alcohol options to add to your eggnog are bourbon, whiskey, brandy, or dark rum.
Pro Tips for Preparing the Best Eggnog
- When warming the milk and cream make sure you’re stirring it constantly so the milk doesn’t burn.
- Scraping the seeds from a vanilla bean pod gives this drink an even more delicious flavor.
- Grate some fresh nutmeg on top of each drink before serving as well as add some whipped cream.
How to Store Eggnog
Generally, you want to prepare eggnog shortly before you plan on serving it. Make sure you have enough time to chill the beverage so it thickens. You can make it several days in advance, just stir the drink before serving or pouring it into a punch bowl.
To store your eggnog keep it in a covered pitcher in the refrigerator for 4 to 5 days. It can also be stored in mason jars with the lids tightened for 5 to 7 days.
Try Some of these Other Holiday Recipes
- 4 cups Whole Milk
- 2 cups Heavy Whipping Cream
- 2/3 cup Sugar
- 6 large Eggs separated
- 1/8 teaspoon Salt
- 6 tablespoons Sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon Nutmeg
- In a large saucepan heat the milk and cream over medium heat until just warm, stirring frequently.
- In a medium mixing bowl whisk the sugar, egg yolks, and salt together until smooth. Use a ladle to scoop some of the warmed milk mixtures into the egg yolk mixture, stirring continuously as you pour. Once mixed pour the egg yolk mixture into the saucepan. Heat until the mixture reaches 160℉ (the safe temperature for raw eggs) about 5 to 7 minutes, stirring continuously. Remove the saucepan from the heat and let cool.
- In the bowl of an electric mixer fitted with the paddle attachment or using a handheld mixer beat the 6 tablespoons of sugar and the egg whites until a ribbon-like texture begins to form. This is just before the mixture becomes stiff and forms peaks.
- Add the nutmeg and vanilla extract and mix until just combined. Gently pour the egg whites into the saucepan and fold into the mixture.
- Place the eggnog in the refrigerator to chill and also thicken for a minimum of 2 hours. Stir before serving.