How to make homemade eggnog (with or without alcohol)

The holidays are the perfect time to indulge in comforting flavors, and there’s no drink more quintessentially festive than eggnog. While store-bought eggnog can be convenient, nothing compares to the creamy, rich, and perfectly spiced goodness of a homemade version. If you’ve never made eggnog from scratch, this guide will walk you through the process and show you why it’s worth the effort.

Why Make Eggnog at Home?

1. Freshness: Homemade eggnog uses fresh ingredients, which makes it richer and more flavorful.
2. Customizable: Adjust the sweetness, spices, and alcohol content to suit your taste.
3. Tradition: Preparing eggnog is a delightful ritual that brings a sense of nostalgia and togetherness.

The Ingredients

Homemade eggnog relies on simple ingredients you probably already have:

• Eggs: The foundation of a rich, custard-like base.
• Milk & Cream: For that creamy texture and mouthfeel.
• Sugar: Adds just the right amount of sweetness.
• Vanilla Extract: Enhances the flavor profile.
• Spices: Nutmeg and cinnamon for that classic holiday warmth.
• Booze (Optional): A splash of rum, bourbon, or brandy for a festive kick.

The Recipe

Here’s a tried-and-true recipe that serves about 6:

Ingredients:

• 4 large eggs
• 1/3 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• Optional: 1/2 cup rum, bourbon, or brandy

Instructions:

1. Separate the Eggs: Carefully separate the egg yolks from the whites. Set the whites aside for later.
2. Whisk the Yolks: In a bowl, whisk the egg yolks and sugar until the mixture becomes pale and creamy.
3. Heat the Milk: In a saucepan, combine milk, cream, nutmeg, and cinnamon. Warm over medium heat until steaming but not boiling.
4. Temper the Eggs: Slowly add a ladle of the hot milk mixture into the egg yolks, whisking constantly. This prevents the eggs from curdling.
5. Combine & Cook: Pour the tempered eggs back into the saucepan. Stir constantly over medium-low heat until the mixture thickens slightly (it should coat the back of a spoon).
6. Cool Down: Remove from heat, stir in vanilla extract, and let it cool to room temperature. If adding alcohol, mix it in now.
7. Whip the Whites: Beat the egg whites until soft peaks form. Gently fold them into the cooled eggnog for a frothy texture.
8. Chill & Serve: Refrigerate for at least 2 hours before serving. Garnish with a sprinkle of nutmeg.

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Tips for Perfect Eggnog

• Safety First: If you’re concerned about using raw eggs, use pasteurized eggs or cook the mixture slightly longer to ensure it’s safe to consume.
• Make Ahead: Eggnog tastes even better after a day or two in the fridge, as the flavors meld beautifully.
• Serve in Style: Pour into a festive punch bowl or individual glasses, and top with whipped cream or a cinnamon stick for an extra special touch.

A Sip of Holiday Magic

There’s something magical about homemade eggnog. Each creamy sip evokes memories of cozy gatherings, sparkling lights, and the joy of the season. Whether you’re hosting a party or relaxing by the fire, this classic holiday drink is sure to make spirits bright.

Try this recipe, and you’ll see why homemade eggnog is a tradition worth savoring year after year. Cheers to a delicious holiday season!

What’s your favorite twist on eggnog? Share your ideas in the comments below!

As Always, Keep Cooking!