Eggnog
This homemade eggnog recipe is the perfect way to start the winter and holiday season.
Eggnog is a delicious custardy holiday drink that is full of warm spices such as cinnamon and nutmeg.
Starting in November, sometimes in October, you can find eggnog in the grocery stores around where the milk is kept.
This is the time to make eggnog recipes such as eggnog dip, eggnog punch, or even eggnog French toast,
Homemade Eggnog
Sometimes it’s fun to make your own eggnog or maybe you want to make your own so you know the ingredients in it. Or maybe it’s because you know that homemade eggnog tastes so much better than anything you can get in the stores.
This is a fairly easy recipe to make and has that classic eggnog flavor that we all love.
Tips for Making the Best Eggnog
- If you want a boozy eggnog, you can add in bourbon, brandy, cognac, or rum at the same time you add in the heavy cream. Just add a small amount.
- Add some whipped cream on top
- You can increase the amount of spices you add into your eggnog if you prefer.
- Make sure to chill your eggnog at minimum 4 hours.
Leftovers and Storage
If you have any leftover, pour it into an airtight container such as a mason jar with a lid and store in the fridge. It will keep up to 3 days.
Eggnog Ingredients
- whole milk
- cinnamon stick
- ground nutmeg
- pure vanilla extract
- large egg yolks
- granulated sugar
- heavy cream
- ground cinnamon for topping, optional
How to Make Eggnog
Step 1: In a medium saucepan over low heat, whisk milk, nutmeg, and vanilla together.
Step 2: Once mixed add the cinnamon stick and bring mixture to a low boil (3-4 min).
Step 3: Separate the eggs and whisk egg yolks with sugar until yolks are pale in color.
Step 4: Add a spoonful of the hot milk to the egg yolks and sugar. Mix well. Continue until about ¼ cup of hot liquid has been whisked in.
Step 5: Slowly pour in the remaining hot liquid, whisking repeatedly.
Step 6: Pour it all into the saucepan and cook over medium heat until it begins to thicken. You’ll know it’s thickened when it will coat the back of a spoon.
Step 7: Remove from heat and stir in the heavy cream.
Step 8: Chill until ready to serve
Serve with a sprinkle of cinnamon, a cinnamon stick or whipped cream.
Eggnog
Equipment
- Medium Sized Pot
- Large bowl
- Whisk
Ingredients
- 2 cups whole milk
- 1 cinnamon stick
- 1/2 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/4 teaspoon ground cinnamon for topping optional
Instructions
- In a medium saucepan over low heat, whisk milk, nutmeg, and vanilla.
- Once mixed add the cinnamon stick
- Bring mixture to a low boil (3-4 min).
- Separate the eggs and whisk egg yolks with sugar until yolks are pale in color.
- Add a spoonful of the hot milk to the egg yolks and sugar. Mix well.
- Continue until about ¼ cup of hot liquid has been whisked in.
- Slowly pour in the remaining hot liquid, whisking constantly.
- Pour it all into the saucepan and cook over medium heat until it begins to thicken.
- You'll know it's thick enough when it will coat the back of a spoon.
- Remove from heat and stir in the heavy cream.
- Chill until ready to serve
- Serve with a sprinkle of cinnamon, a cinnamon stick or whipped cream.
Notes
Nutrition
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