Homemade Eggnog
One of the things I look forward to the most during the winter season is eggnog. It is just one of those things that when you start to see eggnog available in stores, you know the Christmas season has arrived. Growing up, I couldn’t wait for my mom to finally buy some, and I’d open the fridge to see a cardboard carton of it sitting there waiting to have that first sip to start the Christmas season! However, sometimes the store doesn’t have the brand I like or they are out of stock, which can be disappointing. So in my journey to start making more things from scratch and make sure I always have access to the things I love, I naturally wanted to try my hand at homemade eggnog!
Since eggnog isn’t common in many parts of the world, when I visited my husband’s family in Denmark at Christmas time, naturally I wanted them to be able to experience eggnog (plus it just brought me a little bit of the Christmas spirit from back home). For those that don’t know what eggnog is, it is a custard-like, creamy drink, that is served cold and is made up of eggs, cream, sugar and spices. Yeah, it sounds gross since there are eggs, but if you have ever made homemade ice cream, it is exactly like making ice cream, minus the freezing and churning process. You can choose to cook the custard or make an uncooked version, I like to cook it so that everyone can enjoy it or give it a try without worrying about the possibility of someone getting sick. Although I don’t mind it uncooked, I do after all, eat raw cookie dough (I know, I know)!
Now, there are some people who don’t enjoy eggnog, and those people just simply do not know deliciousness when it slaps them in the tastebuds (looking at you Freja!). I don’t mind though, it just means more for the rest of us who do enjoy a lovely glass of eggnog, especially homemade eggnog. Give this homemade eggnog a try, feel free to adjust the spices or consistency to the way you like it! The thickness of the drink is up to personal preference, some people like it thicker, and some prefer to thin it down with half and half or milk for a thinner consistency. This recipe will create a thicker eggnog, it’s best to make it this way then thin it down after the fact, it will stretch the eggnog out as well versus modifying it while you’re making it.
Equipment & Tools
Saucepan: To pasteurize the eggnog, we will need a small saucepan to heat up the milk and a medium saucepan to heat up the custard. If you aren’t worried about pasteurization of the eggs this then you can skip this step.
Thermometer: We will be pasteurizing the custard to kill off any harmful bacteria so a thermometer will be needed. Depending on your level of comfort, this step can be optional.
Whisk: Using a whisk to mix the egg and sugar together makes sure everything gets mixed evenly.
Metal Sieve: A sieve is only needed if you choose to strain the custard. I like to do this to make sure that there are no cooked bits of eggs leftover from the pasteurization process. If you make an uncooked version or you aren’t worried about it then you won’t need this.
Funnel: A funnel is optional but recommended depending on the opening of your storage container and if you choose to strain it for a smooth finish.
Storage Container: You will need a storage container that is large enough to accomodate the hot custard as well as adding the heavy cream once it has cooled. A half gallon sized container will be large enough to accomodate, I like using these glass containers for beverages since it makes it easy to shake and pour from!
Ingredients Needed
Milk: For this recipe, any percent of milk works but depending on what kind you use will affect the thickness of the final drink. I used 2% and found it comes out to be similar to that of store-bought eggnog. So if you like it thicker try using whole milk or more heavy cream, if you like it thinner, use 1%, skim milk, or simply add more milk to dilute it.
Spices: Cinnamon, cloves, nutmeg are the spices that will bring that classic eggnog flavor!
Egg Yolks: Eggs bring richness to the drink, it is egg-nog after all! This will also help bring thickness to the drink.
Sugar: We will use granulated sugar to sweeten our eggnog.
Heavy Cream: Heavy cream is used to bring richness and thickness to the drink.
Vanilla Extract: Vanilla helps to enhance the flavor of the eggnog.
How to Make Homemade Eggnog
Heat Milk: Put the milk, cinnamon, cloves and vanilla into a Small saucepan. Put it over the Lowest heat setting on your stove for 5 minutes or until the temperature reaches about 100 degrees Fahrenheit / 38 degrees Celsius.
Whisk Eggs: Meanwhile, in a Medium saucepan, whisk together the egg yolks and sugar for 1-2 minutes, the mixture should be thick and turn from yellow to a light-yellow color.
Temper Eggs: Temper the egg mixture by slowly whisking in the hot milk, stirring constantly. Doing this too fast may result in curdling of the eggs, pour a little bit in at a time while whisking to avoid this.
Heat: Increase the heat to Medium, whisking constantly, for 3 minutes or until it reaches 165 degrees Fahrenheit / 74 degrees Celsius. It will thicken a bit. Do not allow this to come to a boil as you risk cooking the eggs.
Pour Into Container: As a safeguard, I like to pour the mixture through a metal sieve to catch any possible egg bits. If you didn’t temper the egg mixture correctly, there is a possibility that you’ll get little bits of cooked egg in the finished product. Straining the mixture helps ensure your drink will come out smooth. Pour the hot eggnog into a large beverage container and let cool at room temperature for 1 hour.
Add Cream and Spices: After 1 hour, stir in the heavy cream (or half and half), vanilla and nutmeg. Store in the fridge and allow to cool for at least 8 hours or overnight before serving, longer the better so the drink gets even colder and the flavors have time to meld.
Storage: Storage times vary depending on the freshness of the ingredients being used. If using fresh ingredients, the eggnog can be stored in the refrigerator for up to a week.
Variations
Uncooked Version: Whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Slowly pour in milk, cream, and vanilla extract, whisk until thoroughly combined. Place into a storage container then into the fridge.
Make It Alcoholic: Alcohol can be added before serving, to taste. Some traditional options include: dark rum, cognac, and bourbon.
FAQ’s
Homemade Eggnog
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Medium Saucepan
- Small Saucepan
- Thermometer (optional)
- Whisk
- Metal Sieve (optional)
- Funnel (optional)
- Storage Container(s)
Ingredients
- 2½ cups 2% Milk (see notes)
- ½ tsp Ground cinnamon
- ⅛ tsp Ground cloves
- ½ cup Egg yolks (about 7 extra-large or large eggs)
- ¾ cup Granulated sugar
Add After Cooking
- 2 cups Heavy cream or half and half for a lighter version**
- 2 tsp Vanilla extract
- ⅛ tsp Ground nutmeg
Instructions
- Place a Small saucepan over Low heat, add the 2½ cups 2% Milk, ½ tsp Ground cinnamon, and ⅛ tsp Ground cloves Heat for 5 minutes or until the temperature reaches about 100℉ / 38℃.
- Meanwhile, in a Medium saucepan, whisk together the ½ cup Egg yolks and ¾ cup Granulated sugar for 1-2 minutes, the mixture should be thick and turn from yellow to a light-yellow color.
- Temper the egg mixture by slowly whisking in the hot milk, stirring constantly. Doing this too fast may result in curdling of the eggs, pour a little bit in at a time while whisking to avoid this.
- Increase the heat to Medium, whisking constantly, for 3 minutes or until it reaches 165℉ / 74℃. It will thicken a bit. Do not allow this to come to a boil as you risk cooking the eggs.
- As a safeguard, pour the mixture through a metal sieve to catch any possible egg bits. If you didn’t temper the egg mixture correctly, there is a possibility that you’ll get little bits of cooked egg in the finished product. Straining the mixture helps ensure your drink will come out smooth. Pour the hot eggnog into a large beverage container and let cool at room temperature for 1 hour.
- After 1 hour, stir in the 2 cups Heavy cream**, 2 tsp Vanilla extract and ⅛ tsp Ground nutmeg. Store in the fridge and allow to cool for at least 8 hours or overnight before serving, longer the better so the drink gets even colder and the flavors have time to meld.
Storage
- Storage times vary depending on the freshness of the ingredients being used. If using fresh ingredients, the eggnog can be stored in the refrigerator for up to a week.
Notes
- Milk – Any percent of milk works but depending on what kind you use will affect the thickness of the final drink. I used 2% and found it comes out to be similar to that of store-bought eggnog. So if you like it thicker try using whole milk or more heavy cream, if you like it thinner, use 1%, skim milk, or simply add more milk to dilute it.
- Uncooked version – Whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon and whisk in with the egg yolks. Slowly pour in milk, cream, and vanilla extract, whisk until thoroughly combined.
- Make it Alcoholic – Alcohol can be added before serving, to taste. Dark rum, cognac, and bourbon are all traditional options.
About the Author
Subscribe
Enjoying our content? Stay up to date on all of our latest posts, subscribe now to receive an email every Friday with our new posts of the week!