For me, the holidays *must* include eggnog. It just isn’t Christmas without it, y’know? I’ve tried so many store-bought versions, and they’re just…meh. Way too sweet, or they taste kinda artificial. So, I started making my own Homemade Eggnog years ago, and wow, what a difference!
This recipe? It’s a classic for a reason. It’s rich, creamy, and you control *everything*. Want it boozy? Go for it! Prefer a cozy, non-alcoholic treat? Easy peasy! My favorite part is how you can tweak the spices to make it *your* perfect cup. Seriously, once you try this Homemade Eggnog, you’ll never go back to the store-bought stuff. Trust me!
Why You’ll Love This Homemade Eggnog Recipe
Quick and Easy
Seriously, don’t be scared off! This isn’t some complicated, all-day thing. You can whip this up in, like, 15 minutes. Easy peasy!
Delicious and Festive Flavor
Oh my gosh, the taste! It’s so rich and creamy, with all those warm spices. It’s like Christmas in a cup, I swear!
Customizable to Your Taste
Boozy or not? Your call! Wanna try different spices? Go wild! That’s what’s so great – you can make it *exactly* how you like it.
Ingredients for Homemade Eggnog
Okay, here’s what you’ll need to make the magic happen. Don’t skimp on the good stuff, okay?
- 6 large egg yolks – gotta be fresh!
- ¾ cup granulated sugar – for that perfect sweetness.
- 3 cups whole milk – makes it nice and creamy.
- 2 cinnamon sticks – for that warm spice.
- 5 whole cloves – adds a little kick!
- 2 cups half and half – extra richness, yum!
- 2 teaspoons vanilla extract – don’t use the fake stuff!
- 1 teaspoon rum extract – for that classic eggnog vibe.
- ¼ teaspoon ground nutmeg – plus extra for serving. It’s gotta be nutmeg!
See? Nothing too crazy, right? Let’s get cooking!
How to Make Homemade Eggnog
Alright, ready to get started? Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be sipping on the best Homemade Eggnog ever!
Step 1: Preparing the Egg Yolk Mixture
Grab a big bowl – one with a spout is *super* handy for pouring later. Whisk together those egg yolks and sugar. You wanna whisk ’em until they’re light and kinda pale yellow. It takes a minute, but trust me, it’s worth it!
Step 2: Infusing the Milk
In a saucepan, heat up the milk, cinnamon sticks, and cloves. You want it *almost* boiling – just before it starts bubbling like crazy. This infuses the milk with all those yummy spices. Oh, it smells SO good!
Step 3: Tempering the Eggs
Okay, this is important! We don’t want scrambled eggs, right? Slowly drizzle about ½ cup of that hot milk mixture into the egg yolk mixture, whisking like mad! Keep adding ½ cup at a time until you’ve used about half the milk. This “tempers” the eggs, so they don’t cook when you add ’em to the hot milk.
Step 4: Cooking the Eggnog Base
Pour the egg mixture back into the saucepan with the rest of the milk. Cook it over medium heat, whisking *constantly*. Don’t stop! It only takes about 3 minutes, until it’s thick enough to coat the back of a spoon. Watch it carefully so it doesn’t burn!
Step 5: Cooling and Flavoring
Strain the mixture into a glass jug or bowl. This gets rid of those cinnamon sticks and cloves. Let it cool for about an hour, then stir in the half and half, vanilla extract, rum extract, and nutmeg. Mmm, smells amazing!
Step 6: Chilling and Serving Your Homemade Eggnog
Pop that eggnog in the fridge to chill. The longer, the better! I like to chill mine for at least a couple of hours. When you’re ready to serve, pour it into glasses and sprinkle a little extra nutmeg on top. Ta-da! You made Homemade Eggnog!
Tips for the Best Homemade Eggnog
Wanna make *amazing* Homemade Eggnog? Of course, you do! Here are a few little secrets to take it from good to *OMG, this is the best ever!*
Use Fresh, High-Quality Ingredients
Seriously, this makes a HUGE difference. Get the freshest eggs you can find, and don’t use those old, dusty spices from the back of your pantry!
Don’t Skip the Tempering Step
I’m tellin’ ya, this is *crucial*. If you skip tempering, you’ll end up with scrambled eggnog. Yuck! Take the extra few minutes – it’s worth it!
Adjust Sweetness to Your Liking
Not a huge fan of super-sweet stuff? No problem! Start with the ¾ cup of sugar, then taste it after it’s chilled. You can always add a little more if you want, but you can’t take it away! Some people even use honey or maple syrup. Go wild!
Homemade Eggnog Variations
Okay, so you’ve got the basic Homemade Eggnog down, right? Now for the fun part! Let’s get a little crazy and try some variations! This is where you can really make it *your* own!
Spiced Homemade Eggnog
Wanna kick up the spice factor? Try adding a pinch of cardamom or ginger along with the cinnamon and cloves. Oh, it’s SO good! You can even throw in a star anise while the milk is heating for an extra twist!
Boozy Homemade Eggnog
Alright, let’s get festive! If you want to add a little kick, rum, cognac, or bourbon are all amazing choices. Just skip the rum extract and stir in about ½ cup of your favorite liquor before serving. Cheers!
Chocolate Homemade Eggnog
Chocolate and eggnog? Yes, please! Stir in about ¼ cup of cocoa powder along with the sugar. Or, for a *really* decadent treat, melt some dark chocolate and whisk it in after you strain the milk. Holy moly, it’s good!
Homemade Eggnog FAQs
Got questions about Homemade Eggnog? I got answers! Here are a few of the most common things people ask me. Hopefully, this helps!
How long does Homemade Eggnog last?
Okay, since this has eggs and dairy, you wanna be careful. It’ll keep in the fridge for about 3 days, max. After that, it’s best to toss it. Nobody wants a tummy ache during the holidays!
Can I make Homemade Eggnog ahead of time?
Totally! In fact, I think it tastes even BETTER if you make it a day or two in advance. The flavors really meld together. Just keep it tightly covered in the fridge, okay?
Can I freeze Homemade Eggnog?
Ehhh, I don’t really recommend it. Freezing can change the texture, and it might get a little weird and separated when you thaw it. It’s best to make it fresh, y’know?
Nutritional Information for Homemade Eggnog
Okay, so here’s the deal: the nutrition info is just an estimate, okay? It can change a lot depending on the exact brands and ingredients you use. So, don’t take it as gospel!
Enjoy Your Delicious Homemade Eggnog!
There you have it! Seriously, wasn’t that easy? Now go enjoy your amazing Homemade Eggnog! And hey, if you loved it, leave a comment and rate the recipe! Or share a pic on social media – I’d love to see it! Happy holidays, everyone!
Print
Homemade Eggnog: Ditch Store Bought, Best Recipe!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Drink
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Eggnog is a classic holiday drink with delicious spices. This recipe is a hit among friends, with or without alcohol.
Ingredients
- 6 large egg yolks
- three quarters cup granulated sugar
- 3 cups whole milk
- 2 cinnamon sticks
- 5 whole cloves
- 2 cups half and half
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract
- one quarter teaspoon ground nutmeg plus more for serving
Instructions
- In a large mixing bowl with a pouring spout, whisk together the egg yolks and the sugar until light in colour.
- In a medium saucepan over medium heat, heat the milk together with the cinnamon sticks and the whole cloves until barely boiling.
- Slowly whisk one half cup of the hot milk mixture into the egg mixture to temper the eggs. Continue whisking one half cupsful of the hot milk into the egg mixture until about half of the milk has been added.
- Whisk the tempered egg mixture back into the saucepan and cook over medium heat for 3 minutes whisking constantly.
- Strain the mixture from the saucepan into a glass jug. Discard the cinnamon sticks and the whole cloves.
- Allow to cool, about one hour, and then stir in the half and half cream, the vanilla extract, the rum extract and the nutmeg.
- Chill in the refrigerator. Serve in glasses with a sprinkle of nutmeg on top.
Notes
- This is a cooked version of eggnog.
- Store in the refrigerator for up to 3 days.
- This is a non alcoholic version. If you would like to add alcohol rum, cognac, and bourbon are all good choices. Just omit the rum extract when you are making the eggnog and stir the alcohol in before you serve it.
Nutrition
- Serving Size: 1 serving
- Calories: 344kcal
- Sugar: 31g
- Sodium: 96mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 240mg
