Homemade Eggnog

Introduction

Homemade eggnog is a rich, creamy holiday classic that you can make from scratch with just a few simple ingredients. The combination of fresh eggs, milk, and cream creates a luxurious texture that store-bought versions can’t match. You’ll love the warm, comforting flavors of nutmeg and vanilla that make this drink perfect for festive gatherings.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 12

Ingredients

• 12 large eggs
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 7 cups milk (separated)
• 1 1/2 teaspoons nutmeg (plus additional for garnish)
• 2 Tablespoons vanilla
• 3 cups heavy whipping cream

Instructions

1. In a large bowl, whisk together the 12 large eggs, 1 1/4 cups sugar, and 1/2 teaspoon salt until well combined and slightly frothy.
2. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
3. Remove from heat and stir in the remaining 3 cups of milk, 1 1/2 teaspoons nutmeg, and 2 tablespoons vanilla. Allow to cool to room temperature.
4. Once cooled, stir in the 3 cups heavy whipping cream.
5. Transfer to a pitcher or airtight containers and refrigerate until thoroughly chilled, at least 4 hours or overnight.
6. Before serving, give the eggnog a good stir. Serve in glasses with a sprinkle of additional nutmeg for garnish.

Variations

• For a frothier texture, whip the heavy cream to soft peaks before folding it into the chilled eggnog mixture.
• Serve over ice for a chilled presentation, or warm it gently on the stove for a cozy hot drink.
• Add a splash of the eggnog to your morning coffee for a festive twist.
• For individual servings, layer the eggnog in glasses with a dusting of nutmeg between layers.

Tips for Success

• Use a candy thermometer to ensure the egg mixture reaches 160°F (71°C) for food safety without curdling.
• Whisk constantly while tempering the eggs and cooking the mixture to prevent scrambling.
• Allow the eggnog to chill completely for the flavors to meld and the texture to thicken.
• If you prefer a smoother consistency, strain the eggnog through a fine-mesh sieve after cooking.

Storage & Reheating

FAQ

• Can I make this eggnog ahead of time? Yes, it actually tastes better after chilling overnight as the flavors develop.
• Is it safe to consume raw eggs? In this recipe, the eggs are cooked to 160°F, which pasteurizes them and makes them safe to eat.
• Can I use low-fat milk? It’s best to use whole milk for richness, but you can use lower-fat milk if preferred, though the texture may be less creamy.
• How long does homemade eggnog last? When stored properly in the fridge, it lasts up to 5 days.
• Can I freeze eggnog? Freezing is not recommended as it can separate and change texture upon thawing.
• Why is my eggnog curdling? Curdling can occur if the heat is too high or if the eggs are not tempered properly. Cook over low heat and whisk constantly.