Eggnog is a Christmas tradition for so many people, and for most, the holiday season is incomplete without it. My husband lovesssss eggnog and used to get the store-bought version, until I started making it at home. . . let’s just say he loves the homemade version a whole lot better! Homemade eggnog is rich, creamy and DELICIOUS! Don’t be intimated to make it at home – it’s incredibly easy and trust me, you won’t want the store-bought version anymore. What I love about this recipe is that most of the ingredients are probably already in your home such as milk, sugar, cream, and eggs. Eggnog is believed to have originated from Britain and became very popular in the United States and Canada over the years. The British drink was originally popular among the wealthy, and it was often used in toasts to prosperity and good health. A traditional eggnog recipe contained milk, cream, sugar, whipped egg whites, egg yolk and alcohol like rum, brandy, whisky, or bourbon. This eggnog recipe uses the rich taste of carnation milk and is infused with spices such as nutmeg, cinnamon, and allspice. It will absolutely bring a smile to your face. Historically, a traditional eggnog recipe uses raw eggs, but for this recipe we’ll simmer the eggnog mixture a bit. I generally love my eggnog more on the thick side, so if you love your eggnog that way, then you’ll certainly enjoy this recipe. Even though I kept this recipe kid friendly, experts recommend mixing your eggnog with a mixture of dark rum and cognac. In my opinion, Bacardi and Hennessey would be a perfect addition, just because I love them both. I hope this recipe fills your home with so much laughter and joy this year! Enjoy!
Storing Your Eggnog
Eggnog can be stored in a container in your refrigerator for up to two weeks.
Helpful Tips for Making Eggnog
- Do NOT boil your milk and heavy cream mixture. Heat it up for only about 2 minutes.
- The spices can be adjusted according to your taste buds as well.
- Temper your egg yolk by adding 1 cup of the warm milk and heavy cream mixture to it while you whisk aggressively to ensure that the eggs do not cook (curdled eggs). Then add the entire mixture to the rest of the warm milk and heavy cream remaining in the pot.
- Allow the eggnog to cool before adding your alcohol.
- Fresh spices are much better. Use them if you can.
- Optional: I like to remove the embryo from the egg yolk before adding the sugar. Generally, I don’t ever leave the embryo in my eggs. You’ll be straining the mixture, so it’s totally up to you.
Prep time: 15 minutes Cook time: 10 minutes
Serving size: 5-6
- 8 egg yolks
- ½ cup granulated sugar + 1 tablespoon
- 1 cup heavy cream
- 2 ½ cups evaporated milk (carnation)
- ½ nutmeg, grated
- ½ teaspoon cinnamon
- ¼ teaspoon allspice or a pinch
- 1 teaspoon vanilla extract
- pinch of salt
- rum or cognac (optional)
- In a large bowl, whisk together egg yolk and sugar until thick and creamy.
- On medium-low heat, add heavy cream and evaporated milk to a pot, then allow to simmer for 2 minutes.
- Temper the egg yolks by adding a small amount of warm milk and heavy cream mixture to the yolk, whisk constantly. Slowly add the mixture back into the warm milk mixture.
- Turn the stove to medium-low heat, then whisk for about 2 minutes or until the mixture is slightly thick (or 160 degrees on a thermometer.)
- Remove from heat, then strain using a large strainer to remove any impurities. This ensures a smooth eggnog.
- Add nutmeg, cinnamon, allspice, and vanilla extract, then whisk together.
- Pour the eggnog into a container and place in fridge to cool.
- Add dark rum and cognac. Enjoy!