Jazz up your Christmas holidays with this traditional sweet, creamy, nutmeg-topped homemade eggnog. Serve it spiked with your choice of spirit for the adults, or leave it out for a non-alcoholic version. With only cream, egg yolks, sugar, and spices, it's easy to make and so much better than store bought!
Why this recipe works
- Homemade eggnog is made with simple ingredients, and you control the level of sweetness
- You can make non-alcoholic eggnog, or spike it with your choice of spirit to the strength you want
- Cooking the custard means no raw eggs for any salmonella concerns
- Tastes so much better than store bought!
It's snowing...bring out the 'nog!
It's time to get into the holiday spirit, and what better way to start than with a cup of traditional eggnog cheer?
Not just any ol’ eggnog will do, and certainly not the overly sweet, overly processed stuff you get at the market. It’s surprisingly easy to make rich, creamy, and subtly spicy eggnog at home!
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What you need
Custards are very versatile. They can be used warm or chilled, and thickened to make a base for crème brûlée or frozen into ice cream. Thicken it some more, and you have pastry cream (or crème patisserie) that's used for eclairs or the filling for Boston Cream Pie.
Eggnog is basically a variation on a vanilla sauce custard (or crème anglaise for you foodies), a combination of milk and/or cream, egg yolks, and sugar all flavored with vanilla.
And depending on the ratio between the liquid to the eggs, you can create a loose vanilla sauce to a free-standing egg custard or quiche.
So eggnog is really just crème anglaise that’s been spiced with cinnamon and nutmeg in addition to the vanilla. Traditionally it's served containing alcohol, but that's not required (especially if you want a kid-friendly non-alcoholic eggnog).
How’s that for versatility?
How to make eggnog at home
There are two ways to make eggnog, the difference being whether you use raw egg yolks or cook them into a custard.
The blender method
If you’re pressed for time (and are confident in the safety of your egg yolks), you can just combine all the ingredients in a blender using 1 teaspoon of vanilla extract and ½ teaspoon ground cinnamon. Pulse a few times until everything is nicely mixed, and away you go. It's your choice whether to spike it or not.
This truly is homemade eggnog made easy. While it won’t be quite as thick and luxurious as the cooked custard version, it’ll certainly taste wonderful. Plus, it's safe to use in baked goods since you'll be baking the egg yolks.
However, please note that pregnant women and toddlers shouldn't have uncooked eggnog in case of salmonella concerns from the raw eggs.
The cooked custard method
Cooked eggnog is worth the effort (and is safe since the eggs are fully cooked), so I urge you to use that method.
Step 1: Steep the cream with flavorings
Combine the milk, heavy cream, vanilla bean (if using), cinnamon stick (or ground cinnamon), ground nutmeg, and salt. Stir often until it just begins to bubble around the edges. Remove from heat and allow the mixture to steep (photo 1).
Step 2: Whisk the egg yolks and sugar
While the milk is steeping, beat the egg yolks and sugar together in a medium bowl until the mixture is light and creamy. Thick ribbons will form when the mixture is lifted from the bowl, and you'll have a smooth, silky sauce (photo 2).
Step 3: Temper the yolk mixture
Slowly whisk about a cup of the steeped milk into the yolk mixture until it’s well combined and smooth (photo 3). The milk will have cooled upon standing, but still, this way raises the temperature of the yolks gently so you don't have scrambled eggs in your drink.
Once the tempered egg yolk mixture is warm, pour it into the saucepan with the rest of the steeped milk.
Step 4: Cook the custard
Cook the custard base over medium heat, whisking constantly until the mixture is slightly thickened, about 5 minutes (you want it to be pourable). Just to be safe that the eggs are fully cooked, let the custard come to at least 160°F when measured with a digital thermometer (photo 4).
Strain into a bowl using a fine mesh strainer (save those spent vanilla beans to make your own vanilla extract). Allow the custard to cool to room temperature by putting the bowl in an ice bath which is just equal parts ice and water (photo 5). This will bring down the temperature quickly and safely.
Step 5: Add the alcohol, if using
To spike or not to spike. That is the question.
(Really? You had to go there?)
The answer, of course, is it’s totally up to you.
Traditionally, homemade eggnog with alcohol was how the drink was preserved before refrigeration. The more alcohol used in the eggnog, the longer it lasted (and the richer it got).
Choose the type of alcohol you want to use. Rum is traditional, but whisky, bourbon, or brandy work just fine. Stir it in after you strain the eggnog (photo 6).
When adding the liquor, start with the lowest amount given, then chill the eggnog, covered tightly (photo 7). You can always add more of the spirit if you like it stronger.
Questions asked and answered
Here are some questions you might have...
Traditionally, eggnog is made with brandy, rum, or cognac, or use bourbon for a spicy kick. You can also leave out the alcohol for a non-alcoholic eggnog.
Since alcohol acts as a preservative (especially before there was refrigeration), the storage time for homemade eggnog will vary depending on the amount of alcohol (or lack thereof) used:
- Non-alcoholic eggnog will keep in the fridge for 2 to 3 days. If made in a blender, consume within 1 day.
- Eggnog with ¼ to ½ cup of liquor will keep for about 1 week.
- Eggnog with ½ to ¾ cup of liquor will last several weeks and continue to thicken and age along the way.
Eggnog is often served chilled, but it can be warmed as well (especially in the chilly months). Warm the eggnog gently so it doesn't curdle, and add more alcohol as needed for the potency you want.
A delicious drink to celebrate the holidays
Since eggnog is made with a similar base to frozen custard, it's no wonder that it tastes like a scoop of rich, smooth, and subtly spicy melted ice cream.
Eggnog pairs well with sweets, especially baked goods made with milk or cream.
What about any leftovers? What can you use eggnog for? Here are a few suggestions:
- Eggnog Scones
- Eggnog Bread
- French Toast
- Cheesecake
- Homemade Ice Cream (that cooked and cooled custard is the perfect base!)
Wait, you may not have any leftovers, so better make a double batch. And invite me over, even if it’s snowing!
Slainté! L’chaim! Cheers!
Tammy
Related Recipes
Custards come in many forms, but the method is similar across the board. Luckily, the technique is easy to master, and you'll be able to make a whole range of treats!
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Recipe
Traditional Creamy Homemade Eggnog
Equipment
- hand mixer
Ingredients
- 1 cup milk
- ½ cup heavy cream
- 1 vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
- 1 cinnamon stick, or ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg, plus more for garnish
- pinch kosher salt
- 3 large egg yolks
- ¼ cup granulated sugar
- ¼ to ¾ cup brandy, rum, or bourbon (optional)
Instructions
- In a saucepan over medium-high heat, combine the milk, heavy cream, vanilla bean (if using), cinnamon stick (or ground cinnamon), ground nutmeg, and salt. Stir often until it just begins to bubble around the edges. Remove from heat and allow the mixture to steep.
- With a hand mixer, beat the egg yolks and sugar together in a medium bowl until light and creamy, about 5 minutes. Thick ribbons will form when the mixture is lifted from the bowl and you'll have a smooth, silky sauce.
- Slowly whisk about a cup of the steeped milk into the yolk mixture until it’s well combined and smooth. The milk will have cooled upon standing, but still, this way raises the temperature of the yolks gently so you don't have scrambled eggs in your drink. Once the tempered egg yolk mixture is warm, pour it into the saucepan with the rest of the steeped milk.
- Cook the custard base over medium heat, whisking constantly until the mixture is slightly thickened, about 5 minutes (you want it to be pourable). Just to be safe that the eggs are fully cooked, let the custard come to 160°F when measured with a digital thermometer.
- Remove the custard from the heat. Strain into a bowl using a fine mesh strainer (save those spent vanilla beans to make your own vanilla extract), and add vanilla extract, if using instead of the vanilla bean.
- Allow the custard to cool to room temperature by putting the bowl in an ice bath (just equal parts ice and water). This will bring down the temperature quickly and safely. Stir in the liquor, if desired.
- Pour the eggnog into a pitcher or an airtight container. Refrigerate for 2 hours until chilled, or overnight. It will thicken as it cools. See Recipe Notes for storage details.
- Serve with a sprinkle of nutmeg. Enjoy your cup of cheer!
Video
Notes
- Non-alcoholic eggnog will keep in the fridge for 2 to 3 days. If made in a blender, consume within 1 day.
- Eggnog with ¼ to ½ cup of liquor will keep for about 1 week.
- Eggnog with ½ to ¾ cup of liquor will last several weeks and continue to thicken and age along the way.
