Traditional Creamy Homemade Eggnog

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!

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 recipes are 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. I like to use fresh vanilla beans whenever possible, or you can use 1 teaspoon of pure vanilla extract if you prefer.

And depending on the recipe 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).

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How’s that for versatility?

How to make homemade eggnog

There are two ways to make your own 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 make a simple eggnog recipe by just combining 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 an easy eggnog recipe. 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

A cooked eggnog recipe is worth the effort (and is safe since the eggs are fully cooked), so I urge you to use this 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).

Step 5: Add the rum or other spirit, 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).

Questions asked and answered

Here are some questions you might have...

Pro Tip: Uses for eggnog

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.

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. And guests, especially for the holidays!

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