Homemade Eggnog
Whatever your opinion on eggnog, you should give this homemade eggnog a try. It is delicious, fresh and so very, very creamy!
I always know it’s eggnog season when Brian volunteers to go grocery shopping for me (which he never does during normal times of the year).
It’s the only way store bought eggnog makes it into our house. I loathe the stuff. But I swear Brian’s veins run with eggnog from about November 1 to January 15. And of course, the boys, seeing their big, strong daddy chugging eggnog have jumped right on board.
Apparently because eggnog-buying season overlaps with wrestling season, they have somehow made the association that drinking eggnog ensures faster take downs, better whizzers, swifter double legs and tighter gut wrenchers.
I seriously have no idea what I just said.
Anyway, I decided to try my hand at homemade eggnog, wondering if I would like it better than store bought. A few disclaimers: I knew right off I wasn’t going to make it with raw eggs.
I wanted a version that I could serve to my little kids and also to my favorite 80-year old Yugoslavian friend without any of them having to sign a waiver about the risk of salmonella.
I also knew I was going to make a non-alcoholic version since quite simply, I don’t drink alcohol and neither do my kids. I wanted this to be a family event. The Making and Drinking of The Eggnog.
So if either of those things have you crying “unauthentic” then we probably need to part ways for this post (but please come back tomorrow!).
After several tries and variations, in the end, I loved this. Really loved it. It is thick and creamy with a rich flavor from the egg yolks and a delicious fragrant taste of nutmeg.
Because nutmeg is the only spice used here, I implore you to grate your own. The difference between already ground nutmeg and freshly ground is pretty amazing.
I use my rasp grater (the same thing I zest my lemons and limes with); small spice jars of whole nutmeg are fairly easy to find in a well-stocked grocery store.
You are probably wondering what the boys’ verdict is on this homemade version. Of course the kids gulped it down – I mean, it’s sweet and creamy, what’s not to love?
Brian, the eggnog connoisseur, liked it but said it was missing the classic taste he’s grown accustomed/addicted to (uh, honey, that’s the artificial pencil shavings and paint extract they added to your store bought stuff to make it last longer).
Either way, this is much more my style. It tastes clean and fresh and so very, very creamy, plus the nutmeg flavor really shines and it makes me nerdily happy to have a homemade version that all of us can enjoy together.
I think when Brian’s not looking, I’m going to pour this into his empty eggnog carton and see if he really can tell a difference.
The dead giveaway will probably be when he catches me guzzling it from the carton since that’s never happened in the history of ever (chocolate milk? yes. eggnog? no way).
So now I’m curious: are you an eggnog lover or hater?
One Year Ago: The Best Shrimp Cocktail
Two Years Ago: Queso Blanco Dip
Three Years Ago: Rocky Mountain Cookies
Homemade Eggnog
Ingredients
- 6 large egg yolks
- ½ cup (106 g) granulated sugar
- 1 cup heavy cream
- 2 cups milk
- 1 ½ teaspoons freshly grated nutmeg
- Pinch of salt
- ¼ teaspoon vanilla extract
- ⅛ teaspoon rum extract, optional
Instructions
- In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
- In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring often. Slowly ladle in 1/2 cup or so of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don’t scramble when cooked on the stovetop. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
- Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
- Remove from the heat and stir in the vanilla and rum extract (if using).
- Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until thoroughly chilled.
Notes
Recommended Products
Recipe Source: adapted from various sources until I liked the result (including Alton Brown’s recipe and one from Cuisine at Home)
Blow. Away at his good this recipe is. Everyone who tries it is shocked at how good it tastes; it’s just the right sweetness, not too thick, lots of nutmeg flavor and the rum flavoring is just perfect! Keeping this recipe FOREVER.
I don’t have a thermometer, is there an approximate amount of time that I should whisk it for to know if it’s ready?
Hi Gail, if you don’t have a thermometer, I’d cook until the mixture is steaming around the edges.
I made this recipe for Christmas and we love it! I’m making it again for New Years Eve.
This is in my “Best Make Again Recipes” Pinterest folder. Just finished making it for tomorrow”s Christmas! Thought I would let you know it is a hit!
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My husband loves eggnog, but he’s diabetic and finding a decent tasting store-bought low-carb eggnog is difficult. So, I tried making it myself this year. After two flops, I found your recipe and decided to give it a try but replace the high-carb ingredients. It was a hit! Even *I* liked it, so I joined him in having eggnog for the first time in our 42 years of marriage.
For anyone looking for a low-carb eggnog… Following your recipe, I kept the heavy cream as is (since it doesn’t have carbs) and I replaced the milk with unsweetened almond milk (1:1 ratio). I replaced the sugar with 1/4 cup powdered monk-fruit sweetener (the brand of powdered sugar substitute I have is twice as sweet as sugar, so I used half the amount… the powdered version dissolves better than the granulated version). It seemed runny at first, but thickened as it chilled overnight.
I’m making more for New Year’s Eve so we will have a delicious non-alcoholic beverage for our “toast”. Here’s to you, Mel, for providing such a wonderful recipe and helping me like eggnog too!
I love eggnog and have been looking for an easy recipe for years. I made this last night and it is so delicious. Thanks for a great recipe!
Mel,
I know this comment is out of season but I just found your recipe for homemade eggnog., which happens to be the same recipe I use (except I use one full tsp. of vanilla ). Store bought egg nog and home made eggnog,, as you know, are totally different animals, and I’ve always hated the store bought ! Once you make homemade egg nog, you can NEVER go back . This eggnog is nectar from the Gods! Sometimes I almost have to force people to try it because they think it will taste like store bought, and once they try it, they can’t get enough! Anyway, I could drink a gallon of this stuff! So very very yummy !!!! Thanks for posting it!
Is there a way to make this non-dairy?
I haven’t tried a non-dairy option but you could experiment with alternative milks (the overall eggnog will probably be less thick).
I happened to have all of the ingredients (minus the optional rum extract) on hand and on a whim made this… I can’t imagine buying Egg Nog again! I’ve yet to find a delicious store brand that’s not packed with HFCS and additives, so there’s always guilt when I buy it for my kids (but guilt if I don’t also, as it’s a favorite of the season). This is immediately going into my recipe stash. It’s perfect!!
I’ve made this eggnog several times, and it is always fantastic. Today, I added a twist I just HAD to share. I added several strips of orange zest (about one orange worth) to the milk and cream mixture as it came to a simmer. I fished them out before adding the mixture to the eggs and proceeded as normal (I only did vanilla extract). It turned out amazing! Lightly orange infused eggnog. So delicious! I definitely recommend giving it a try!
Oh my goodness, YUMMY!
How long does it store in the fridge?
Probably about a week (depending on the freshness of the ingredients you use).
I don’t even like eggnog and this looks and sounds yummy, so I’m going to give it a try. One question though–is rum extract the same as butter rum flavoring?
PS, THANK YOU for everything. Your website is my one stop dinner making shop. I lived abroad for several years and your website was what saved us! You have so many delicious Asian and seafood recipes that I could easily find ingredients for and I didn’t have to think twice about whether or not it would be delicious for adults and kids (we have 4). Not to mention the portability of a website–so perfect for us globe roamers. You’re truly the best. Even when my husband cooks on weekends he just goes straight to Mel! 🙂
Hi Heather – thanks for your sweet comment! It makes me so happy to know that your family has found the recipes doable even living abroad. Thank you, thank you! And as for the rum flavoring, I don’t think butter rum is exactly the same as rum extract, but I bet it could be used in a pinch.
I think my fill is the only one that drinks eggnog straight from the hot stove. I don’t like the store bought stuff either, but I can’t do cold eggnog. They it warm next time, let me know what you think.
I have made this recipe with my mom since I was a little girl but had lost it over the years. I could not remember the exact measurements, so for years I’ve done the “store bought” route. Well, never again! Thanks for posting this recipe! So simple yet so, so good!
I’m doing sci fair protect and this helps a lot .
I was going to make this again, and realized I hadn’t commented on making it last year. I did 8X the recipe to make 2 gallons and brought it to my family Christmas party! It was a huge hit! It was a ton of work, but worth it to do once 😉 I’ll stick with smaller batches from here on out and just not share haha. I love this stuff!
Wow, 8X-ing the recipe is no joke!
That’s a lot of eggs to crack! 🙂
Dairy free version::
I wanted to make this for a Christmas party where a dairy- free friend would be attending, so I made it with a can of coconut milk and a can of coconut cream and it turned out great! The only prob is that it’s VERRRY SWEET. But you can just add extra liquid later… stretch it out more 🙂
Sarah, how is the problem that it turned out too sweet. Nothing can be too sweet, you must get your life together, smh.
I made this exactly how you said to. It is creamy and festive! I also happen to loathe store-bought eggnog, along with basically anything rum or rum-inspired taste in it. Homemade, Non-alcoholic is the only kind il drink, and cooking it is a good idea. Definitely a thumbs up!
For the lady who doesn’t have a thermometer, I heated the mixture and kept stirring while there was plenty of steam rising, but no bubbling or boiling occurred. My thermometer read exactly 160F.
I agree, it is a tasty treat for all!
i don’t have a thermometer at home so how will i know if it’s cooked?, i have looked at over 20 recipes and all of them used thermometers please help me out here from where i live in they are very expensive, we may wave the money for it but we have to save up for when my sibling comes out.
Annie, just go for it! You don’t need a thermometer, you cook it as long as you want. You are a powerful, independent lady who is strong!
Simple and delicious! It has a great flavour, much better than the store-bought version. I find them to be way too sweet so I could control the amount I add when I make it myself.
Can I use the real stuff (rum)?
Haven’t tried it, but you could definitely play around with the recipe.
Do you think it would turn out well subbing honey for the sugar?
It will change the flavor and probably make the eggnog a bit thinner, but it’s worth a try!
I love me some eggnog, but I have a hard time swallowing (har har) all the additives in storebought. Just made my first batch of homemade (and sampled a hot cup). Great flavor, but REALLY sweet! And I have a major sweet tooth, so that’s sayin’ something. I may have to cut it with some milk… which will just make it last longer. Win-win. 🙂
Eggnog is amazing, Anne!
I only like homemade eggnog! None of that thick store-bought stuff you basically have to chew before swallowing…bleh! Oh and just embrace the eggs, I’ve been drinking raw eggs in the nog since I was a child… maybe I have some immunity to salmonella now haha..
I just made this by mixing it all up in the blender and let it chill in the fridge for awhile, and it was so so good! I have “eierlikör” from Germany and we added it after, and it literally made it like you get from the store. Perfectly creamy and thick. This is so easy to make and I can’t see ever getting the store kind again! Thanks!! 🙂
Love the idea of using the blender but shall I assume you did go ahead & make this on the stovetop first?
Have been making the Alton Brown recipe for several years (no cooking involved) but ready for a change
how many days does this last in the fridge? I want to make it in advance.
Thanks for the recipe!
Probably right around 4-5 days?
I made this as written and loved it! I did think it was a little too rich though. I always add milk to my store bought eggnog, I guess you could say I prefer eggnog flavored milk 🙂 So this time, I only used 4 egg yolks instead of 6. It was still creamy and yummy, just a little less rich. Love, love, love it!
This is how much I love eggnog. If I developed an egg allergy like Emilee, at the top of the comments, I would probably drink it anyway, and suffer the effects, even if that meant dying. Either that or I’d take a penicillin shot just to drink it. Heck, I’m a diabetic anyway, so that means I have to take a shot every time i drink it anyway. And, sorry Mel. I’m like your husband in that I prefer store-bought (preferably Meadow Gold) eggnog over anything else. I’ve yet to have a homemade recipe I liked better.
I made this recipe today for a special treat while my boys and I decorate Christmas cookies. I loved that the egg yolks in this are cooked but I didn’t have high expectations for it… mostly because my only eggnog experiences have been from a carton bought at the grocery store. My boys like the stuff in a carton but I think it tastes like fake bubblegum flavor and just the thought of it makes me gag!
I tried a TINY spoonful of this as soon as I took it off the stove, fully expecting to not like it but wanting to taste it to make sure it was sweet enough. However, I LOVED it! It tastes like a warm, liquid donut muffin to me (probably because of the nutmeg). I’m only disappointed that I cut the recipe in half 😉
I only used a tiny bit of freshly grated nutmeg in mine (maybe 1/4 tsp!) And went a little nuts with the vanilla but I think this may become a holiday staple with our family. I am going to add vanilla beans next time I make it. Thanks so much for your recipe!! ♡
I’m from the South and where I came from we always had boiled custard at our house during the holidays. My mom made it herself. I put a little vanilla in it before I drank it but my grandfather and my dad put whiskey in it. When I moved to Texas, I couldn’t find boiled custard in the store. I guess no one around here has ever heard of it. So I started buying egg nog. And after awhile, I developed a taste for it. Now I prefer egg nog. Thanks for posting the recipe.
Hi there, I just wanted to say thank you for posting this. You’re my go-to for any recipe I want to try, and since we’re living in London at the moment and craving it (NO egg nog to be found, anywhere), I gave it a try. It’s absolutely delicious, and I’m going to have a really hard time not drinking it all myself before our Christmas party tomorrow. My American expat friends are going to be so thrilled! Thank you!
FYI: Brian might just be missing the artificial rum flavoring that is in the storebought stuff. 🙂 add that and he’ll never guess!
Mel, I enjoyed reading your process SO MUCH. You are a true wit. Thanks for sharing this recipe with us. 🙂
This is still cooling on my stovetop, but the little sample I had indicates YUM! If you rush it a little, like I did, and have little bits of egg, just run it through a sieve, and no one will be the wiser 😉
Delicious! Tastes a little lighter and fresher than the store-bought variety. Thanks for the recipe.
I love eggnog and I’ve got my kids loving it, too. My daughter has so many sensitivities, though, that I can’t find one that fits all our criteria anymore (no artificial dyes or high fructose corn syrup, for instance). She asked if we could just make it ourselves. I made it when I was a kid so I figured I’d just look up the recipe online. I came across Alton Brown’s, but that wasn’t what I wanted. THIS looks exactly like something I need to try. If only my husband liked nutmeg we could all enjoy this together (but I’ll be happy to drink he glass for him). 😉
Love Eggnog! My mom always made it during the holidays……I survived to my 60’s drinking raw eggs in my eggnog. Either I like living on the edge or I’m too lazy to & have an extra pan to wash! We just throw it all in the blender & enjoy!
I love eggnog – spiked or otherwise. Tried Silk’s version this year and it’s awesome but I’ve always wanted to try making homemade.
Just made this and it came out so yummy! I could never really get used to the store bought versions but this is amazing and my kids love it too!! Thanks for the recipe!
We all love eggnog! I made a double batch yesterday, because I have such great faith in your recipes and it. was. truly. amazing. I did change a few things, I used all whole milk instead of cream and milk, then since we like it thick, like from the store I kept back 1/2 cup of milk added 1 Tab of cornstarch to that, and mixed it in after the yolks were added. So Delish way better then any thing from the store, probably from that wonderful goats milk it was made with = ) Thanks for all the wonderful recipes!!
Have you tried your eggnog over oatmeal?! Delicious with dried cranberries and toasted walnuts, or banana slices with walnuts! I’m going to try an eggnog tres leches cake too!
I made the eggnog this morning. It is fantastic. My husband will love it. Thanks so much for posting!
I made this for Christmas (my first time ever attempting egg nog), and it was absolutely, without a doubt delicious!! The recipe wasn’t hard at all, and it turned out so delightful. It was a huge hit, and I only wish I had made more! This is definitely a recipe I’ll be making again! Thanks!
Hi Mel
great recipe!
I only added some cinnamon and more milk and it tasted great!
Best regards
Mel 🙂
On this Christmas day my son and I are enjoying the double batch I made yesterday. Delicious! So far we’re the only family members who know about it. As soon as we tell everyone else that it’s in the fridge, it will be gone within minutes. Thanks much for a fun Christmas treat with safe eggs! We are BIG fans of eggnog. Merry Christmas, Mel!
Nobody answered my question, so I sidestepped the entire issue by buying pasteurized eggs to make my eggnog. They are hard to find in these parts, usually only one store here or there will have them, and only during the holidays. Triple batch made, and even my picky husband loves it.
I would not be taking time out from Christmas Eve celebrations to write this if your eggnog recipe had not been such a hit! It is amazing–my husband loves eggnog and after tasting this I’m sure he’ll never want store bought again. So easy to make, too!
I love homemade eggnog- but have never served with raw eggs! The only recipe I’ve ever used is from Betty Crocker and basically it’s a soft custard mixed with whipped cream and sprinkled with nutmeg. DELISH!