Thick, creamy homemade Eggnog is easy to make and such a treat! It has a mild flavor with a hint of nutmeg and cinnamon. It’s incredible and so easy to make I bet you’ll skip the store-bought version next time!
Is it really the holidays if you don’t have at least one glass of eggnog to celebrate? It’s not at our house, so we always make sure to have some on hand to sip on!
Sure, you can buy eggnog at the store, but it’s really easy to make at home! Make a batch for your holiday party, Christmas Eve celebration, or whenever you want a rich, sweet drink. You can serve it plain for the kiddos and make spiked eggnog for the adults. Everyone will love it!
What is Eggnog?
It’s a thick, rich drink made with milk, cream, eggs, and warm spices like cinnamon and nutmeg. It’s served cold and often garnished with cinnamon sticks. You can make it without alcohol or spike it for a boozy treat!
So, turn on the Christmas music and make yourself a batch of this delicious holiday drink. Maybe make a batch of sugar cookies to go with it!
How to Make It
Simmer: In a small saucepan, combine the milk, cinnamon, nutmeg, and vanilla. Slowly bring the mixture to a low boil over low heat.
Whisk: Separate the egg yolks from the whites and drop them into a bowl. Add the sugar to the yolks and whisk for two to three minutes or until the mixture turns a pale yellow.
Temper: Add hot milk mixture to the yolk mixture very slowly. This is called tempering and prevents the eggs from scrambling. So, add a very small amount and while whisking continuously. Continue adding small amounts of the milk to the yolk mixture and whisking. Once combined, transfer the mixture back to the saucepan.
Cook: Cook the milk and yolk mixture over medium heat until it’s slightly thickened. It’s ready once it coats the back of a spoon. You don’t want it to boil, so maintain the heat so it’s hot but not bubbling.
Stir: Once it’s thickened, remove the pan from the heat and stir in the heavy cream. Once combined, chill the eggnog for several hours before serving.
Don’t Forget the Garnishes!
Once the eggnog is nice and cold, it’s ready to serve! I love to dress it up with garnishes to make it special:
- Add a dollop of whipped cream with a sprinkle of cinnamon or pumpkin spices over the top.
- Add a cinnamon stick and star anise to dress it up!
How to Make Spiked Eggnog
If you want to give your eggnog a boozy twist, you have a few options! Brandy, rum, and bourbon are traditionally used to make spiked eggnog.
How much you add is up to you! Just stir in how much you want – the alcohol will add flavor and cut the eggnog’s sweetness for a delicious drink.
Raw egg yolks are added to the hot milk which cooks them so, no, there aren’t any raw ones in this eggnog recipe! The eggs are tempered which is just a fancy way of saying “cooked gently” so they don’t scramble. So, when you add the hot milk and cream to yolks you are cooking them – just slowly!
It needs to chill for several hours. If you are making it for a holiday party, I recommend making it the day ahead so it’s nice and cold when you serve it.
Homemade eggnog will last up to three days in the refrigerator. Be sure to store it in an airtight container.
Skip buying the carton this year and try this homemade eggnog instead! I can promise you’ll be able to tell the difference – it’s so much better when you make it yourself. It’s so rich and creamy and the perfect way to treat yourself for the holidays.
More Holiday Drink Recipes!
- Irish Coffee is a hot drink spiked with whiskey. It’s a great after-dinner drink when it’s cold!
- Treat yourself to a rich Hot Buttered Rum for the holidays. It’s an easy drink to make and a special treat during the holiday season.
- Nothing’s better than a cozy mug of Pumpkin Hot Chocolate! Kids and adults alike can’t resist it.
- Make a batch of Apple Cider for your holiday party! The aroma is amazing and it’s perfectly spiced.
Be sure and comment below and give this recipe a five-star rating – it is so yummy! If you snap a photo of your festive drinks, tag me at @julieseatsandtreats or #julieseatsandtreats so I get to see how pretty it is!
- 2 c. milk
- 1 tsp ground cinnamon plus a little for garnish if desired
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 6 large egg yolks
- ½ c. granulated sugar
- 1 c. heavy cream
- Whipping cream
- Cinnamon stick
- Star Anise
- In a small saucepan, combine milk, cinnamon, nutmeg and vanilla. Slow bring mixture to a low boil over low heat.
- In a medium sized bowl, separate egg yolks from the whites. Add sugar to egg yolks and whisk until light and pale in color, about 2-3 minutes.
- Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs.
- Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
- Return the saucepan to stovetop and cook over medium heat until slightly thick and mixture coats the back of a spoon. Do not boil.
- Remove the saucepan from heat and stir in heavy cream until mixed thoroughly.
- Chill for several hours before serving.
- To serve, add whipping cream, ground cinnamon, cinnamon stick or star anise if desired
- Store leftovers in refrigerator.