Eggnog Recipe

Homemade Eggnog

The BEST Homemade Egg Nog recipe! Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again!

Prep: 15min

Total: 25min

Serving Size: 1 serving

Nutrition Facts: calories 307 kcal, Carbohydrate 22 g, Protein 6 g, Fat 21 g, Saturated Fat 12 g, Cholesterol 246 mg, Sodium 58 mg, Sugar 20 g, servingSize 1 serving

Ingredients:

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream
• 2 cups milk
• 1/2 teaspoon ground nutmeg
• pinch of salt
• 1/4 teaspoon vanilla extract
• ground cinnamon (, for topping)
• alcohol (optional, see note)

Instruction:

1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
3. Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
5. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
6. Remove from heat and stir in the vanilla, and alcohol*, if using.
7. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
8. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
9. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
10. Store homemade eggnog in the fridge for up to one week.

Eggnog

For a drink with holiday spirit, make a batch of Alton Brown’s Eggnog from Good Eats on Food Network.

Prep: 0 15min0

Total: 0 15min0

Yield: 6 to 7 cups

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 235, Fat 15g, Saturated Fat 9g, Carbohydrate 14g, Fiber 0g, Sugar 14g, Protein 5g, Cholesterol 120mg, Sodium 63mg

Ingredients:

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

Instruction:

1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
3. Whisk the egg whites into the mixture. Chill and serve.
4. Cook’s Note: For cooked eggnog, follow procedure below.
5. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
6. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
7. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Eggnog

Whether you prefer it boozy or non-alcoholic, follow our easy recipe to make perfect eggnog every Christmas.

Prep: 10min

Total: 1h20min

Yield: 4 – 5 serving(s)

Nutrition Facts: calories 617 Calories, Fat 34 g, Saturated Fat 19 g, Trans Fat 0 g, Cholesterol 375 mg, Sodium 88 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 34 g, Protein 9 g

Ingredients:

• 2 c. milk
• 1/2 tsp. ground cinnamon, plus more for garnish
• 1/2 tsp. ground nutmeg
• 1/2 tsp. pure vanilla extract
• 6 large egg yolks
• 1/2 c. granulated sugar
• 1 c. heavy cream
• 1 c. bourbon or rum (optional)
• Whipped cream, for serving

Instruction:

1. In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
2. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
3. Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.)
4. Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled.
5. When ready to serve, garnish with whipped cream and cinnamon.

Homemade Eggnog

Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday drink came from the kitchen, not from the store. —Pat Waymire, Yellow Springs, Ohio

Prep: 15min

Total: 45min

Yield: 12 servings (3 quarts).

Nutrition Facts: calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 247mg cholesterol, Sodium 251mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 13g protein.

Ingredients:

• 12 large eggs
• 1-1/2 cups sugar
• 1/2 teaspoon salt
• 8 cups whole milk, divided
• 2 tablespoons vanilla extract
• 1 teaspoon ground nutmeg
• 2 cups heavy whipping cream
• Additional nutmeg, optional

Instruction:

In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

Eggnog Recipe | How to Make Eggnog

FAQ

What is the best alcohol to put in eggnog?

How to make the perfect eggnog?

1. Heat the milk, cinnamon, cloves, and a dash of vanilla. …
2. Whisk the egg yolks, then whisk in the sugar.
3. Gradually whisk the hot milk mixture into the egg mixture.
4. Cook the mixture over medium heat until thick, then strain to remove the cloves.
5. Stir in the cream, rum, remaining vanilla, and nutmeg.

What’s the difference between classic and old fashioned eggnog?

Is eggnog always with alcohol?