Homemade Eggnog
Luscious, creamy Homemade Eggnog with a hint of nutmeg is the best (and easiest) eggnog recipe ever! You can even use raw or cooked eggs!
You HAVE to try this warm, wonderful, traditional Homemade Eggnog recipe! With just 10 minutes and a few yummy ingredients like eggs, milk, sugar, half and half, nutmeg, cinnamon, and vanilla, plus your favorite alcohol (we use bourbon!), you can have a drink pitcher full of classic, custardy Christmas goodness!
So Much Better than Store-Bought!
If you think you don’t like eggnog, you’ve surely never tried a truly great homemade eggnog drink recipe!
I get it. I mean, the Christmas holiday is so hectic that grabbing a commercial drink mix or a bottle of Pennsylvania Dutch Egg Nog is one less thing to do in December! But – trust me on this – making your homemade version of this boozy boiled custard drink is a brilliant game changer!
Other Easy Eggnog Recipes
- Turn your eggnog recipe into an amazing Christmas breakfast with this easy Eggnog French Toast Bake!
- For a fun twist on the traditional drink, make this Eggnog Cheesecake Dip for all your holiday parties!
Ingredients
Eggs: You want the freshest eggs possible for any eggnog recipe!
Dairy: Whole milk and half & half make this holiday drink cool and creamy.
Sugar & Spice: Granulated sugar, ground nutmeg, ground cinnamon, vanilla extract, and a pinch of salt combine for the best flavor ever!
Booze: This eggnog recipe calls for bourbon, but feel free to substitute your favorite alcohol, so long as it’s not too sweet!
How to Make Homemade Eggnog
STEP ONE: Separate the egg yolks from the egg whites in two bowls. Cover the whites and refrigerate them until needed. Add sugar to the egg yolks and whisk until creamy and dissolved.
STEP TWO: Whisk in the milk, half and half, vanilla, nutmeg, cinnamon, and salt. Add the bourbon and mix well.
STEP THREE: If serving the eggnog later, cover the mix with plastic wrap and refrigerate. When ready to serve, remove the egg whites from the fridge and whisk (or beat on low with a hand mixer) in a large bowl until they have stiff peaks.
STEP FOUR: Slowly fold the custard mixture into the egg whites, about a cup at a time. Mix gently until well combined.
STEP FIVE: Pour into glasses and sprinkle the top of each with nutmeg and cinnamon. Enjoy!
Tips for Success
- Boozy eggnog gets better with age! Even a short overnight rest in the fridge melds the flavors together, making it incredibly rich and smooth!
- However, if you make a non-alcoholic version of this eggnog recipe, it should be consumed within 24 hours.
- Always use the freshest eggs possible for eggnog.
- Add slightly more bourbon if you store eggnog for over a few days.
- You can substitute your favorite alcohol for the bourbon. Rum, brandy, and whiskey are also delicious, and whiskey can work, too!
What Alcohol Do You Use for Traditional Eggnog?
Because egg nog is so rich and sweet, it needs a liquor with a fairly high alcohol concentration to balance it out. It doesn’t need to be an expensive liquor – a nice mid-range bottle will do just fine.
Cognac is a classic choice to spike this drink. But since brandy is sweet, many prefer bourbon, dark rum, or even sherry. Each one brings its distinctive flavor, so enjoy finding your favorite!
Is It Egg Nog or Eggnog?
The grammarian states that this is a “closed compound word,” meaning “eggnog” is the preferred term. When this drink became popular in the 1700s, it was called egg and grog and eventually shortened to eggnog. The alcohol (grog) was added to the eggy custard drink to preserve it for a long time. Traditional eggnog is a tasty way to celebrate the season, regardless of how you spell it out!
Other Warm, Boozy Holiday Drinks
- Slow Cooker Hot Buttered Rum
- Warm Pumpkin Spice Cocktail
- Irish Coffee
- Crock Pot Cranberry Apple Cider
- Whipped Hot Toddy
- Mulled Wine
*This post originally posted on 11/27/2020.
Homemade Eggnog
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- 1 cup half and half
- ½ teaspoon vanilla extract
- ½ teaspoon ground nutmeg plus more for garnish
- ¼ teaspoon ground cinnamon plus more for garnish
- ⅛ teaspoon salt
- ½ cup bourbon (rum, spiced rum, or brandy)
Instructions
- Start with separating egg yolks and egg whites, each into a medium mixing bowl. Keep egg whites covered in the refrigerator for later.
Raw Eggs Method
- Add the sugar to the egg yolks. Whisk until it is creamy, and all the sugar has dissolved.
- Whisk the milk, half-n-half, vanilla extract, salt, nutmeg, and cinnamon into the yolk mixture until well combined. Then whisk in the bourbon.
- If serving the eggnog later, cover the milk mixture with plastic wrap and refrigerate it until you're ready to serve. (Otherwise, proceed to the next step.)
- Remove the egg whites from the refrigerator. Beat until stiff peaks form using a whisk or a hand mixer.
- Slowly add 1 cup of the milk mixture to the egg whites. Fold in the egg whites with a rubber spatula. Then add the rest of the milk mixture to egg whites and mix well.
Cooked Eggs Method
- Add the milk, half-n-half, nutmeg, cinnamon, and salt to a saucepan. Place over medium heat until the mixture is hot but not boiling.
- In a small mixing bowl, whisk the egg yolks and sugar together until the sugar is dissolved. Then take 1/2 cup of the hot milk mixture and slowly whisk it into the egg yolks while stirring continuously with the other hand. (This process is called tempering the egg. You have to stir constantly and pour the hot milk in slowly, or you'll get scrambled eggs.)
- Turn the burner heat to low. Then slowly add the egg and milk mixture to the rest of the hot milk and keep stirring continuously to prevent the egg from cooking. Let the eggnog cook for a couple of minutes over low heat. It will start to thicken a little.
- Remove from the heat and let the eggnog cool. Stir in the bourbon.
Serving
- Pour the eggnog into glasses and sprinkle some nutmeg and cinnamon for garnish.
Video
Notes
- The flavors really blend well when the eggnog is aged at least for a day in the refrigerator.
- Adjust the amount of alcohol as per taste. It can be increased up to 1 cup. You can also use a blend of alcohols.
- Whisking egg whites and adding to the egg mixture ensures your eggnog is extra creamy and it provides that layer of froth at the top that can’t be ignored.
