Once you have Homemade Eggnog, you will never want to go back to that cartoned stuff! Real eggnog is creamy, indulgent, and delicious- and tastes just like a custard milkshake!
Homemade Eggnog Recipe
Every Christmas, I usually grab a couple cartons of store-bought eggnog as soon as they hit the store shelves.
Now, don’t get me wrong – the store-bought eggnog is delicious, but it’s definitely nowhere near real eggnog.
Real eggnog is thick, creamy and rich. I would describe it as a nutmeg-infused custard milkshake.
I didn’t know what I was missing until last year when Ella and I made real eggnog for the first time, and I cannot wait for our first glass of the real stuff this year! It is definitely crave-worthy.
You can serve it hold or cold, but it is traditionally served cold (and then it makes your role as host a little easier because you’re not trying to time everything perfectly with cooking fresh eggnog or trying to keep it at the perfect consistency in a crockpot).
Now, the eggs in this recipe are completely cooked through – and when making it for kids, I leave out the traditional step of whisking in frothy egg whites into the mixture. I’m sure it would be fine, but I especially don’t want to take that risk with any of Ella’s friends that we have as guests. (You can use your own discretion when choosing whether or not to skip that step.)
You can customize your eggnog with different spices – cinnamon or pumpkin spice, if you like – or add in some cocoa powder or a spoonful of Nutella.
Homemade Eggnog Ingredients
- 4 eggs, separated
- 1/3 cup sugar plus 1 Tablespoon
- 2 cups milk
- 1 cup heavy cream (35%)
- 1 teaspoon nutmeg
Tip: use freshly grated nutmeg for the best flavor, and the best quality eggs you can find.
Kitchen Tools You May Find Helpful:
- Stand mixer
- Measuring cups and spoons
- Liquid measure
- Candy thermometer
How to Make Eggnog
Separate the eggs and place each in large bowls. Set the egg whites aside.
In a large saucepan, combine the milk, cream and nutmeg. Bring to a boil over medium-high heat.
While the cream is coming to a boil, beat the egg yolks until light in color.
Add the 1/3 cup of sugar and beat for 3 minutes, until the cream starts to boil.
Add the cream mixture into the yolk mixture about 1/3 at a time, mixing well, until fully incorporated.
Pour the mixture back into the saucepan and return to heat.
Cook through until you reach an internal temperature of 165F.
Remove the eggnog mixture to the fridge. (I placed back in the bowl and left uncovered.)
This next step is optional. I personally don’t incorporate the egg whites into eggnog that I plan to serve to kids, but it’s personal preference and I find it a delicious addition for my cup.
While the eggnog is cooling, beat the egg whites with 1 Tablespoon sugar until soft peaks form, about 4-6 minutes.
When the eggnog mixture is well chilled, whisk in the egg whites.
Serve warm or cold.
Grab your free printable for our homemade eggnog recipe:
This homemade eggnog recipe is modified to be safer for kids and all eggs are fully cooked. It’s a creamy, rich and indulgent Christmas drink the whole family will love!