Easy Homemade Eggnog Recipe; this is a creamy and thick holiday drink with the perfect festive flavors and hints of nutmeg.
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Hi beauties! Today I am sharing my super easy homemade eggnog recipe. Christmas and eggnog go together like a horse and carriage. Who does not love eggnog? It is one of the holiday season's most loved treats.
The holidays are just around the corner, and it's that time of year where eggnog is in demand. Homemade eggnog tends to be much more tasty than it's store-bought counterpart. It's also cheaper to make your own! Here is an easy homemade eggnog recipe that you can use at home this holiday season.
If you're going to drink eggnog this Christmas, I have a great recipe for you. This homemade eggnog is so easy, so fast, and so light that you won't believe how good it tastes! This is the best eggnog recipe and can be made in less than 30 minutes! You will never buy store-bought eggnog again after trying this recipe!
How to Make Easy Homemade Eggnog Recipe:
This recipe is incredibly easy to make. The first thing you are going to do is whisk the egg yolks and the sugar together in a medium bowl until it is light and creamy.
Next, in a medium size saucepan, put on medium-high heat, and then combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a small simmer.
Next, add a spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat this and continue to add a big spoonful at a time, to temper the eggs. Continue untill all of the hot milk has been added to the eggs. Pour this mixture back into the saucepan on the stove at medium heat.
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. It is super important to continue to whisk this while on the heat so it does not get clumpy. Remove from the heat and add the vanilla and alcohol (if you are using it).
Pour the eggnog mixture through a mesh strainer into a large pitcher or other container. Cover with plastic wrap or a lid. Refrigerate until completely chilled. It will thicken as it cools. If you want a more thin eggnog, you can add the entire mixture to a blender with a few extra tablespoons of milk and blend until smooth.
If you want to add alcohol to your eggnog, start with ¼ cup of your choice of alcohol (I like using brandy or rum) added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired.
Serve with a few sprinkles of cinnamon or nutmeg. This eggnog can be stored in your fridge for up to one week!
- large egg yolks
- granulated sugar
- heavy whipping cream
- milk
- vanilla extract
- ground nutmeg
- ground cinnamon
Best Alcohol for Eggnog
If you are going to add some alcohol to your eggnog, I recommend using brandy, rum, bourbon or whisky. These alcohols have the right consistency and taste that pair great with a festive easy homemade eggnog recipe. They also have the perfect counterbalance to the overall sweetness of this eggnog recipe.
Fun Facts About Eggnog
The history of eggnog dates back to the 16th century, when it was known as "posset." Possets were made of milk, wine or ale, and eggs and spices. They were drunk at breakfast time and were believed to have medicinal properties.
In 17th century England, possets were made with ale, milk, eggs, nutmeg and sugar. These possets would be served warm in bowls and topped with grated nutmeg. By the 18th century, possets had become more popular as an alcoholic drink than as a breakfast beverage.
If you have any questions about this recipe, leave it in the comment section below and I'll make sure to get back to you on it!
If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!
More Christmas Recipes
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Until next time,
Easy Homemade Eggnog Recipe
Ingredients
- 6 large legg yolks
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- ¼ teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 pinch ground cinnamon (for topping)
Instructions
- The first thing you are going to do is whisk the egg yolks and the sugar together in a medium bowl until it is light and creamy.
- Next, in a medium size saucepan, put on medium-high heat, and then combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a small simmer.
- Next, add a spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat this and continue to add a big spoonful at a time, to temper the eggs. Continue untill all of the hot milk has been added to the eggs. Pour this mixture back into the saucepan on the stove at medium heat.
- 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. It is super important to continue to whisk this while on the heat so it does not get clumpy. Remove from the heat and add the vanilla and alcohol (if you are using it).
- Pour the eggnog mixture through a mesh strainer into a large pitcher or other container. Cover with plastic wrap or a lid. Refrigerate until completely chilled. It will thicken as it cools. If you want a more thin eggnog, you can add the entire mixture to a blender with a few extra tablespoons of milk and blend until smooth.
- Serve with a few sprinkles of cinnamon or nutmeg. This eggnog can be stored in your fridge for up to one week!
Notes
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