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Nothing is better than Homemade Eggnog during the holiday season! A thick, rich and delicious spiced beverage made from whipped egg yolks, spiced milk with a touch of vanilla. This recipe yields 9 cups.
Tis the season for eggnog!
One thing I know is that you either love eggnog or don’t. In this family, we love it! This is my go-to recipe and it’s extremely easy to prepare! Simply whisk hot spiced milk into egg yolks that have been beaten with sugar and heat until thick. To that you add half & half (or equal parts whole milk and heavy cream) and vanilla.
The trick to great eggnog is to chill it overnight the flavors can marry (or be merry 😉).
This eggnog is nonalcoholic but can easily be spiked with a little brandy, or our favorite, spiced rum.
To Make This Homemade Eggnog Recipe You Will Need:
- whole milk – Provides creaminess to the eggnog.
- cinnamon (ground) – Lends distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- whole clove – A pungent warm spice with a distinct and intense flavor and aroma.
- egg yolks – Lends richness, creaminess and thickens the eggnog.
- granulated sugar – Adds sweetness and flavor.
- dark brown sugar – For sweetening and flavor and adds subtle caramel notes.
- half & half – Adds to the creaminess and richness. Or use equal parts heavy cream and whole milk.
- vanilla extract – Lends warmth and enhances all of the other flavors in this recipe.
In a saucepan, heat 4 cups whole milk, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 4 whole cloves until hot.
Whisk to combine and continue whisking often until hot. DO NOT bring to a boil.
Meanwhile, separate 12 yolks from the whites. Add the yolks to a large mixing bowl, saving the whites for another purpose.
OR you can whip the egg whites until stiff and fold them in at the very end of this recipe for a thicker, frothier eggnog.
Whisk the egg yolks thoroughly.
Next add in 1 cup granulated sugar and 1/4 cup dark brown sugar.
Again, whisk until thick and fluffy.
Temper the Eggs:
Once the milk is hot, continue whisking while slowly pouring in the hot milk.
This method is called tempering. It gently cooks the egg so this drink is safe to consume, similar to making traditional ice cream.
Transfer the mixture to a larger saucepan (if needed) and heat over medium to medium-low, whisking until thick. This should take 5 to 8 minutes. DO NOT BOIL.
You’ll know it’s thick when it coats the back of a spoon and when you drag your finger through the egg mixture, it doesn’t fill back in.
Pour this through a fine mesh sieve set into a large bowl to catch any egg impurities and the cloves.
To this add 4 cups half & half and 2 teaspoons pure vanilla extract. If you don’t have half & half, use equal parts whole milk and heavy cream.
Whisk thoroughly to incorporate.
Cover and refrigerate overnight. This is important as it really allows the flavors to marry.
Give it a good stir before serving as some of the ingredients settle. Ladle eggnog into cups, top with whipped cream and freshly grated nutmeg.
How much Rum Per serving of Eggnog?
For every 1 cup of eggnog add 1 shot (1.5 ounces) up to 2 to 3 ounces for a stronger eggnog.
What Should You Spike Eggnog With?
We like to use spiced rum (i.e Captain Morgan’s) however brandy (Cognac specifically) is more traditional.
How To Store Eggnog:
Store in an air-tight container in the refrigerator.
How Long Will Homemade Eggnog Last?
If stored properly, homemade eggnog should last 4 days. Eggnog spike with liquor will last longer.
Click Here For More Ways to Use and Enjoy Eggnog!
Sip, enjoy and be merry!
Click Here For More Eggnog Recipes!
Enjoy! And if you give this Homemade Eggnog Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8 servings
Homemade Eggnog
Nothing is better than Homemade Eggnog during the holiday season! A thick, rich and delicious spiced beverage made from whipped egg yolks, spiced milk with a touch of vanilla. This recipe yields 9 cups.
- 4 cups whole milk
- 4 whole cloves
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 12 large egg yolks
- 1 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 cups half & half, use equal parts whole milk and heavy cream
- 2 teaspoons pure vanilla extract
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In a saucepan, add whole milk, ground cinnamon, ground nutmeg and whole cloves. Heat until hot. DO NOT BOIL.
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Meanwhile add the yolks to a large bowl and whisk thoroughly.
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Add sugars and whisk until thick and fluffy.
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Once the milk is hot, continue whisking while slowly pouring in the hot milk.
-
Transfer the mixture to a larger saucepan (if needed) and heat over medium to medium-low, whisking until thick. This should take 5 to 8 minutes.
-
You’ll know it’s thick when it coats the back of a spoon and when you drag your finger through the egg mixture, it doesn’t fill back in.
-
Pour this through a fine mesh sieve set into a large bowl to catch any egg impurities and the cloves.
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Lastly, add the half & half and vanilla extract. Whisk to combine.
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Cover and refrigerate overnight.
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Give it a good stir before serving as some of the ingredients settle.
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Ladle soup into glasses and serve topped with whipped cream and freshly grated nutmeg.
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See blog post for spiking eggnog.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 8ounces, Calories: 364kcal, Carbohydrates: 42g, Protein: 10g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 311mg, Sodium: 93mg, Potassium: 285mg, Fiber: 1g, Sugar: 38g, Vitamin A: 781IU, Vitamin C: 1mg, Calcium: 246mg, Iron: 1mg
This recipe was originally posted on December 3rd, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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