Homemade Egg Nog
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Homemade egg nog is a game-changer! Rich, creamy, and perfectly spiced, this festive egg nog recipe is simple to make and lasts for weeks. Add a splash of booze, and it’s a Christmas miracle in a glass. Best of all, it’s a treat you can make ahead of time, giving you a comforting drink that’s always on hand for celebrations or quiet nights by the fire. Let’s get started!
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- Separate the egg yolks from the whites and whisk the yolks with sugar. Save the whites for an optional foamy situation at the end (see step 7).
- Whisk the yolks and sugar until it becomes a silky, fully-incorporated texture. Set this aside.
- In a pot, heat 2 cups of milk with cinnamon and nutmeg over medium heat. Whisk until warm (careful not to burn or overheat your milk).
- Temper the egg yolks by slowly adding hot milk mixture, whisking constantly.
- Once the milk and eggs are fully incorporated, add everything back to the pot. Add heavy cream and heat again.
- Take off the heat and whisk in vanilla extract and fresh nutmeg. You have the very difficult decision of whether or not to add booze at this stage.
- Optional: Whisk the egg whites until foamy and fold in with egg nog.
- Let your nog cool, pour into jars, and store for about 2-3 weeks in the refrigerator. Yum!
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Ways to Use Your Homemade Egg Nog
Homemade Eggnog
Once you try homemade eggnog, you’ll never go back! With a silky texture and warming notes of cinnamon and nutmeg, this classic recipe is pure holiday comfort. Bonus: It’s easy to spike for an extra festive twist!
Print Recipe Ingredients
- 6 egg yolks
- 3/4 Cup sugar
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 1 tsp cinnamon
- 1 tsp nutmeg
- Optional: Rum or brandy
Instructions
- Separate egg yolks and whisk yolks with sugar
- Whisk until a silky incorporated texture
- Set aside.
- In a pot add 2 cups milk w/ cinnamon & nutmeg
- Add to medium heat and whisk until warm (careful not to burn or overheat your milk)
- Temper eggs by slowly adding hot milk mixture, whisking constantly
- Once fully incorporated, add back to the pot, add heavy cream and heat again.
- Take off the heat and whisk in vanilla extract and fresh nutmeg. Option to add booze at this point.
- Option to whisk egg whites until foamy and fold in with egg nog.
- Let cool, pour into jars, and store for about 2-3 weeks!
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Xoxo, cheers!
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