You’ll never buy eggnog at the store again after you see how easy it is to make your own delicious homemade egg nog!
Eggnog is the drink of the season. I am always excited to see egg nog hit the shelves at the grocery store after Halloween along with all the rest of the Christmas decorations! Eggnog is basically a drink that is made of eggs, sugar, milk, cream, nutmeg and sometimes rum. I don’t like the flavor of rum and don’t drink alcohol so I don’t use rum or rum extract in my egg nog.
The texture and flavor of this eggnog is perfection. I am a bit of an eggnog snob. It is delicious and the right consistency, both served warm and cold. I prefer my eggnog fairly thin, thicker than milk but not too thick. This recipe does just that.
This version comes together quick, in just about five minutes and you probably have all the ingredients on hand.
- Egg Yolks
- Whole Milk
- Heavy Cream
- Granulated Sugar
How To Make Homemade Eggnog
The process from making homemade eggnog is quicker and simpler than you would expect. This recipe can beg made in about five minutes.
- First, heat your milk and cream to 115-120 degrees F. You don’t want it to come to a boil.
- Next, in a mixer, beat your egg yolks until they are the color of a lemon and slightly thickened.
- You need to “temper” your eggs by pouring about 1 cup of the heated milk into your egg mixture. Be sure and stir constantly. You don’t want your hot milk to start cooking your eggs.
- Nest, pour this egg/milk mixture back into the remaining heated milk and stir. Add in sugar, nutmeg and salt. Heat on stove until it reaches 160 degrees F. This it the temperature it needs to get to to make sure the eggs are safe to consume. Use a candy or meat thermometer to check the temperature.
- Finally, enjoy the egg nog warm or place in the refrigerator to chill. Sprinkle with more nutmeg before serving if desired.
- You can adjust the sweetness level of the eggnog to make it more or less sweet by increasing or decreasing the amount of sugar.
- For thicker eggnog, increase the amount of heavy cream and reduce the milk by an equal portion.
Check out more of my favorite holiday drinks:
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- 4 egg yolks
- 1/2 cup granulated sugar
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 4 cups whole milk
- 1/2 cup heavy cream
- Heat the milk and cream in a saucepan over medium heat. Heat until it is 115-120 degrees F.
- With your mixer, beat egg yolks until they are slightly thickened and lemon yellow, a couple of minutes.
- Pour 1 cup of heated milk into egg mixture, stirring constantly to prevent eggs from cooking. Pour this mixture back into remaining milk. Add in sugar, nutmeg and salt.
- Heat mixture to 160 degrees F. Chill if desired.
- Sprinkle with additional nutmeg.