This Homemade Eggnog is a classic holiday tradition that really hits the heart of the holidays. With delicious spices, this recipe is a hit among friends whether using alcohol or not, it is one tasty drink recipe you can’t resist.
This recipe will walk you through how to make this holiday beverage from scratch and with step-by-step photos!
Eggnog is one of those recipes that people love during the holiday season, whether they buy it from the store or make their own homemade version like this one. You truly can never go wrong with a good Eggnog Recipe.
Another great thing is that you can use any leftover Eggnog to bake with, which we regularly do around this time of year because Eggnog desserts are absolutely amazing.
And if you really want to try something new, use this recipe to make my Eggnog Hot Chocolate!
Although Eggnog Drinks look daunting to people they really are a simple recipe to whip up with easily available ingredients.
The base of this recipe is, of course, the eggs, you’ll need 6 of them! Then you’ll need granulated sugar, milk, half and half, rum and vanilla extracts, and whole cloves and cinnamon sticks.
You’ll also want to do yourself a favor and use freshly grated nutmeg for the best flavor!
You can choose to spike it with rum or use the rum extract as we do in this recipe. The choice is really up to you and what kind of guests you are serving.
HOW TO MAKE HOMEMADE EGGNOG FROM SCRATCH
The base of the recipe starts off by whisking together the eggs and sugar until light in color. This is an essential part of the recipe so don’t skip it!
You then heat your milk, cinnamon sticks and and cloves together in a saucepan until it is barely boiling.
Then gradually add a little bit of the liquid to your egg and sugar mixture, and whisk together to temper the eggs.
RECIPE NOTE: You will want to temper this so it does not cook the eggs or you will end up with a curdled and chunky finished product.
Whisk the egg mixture back into your saucepan and whisk continuously for about 3 minutes until everything is smooth and combined.
You will then strain your mixture and discard your cinnamon and cloves and let chill.
Once chilled you can add in the half and half cream, vanilla extract, rum extract, and nutmeg. Then pour into serving glasses and enjoy!
This Is one of our favorite drinks to make during the holiday season, we always have a pitcher sitting out for people to serve themselves.
We often make a double batch because everyone we know loves this homemade recipe, so we never have to have any leftovers.
No special glasses needed for this recipe, just some simple cute barware to make it look pretty, some cinnamon stick and maybe a bottle of rum to spice it up a little Eggnog Cocktail if they please.
FREQUENTLY ASKED QUESTIONS:
Is Homemade Eggnog safe?
Can I spike my Eggnog?
What alcohol can I use?
What if I don’t have half & half?
How to store:
- Cinnamon Sticks
- Sprinkle of cinnamon or nutmeg on top
- A dollop or two of whipped topping
- A drizzle of caramel to set off a different flavor experience
OTHER EGGNOG RECIPES:
- Eggnog White Russian – Coffee liqueur, vodka, and eggnog the perfect boozy holiday drink.
- Creamy Eggnog Cheesecake – Shortbread crust, with a spiked eggnog filling and whipped cream!
- Eggnog Waffles – A traditional fluffy and delicious waffle but made with delicious creamy eggnog.
- Eggnog French Toast – Delicious french bread dipped in eggnog and spices and cooked to golden perfection.
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- Large mixing bowl (preferably with a pouring spout)
- Medium saucepan
- Glass jug
- In a large mixing bowl with a pouring spout, whisk together the egg yolks and the sugar until light in colour.
- In a medium saucepan over medium heat, heat the milk together with the cinnamon sticks and the whole cloves until barely boiling.
- Slowly whisk ½ cup of the hot milk mixture into the egg mixture to temper the eggs. Continue whisking ½ cupsful of the hot milk into the egg mixture until about half of the milk has been added.
- Whisk the tempered egg mixture back into the saucepan and cook over medium heat for 3 minutes whisking constantly.
- Strain the mixture from the saucepan into a glass jug. Discard the cinnamon sticks and the whole cloves.
- Allow to cool, about one hour, and then stir in the half & half cream, the vanilla extract, the rum extract and the nutmeg.
- Chill in the refrigerator. Serve in glasses with a sprinkle of nutmeg on top.
- Traditionally, eggnog is made with raw eggs. I love the taste of eggnog but the idea of drinking raw egg makes me a bit squeamish. This is a cooked version; it’s basically a thin egg custard base that has cream and spices added to it.
- Store in the refrigerator for up to 3 days. I like to cover the jug with plastic wrap so that odors from other items in the fridge don’t affect the taste of the eggnog.
- This is a non-alcoholic version. If you would like to add alcohol – rum, cognac, and bourbon are all good choices. Just omit the rum extract when you’re making the eggnog and stir the alcohol in before you serve it.