Homemade Eggnog

Try this creamy and smooth old-fashioned holiday drink this Christmas. This classic homemade eggnog recipe has both spice and sweetness and is easy to make on the stovetop.

When my daughter was young, she used to call eggnog, “Yellow milk”. She is following in my footsteps with her love of this perfect Christmas beverage.

Why You’ll Love This Homemade Eggnog Recipe
It’s super creamy, perfectly spiced with just the right amount of sweetness.
It makes about 5 cups of eggnog, but can be doubled or tripled if you need more.
It takes only 30 minutes to make plus chill time in the fridge.
The eggs are cooked so you don’t have to worry about consuming raw eggs.
You can add a little alcohol to make an adult version.
Easy to find ingredients.
Ingredients to Make Homemade Eggnog
Large eggs – Buy pasteurized eggs for an extra measure of food safety.
Granulated sugar
Fine sea salt
Whole milk – I don’t recommend substituting this ingredient since whole milk will give you the creamiest eggnog. We call this “homogenized milk” in Canada.
Heavy whipping cream – This addition makes the eggnog even more creamy and yummy.
Ground cinnamon – Use this ingredient in the drink itself and then add some extra for garnish.
Ground nutmeg
Pure vanilla extract – You can use artificial vanilla extract if that is what you have in your pantry.

Step One: In a large mixing bowl, whisk together the eggs, sugar, and sea salt until combined. Set aside.

Step Two: In a large saucepan, combine the whole milk, cream, cinnamon and nutmeg. Heat over medium-low heat, whisking often, until it begins to steam, about 10 to 15 minutes.

Step Three: Add 1/4 cup of the warm milk mixture to the egg mixture and whisk well. Add in another 1/4 cup of the milk mixture and whisk again. Repeat twice more so you’ve added a total of 1 cup of the milk mixture to the egg mixture.

Step Four: Pour the egg mixture into the saucepan with the rest of the milk mixture and continue to heat and whisk almost constantly until the mixture begins to thicken and reaches 160F, about 15 minutes.

Step Five: Remove from heat and whisk in the vanilla extract. Strain the mixture into a jar or other container with a cover. Allow to chill completely in the fridge.

Step Six: Stir well before serving and top with a sprinkle of cinnamon if desired.
Equipment Needed to Make EggnoG

Large saucepan
Measuring cups and spoons
Whisk
Large mixing bowl

How to Store Homemade Eggnog
Store this eggnog in the refrigerator in covered jar or pitcher for up to three days. Give a little stir before you pour yourself a drink.

Can you Freeze Eggnog?
Yes, you can freeze homemade eggnog. Let it come to room temperature first after you cook it. Then, place in freezer bags and store in the freezer for up to three months.

Remember to label the freezer bags so you know how long it will keep for.

When you’re ready to drink it again, place the frozen eggnog in the fridge to defrost overnight.

Can I add alcohol to this eggnog?
Yes, you can add alcohol to this eggnog recipe. You can either mix in the alcohol after the eggnog has cooled or add it to individual servings.

Some options include:

Rum – Spiced rum is delicious!
Brandy
Bourbon
Whipped Cream Vodka
Vanilla Vodka
Butterscotch Schnapps
Peppermint Schnapps
Kahlua
Amaretto
Whiskey
Frangelico
Scotch

Ingredients
6 large eggs
3/4 cup sugar
1/4 teaspoon fine sea salt
3 cups whole milk
1 cup heavy whipping cream
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons pure vanilla extract

Instructions
In a large mixing bowl, whisk together the eggs, sugar, and sea salt until combined. Set aside.
In a large saucepan, combine the whole milk, cream, cinnamon and nutmeg. Heat over medium-low heat, whisking often, until it begins to steam, about 10 to 15 minutes.
Add 1/4 cup of the warm milk mixture to the egg mixture and whisk well. Add in another 1/4 cup of the milk mixture and whisk again. Repeat twice more so you’ve added a total of 1 cup of the milk mixture to the egg mixture.
Pour the egg mixture into the saucepan with the rest of the milk mixture and continue to heat and whisk almost constantly until the mixture begins to thicken and reaches 160F, about 15 minutes.
Remove from heat and whisk in the vanilla extract. Strain the mixture into a jar or other container with a cover. Allow to chill completely in the fridge.
Stir well before serving and top with a sprinkle of cinnamon if desired.