This Homemade Eggnog recipe is thick, creamy, and delicious with a delicate flavoring of fresh nutmeg. It is delicious on its own with a dollop of cream and extra sprinkle of nutmeg, or spiked with a shot of your favorite gold rum!
Eggnog is a popular drink that is enjoyed by many over the holiday seasons. This lower calorie homemade eggnog recipe is 100% better than any store bought version and is so easy to make!
Mom, We Should Make Homemade Eggnog
When I was younger, I remember my mom buying the cartons of pre-made eggnog from the store during the holidays. I was never a fan of it so I never had the desire to buy it much less make homemade eggnog at home.
My children however, are huge eggnog fans. When I found this out it surprised me because I never served them eggnog when they lived at home. However, as adults they tried it and loved it. So, naturally, the discussion came around that I should try making a homemade eggnog recipe since I was a food blogger! So, here we are today and I can admit that as an adult, I do love a homemade eggnog, even though I still won't touch store bought.
What You Need To Make This Homemade Holiday Beverage
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Large Eggs
Milk, I went with 1% milk to make it lower in fat and calories and it was still super creamy and delicious!
Fresh nutmeg, I prefer to use the whole nutmeg and grate with a microplane zester. This will last a long time and you don't need much!
Vanilla Extract, this is the brand I love to use.
Sugar
Tips For Making The Best Eggnog
- Be sure to use an electric hand mixer and mix the eggs until they are completely incorporated. This helps prevent cooked egg lumps when cooking the eggnog base.
- Whisk the eggnog mixture constantly while cooking and keep the heat as low as possible while still allowing the eggnog to come to temperature.
- The eggnog should reach a temperature of 165 before removing from the heat.
Make This Homemade Eggnog Recipe Your Own Way
- Substitute 2% or whole milk for the 1%.
- Make a dairy free eggnog and use almond milk in place of the milk.
- Substitute rum extract or peppermint extract for the vanilla.
- Add creaminess to the eggnog by whisking in ½ cup heavy whipped cream or 2 tablespoons of butter to the hot mixture once it is cooked.
- Spike the homemade eggnog with a shot of your favorite rum.
- If the eggnog seems too thin when cooking, whisk 1 tablespoon of cornstarch with ¼ of milk and then whisk it into the hot eggnog mixture. Cook for 2 minutes longer.
- Make pumpkin flavored eggnog and whisk in ½ cup of pumpkin puree in with the eggnog mixture in step
Other Holiday Beverages To Enjoy
Homemade Limoncello
Use this homemade eggnog to make these Eggnog Biscotti!
*If you made this homemade eggnog recipe, please give it a star rating*
Homemade Eggnog Recipe
Ingredients
Instructions
- Warm the milk In a large saucepan over medium low heat until hot and steamy. Do not allow the milk to boil.
- In a large mixing bowl, using a hand mixer, beat the eggs until pale yellow and fully incorporated. Gradually add the sugar to the eggs and mix until the sugar has dissolved.
- Gradually beat in 1 cup of hot milk to the egg mixture. Add the egg mixture to the remaining hot milk, whisking constantly.
- Cook the eggnog over low heat, stirring constantly, for 20 minutes, or until the temperature is at 160 degrees and eggnog has slightly thickened.
- Remove the eggnog from the heat and stir in the vanilla and nutmeg. Cover and chill for 4 hours. Just prior to serving, top with whipped cream and an extra dusting of nutmeg (if using).
Video
Notes
Tips For Making The Best Eggnog
- Be sure to use an electric hand mixer and mix the eggs until they are completely incorporated. This helps prevent cooked egg lumps when cooking the eggnog base.
- Whisk the eggnog mixture constantly while cooking and keep the heat as low as possible while still allowing the eggnog to come to temperature.
- The eggnog should reach a temperature of 165 before removing from the heat.
Make This Homemade Eggnog Recipe Your Own Way
- Substitute 2% or whole milk for the 1%.
- Make a dairy free eggnog and use almond milk in place of the milk.
- Substitute rum extract or peppermint extract for the vanilla.
- Add creaminess to the eggnog by whisking in ½ cup heavy whipped cream or 2 tablespoons of butter to the hot mixture once it is cooked.
- Spike the homemade eggnog with a shot of your favorite rum.
- If the eggnog seems too thin when cooking, whisk 1 tablespoon of cornstarch with ¼ of milk and then whisk it into the hot eggnog mixture. Cook for 2 minutes longer.
- Make pumpkin flavored eggnog and whisk in ½ cup of pumpkin puree in with the eggnog mixture in step
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