Homemade Eggnog

My Homemade Eggnog is extra creamy, a little boozy, and exceptionally easy to make. Try this once, and you’ll think twice before ever picking up a pre-mixed carton at the supermarket again.

Eggnog

What’s a holiday season without eggnog? For one thing, it could not be merrier.

In my family, spiked eggnog is the staple that comes out at parties, family dinners, and mostly “just because.” We always make extra, and it always goes faster than we expected.

I like my eggnog creamy, smooth, and fresher than anything you’ll find at the store. This recipe only takes 5 minutes to come together and is written for easy customization. Whether you prefer bourbon or rum, this recipe is like holiday spirit in a cup. 

How To Make Eggnog

1. Heat the cream mixture. Bring the half and half, cream, sugar, vanilla, and nutmeg to a simmer over low heat. Stir the mixture until the sugar has dissolved. You’ll want to keep an eye on this since milk is extremely quick to boil over.
2. Blitz the eggs. As soon as your sugar has dissolved, blend the eggs in your blender on low speed for 1 minute. You want them to be light and frothy, not stringy.
3. Incorporate the heated cream. Slowly pour the heated cream mixture into the blender as you continue to blend on low speed. Pour using only a thin stream, so the introduction of heat doesn’t cook and curdle the eggs.
4. Blend in the booze. Blend the egg and cream mixture for 30 seconds until light and frothy. Then add the bourbon. Blend for an additional 10-15 seconds to combine.
5. Pour and serve. Top your mugs of homemade eggnog with a sprinkling of nutmeg and dive into this holiday staple. 

Pro Tips

• Don’t scramble the eggs. It is important to pour the heated cream mixture slowly. If you pour too much (or too fast) you’ll cook the eggs. And no one wants chunky eggnog!
• Chill it. Eggnog can be served at room temperature, right after whipping up a batch, or you can chill it in the fridge for a thick, cold, and creamy treat. 
• Store it right to save it. If you have any leftover eggnog, store it in an airtight container in the fridge for up to 48 hours. Give it a good shake before serving. 

What To Serve With Eggnog

Homemade Eggnog is delicious enough to serve on its own, and even more decadent when served with baked holiday goods. 

Sip yours alongside a large slice of spiced Gingerbread Coffee Cake or a pile of Gingerbread Men. It’s buttery, not too sweet, and the best accompaniment for a festive brunch or after-dinner treat.

Alternatively, you could whip up some Apple Butter Cheesecake Streusel Bars. They’re soft, chewy, and nutty. And they taste divine with a warm cup of homemade eggnog. 

Pecan Sandies are chock full of finely chopped pecans, simple to make, and the perfect cookies to dunk into your eggnog. It’s safe to say that Santa won’t be disappointed if you leave these out on Christmas Eve!

Is it safe to consume the raw eggs in this recipe?

Yes! The alcohol in the recipe eliminates any bacteria present and preserves the eggs. For peace of mind, you can go a step further and use pasteurized eggs (I do!)

Leftover Eggnog Recipes

Use any leftover eggnog as a dairy substitute in your holiday baking! It’s the easiest way to transform a regular recipe into something fun, festive, and impressive. Pumpkin Bread Pudding, Gingerbread Latte Cupcakes, Snickerdoodle Sandwich Cookies, and Gingerbread Scones are all excellent options.

Or try this easy Eggnog Pound Cake and this Eggnog French Toast!

These other boozy cocktail recipes are perfect for a festive holiday season!

• Sparkling Christmas Sangria
• Boozy Peppermint Mocha Coffee
• Apple Chai Hot Toddy
• Apple Pie Moonshine

For more easy holiday recipes, follow us on Instagram and Facebook!