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.
What’s a holiday season without eggnog? For one thing, it could be merrier.
In my family, 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.
In any store-bought eggnog, you’ll find a laundry list of ingredients. Not here! Mine includes only 7 ingredients, and you probably have most of them in your kitchen already.
Some eggnogs involve an eternity of hand whisking and chilling. Again, not here! Save your time and energy. My homemade eggnog can be served warm from the blender, or chilled for later.
How To Make Eggnog
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.
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.
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.
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.
Pour and serve. Top your mugs of homemade eggnog with a sprinkling of nutmeg and dive into this holiday staple.
Tips & Tricks
- 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 It
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. 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!)
What can I do with leftover eggnog?
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.
These other boozy cocktail recipes are perfect for a festive holiday season!
Get the Recipe: Homemade Eggnog Recipe
- 1 cup half and half
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground nutmeg
- 4 eggs
- 1/3 cup bourbon
- 1 blender
- In a medium saucepan, add the half and half, heavy cream, sugar, vanilla and nutmeg.
- Bring the mixture to a simmer over low heat and stir until the sugar is dissolved.
- Add the eggs to a blender and blend the eggs on low speed for 1 minute.
- With the blender on low, add the cream mixture to the eggs in a slow steady stream.
- Blend until frothy, approximately 30 seconds, before adding the bourbon.
- Blend for an additional 10-15 seconds.
- Divide among four mugs and top with grated nutmeg before serving. Serve warm.
Eggnog can be served chilled, if desired.
Transfer the eggnog to an airtight container and store in the refrigerator for up to 48 hours.