Homemade Eggnog – Make eggnog right at home with just a few simple ingredients! So easy to make and it can be served with or without alcohol. This is the ultimate guide on how to make eggnog from scratch!
There is nothing better during the holiday season than a cozy glass of eggnog. Whether it is served with alcohol, without alcohol, combined with other drinks, etc, it is always so tasty. This year, I set out to perfect making eggnog from scratch and was so happy with the results. It tastes just as good as store-bought eggnog and I have been making batch after batch for all of my seasonal drinks this year! I love drinking it with a bit of bourbon, whipped cream, and a sprinkle of nutmeg on top!
Common Questions About Making Homemade Eggnog
How do you make eggnog from scratch?
Making eggnog from scratch is a pretty easy process!
- Bring the liquids to a simmer.
- Beat together egg yolks and sugar until smooth and creamy.
- Temper the eggs by adding in the warm liquids bit by bit. If you put it all in at once, your eggs will scramble so please, do not hurry this process along.
- Pour eggnog back into the pan and let cook over medium heat until your food thermometer registers that the eggnog has hit 160 degrees F.
It may sound like a lot but it is not too hard!
What alcohol goes best with eggnog?
Typically, the classic alcohols to use with eggnog would be cognac, bourbon, or spiced rum but you can also experiment a bit and try things like amaretto or RumChata (I love putting either in my eggnog).
Is homemade eggnog safe?
I don’t want to scare anyone away from making homemade eggnog because it is such a delicious part of the holidays and it’s quite fun to make but just bear in mind that using raw eggs is always something to do cautiously so please do so at your own risk. Many recipes for eggnog skip the cooking steps but I believe they are important as they do help kill bacteria that could cause harm. The temperature to keep in mind that you need to hit is 160 degrees F to kill those pesky bacteria. I suggest using pasteurized egg yolks if you can find them at your local grocery store and if not, just try to make sure the eggs you are using are as fresh as possible. This recipe was designed using the guidelines established by the University of Minnesota on how to make safe homemade eggnog.
Is eggnog served warm or cold?
Either! Typically eggnog is served as a cold drink but depending on preference or if you are combining it with anything, it can also be served warm.
Can I bake with eggnog?
Of course! Some of my favorite recipes using eggnog include –
- Frosted Chai Spice Eggnog Cookies
- No Bake Peppermint Eggnog Pie
- Eggnog Truffles
- Eggnog Cheesecake Bars
- Eggnog Poke Cake
- Eggnog Cookies
Can I make eggnog without eggs?
Looking for drinks made with eggnog? Check out these recipes!
- Eggnog Amaretto Cocktail
- Eggnog Latte
- Eggnog White Hot Chocolate
- Eggnog White Russian
- Eggnog RumChata Cocktail
- Eggnog Chai Latte
- 6 egg yolks
- 1/2 cup sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- In a medium saucepan over medium-high heat, combine heavy whipping cream, milk, cinnamon, nutmeg, and vanilla extract. Bring to a soft simmer.
- In a large mixing bowl, beat together the egg yolks (no whites) and sugar. They should be smooth and creamy.
- Add the warm milk mixture into the egg yolk mixture one large spoonful at a time, thoroughly mixing it all together before adding anymore in. Repeat until the mixtures have been fully combined.
- Transfer the eggnog back into the saucepan and bring the stovetop up to medium heat. Using a food thermometer, bring the eggnog up to 160 degrees fahrenheit to confirm that any bacteria will have died.
- Once the eggnog hits 160 degrees, remove it from heat and let cool to room temperature before transferring it to the refrigerator. Drink within 1 day.
* If you are adding alcohol, my suggestion would be 1/2 - 1 1/2 cups of either spiced rum, bourbon, or cognac.
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