If you have always wanted to make your own eggnog at home without alcohol and without any artificial flavors, this Homemade Eggnog is the perfect way to start.
It is creamy, smooth, and somewhere between thick and pourable, making it ideal for sipping during the holiday season.
If this is your first time making homemade eggnog, you will be surprised by how simple and delicious the homemade version is compared to store-bought eggnog from grocery stores.
Whether you are prepping for holiday gatherings or simply love classic eggnog flavor, this recipe will quickly become a holiday tradition in your home.
Why You Will Love This Recipe
- Simple and Easy - The ingredients are simple and contain no artificial flavors. You only need milk, whipping cream, cinnamon, vanilla extract, and fresh eggs. It tastes better than store-bought eggnog because you control the sweetness, spices, and texture of your own eggnog. It is quick to make, and everything comes together using a small saucepan, a large bowl, and about twenty minutes of hands-on time.
- Alcohol-Free - This recipe contains no alcohol, making it perfect for families, coffee creamer, and anyone who prefers a lighter holiday drink. It could even be served along with my French Toast Casserole and Maple Bacon for breakfast.
- It's Versatile - Homemade Eggnog can be enjoyed as a drink, whipped into soft peaks for dessert toppings, like in my Gingerbread Cupcakes, or used as a homemade coffee creamer.
Substitutions and Variations
- Lighter Version - Whole milk gives the best richness, but you can use two percent milk if you want a lighter version of homemade eggnog recipes.
- Natural Sweetness - You can swap some or all of the sugar for maple syrup to add a deeper flavor and natural sweetness.
- Sugar-Free - For a sugar-free version, use your preferred sugar substitute and adjust amounts as needed.
- Other Spice Options - If you do not have cinnamon sticks, you can use a vanilla bean, extra ground cinnamon or a pinch of fresh nutmeg.
- Make It Boozy - For classic eggnog with alcohol, you can stir in a small amount of dark rum after the mixture cools. This recipe is written without alcohol, but adding it is an option.
Natalie’s Pro Tips
Homemade eggnog often raises questions about raw eggs, but this recipe is cooked to a safe temperature. Heating the yolk mixture to 160 degrees Fahrenheit ensures any harmful bacteria are destroyed, making it safe to drink.
If you prefer an extra level of safety, you can use pasteurized eggs. Pasteurized eggs have been gently heated in their shells to kill bacteria, so they can be used safely in recipes that are not fully cooked.
For the smoothest and silkiest homemade eggnog, use the freshest eggs you can find. Adding the hot liquid slowly is the key to properly tempering the eggs, so take your time with that step to avoid curdling.
Ingredients
*For specific ingredient amounts, please scroll down to the recipe card.
How to Make Homemade Eggnog
Step 1. In a large bowl, whisk together the egg yolks and granulated sugar until smooth and slightly thickened.
Step 2. In a medium saucepan, combine the whole milk, whipping cream, cinnamon sticks, and a pinch of salt. Stir well.
Step 3. Warm the mixture over medium heat until it is just below a low boil. Turn off the heat and let it cool for five minutes.
Step 4. Slowly drizzle the hot milk mixture into the egg mixture, adding it one tablespoon at a time while whisking constantly so the hot liquid does not scramble the yolks.
Step 5. Pour the combined mixture back into the saucepan. Cook over medium heat until the eggnog reaches 160°F. Use a candy thermometer or instant-read thermometer to check the temperature.
Step 6. Once the mixture thickens slightly and coats the back of a spoon, remove it from the heat. Stir in the vanilla and let it cool completely.
Step 7. Strain the eggnog through a fine-mesh sieve into a bottle or an airtight container, then refrigerate until chilled.
FAQs
Yes, since this recipe is heated to 160°F, it avoids raw eggs and is much safer than traditional eggnog. And there is no alcohol in this recipe.
This recipe is somewhere in the middle. It's not too thick, not too thin. If you want thicker results, cook longer over low heat.
It’s similar, but fresher, creamier, and free of artificial flavors found in many store-bought versions.
Homemade Eggnog
Ingredients
- 6 egg yolks
- 2 cups milk
- 1 cup whipping cream
- ½ cup granulated sugar
- 2 cinnamon sticks
- ¼ teaspoon salt
- ½ vanilla extract
- ½ ground cinnamon for garnish
Instructions
- In a large bowl, whisk together the egg yolks and granulated sugar until smooth and slightly thickened.6 egg yolks, ½ cup granulated sugar
- In a medium saucepan, combine the whole milk, whipping cream, cinnamon sticks, and a pinch of salt. Stir well.2 cups milk, 1 cup whipping cream, 2 cinnamon sticks, ¼ teaspoon salt
- Warm the mixture over medium heat until it is just below a low boil. Turn off the heat and let it cool for five minutes.
- Slowly drizzle the hot milk mixture into the egg mixture while whisking constantly so the hot liquid does not scramble the yolks.
- Pour the combined mixture back into the saucepan. Cook over medium heat until the eggnog reaches 160°F. Use a candy thermometer or instant-read thermometer to check the temperature.
- Once the mixture thickens slightly and coats the back of a spoon, remove it from the heat, add the vanilla extract and let it cool completely.½ vanilla extract
- Strain the eggnog through a fine-mesh sieve into a bottle or an airtight container, then refrigerate until chilled.
Notes
Charlotte says
I love the idea of making homemade eggnog and controlling the sugar and spices, as you mentioned. I love the simple tutorial, and we will definitely be making this over the holidays!