Rich and creamy, this Homemade Eggnog recipe is perfect for chilly winter nights this holiday season. With brandy and ground nutmeg, every sip is as warming as the blankets you’ll be wrapped in.
Thick, creamy, and perfectly boozy, say hello to your new favorite eggnog recipe. Warmly spiced with nutmeg or allspice, it’s practically a hug in a cup that’s waiting to make your afternoons a little more woozy to help you get into the holiday spirit.
When you see how easy it is to make, you’ll never go back to commercial eggnog ever again. While that’s definitely good news, it might not be so much for the amount of brandy you’ll be buying from now on. 🥂
Once it hits the pot, it’s all about making sure that the mixture doesn’t come to a boil. Easy, right? Well, that’s as hard as it gets. After that, you’ll be sipping on this easy drink in less than 30 minutes. That being said, you’re ready to greet all your unexpected guests this season with a warm glass of homemade eggnog no matter what.
Of course! With proper preparation and storage, homemade eggnog is safe and way more delicious than the store-bought stuff.
To avoid the risk of food poisoning, make sure to temper the eggs properly and refrigerate the eggnog in an airtight container for up to 3 days. Read on for tips on how to do this.
With only 8 ingredients, you’re only minutes away from sipping into this comforting holiday drink. Check the recipe card at the bottom of the post for exact ingredient amounts.
Brandy and bourbon are the best alcohols for making eggnog. However, dark rum and cognac are good substitutes, too. Use bourbon for a more alcohol-heavy drink.
Absolutely! Just skip the alcohol in the recipe and the drink will still turn out thick, creamy, and wonderfully sweet. Plus, it’ll be kid-friendly, too.
As long as you don’t let the mixture come to a boil, your eggnog is guaranteed to come out perfectly.
Follow these tips for perfect eggnog every time:
Homemade eggnog is perfect with your favorite sweet treats. Try it with my Salted Caramel Thumbprint Cookies and Flourless Chocolate Cake for an extra decadent snack. I also love it with my Pumpkin Pie Cinnamon Rolls and Cranberry Brie Puff Pastry Pinwheels.
To make it look extra pretty, don’t forget to sprinkle some ground cinnamon, nutmeg, allspice, and cocoa powder on top. Using a cinnamon stick as a straw will also add a bit of cuteness.
Fill a large bowl or container with ice and cold water; set aside.
Whisk the eggs, sugar, and salt in a saucepan set over low heat.
Slowly add in 2 cups milk while whisking.
Cook and stir frequently for about 20 to 25 minutes, or until temperature of the mixture registers at 160˚F. Do not bring it to a boil.
Transfer the cooked mixture to a large mixing bowl and whisk in the vanilla, bourbon, nutmeg, and remaining 2 cups of milk.
Immediately place the bowl in the previously prepared ice-water bath, whisking the milk continuously until mixture is completely cooled.
Cover and refrigerate for at least 3 to 4 hours, or until very cold.
Before serving, using an electric mixer, beat the heavy cream until soft peaks form.
Whisk the whipped cream into the eggnog until completely blended.
Pour into drinking glasses, garnish with a sprinkle of nutmeg, cinnamon sticks, holiday cookies, and serve.
Serving: 6 ounces | Calories: 440 kcal | Carbohydrates: 34 g | Protein: 13 g | Fat: 24 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 0.02 g | Cholesterol: 250 mg | Sodium: 241 mg | Potassium: 355 mg | Fiber: 0.03 g | Sugar: 34 g | Vitamin A: 1117 IU | Vitamin C: 0.2 mg | Calcium: 255 mg | Iron: 1 mg | Net Carbs: 34 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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