Easy Homemade Eggnog from Scratch: A Classic Holiday Treat

Homemade Eggnog from Scratch

Homemade eggnog is easy to make! Some recipes include raw eggs and/or alcohol, but my recipe is non alcoholic, and the eggs are fully cooked.

Eggnog is a delicious, creamy beverage made with milk, cream, egg yolks, sugar, vanilla, and nutmeg. The ingredients list is very simple, yet store bought eggnog often has a long ingredients list of preservatives. Learn to make your own, and you can enjoy this classic winter beverage without preservatives.

Saving Egg Yolks

Eggnog requires a lot of egg yolks. One tip I have is to save egg yolks over time in a jar in the freezer. Any time you make a recipe that requires egg whites, (such as angel food cake, meringue, or royal icing,) save the unused egg yolks in a jar in the freezer. My son usually requests an angel food cake for his birthday every October. Angel food cake requires a dozen egg whites and no egg yolks. I save the yolks in a jar in the freezer so I can make eggnog later. The egg yolks don’t get wasted, and I save a bit of money not having to purchase more eggs.

How to Make Homemade Eggnog from Scratch

Makes 12 cups

Ingredients

• 12 egg yolks
• 1 cup sugar
• 2 cups heavy whipping cream
• 4 cups milk
• 1/8 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract

Equipment

• Mesh Strainer: https://amzn.to/4ffgEFA
• Microplane zester: https://amzn.to/4fbXeBw

Instructions

• In a large mixing bowl, whisk together the egg yolks and sugar until creamy and light yellow

• In a pot over medium-high heat, combine cream, milk, nutmeg, and salt. Whisk frequently and heat to a gentle simmer.
• Using a ladle, scoop some of the hot milk and pour it into the egg yolk mixture, while whisking vigorously. Mix thoroughly, then add another ladleful and continue whisking. Repeat until most of the hot milk has been thoroughly mixed with the egg yolk mixture.

• This process is called “tempering” the eggs. It’s a method of combining hot liquids with raw eggs in a way that cooks the eggs thoroughly, while preventing the eggs from forming into chunks. We don’t want chunks of scrambled eggs in our eggnog. If you are seeing a few chunks, never fear, they can be strained out in a later step.
• Pour the mixture back into the pot on the stove, on medium-high heat. Whisk constantly until slightly thickened. (It will thicken more as it cools.)
• Remove from heat and add the vanilla extract.
• Pour the eggnog through a fine mesh strainer into a pitcher. This will remove any solid pieces of egg or scalded milk. Cover with a lid or plastic wrap and refrigerate until chilled.

• Serve in individual cups with a dollop of whipped cream.
• Keep the pitcher in the fridge and use within one week.

Now that you know how easy it is to make homemade eggnog, you can enjoy this delicious, creamy beverage with simple, wholesome ingredients. Unlike store-bought versions packed with preservatives, this recipe offers a classic winter treat made with milk, cream, egg yolks, sugar, vanilla, and nutmeg. Plus, it’s non-alcoholic, and the eggs are fully cooked, making it a safe and delightful choice for everyone. Cheers to savoring a homemade holiday tradition!

Homemade Eggnog

Fully cooked, non alcoholic

5 from 1 vote

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Cook Time 30 minutes mins

Course Drinks

Servings 12 cups

Ingredients

  

• 12 egg yolks
• 1 cup sugar
• 2 cups heavy whipping cream
• 4 cups milk
• 1/8 teaspoon salt
• 1 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract

Instructions

 

• In a large mixing bowl, whisk together the egg yolks and sugar until creamy and light yellow.
• In a pot over medium-high heat, combine cream, milk, nutmeg, and salt. Whisk frequently and heat to a gentle simmer.
• Using a ladle, scoop some of the hot milk and pour it into the egg yolk mixture, while whisking vigorously. Mix thoroughly, then add another ladleful and continue whisking. Repeat until most of the hot milk has been thoroughly mixed with the egg yolk mixture.
• This process is called “tempering” the eggs. It’s a method of combining hot liquids with raw eggs in a way that cooks the eggs thoroughly, while preventing the eggs from forming into chunks. We don’t want chunks of scrambled eggs in our eggnog. If you are seeing a few chunks, never fear, they can be strained out in a later step.
• Pour the mixture back into the pot on the stove, on medium-high heat. Whisk constantly until slightly thickened. (It will thicken more as it cools.)
• Remove from heat and add the vanilla extract.
• Pour the eggnog through a fine mesh strainer into a pitcher. This will remove any solid pieces of egg or scalded milk. Cover with a lid or plastic wrap and refrigerate until chilled.
• Serve in individual cups with a dollop of whipped cream.
• Keep the pitcher in the fridge and use within one week.

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