It just wouldn't be Christmas without making this Homemade Eggnog recipe! Rich and creamy, a non-alcoholic eggnog the whole family can enjoy. An easy eggnog recipe that's sure to be a holiday hit with everyone!
I want to say that everybody loves homemade Eggnog during the holidays, but I will only be corrected by the internet. 🤣 There are people out there who don't love eggnog because it's too eggy. Others prefer not to use uncooked eggs, while others hate the mixture of spices. I fall firmly into the 'love homemade eggnog' during Christmas holidays. It's much tastier when homemade!
I couldn't imagine a Christmas without eggnog. There aren't too many variations out there when making eggnog. They all consist of eggs, milk, cream, cinnamon, nutmeg and vanilla. Some recipes have added maple syrup, but I think that changes the entire recipe flavor. Homemade tastes better and is thicker than your store-bought versions. Plus it's a great talking point to tell people you made your own eggnog!
Homemade Eggnog Without Alcohol
I've love eggnog ever since I was a child, and it was obviously alcohol-free! Every Christmas we would drink eggnog, usually while decorating the Christmas tree. It's now something that I make at home for my family. While you can buy it in supermarkets, homemade eggnog without alcohol tastes better, and is a recipe you can make with you kids.
How to Add Alcohol to Eggnog
Some people like to make 2 batches of eggnog, one for the kids, and another for the adults. Alcohol was traditionally added to eggnog as a way to extend the life of the drink, and to kill any bacteria, but that's not really actually true. People add alcohol to eggnog nowadays to make themselves more more merry. For an Alcoholic Homemade Eggnog, just spike your beverage with your choice of alcohol. Alcohol to Eggnog Ratio is 1:5, or as per your own taste. For this recipe, just add one cup of alcohol to the whole recipe.
- brandy (most traditional)
- white rum
- bourbon
- dark rum
Is Homemade Eggnog Safe to Drink?
Like all things, you need to be careful. All the Eggnogs sold at supermarkets have gone through a pasteurization process and are safe to drink. However, when making homemade eggnog, consuming raw eggs can result in Salmonella. Caesar Salad Dressing is also made from raw eggs, but is no longer recommended. It's safest is you take your eggs through a pasteurization process, and then cook your eggnog. Some stores sell pasteurized eggs or you can find recipes online how to do it.
If you are serving homemade eggnog to someone who has a compromised immune system, you must heating your eggnog until its cooked to 165°F/75°C. So if you are worried and want a safer eggnog, as recommended simply heat it through. It will add to your cooling time. I hate waiting and want to drink it ASAP!
How to Make Eggnog From Scratch
- Place the milk, cream, cinnamon, nutmeg and vanilla into a saucepan. Heat to a low simmer.
- Beat the egg yolks and sugar until it's thick and pale in color.
- While whisking the eggs, use a ladle to slowly pour small amounts of hot milk into the egg mixture. Slowly add and whisk until all the milk is combined with the eggs.
- Place your eggnog back into a saucepan a heat for a few minutes, until temperature reaches 165°F/75°C. Place eggnog into the fridge until it's cool.
- Garnish with a grated nutmeg and a cinnamon sticks.
Don't Make Eggnog Like This Anymore
As I mentioned before, raw egg consumption is no longer recommended. I know, some of you reading this use raw eggs without issue. All I'm saying as it's not recommended. The one step that we used to do when we made homemade eggnog was adding the egg whites to the drink. After you've made your eggnog, and it's cooled in the fridge, beat the leftover egg whites until they are fluffy and form peaks. Mix into the eggnog before serving. This gave the eggnog extra volume and added thickness, and the nice whipped layer in your drink. You can see in the photos how I used to whip the egg whites. But for safety, don't do this anymore.
Homemade Eggnog Recipe Tips
I've discovered Vanilla Bean Paste, and use it for all my vanilla needs. Traditionally you would use a vanilla pod and scrape out the tiny beans and allow to pods to infuse like the cinnamon. I find the natural vanilla pods are expensive and sometimes hard to find. Imitation Vanilla Extract (most commonly found) doesn't taste the same. Vanilla Bean paste works perfectly and is quick and easy. You won't go back to regular Vanilla extract for your baking needs. You can easily buy it on Amazon.
- For less sweet eggnog, use only ½ cup sugar
- Homemade Eggnog only lasts 2-3 days in the fridge, drink up!
- The eggnog thickens as it cools - leave in fridge overnight for best results before serving
- Some people strain the eggnog, but if you constantly whisk while making it, it shouldn't be lumpy
Recipes Using Eggnog
You're going to love this creamy homemade Eggnog recipe. Infused with cinnamon, nutmeg and vanilla bean paste. A lovely winter tradition, perfect for the holidays. Your whole family will love this non-alcoholic treat. Bon Appetit! Приятного аппетита!
Ingredients
- 3 cups whole milk
- 1 cup whipping cream
- 4 cinnamon sticks
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla bean paste
- 6 pasterurized eggs separated
- ⅔ cup sugar
Instructions
- Place the milk, cream, cinnamon, nutmeg and vanilla bean paste into a saucepan. Heat to a low simmer. Remove from heat.
- In a bowl, beat the egg yolks and sugar until it's thick and pale in color. Remove the cinnamon sticks from the infused hot milk.
- While continually whisking the eggs, use a ladle to slowly pour small amounts of hot milk into the egg mixture. Slowly add and whisk until all the milk is combined with the eggs. Don't pour too fast so the eggs don't scramble!
- Place your eggnog back into a saucepan a heat for a few minutes, until temperature reaches 165°F/75°C. Place eggnog into the fridge until it's cool.
- Garnish with whipped cream and some grated nutmeg and a cinnamon stick.
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