Homemade Eggnog

There are few seasonal treats more festive than a cup of Homemade Eggnog. Whether you keep it family friendly, or add a jigger of holiday cheer, it always brings a smile to everyone’s face.

Which Country Did Eggnog Originate?

Eggnog is believed by food historians to have originated in England during the medieval period. It was initially made with milk, eggs, and sherry or wine. Over time, it has evolved including other ingredients and has become associated with the holiday season, particularly Christmas, in the US.

Ingredients to Make the Best Homemade Eggnog Recipe

The holidays are all about nostalgia. Most of the food I make, has a place in family memories of Christmases past. I wouldn’t have it any other way, I love introducing the cook’s who came before me to my own family, through food. My Grandma was famous for her classic Southern boiled custard made every Christmas. She often received requests for it from people in the local community and was always happy to oblige. What set hers apart was, she added citrus in the form of fresh oranges. She never served it without orange slices garnishing each cup for a hint of the flavor inside. Ingredients to make Southern Eggnog from scratch: (Scroll down for the full printable recipe card.)

• Milk – Whole milk and heavy cream.
• Seasonings and Spices – Ground cinnamon, ground nutmeg and salt.
• Whole Eggs – 6 large eggs add richness to the eggnog.
• Sugar – Granulated sugar, you can adjust the sweetness to your taste.
• Flavoring – Vanilla extract.
• Garnishes – Whipped cream and cinnamon sticks for serving.

How to Make Easy Homemade Eggnog Recipe

This eggnog recipe is cooked like my Grandma’s boiled custard. Some eggnog recipes don’t require that step, but people can be uncomfortable consuming raw eggs. While personally, I’m okay with it, I don’t serve this eggnog without cooking it, just as my Grandma did, it’s in my genes.

• Heat Milk: In a medium-size heavy bottomed saucepan combine milk, cinnamon, nutmeg and salt. Heat over medium heat until it reaches a low boil.
• Whisk the Eggs: Whisk the eggs with sugar until pale yellow in color.
• Temper the Eggs: Begin to ladle the hot milk mixture into the eggs whisking constantly about 1/2 cup at a time. Once combined, pour the egg mixture back into the saucepan.
• Simmer Until Thickened: Cook over medium-high heat stirring constantly until thickened, do not boil. (Check with a thermometer for 160°-170°F and until it coats the back of a spoon.)
• Add Cream and Vanilla Extract: Remove the pan from the heat, add cream and vanilla, stir well. Strain through a fine mesh sieve if needed, to smooth. (May add 1 cup rum, brandy or bourbon, if desired)
• Refrigerate: Place into a bowl or pitcher and cover. Chill overnight.
• Serve: Serve topped with fresh whipped cream, a sprinkle of nutmeg and cinnamon sticks.

Tips for Making Homemade Eggnog

• Kitchen Tools You’ll Need: Medium saucepan, large bowl, measuring cups, measuring spoons, candy thermometer, nutmeg grater, whisk and a ladle.
• Temper the Eggs: It’s important to temper the eggs, by adding the hot liquid slowly. Add it in small amounts while whisking constantly. This decreases the chance of curdling the eggs.
• Strain the Eggnog to Remove and Clumps: If despite your best efforts, the eggnog isn’t smooth, don’t panic. Push through a fine mesh strainer before chilling and, you’ll be good to go.
• How to Serve Eggnog: It’s fun to serve this eggnog in a punch bowl with whipped cream and cinnamon sticks for stirring. It’s one of the few times I have the opportunity to pull it out and use those cute little cups. Depending on the size, you may want to make a double batch to fill it up.

Recipe Variations

• Add Citrus: I don’t include citrus as an ingredient, but you can add wedges or orange slices after cooking, for a hint of citrus flavor. Go easy, it intensifies in flavor as the oils are released into the eggnog.
• Adult Eggnog: Likewise, if you want to make an adult version, you can add 1 cup of dark rum, bourbon, cognac, whiskey or brandy adjusting the amount to your taste. Add it at the end of cooking, along with the cream and vanilla.
• Use Extracts to Keep it Family Friendly: If you’d like the flavor without the alcohol, try rum or brandy extract adding to your taste.
• Spices: You could add a pinch of ground cloves or cinnamon.

Storage and Leftovers

• Leftovers: When you start with the freshest of ingredients, this eggnog will keep in an airtight container chilled in the refrigerator for 2-3 days.
• Freezer: You can freeze eggnog for up to 2 months. Thaw in the fridge and shake well or blend in a stand blender prior to serving.

More Southern Style Eggnog Recipes to Make

The season for eggnog is so short, I highly recommend enjoying it in as many ways as possible. Other eggnog recipes to try:

• Eggnog Pie is super simple to make and the creamy filling is mildly seasoned.
• Eggnog Rice Pudding features chewy dried cranberries and citrus zest.
• Eggnog Pound Cake is a made from scratch seasonal variation on Southern pound cake.
• Chocolate Eggnog Pie features a creamy homemade chocolate pie filling using eggnog.
• Citrus infused Eggnog Poke Cake.
• This cake-like Eggnog Bread is drizzled with an eggnog glaze.
• Chocolate Eggnog Pie for the chocolate fans at your dessert table.
• Eggnog Cookies from Recipe Girl.

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• Saucepan
• Measuring Set
• Ladle
• Nutmeg Grater