Easy and Delicious Homemade Eggnog

This is a deliciously creamy recipe that I’ve made for 16 years.  I’m surprised that I cannot find a picture – probably because we admire it only briefly before we “glug” it down!

  • 6 beaten eggs
  • 2½ cups milk
  • 3 tablespoons sugar or honey, or other sweetener to taste
  • 1 teaspoon vanilla
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar (optional)
  • Ground nutmeg – best if freshly grated!

In a heavy saucepan mix beaten eggs, milk, and sugar. While stirring, cook over medium heat until the mixture coats a metal spoon. Since I usually quadruple this recipe, this step can take me a long time.  Don’t worry if you overcook it a bit and end up with tiny bits of cooked egg.  My husband usually enjoys this and says it is the proof that it’s homemade.  If company is coming over, I’ll usually use my stainless steel stick blender to blend everything until it is smooth and thick.

Cool quickly by setting the pan in ice water, and stirring for a few minutes.  Add the vanilla. To chill it thoroughly in a hurry, I’ve set the pan in a bowl of ice, and put ice, in a securely sealed ziploc bag, directly into the eggnog and stirred.  If you keep changing out the ice as it melts, you can have this completely cold in about a half an hour.  If you plan ahead, you can set it in the refrigerator overnight to chill.

Shortly before serving, whip the cream and optional sugar to the soft peak stage.  Gently fold the whipped cream into the chilled eggnog until it is completely mixed. Pour into individual glasses/mugs and top with nutmeg, if desired.  Makes about 10 (4 oz.) servings – which is why we make a large amount.  This can be a filling dessert, and leftovers make a great breakfast, so we usually serve it up in 8 ounces or more!  If you have leftovers, the whipped cream will separate out in the refrigerator, but we have no problem shaking or stirring it back into the nog.

If you would like to add alcohol to this eggnog, you can add it with the vanilla and chill it to blend the flavors – add 2-4 tablespoons light rum and 2-4 tablespoons bourbon and refrigerate.  You can also simply allow adults to add it to their own drinks when they are served – either way is delicious.

Based on the recipe in the Better Homes and Gardens New Cookbook my husband had before we were married.

Check out my other recipes!

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16 comments to Easy and Delicious Homemade Eggnog

  • This sounds delicious! I’m definitely going to have to try it.

  • Q

    Can this be made, whipped cream and all, and served at a later time? I ask because we have a friend who LOVES eggnog and I thought a big batch may make a nice gift. Thank you!

    • Cardamom

      Ideally, the cream should be whipped and folded in just before serving, but I’ve made it ahead and brought it to a party 2 hours later, and just stirred it a bit before serving. Made ahead with the whipped cream and stored overnight, it will separate, but that always happens with our leftovers and we just shake it up or stir it again with a whisk. Another option would be to make it without the cream, and just provide a can of real whipped cream – not 100% homemade but it might work.

      I suppose it just depends on how picky your friend is about eggnog. You need to make a batch for yourself and test it thoroughly LOL!

  • Sounds wonderful! I should try it…. or just come to your house =)

  • Yum, yum, yummmmy! Oh this sounds soooo good! My mom used to make it this way…I love to put it in my coffee so I can’t wait to give it a try! My boys won’t try it because of the name “egg nog” it does sound gross….we have to come up with a different name.
    Oh I just remembered my mom would make us this for breakfast sometimes on a cold morning….hey it had eggs in it right?

  • Thanks for sharing! I have been looking for a recipe!

    Jo

    http://www.thelivingwellmoms.com
    http:joshealthcorner.blogspot.com

  • Cannot wait to make this…might be tonight since church was cancelled!
    LIB

  • Woke up at 2:20am craving homemade egg nog…. your post was not good for a one day short of 40 weeks pregnant woman =) Maybe I will try making the egg nog tomorrow!

  • Nan

    Merry Chrisrmas and Happy New Year 2011.

    Best Wishes and Happiness.

    follow you from blog hop.

    Nan.
    http://beonefineday.blogspot.com/2010/12/follow-me-monday-dec-202010.html

  • yea

    every time i fold whipped cream into eggnog, i drink the mix and the whipped cream is separated from the rest. I’ve tried several times to fold in the whipped cream to a point where the mix has complete consistency but I can’t achieve that, the mix always ends up with the same amount of whipped cream floating, any tips?

    • Cardamom

      I think the key is to make sure the cream gets whipped only to the soft peak stage. Then it mixes in and stays mixed, unless you let it sit overnight. Sounds like the whipped cream got to the stiff peak stage. Hope that helps!

  • yea

    if unsure, is better to stay on the softer side than the stiffer side?

    and whats the best folding method?

    • Cardamom

      Definitely. I stop whipping the cream when it just starts to make ripples that don’t go away. I check it, then if it’s too soupy, whip just a little more. For folding I’ve used a rubber spatula or a large whisk, stirring gently at first. Remember it’s not going to be exactly like “store-boughten” eggnog, which has all sorts of stabilizers and other stuff to keep everything in suspension. This is the real deal and always gets rave reviews.

  • Zachariah English

    What was the original reason for cooking eggnog, to keep it fresh longer? We always just whip up a small batch, raw egg, in the blender. I’ve heard raw egg is good for your health, I presume fresh organic eggs are best… I assume though the cooking to this recipe does alter the taste in the end.

    • Cardamom

      I don’t know if the cooking helps it stay fresh longer, but it definitely results in a thicker texture – like using eggs in a pudding. We’ve made raw eggnog in a blender for years – only using our own pastured eggs – it is a very filling breakfast drink with a thinner texture and slightly different flavor. Sally Fallon in Nourishing Traditions suggests that raw egg whites are not as easy to digest as the yolk – her recipe uses raw yolks only for a fresh nog. We alternate between using the whole raw eggs, or just the yolks.

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