Making Eggnog at home is easier then you think. If you love the rich, creamy taste of classic eggnog, but don’t like the idea of using raw eggs, this recipe is for you.
How To Make Eggnog at Home
Up until I was 50, I never liked Eggnog. Then something changed, and now, I love it. I can’t drink it enough. And luckily since no one else in my house will drink it, it’s all mine. LOL
When is it Served?
Though it’s traditionally served at holiday time, you can definitely make it any day you want. I won’t tell if you don’t!
How Can I Make it an Adults-Only Version?
Add some rum, bourbon, or cognac to taste.
Here are 10 Tasty Ways to Spice Up Your Eggnog
- Peppermint Eggnog Milkshake
- Salted Butterscotch Bourbon Eggnog
- Eggnog Hot Chocolate
- Gingerbread Eggnog Cocktail
- Eggnog Chai Latte
- Eggnog Butterscotch Russian
- Salted Caramel Eggnog
- Coquito (coconut eggnog)
- Low Carb Sugar-Free Eggnog
- Orange Spice Eggnog
Step by Step Directions
You will find complete directions in the recipe card below.
*This post was originally posted on December 17, 2017.
How To Make Eggnog At Home
- 12 eggs
- 1 ¼ c. sugar
- 4 c. whole milk
- 2 t. vanilla extract
- 1 t. ground nutmeg
- 2 c. evaporated milk
- 2 c. half and half
- Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
- In a separate glass bowl, stir evaporated milk and half and half until combined.
- Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
- Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.
- Total Prep Time: 30 minutes (plus time to chill)