The Best Homemade Eggnog Recipe
This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! My creamy and delicious traditional eggnog recipe makes the perfect addition to any of your holiday gatherings. Plus this homemade version tastes way better than any store-bought eggnog!
Growing up eggnog was a special holiday treat we would only get once a year. My mum and dad would pick up a couple of cartons and we could drink it while decorating the Christmas tree. And over the years I’ve had quite the love/hate relationship with eggnog. Sometimes I love it, and other times I go years without drinking it, at least I used to.
For most of my life, eggnog was something we picked up at the grocery store, we never bought the same brand or paid much attention to what was in it. Occasionally my Mum would make a mock eggnog recipe she saved from an old magazine, which was good, but to be honest, was closer to pudding than anything else.
I guess there was just something about making a drink with raw eggs that seemed not only a little sketchy but also intimidating! It just wasn’t a recipe I was ready to try. Not until about four years ago anyway.
I still remember the first batch of eggnog I ever made. Partly because I didn’t drink it, and partly because I was amazed by how easy it was to make!
I’m happy to say that over the past three Christmases, I have not only mastered how to make the best homemade eggnog, but I’ve also enjoyed drinking it and serving it!
This recipe has been a hit with everyone who’s tried it, and it makes the perfect addition to any holiday party or get-together! Plus I’ve included how to make both classic eggnog and non-alcoholic eggnog!
Homemade Eggnog with raw eggs
Before we get into the recipe I’ll cut to the chase. This eggnog recipe does call for raw eggs, and no it doesn’t get cooked. Consuming raw eggs may increase your risk of foodborne illness, and I totally understand if you aren’t comfortable drinking something that contains raw eggs, hence the heads up!
Personally, I feel safe drinking this eggnog, especially when it has alcohol in it! To me, it’s no different than eating my eggs sunny side up, or pouched. For me, raw eggs are raw eggs whether they are on my breakfast plate or in my eggnog!
On that note though I would highly recommend using fresh eggs, and if possible certified organic eggs! If you are looking for an egg-free or cooked homemade eggnog recipe, there are lots of great options that can be found online!
Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
How to Make the Best Homemade Eggnog
Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
Ingredients
- large eggs, separated
- white sugar
- sea salt
- heavy cream
- whole milk
- vanilla extract
- spiced rum. I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!)
- ground nutmeg or ground cinnamon for serving, optional
Directions
In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use.
In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside.
Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream!
While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth. Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined.
Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours
Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy!
Recipe Notes
The shelf life of homemade eggnog will depend a lot on if you use alcohol and how much. Non-alcoholic eggnog should be drunk within 1-2 days of making it. Eggnog with 1/2-1 cup of alcohol(like I usually make) will keep for several days up to 1 week. Eggnog with 1 1/2 -2 cups of alcohol can last for serval weeks. As always though be sure to keep a close eye on your homemade eggnog, if you think it doesn’t look quite right or smells odd, it’s always best to be on the safe side and toss it!
If you do choose to add 1+ cups of alcohol to your eggnog, I would recommend thinning it out with some milk or cream when serving, as it might be a little strong for your guests! To thin your egg nog, simply pour a little milk or cream into each glass along with the eggnog and give it a quick stir before serving!
Homemade eggnog will continue to thicken as it chills and develop a layer of cream on top, this is normal and nothing to worry about! Just be sure to give it a quick shake or stir before serving!
For fancy events, you can also serve your homemade eggnog with a dollop of whipped cream, a dusting of nutmeg, and a cinnamon stick on top!
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The Best Homemade Eggnog
Ingredients
Disclaimer: CONSUMING RAW OR UNDERCOOKED EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
- 12 large eggs separated
- 1 cup + 2 tbsp white sugar
- 1/2 tsp sea salt
- 3 cups heavy cream
- 1/2-1 cup spiced rum I love using spiced rum as I feel its flavors blend best with this homemade eggnog, plus it keeps in tune with the classic holiday flavors! But you can also use Brandy, dark rum, or Bourbon. (if you want to make non-alcoholic eggnog, simply skip this in the recipe!)
- 1 tbsp vanilla extract
- ground nutmeg or ground cinnamon for serving optional
Instructions
- In a medium-sized mixing bowl, beat the egg whites with electric beaters until they start to thicken. Add the 1 cup sugar, and continue to beat until thick. The mixture should be thick, and fluffy, but to the point of reaching soft peaks yet. Set aside until ready to use.
- In another medium-sized bowl combine the egg yolks and sea salt. Beat with electric beaters until smooth and slightly thickened. Set aside.
- Then in a very large bowl(you’ll have close to 1 gallon of eggnog, so be sure to use the biggest mixing bowl you have!) Combine the heavy cream, vanilla extract, and the remaining 2 tbsp of sugar. Beat with electric beaters at high speed until the mixture starts to thicken. Be careful not to overbeat your heavy cream, you want the mixture to be thick, but you don’t want to make whipped cream!
- While continuing to beat, carefully pour in the 7 cups of milk, followed by the spiced rum(if you are using it), and beat until smooth.
- Then pour in both the egg white mixture and the egg yolk mixture and beat just until combined.
- Transfer the finished eggnog to a large jar, bottle, or airtight container and place in the fridge to chill, about 2-4 hours
- Serve your eggnog cold with a dusting of ground nutmeg or ground cinnamon. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
