The Best Homemade Eggnog
This easy-to-make homemade eggnog recipe is sure to be a hit this holiday season! This 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!
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
- 7 cups whole milk
- 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
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!
Nutrition
Serving: 8ozCalories: 345kcalCarbohydrates: 23gProtein: 9gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 186mgSodium: 172mgPotassium: 250mgSugar: 23gVitamin A: 1007IUVitamin C: 0.3mgCalcium: 180mgIron: 1mg
Tried this recipe?Let us know how it was!