Homemade Eggnog

If you’ve ever yearned for a comforting embrace in a drink, look no further than this homemade eggnog. It’s like every sip tells a story of festive family gatherings and precious memories of holidays past. This recipe is like a keepsake passed down through generations – rich, velvety, and full of warmth. I want to share this special treat with you, so come on, let’s craft a mug full of love together!

Chef’s Tips

• For an Even Creamier Eggnog: Consider using full-fat milk or even half-and-half for an ultra-luxurious texture.
• Garnishing: A sprinkle of freshly grated nutmeg on top elevates the entire experience.
• Safety First: Ensuring the eggnog reaches 160°F is essential for pasteurizing the mixture, making it safe to consume. Always use a cooking thermometer for accuracy.

Ingredients

• 6 egg yolks: The heart of the eggnog, lending it its luscious creamy texture.
• 2 cups milk: The base of our beverage, making it smooth and drinkable.
• 1 cup whipping cream: Adds a rich and luxurious creaminess to the drink.
• ½ cup granulated sugar: Sweetens the mixture just right, without overpowering the other ingredients.
• 2 cinnamon sticks: Imparts a gentle, spicy warmth.
• ½ tsp vanilla extract: Gives that aromatic sweetness and depth of flavor.
• ½ tsp cinnamon powder: For a subtle spiced kick in every sip.
• ¼ tsp salt: Enhances all the other flavors, making them pop.

Instructions

1. Prep the Yolks: In a medium-sized bowl, combine the egg yolks and sugar, whisking until you get a thick, smooth consistency.
2. Warm the Milks: In a saucepan, mix milk, whipping cream, cinnamon sticks, and salt. Heat this concoction just before it boils, then let it sit for about 5 minutes.
3. Blend Gradually: Slowly add the warm milk mix to the yolks, whisking as you go. This ensures the eggs adapt to the temperature without curdling.
4. Cook to Perfection: Return the mixture to the saucepan. Warm it until it hits 160°F, ensuring it’s safe and deliciously creamy. Then, let it cool down.
5. Strain and Store: Strain your eggnog to get rid of any lumps or the cinnamon sticks. Pour into a bottle or jug and place in the fridge.

Homemade Eggnog Variations

• Boozy Option: Craving an adult version? Add a splash of rum, bourbon, or brandy to give it a festive kick.
• Dairy-Free: Substitute almond, soy, or oat milk for a dairy-free alternative.

Storage

• Refrigerating: Store your eggnog in the refrigerator and consume within 3-4 days for the best flavor and freshness.
• Freezing: Eggnog freezes well! Pour it into ice cube trays, and you can have eggnog ice cubes ready for festive cocktails.

More Tasty Drink Recipes

• Pinkity Drinkity (Copycat Starbucks Strawberry Coconut Caffeinated Pink Drink)
• Frozen Hibiscus Lemonade
• Strawberry Mojito Mocktail
• Copy Cat Starbucks Pineapple Matcha Drink
• Pineapple Peach Agua Fresca

Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!

Homemade Eggnog

Sea Salt Savorings

If you've ever yearned for a comforting embrace in a drink, look no further than this homemade eggnog.

5 from 34 votes

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Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Drinks

Cuisine American

Servings 3 Cups

Calories 620 kcal

Ingredients

  

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• 6 egg yolks
• 2 cups milk
• 1 cup whipping cream
• ½ cup granulated sugar
• 2 cinnamon sticks
• ½ tsp vanilla extract
• ½ tsp cinnamon powder
• ¼ tsp salt

Instructions

 

• In a medium-sized bowl, combine the egg yolks and granulated sugar. Whisk them together until the mixture thickens and becomes smooth.
• In a medium saucepan, combine the milk, whipping cream, cinnamon sticks, and salt. Mix everything well.
• Place the saucepan over medium-high heat and warm it up. Just before it starts to boil, turn off the heat. Remove the saucepan from the stove and let it cool for 5 minutes.
• Slowly add the hot milk to the whipped eggs, tablespoon by tablespoon, allowing the eggs to gradually adjust to the temperature. Whisk vigorously while adding the milk.
• Once the milk and eggs are thoroughly combined and whisked, pour everything back into the saucepan. Heat the mixture over medium heat until it reaches a temperature of 160 degrees Fahrenheit. Then, remove the saucepan from the heat and let it cool completely.
• Using a strainer, strain the eggnog into a bottle, ensuring a smooth texture, and refrigerate it to keep it chilled.

Nutrition

Calories: 620kcalCarbohydrates: 47gProtein: 13gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 498mgSodium: 295mgPotassium: 372mgFiber: 1gSugar: 44gVitamin A: 1957IUVitamin C: 1mgCalcium: 326mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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