Creamy Homemade Eggnog is the best holiday drink. Made with a combo of milk, heavy cream, egg yolks, nutmeg, and some sweetener – this becomes thicker as it sits. Feel free to add some rum for a delicious cocktail, and top with some extra cream and cinnamon!
For another creamy holiday drink, try my White Russian Cocktail Recipe!
Don’t you just love the holidays? The food, the drinks, the FUN, the true meaning of why we celebrate? I do. I also love the memories it all brings.
My parents loved their egg nog. My mom would buy the cartons and even us kids would partake. I felt so grown up sipping from fancy glasses, and adding a sprinkle of cinnamon to the top. Mom and Dad would occasionally add a shot of rum or brandy to theirs, but it’s so good as is. A great family special-occasion drink that we can all enjoy together!
This eggnog? It’s SO many things!
- Slightly sweetened
- With a hint of nutmeg and a sprinkle of cinnamon!
- Egg Yolks – Separate the egg yolks from the whites and use the yolks only. (Save the whites for an egg white omelet.)
- Sweetener – I used a combo of white sugar and pure maple syrup. This makes the eggnog mildly sweet, but still delicious.
- Vanilla – A couple teaspoons of vanilla for extra taste.
- Dairy – Use a combo of heavy whipping cream and 2% milk. If you want a thicker eggnog, use a greater percentage of heavy whipping cream.
- Nutmeg – Just a pinch.
- To serve – Some extra heavy cream (I used a hand mixer to bring it to stiff peaks), a sprinkle of cinnamon, and some cinnamon sticks for fun.
- To make into a cocktail – Use some rum (my preference), bourbon, or brandy.
How to make Creamy Homemade Eggnog:
- Prep eggs. Carefully separate the egg yolks from the whites. Store the whites in the refrigerator. Combine the sugar with the yolks and whisk.
- Make the hot cream mixture. In a medium saucepan, combine the heavy cream, milk, vanilla, maple syrup, and nutmeg. Whisk well, and heat over medium heat until the mixture is at about 165 degrees. Do NOT boil.
- Temper eggs. When cream mixture is hot, use a measuring cup to scoop out and pour into the eggs, whisking the entire time. Continue pouring the hot liquid into the eggs until about half of it has been added. Then pour the egg mixture back into the saucepan, and continue heating until it’s at 165 degrees.
- Cool. Remove the eggnog from the stove, and pour into a glass pitcher. Let cool slightly, and then refrigerate for several hours. The eggnog should thicken as it sits.
- Serve. Stir the eggnog well, and then pour into glasses. Top with some extra cream (I use my hand mixer to bring heavy whipping cream to stiff peaks.), a sprinkle of cinnamon, and cinnamon sticks for fun!
- Make eggnog into a cocktail. To make this eggnog boozy, add some rum (my preference), brandy, or bourbon.
What are tempered eggs?
Tempered Eggs is the process of incorporating raw eggs into a warm liquid in order to avoid curdling or cooking. If you don’t temper them, you’ll end up with little bits of solid eggs in the creamy substance.
I also recommend tempering eggs for ice cream if you aren’t using pasteurized eggs. Some people with underlying conditions could have a bad reaction to raw eggs, so this is recommended for that reason.
How do you temper eggs?
To temper eggs, you simply drizzle some of the hot liquid into a bowl of eggs, whisking vigorously as you pour. Then you add the egg mixture back into the hot liquid to continue warming. An instant-read thermometer should read approximately 160 – 165 degrees.
Use this eggnog in my delicious Homemade Eggnog Lattes (that are better than Starbucks)! 😀
Creamy Homemade Eggnog
- 8 large egg yolks
- 1/4 cup sugar
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla
- 1 cup heavy whipping cream
- 3 cups 2% milk
- 1/2 teaspoon ground nutmeg
- brandy or rum – to serve
- cinnamon, heavy whipping cream – to serve
- Whisk the egg yolks and the sugar together.
- In a medium saucepan, combine the heavy whipping cream, milk, maple syrup, vanilla, and ground nutmeg over medium heat. Heat mixture to about 165 degrees, whisking often. Don't boil.
- Temper the eggs. Use a measuring cup to dip into the saucepan, and drizzle heated mixture into the eggs, whisking constantly. Continue adding the hot liquid until about half of it has been added to the eggs. Then pour the egg mixture into the saucepan and continue heating until the liquid is at 165 degrees. Remove from heat.
- Pour the eggnog into a glass pitcher and cover. Refrigerate until nice and chilled. The eggnog will thicken slightly as it sits.
- Serve eggnog with some rum or other alcohol of your choice, if desired. Add a swirl of cream to the top of the glass, with a sprinkle of cinnamon and a cinnamon stick.