Our family’s favorite homemade eggnog recipe is a delicious blend of creamy goodness with just the right consistency and a perfect blend of nutmeg, cinnamon, and vanilla. The recipe is so simple to prepare, thanks to my foolproof method, that you will never need that store-bought carton again. Get ready for the ultimate eggnog experience that will leave everyone wanting more!
This is our favorite eggnog recipe to date! I have been making it since I was a teenager and perfected it over the years. I even made it super easy and foolproof!
We love enjoying this eggnog around Christmas time, along with plenty of Christmas music! Other treats we love are Homemade Cinnamon Rolls, Dark Chocolate Truffles, and No-Churn Peppermint Cookie Ice Cream.
Why I Love This Homemade Eggnog Recipe
- Perfect for use in other recipes.
- It has a much better ingredient list than the store-bought stuff.
- Delicious with or without alcohol
- It’s the perfect balance of spices and sweetness.
- There are no raw eggs in this recipe, and no tempering, so the chance of curdling is significantly reduced!
Key Ingredients:
HALF AND HALF: I find this to be the easiest instead of using a combination of heavy cream and milk.
SPICES: I love the combination of nutmeg (freshly grated is the BEST!), whole clove, and cinnamon.
VANILLA
SUGAR
EGG YOLKS
SALT: Trust me you need a little salt!
How to Make Homemade Eggnog:
This is just a quick overview of the method for this homemade eggnog. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
STEP 1: Combine the eggs and sugar until well combined. Whisk in the half and half, spices, and salt.
STEP 2: Cook over medium-low heat until slightly thickened or until it reaches a temperature of 160-165 degrees F. Stir in the vanilla.
STEP 3: Pour into a container, cover, and chill for at least 4 hours. Serve!
FAQs
Common choices are brandy, rum, bourbon, or whisky.
This is a complicated question because homemade eggnog isn’t meant to last as long as store-bought, but in short, yes, more alcohol helps eggnog last longer. The reason is that bacteria cannot thrive in alcohol, so the more alcohol content there is, the longer it will last.
How To Store Eggnog?
Eggnog should be stored, covered, in the refrigerator for up to 5 days. It will last longer if mixed with alcohol.
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Homemade Eggnog
Ingredients
- 6 large eggs yolks
- ½ cup sugar
- 4 cups (945ml) half and half
- ½ teaspoon freshly ground nutmeg
- 2 whole cloves
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1½ teaspoons vanilla
Instructions
- In a large heavy saucepan, combine the eggs and sugar. Whisk in the half and half until well combined. Whisk in the nutmeg, cloves, cinnamon, and salt.
- Cook over medium-low heat, whisking constantly until it reaches a temperature of 160-165℉ or until slightly thickened. It will thicken more as it cools.
- Remove from heat and stir in the vanilla. Pour into a pitcher and cover with plastic wrap. Chill in the refrigerator for at least 4 hours. Overnight is best.
Notes
- STORAGE: Store leftovers covered in the refrigerator for up to 5 days.
- Freshly ground nutmeg will give the best flavor!
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