How to Make Homemade Eggnog

‘Tis the season for family, sharing and delicious traditional recipes so today, I have the pleasure of sharing my Homemade Eggnog recipe with you!3 glass of egg nog

Have you ever tried making homemade Eggnog? If you haven’t then you’re in for a real treat! This gold liquid is thick and creamy, offering subtle hints of flavor and nutmeg that announce the start of the holiday season.

I always say that once you make homemade eggnog, you’ll never turn to store-bought eggnog again. But don’t take my word for it…making this recipe from scratch is both straight forward and rewarding. Nothing beats sipping on this creamy treat on cold winter nights.ingredients for homemade eggnog

As I have little ones, I opt for making a non-alcoholic version of eggnog so that everyone in my house can enjoy it. If you want more of an adult version with alcohol, simply add about 2 cups of liquor which works best in this recipe.

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How long does Eggnog keep?

  • You can keep eggnog stored in the refrigerator for 3-4 days in an airtight container. Eggnog cannot be frozen and maintain its integrity.

What is the best type of alcohol to use with eggnog?

  • Rum, Brandy, or Bourbon is the most traditional type of alcohol to put in eggnog. Most experts think a mix of dark rum and Cognac is the best liquor to complement its taste.3 mugs of homemade eggnog

How to Make Homemade Eggnog

  1. Whisk the egg yolks and sugar together in a large bowl until creamy. Set aside for later.egg yolks and sugar mixed in a glass bowl
  2. Add the milk and heavy cream to a large saucepan with the cinnamon, nutmeg, cloves, anise, and salt. Stir often as you bring this mixture to a very gentle simmer over medium-low heat.milk and heavy cream to a large saucepan with the cinnamon, nutmeg, cloves, anise, and salt into sauce pan
  3. Turn heat down to low while tempering your egg and sugar mixture.
  4. To temper your eggs, add two large spoonfuls of the milk and cream mixture to the egg mixture. Stir until completely combined. Repeat one to two more times.adding a spoon of milk to egg mixture
  5. Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
  6. Continuously whisk over medium heat until the eggnog thickens slightly (about 3-5 minutes).eggnog mixture in sauce pan
  7. Pour the eggnog through a strainer and into a pitcher or other large container of choice. At this point, you can add liquor if you wish.
  8. Cover with plastic and refrigerate for 2-4 hours or overnight for the best result.
  9. Pour into glasses, top with whipped cream, and lightly sprinkle each serving with cinnamon and whipped cream. Serve.eggnog in glass

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How to Make Homemade Eggnog

I always say that once you make this homemade eggnog recipe, you’ll never turn to store-bought eggnog again.
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients
 

  • 8 large egg yolks save egg whites if you choose to use them later
  • 1 cup brown sugar
  • 3 cups whole milk
  • 2 cups heavy cream
  • 1 Tablespoon maple syrup
  • 1 teaspoon ground cinnamon plus more for sprinkling
  • ¼ teaspoon ground nutmeg
  • 2 whole cloves
  • 1-2 whole star anise I added 2, but if you would like a milder flavor, only add 1 star anise
  • ¼ teaspoon salt
  • Whipped cream for serving
  • Optional: brandy bourbon, rum, whiskey

Instructions

  • Whisk the egg yolks and sugar together in a large bowl until creamy. Set aside for later.
  • Add the milk and heavy cream to a large saucepan with the cinnamon, nutmeg, cloves, anise, and salt.
  • Stir often as you bring this mixture to a very gentle simmer over medium-low heat.
  • Turn heat down to low while tempering your egg and sugar mixture.
  • To temper your eggs, add two large spoonfuls of the milk and cream mixture to the egg mixture. Stir until completely combined. Repeat one to two more times.
  • Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
  • Continuously whisk over medium heat until the eggnog thickens slightly (about 3-5 minutes).
  • Pour the eggnog through a strainer and into a pitcher or other large container of choice. At this point, you can add liquor if you wish.
  • Cover with plastic and refrigerate for 2-4 hours or overnight for the best result.
  • Pour into glasses, top with whipped cream, and lightly sprinkle each serving with cinnamon and whipped cream. Serve.

Nutrition

Calories: 691kcal | Carbohydrates: 57g | Protein: 11g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 458mg | Sodium: 242mg | Potassium: 364mg | Fiber: 1g | Sugar: 53g | Vitamin A: 2052IU | Vitamin C: 1mg | Calcium: 309mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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