The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Our Homemade Eggnog recipe is made without alcohol so the entire family can enjoy it. You won’t believe how delicious homemade Eggnog is. It’ll quickly become a yearly Christmas tradition!
This recipe makes six servings for $0.60 per serving. The entire recipe costs $3.61 to make.
Get the most out of your holiday season by making fun and festive holiday drinks. We recommend starting with our Homemade Hot Chocolate Mix, our Copycat Chick-Fil-A Peppermint Shake, and our Cranberry Party Punch.
We love Eggnog this time of year. It is a custard beverage that is like drinking a winter wonderland. However, we don’t love all the additives and preservatives you get when you buy Eggnog at the store.
If you do not like that either, then this recipe is for you! So skip the store-bought and make this Homemade Eggnog instead!
We make it the old-fashioned way, using real eggs and ingredients. The result is a thick, creamy, sweet, and deliciously smooth drink everyone can enjoy.
This Eggnog is made without alcohol so the whole family can enjoy it. The mild flavor, with a hint of nutmeg and cinnamon, is pure liquid gold. So grab a glass and treat yourself to this Christmas-time staple today.
Ingredients & Cost:
- First, separate the egg yolks from the whites into a small bowl and set it aside.
- Next, using a small saucepan, mix together the milk, cinnamon, nutmeg, and vanilla. Bring the mixture to a low boil.
- Then, beat the egg yolks and sugar in a medium bowl, for about 2-3 minutes until pale in color.
- Add a small amount of the heated milk mixture to the eggs. Beat constantly on low speed to temper the eggs.
- Continue this process until all the milk is mixed in with the eggs.
- Pour the mixture into the saucepan and cook until slightly thick.
- Remove from the heat and stir in the heavy cream.
- Finally, chill for 3-4 hours before serving. Add desired garnishes and serve.
RECIPE VARIATIONS AND SUBSTITUTIONS
- Let’s be honest, eggnog is rich! To cut back on some of the fat and calories, you can use half-and-half instead of heavy cream.
- Sometimes when we’re feeling super decadent we top eggnog off with a scoop of ice cream or freshly whipped cream.
Serve: As with most recipes with dairy products in them, you shouldn’t leave this Eggnog out for longer than 2 hours.
Store: This Eggnog will stay fresh in the fridge for up to three days.
Freeze: Freeze the Eggnog in an airtight container for up to six months. However, freezing may change the texture of the Eggnog when it defrosts as the ingredients may separate while freezing. If this happens, then process in a blender at low speed for about one minute.
- Measuring spoons
- Liquid measuring cup
- Mixing bowls
Our homemade Eggnog is safe to drink because this is not a raw eggnog recipe. Instead, you are cooking the mixture until it becomes thick, creamy, and delicious.
If you want to serve your Eggnog warm and have already stored it in the fridge, you can reheat it. The best way to reheat it is to pour the Eggnog back into a saucepan and then heat the mixture while occasionally stirring on low heat until the desired temperature is reached. If you are short on time, you can reheat the Eggnog in the microwave. Heat in 30-second intervals until the desired temperature is reached.
GET KIDS INVOLVED
Ages 2-3: Your child can use some creativity as they help you garnish the drinks. They can sprinkle cinnamon on top of the whipped cream and put a cinnamon stick or star anise in each cup for serving. Practice counting skills as they decorate each glass.
Ages 4-5: Let your child whisk the egg yolks and sugar together. This will give them a good arm workout!
Ages 6-8: Have your child pre-measure the ingredients. Then, guide their hands as you teach them to separate the egg whites from the yolks.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
There is no need to waste the egg whites after separating them from the yolks. Egg whites can be saved and made into meringue for a pie. When you do this, you are getting all you can out of every ingredient.
MORE HOLIDAY RECIPES
- Peppermint Patty Candy
- Christmas Charcuterie Board
- Gingerbread Cookie Bars
- Apple Cider Donut Cake
- Graham Cracker Gingerbread Houses
- Christmas Fudge
- Gingersnap Cookies
- Pomegranate Salad
- Homemade Gingerbread Houses
- Pull-Apart Crescent Roll Christmas Tree
- Measuring spoons
- Liquid measuring cup
- mixing bowls
- 3 cups milk anything but skim
- 1 ½ teaspoon ground cinnamon plus a little for garnish if desired
- 1 ½ teaspoon ground nutmeg
- 1 ½ teaspoon vanilla extract
- 8 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cup heavy cream
FOR SERVING: (all optional)
- Heavy whipping cream
- Ground cinnamon
- Cinnamon stick
- Star Anise
- Candy Canes
- In a small bowl, separate egg yolks from the whites and set aside. ** see notes
HEAT MILK MIXTURE:
- In a small saucepan, combine milk, cinnamon, nutmeg and vanilla.
- Slow bring mixture to a low boil over low heat.
- In a medium bowl, combine egg yolks and sugar.
- Beat the mixture on low speed until light and pale in color, about 2-3 minutes.
- Begin by adding a very small amount of the heated milk mixture to the eggs, beat at low speed to temper the eggs. Do not add the hot milk too quickly, or it will cook the eggs
- Continue adding small amounts of the milk to the eggs, beating until all the milk is incorporated and well combined.
- Return the mixture to the saucepan and cook over medium heat until slightly thick and the mixture coats the back of a spoon. Do not boil.
- Remove from heat and stir in heavy cream.
- Chill for 3-4 hours before serving. Serve warm, cold or room temperature.
- To serve, add whipping cream, ground cinnamon, cinnamon stick or star anise if desired.
- Store leftovers in the refrigerator.
- The egg whites can be saved and made into meringue for a pie or an egg white omelet.
- Instead of using a handheld mixer, you can use a whisk, you’ll just need to whisk vigorously and for longer.