Eggnog is such a great holiday treat! In the past, I’ve always bought it from the store. I’ve considered making my own in the past, but then I’d stumble across dire warnings to never make homemade eggnog because it turns out awful.
Fast forward to this year. My plate is super full, but I saw the Sunday Funday theme of eggnog and knew it was time to give it a try.
This version uses tempered eggs rather than raw, and I think that’s a huge reason as to why this one is a winner.
Homemade eggnog tastes just like store bought, only better - way better!
Since I was trying this recipe out for the first time and feeling unsure, I made a really small batch, just in case we hated it (then I would waste fewer ingredients). It ended up being one small cup for each of us and all agreed it was amazing!
Spiked or as is, with whip or without - this one is fantastic!
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- Family Style Eggnog from Palatable Pastime
- Homemade Eggnog from Amy's Cooking Adventures
- Snowy Eggnog Melt-Away Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Recipe from Tastes Better From Scratch
3 large egg yolks
¼ cup sugar
½ cup heavy whipping cream
1 cup milk
¼ teaspoon ground nutmeg
Pinch of salt
⅛ teaspoon vanilla extract
Whisk the egg yolks and sugar together until light and creamy.
Place the cream, milk, nutmeg, and salt in a small saucepan over medium heat. Heat until steaming.
Add the hot milk mixture, 1 tablespoon at a time, to the egg mixture, whisking after each addition.
Once most of the milk is added to the eggs, add the whole mixture back to the pot and heat again until steaming, for about a minute. Stir in the vanilla.
Cool overnight in the refrigerator. Serve as is or with a shot of rum, whip topping, and sprinkling of cinnamon.
Makes about 2 cups of eggnog