Dive into the timeless tradition of making eggnog at home, a classic, family-friendly holiday beverage that everyone will love!
Eggnog, our favorite rich and creamy drink, often finds its way to our tables during the holiday season. Its velvety texture, combined with a hint of spice, speaks of tradition, gatherings, and shared moments of joy. The beauty of eggnog lies in its simplicity, which can be effortlessly prepared in any kitchen. Whether you’re craving a quiet moment with a good book or looking to be the star of your holiday gathering, a glass of homemade eggnog never disappoints.
Frequently Asked Questions
Eggnog is traditionally made uncooked, with raw eggs. Store bought eggnog is pasteurized for food safety reasons. To keep this drink safe for everyone, we’ve written this recipe as a cooked version.
To make an uncooked eggnog:
Whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon, and whisk them in with the egg yolks. Gradually pour in milk, cream, and vanilla extract, whisking until thoroughly combined.
While plant-based milks and egg-replacement products have gained popularity, we haven’t tested them specifically for this recipe. Making dairy-free or egg-free eggnog isn’t just about a simple ingredient swap; the consistency, flavor, and behavior of plant-based milks and eggs can differ significantly from dairy milk. To ensure the best results, we recommend using a recipe specifically designed for your specific dietary needs.
Certainly. If you want a more intense spice flavor, you can add extra cinnamon.
For a lighter flavor, adjust the cinnamon down.
A typical serving size is about 4 to 6 ounces (1/2 to 3/4 cup) per person. However, if you know your guests have a particular fondness for it, you might want to prepare a bit extra!
Eggnog should not be frozen. Due to its rich and creamy consistency, the ingredients can separate when thawed, compromising its texture and flavor.
Yes, you can add alcohol to this eggnog for a spiked adult beverage. What type and how much alcohol to add is a matter of personal preference. Dark rum, cognac, and bourbon are all traditional options. For a fun twist try Fireball whiskey.
Troubleshooting
- Overcooking: Eggnog should never be boiled. Gentle heating is key to avoid curdling.
- Lumps in Eggnog: Continuous whisking is essential for a smooth and creamy consistency.
Tips From the Chef
- Use fresh, high quality egg yolks for a richer taste and smoother consistency.
- Whisk continuously while combining ingredients for a lump-free, velvety eggnog.
- If adding alcohol, taste the eggnog first to ensure the flavor is to your liking.
Storage Instructions
Always store the eggnog in an airtight container in the refrigerator. How long it will last for depends on the freshness of the milk and cream used.
For best results, do not use milk or cream that is near its expiration date, as your eggnog will also expire soon.
Enjoy Your Eggnog With…
Spiral Christmas Sugar Cookies
1 hr 25 mins
Old Fashioned Gingerbread Cookies
1 hr 47 mins
Nutella Stuffed Churro Cookies
1 hr 29 mins
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
This was so good – thank you! I used another commenter’s suggestion to whip the second cup of cream and blend in before serving, and that was also helpful. This was perfect for the holidays – thank you!
Is it absolutely necessary to let it cool for 4 hours before serving?
What would happening if I put in a little spiced rum into the milk at the beginning…would it cook off the alcohol but keep the flavoring? Advisable or not?
No, it would not cook off.
I hope you don’t mind me making a suggestion. Your recipe says to heat the milk on the lowest stove setting for 5 minutes. After doing this, the milk wasn’t warm in the slightest. I then watched your video which said to heat on medium low. Huge difference between lowest heat on the stove and medium low. Consequently my eggnog did not thicken correctly. This is not the first time this has occurred. I don’t mind watching the videos, but it if it’s a necessity and the recipe changes, I think it would be helpful to inform your readers. Thanks!
Yes – using a thermometer instead of time would yield a much more consistent result, which is very important for a recipe like this.
This is a great recipe, everyone ive served it to raves about it. I prefer the cinnamon sticks to powdered cinnamon as i believe it gives a more uniform flavor distribution. I also think its better after it sits for a day or two so the flavors fully blend together. Absolutely recommend!! It has become a holiday tradition!
Did you do the cooked or uncooked method?
This is a delicious recipe!!!!!
Can you make ahead and freeze