If you’ve ever wanted to capture the cozy spirit of the holidays in a glass, this Homemade Eggnog Recipe is your new seasonal superstar. Creamy, spiced, and with just the right touch of bourbon for warmth, this classic treat combines simple ingredients into a luxurious beverage that feels like a festive hug. Whether you’re serving friends or sipping solo by the fire, the rich, silky texture and nostalgic flavors here will have you reaching for seconds and making new memories around the season’s table.
Ingredients You’ll Need
Each ingredient in this eggnog plays a vital role in creating the perfect balance of flavor, creaminess, and spice. From the smooth richness of heavy cream to the punch of warming spices, the list might be short but the impact is big.
- ½ cup granulated sugar: Sweetens the eggnog just enough for a smooth, luscious taste.
- 6 eggs, separated: Yolks create creaminess while whites add airy lightness.
- 2 cups milk: Forms the base liquid, keeping the mixture smooth and balanced.
- 1 cup heavy cream: Brings luxurious richness and texture.
- ½ teaspoon nutmeg: Provides warm, aromatic spice essential for traditional eggnog.
- ½ teaspoon cinnamon: Adds cozy depth and a familiar holiday note.
- â…› teaspoon ginger: Offers a subtle zing that elevates the spices beautifully.
- 1 cup bourbon (optional): Gives the drink a spirited warmth—feel free to adjust or skip.
- 4 candy canes, crushed: For a playful peppermint crunch or rim decoration.
- 2 ounces chocolate, melted: Optional drizzle to add a touch of indulgence and visual appeal.
- 6 cinnamon sticks: Perfect as stirrers that infuse extra cinnamon flavor.
How to Make Homemade Eggnog Recipe
Step 1: Prepare the Sugar
Set aside one tablespoon of granulated sugar to use later when whipping the egg whites. This little step ensures the sweetness balances perfectly with the eggnog’s creamy texture.
Step 2: Beat the Egg Yolks and Sugar
In a mixing bowl, beat the egg yolks until they lighten in color, signaling air incorporation for a richer texture. Gradually add the remaining sugar and continue beating until fully dissolved, creating a smooth and sweet yolk base that’s the heart of your eggnog.
Step 3: Heat the Milk Mixture
Combine the milk, heavy cream, nutmeg, cinnamon, and ginger in a medium saucepan. Warm this aromatic mixture over medium heat, stirring occasionally, and bring it to a gentle boil. This step releases the full fragrance of the spices and prepares the mixture for tempering without scrambling the eggs.
Step 4: Temper the Eggs
Slowly add a few ladles of the hot milk mixture into the egg yolk mixture, stirring constantly. This tempering process gradually raises the temperature of the eggs so they don’t cook too fast, preventing lumps and keeping the texture silky.
Step 5: Cook the Eggnog
Pour the warmed yolk and milk mixture back into the saucepan. Cook over medium heat, stirring constantly, until it reaches 160 degrees Fahrenheit. This ensures the eggnog is safe to drink while maintaining its creamy consistency—precise heat is key here.
Step 6: Add Bourbon and Chill
Remove the pan from heat and mix in the bourbon for that signature warmth and depth. Cover the mixture with plastic wrap and chill it in the refrigerator for at least one hour to let flavors meld and the eggnog cool completely.
Step 7: Beat the Egg Whites
In a clean bowl, whisk the egg whites until soft peaks form. Add the reserved tablespoon of sugar and continue beating until stiff peaks develop. This step adds a light, fluffy component that elevates the drink’s texture and appearance.
Step 8: Finish and Serve
Gently fold the whipped egg whites into the chilled eggnog mixture, combining for a beautifully airy and creamy finish. Serve in chilled glasses, and get ready to impress your guests or delight yourself with this festive favorite.
How to Serve Homemade Eggnog Recipe
Garnishes
Presentation can transform this drink into a showstopper. Crushed candy canes sprinkled on top add a refreshing peppermint pop and seasonal flair. A light dusting of nutmeg or placing a cinnamon stick as a stirrer adds both aroma and charm. The optional drizzle of melted chocolate can turn each glass into a festive masterpiece.
Side Dishes
Eggnog pairs beautifully with holiday sweets: gingerbread cookies, buttery shortbread, or spiced pecans perfectly complement the creamy spiced flavors. For something less sweet, try pairing it with roasted nuts or fruitcake for a traditional experience that feels like time-traveling to cozy winter gatherings.
Creative Ways to Present
Serve the eggnog in mason jars for a rustic vibe or elegant stemware to elevate your holiday table. Rim glasses with crushed candy canes or cinnamon sugar for extra twinkle. For a fun twist, freeze mini eggnog popsicles for a cool, bite-sized treat that guests will talk about long after the party.
Make Ahead and Storage
Storing Leftovers
Keep your homemade eggnog in an airtight container in the refrigerator. It stays fresh for up to three days, giving you plenty of time to enjoy every last sip. Always give it a gentle stir before serving, as natural separation can happen.
Freezing
Freezing eggnog is possible but not ideal, as its creamy texture can change and separate upon thawing. If you do freeze, store without the whipped egg whites and bourbon to maintain the best quality. Thaw slowly in the fridge and whisk well before serving.
Reheating
If you prefer your eggnog warm, gently reheat small portions on the stovetop over low heat. Avoid boiling, which can affect the texture and flavor. You can add fresh whipped cream or a sprinkle of nutmeg to revive its lusciousness before enjoying.
FAQs
Can I make this eggnog without alcohol?
Absolutely! The bourbon is optional and can be left out for a family-friendly version. The spices and creamy base will still give you that classic eggnog warmth and flavor.
Is it safe to use raw eggs in this recipe?
This recipe involves cooking the egg mixture to 160°F, which eliminates harmful bacteria. This step ensures your eggnog is safe to enjoy without sacrificing that silky texture.
How long does homemade eggnog last?
Stored properly in the fridge, your homemade eggnog will stay fresh for about three days. Always keep it covered and give it a quick stir before serving.
Can I substitute the bourbon with another spirit?
Of course! Rum, brandy, or even whiskey can be delicious alternatives. Just adjust the quantity to taste and enjoy your personalized twist on the classic.
What if I don’t have a thermometer?
You can still make the recipe by cooking the mixture gently until it thickens slightly and coats the back of a spoon. Just take extra care to avoid scrambling the eggs during heating.
Final Thoughts
This Homemade Eggnog Recipe is a true holiday classic that’s surprisingly simple to make and utterly rewarding to enjoy. From the rich creaminess to the fragrant spices and that little kick of bourbon, it captures the essence of festive cheer in every sip. I encourage you to gather your ingredients, invite some loved ones, and create your own glowing moments with this timeless treat. Cheers to making holidays extra merry and bright!
Print
Homemade Eggnog Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus 1 hour chilling
- Yield: 6 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Description
This homemade eggnog recipe offers a rich, creamy, and festive holiday drink made from scratch with eggs, milk, cream, warm spices, and an optional touch of bourbon. Perfect for celebrating the season, it combines traditional flavors of nutmeg, cinnamon, and ginger with a smooth texture enhanced by whipped egg whites and a garnish of crushed candy canes and melted chocolate for a delightful presentation.
Ingredients
Main Ingredients
- ½ cup granulated sugar
- 6 eggs, separated
- 2 cups milk
- 1 cup heavy cream
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- â…› teaspoon ginger
- 1 cup bourbon (optional)
Garnishes
- 4 candy canes, crushed
- 2 ounces chocolate, melted
- 6 cinnamon sticks
Instructions
- Prepare Sugar: Set aside 1 tablespoon of the granulated sugar for later use.
- Beat Egg Yolks: Add the egg yolks to the bowl of your mixer and beat until they lighten in color. Gradually add the remaining sugar and continue beating until the sugar dissolves completely. Set this mixture aside.
- Heat Milk Mixture: In a medium saucepan, combine the milk, heavy cream, nutmeg, cinnamon, and ginger. Stir to mix and then heat over medium heat until it reaches a boil, stirring occasionally to prevent burning. Once boiled, remove from heat.
- Temper Eggs: Slowly add a ladle of the hot milk mixture to the egg yolk mixture while stirring continuously to gently raise the temperature of the eggs, preventing them from curdling. Repeat with about 4 or 5 ladles until combined.
- Cook Eggnog: Pour the tempered egg and milk mixture back into the saucepan and cook over medium heat, stirring continuously until the mixture thickens slightly and reaches 160°F (71°C) to ensure it is safe to consume.
- Add Bourbon and Chill: Remove the saucepan from heat and stir in the bourbon if using. Transfer the eggnog to a bowl, cover it with plastic wrap, and refrigerate for at least one hour to chill and allow flavors to meld.
- Beat Egg Whites: In a clean bowl, beat the reserved egg whites until they form soft peaks. Gradually add the 1 tablespoon of reserved sugar and continue beating until stiff peaks form, creating a light and airy texture.
- Finish and Serve: Gently whisk the whipped egg whites into the chilled eggnog to add volume and creaminess. Serve cold, garnished with crushed candy canes, melted chocolate drizzles, and cinnamon sticks for a festive touch.
Notes
- Use pasteurized eggs if you have concerns about consuming raw or lightly cooked eggs.
- Adjust the amount of bourbon according to taste or omit for a non-alcoholic version.
- Crush candy canes finely for a better garnish and to avoid large chunks.
- The cooking temperature is important to ensure the eggnog is safe to consume while maintaining smooth texture.
- This eggnog can be made a day ahead to enhance flavor development.
- Serve chilled and stir gently before serving to recombine any settled ingredients.
