This “ Super Easy Homemade Eggnog Recipe “ is my family favorite recipe of eggnog. Though it is easy to make, the taste is super delicious. With simple ingredients commonly found in your kitchen, this eggnog can be done in no time.
When December comes, one of the things that my family always does is drink my family’s favorite homemade eggnog. Having eggnog every Christmas is a tradition of ours. This December is no different.
Just the other night, while I was making the eggnog, my wife and our daughter were putting up some Christmas lights and decorating our Christmas tree with ornaments. When they were done, we all sat down, and my wife and I drank the homemade eggnog. Our daughter, on the other hand, had cookies.
It was divine. This drink was delish. It truly never fails to bring us back to the time when we were kids. Yes, this simple drink brings back good memories.
To tell you the truth, I have only had ready-made eggnog once in my life. I didn’t like it. I didn’t hate it either. I just prefer the homemade eggnog versus the ready-made one.
What I really like about this recipe is that the eggs are not raw. I’ve heard from my friends that they use raw eggs. I don’t know if they just drop the eggs and that’s it. What I do know is that with my family’s recipe, the eggs are tempered, that is, these eggs are heated throughout the process. Based on what I have read and from what my sister told me, this process makes the eggs safer to drink.
So without further ado, here is the Homemade Eggnog Recipe.
In a small bowl, whisk the egg yolks and sugar together until creamy, light-yellow, and almost double in size. Set aside.
In a saucepan over a medium heat, mix cream, milk, nutmeg, and salt. Stir cream mixture until the temperature reaches around 170 to 180 degrees F. Remove from heat.
Slowly pour the cream mixture to egg mixture while whisking vigorously. Once cream mixture has been added to the egg mixture, pour the combined mixture back to the saucepan. Whisk vigorously until mixture reaches 160 degrees F.
Remove from heat and stir vanilla. Pour eggnog into a container and refrigerate until chilled.
- 5 egg yolks
- ⅓ cup white sugar
- 1 cup heavy cream
- 2 cups whole milk
- ½ tsp ground nutmeg
- Pinch of salt
- ¼ tsp vanilla
- Nutmeg, for topping
- In a small bowl, whisk the egg yolks and sugar together until creamy, light-yellow, and almost double in size. Set aside.
- In a saucepan over a medium heat, mix cream, milk, nutmeg, and salt. Stir cream mixture until the temperature reaches around 170 to 180 degrees F. Remove from heat.
- Slowly pour the cream mixture to egg mixture while whisking vigorously. Once cream mixture has been added to the egg mixture, pour the combined mixture back to the saucepan. Whisk vigorously until mixture reaches 160 degrees F.
- Remove from heat and stir vanilla. Pour eggnog into a container and refrigerate until chilled.
