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homemade holiday eggnog

(1 rating)
Blue Ribbon Recipe by
Francine Lizotte
Surrey South, BC

Rich and creamy, this Homemade Holiday Eggnog is sure to please everyone! Sprinkle on some nutmeg and enjoy this incredible traditional beverage.

Blue Ribbon Recipe

You don't have to wait until eggnog appears on supermarket shelves. With this homemade eggnog recipe, you can enjoy a cup the minute you're in a holiday mood. This rich and creamy eggnog will hit the spot. There's just a hint of cinnamon and vanilla. If you're a fan of eggnog or serving it at a party, you'll want to double or triple this delicious eggnog recipe.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 cups
prep time 5 Min
cook time 7 Min
method Stove Top

Ingredients For homemade holiday eggnog

  • 7 lg
    free-run egg yolks
  • 1/2 c
    granulated sugar
  • 2 c
    35% heavy cream
  • 1 c
    1% milk
  • 1 lg
    cinnamon stick (substitute 1/2 tsp ground cinnamon)
  • 1 sm
    pinch ground Himalayan sea salt
  • 1/4 tsp
    pure vanilla extract

How To Make homemade holiday eggnog

  • Egg yolks and sugar whisked until fluffy.
    In a medium bowl, add egg yolks and sugar; whisk until light in color and creamy (this help from curdling).
  • Cream, milk, cinnamon, salt, egg, and sugar simmering on the stove.
    In a medium saucepan over medium heat, add cream, milk, cinnamon stick, and salt; stir until the mixture just starts simmering. Slowly temper the egg mixture by whisking the hot cream mixture a little at a time. When half the hot liquid is combined with egg mixture, transfer it to the saucepan. Whisk continuously for 2 minutes.
  • Running cooked mixture through a sieve.
    Remove from the heat and add vanilla; stir to combine. Strain mixture using a fine sieve placed over a bowl or measuring cup; discard what are in the sieve. Pour eggnog into a container or a pitcher and cover with cling film. Transfer to the refrigerator until cold.
  • Two glasses of Homemade Holiday Eggnog.
    When ready to serve, stir the eggnog, add ice cubes in tall glasses, pour rum if desired, and sprinkle with nutmeg. Yield 4 cups
  • 5
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