How to Make Old-Fashioned Eggnog from Scratch
There’s nothing quite like sipping on a glass of creamy, homemade old-fashioned eggnog during the holiday season. This traditional eggnog recipe is a family favorite I’ve made year after year. It’s rich, silky, and flavored with real cinnamon and vanilla—no store-bought carton can compare! Whether you’re preparing it for a Christmas gathering or enjoying a cozy night by the fire, this eggnog delivers comfort in every sip.
Why You’ll Love This Recipe
- Made from Scratch – No artificial flavors or preservatives—just fresh, wholesome ingredients.
- Ultra Creamy Texture – Thanks to real egg yolks, whipping cream, and warm spices.
- Festive and Customizable – Serve it chilled, warm, spiked, or non-alcoholic.
Ingredients
Yields: About 3 cups
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: Approx. 20–25 minutes
- 6 egg yolks
- 2 cups milk
- 1 cup whipping cream
- ½ cup granulated sugar
- 2 cinnamon sticks
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Substitutions:
Swap cinnamon sticks for 1/2 tsp nutmeg for a spicier twist. Use dairy-free milk and coconut cream for a plant-based version.
Step-by-Step Instructions
1. Whisk Egg Yolks & Sugar:
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and slightly thickened.
2. Warm the Milk Mixture:
- In a saucepan, combine milk, whipping cream, cinnamon sticks, and salt.
- Heat over medium-high until it’s hot but not boiling. Remove from heat and let cool for 5 minutes.
3. Temper the Eggs:
- Slowly add the hot milk to the egg yolk mixture one tablespoon at a time, whisking constantly to prevent curdling.
4. Combine & Cook:
- Pour the mixture back into the saucepan.
- Cook over medium heat, stirring constantly, until the mixture reaches 160°F. Remove from heat.
5. Finish & Chill:
- Stir in vanilla extract and ground cinnamon.
- Strain through a fine mesh sieve into a bottle or pitcher.
- Chill completely before serving.
Tip: Chill overnight for best flavor—the eggnog thickens and the spices meld beautifully.
Expert Tips
- Whisk continuously when tempering eggs to avoid scrambled bits.
- Use a thermometer to ensure the eggnog reaches a safe 160°F for food safety.
Variations
- Spiked Version: Add 1–2 oz of bourbon, rum, or brandy per serving before chilling.
- Frothy Eggnog: Blend the chilled eggnog with ice and serve topped with whipped cream.
- Gingerbread Twist: Add 1/4 tsp each of nutmeg and ground ginger.
Storage
- Refrigerator: Store in an airtight bottle or container for up to 3–4 days.
- Freezer: Not recommended—texture changes significantly upon thawing.
- Shake well before serving if stored overnight.
FAQs
Q: Is this eggnog safe to drink with raw eggs?
A: Yes—this recipe heats the egg mixture to 160°F, making it safe to consume.
Q: Can I make it in advance?
A: Absolutely. In fact, it tastes even better after resting for 12–24 hours in the fridge.
Q: Can I double the recipe?
A: Yes! Double all ingredients and use a larger saucepan.
Final Thoughts
If you’ve never made eggnog from scratch, this is the year to try it. Rich, flavorful, and completely customizable, this homemade eggnog is bound to become a holiday tradition in your kitchen. Serve it chilled with a dash of cinnamon—or spike it for an adult treat—and toast to the season with something truly special!
Homemade Eggnog
Ingredients
- 6 egg yolks
- 2 cups milk
- 1 cup whipping cream
- 1/2 cup granulated sugar
- 1 sticks cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- In a medium-sized bowl, combine the egg yolks and granulated sugar. Whisk them together until the mixture thickens and becomes smooth.
- In a medium saucepan, combine the milk, whipping cream, cinnamon sticks, and salt. Mix everything well.
- Place the saucepan over medium-high heat and warm it up. Just before it starts to boil, turn off the heat. Remove the saucepan from the stove and let it cool for 5 minutes.
- Slowly add the hot milk to the whipped eggs, tablespoon by tablespoon, allowing the eggs to gradually adjust to the temperature. Whisk vigorously while adding the milk.
- Once the milk and eggs are thoroughly combined and whisked, pour everything back into the saucepan. Heat the mixture over medium heat until it reaches a temperature of 160 degrees Fahrenheit. Then, remove the saucepan from the heat and let it cool completely.
- Using a strainer, strain the eggnog into a bottle, ensuring a smooth texture, and refrigerate it to keep it chilled.
