Easy Homemade Eggnog Recipe
When Christmas rolls around, people often serve eggnog as their signature drink, and for good reason. According to Time, this festive drink dates all the way back to early medieval Britain; by the 13th century, monks had the pleasure of enjoying an early version of this tasty beverage. The reason? They had an abundance of milk and eggs, and if you have milk and eggs, you can't not make a cup of eggnog, right? This drool-worthy drink comes complete with a dash of nutmeg on top that not only makes it look visually appealing but adds a great warming flavor to the drink.
Recipe developer Catherine Brookes of Blue Sky Eating came up with this delicious recipe that would be great to serve at a holiday party or get-together with friends. "This eggnog is rich, creamy, and decadent with a little kick of alcohol and spice," Brookes shares. "It's definitely a great one to serve around the holiday season, but can of course be enjoyed any time."
If you're someone who gets nervous about the thought of consuming raw or undercooked eggs, fret not: this version of eggnog involves cooking the eggs entirely, leaving you with a super creamy and custardy end result.
Gather the ingredients for this easy homemade eggnog
This recipe requires just a few ingredients. You will need eggs, milk, heavy cream, sugar, rum, and nutmeg.
Once you have those items, you can make this delicious homemade eggnog.
Beat the eggs
Grab a large mixing bowl and crack the eggs into it. Using an electric mixer, beat the eggs for about 2 minutes. You will want the consistency of the mixture to be pale and frothy, which indicates that you're ready to move onto the next step.
Heat milk and cream, then temper the eggs
Place a large saucepan on your stove and add the milk and cream. Turn on the heat and continue cooking until the liquid reaches a temperature of 120 F. Then, slowly pour ¾ cup of the milk mixture into the bowl with the eggs, making sure to whisk the whole time. This process is known as tempering the eggs, which warms them up slightly so they won't scramble in the next step.
"Heating the eggnog to 160 F helps to kill any potential bacteria in the eggs, making the eggnog completely safe to drink," Brookes shares. "In order to heat the eggs to this temperature without them cooking or curdling, they must first be tempered. This involves mixing them with a little milk and cream and slowly increasing their temperature before adding the remaining ingredients and heating everything through fully."
Add the tempered eggs to the saucepan
Now, gradually pour the egg mixture into the saucepan with the milk and cream. Once again, you will want to make sure that you whisk constantly so that everything gets incorporated without the egg scrambling.
Then, add the sugar and a little pinch of nutmeg and return the pan to heat on medium-low. Whisk constantly until the mixture reaches a temperature of 160 F. This ensures that the eggs are fully cooked, so anyone with qualms about raw eggs (even if pasteurized) can enjoy this drink.
Mix in the rum, top with nutmeg, and serve
Once you remove the pan from heat, whisk in the rum to add even more holiday cheer. Then, pour the eggnog into glasses of your choice and, should you be so inclined, sprinkle with some more nutmeg on top.
This is a great solo drink, but Brookes also provides a great serving suggestion. She says this drink "with spiced cookies or Christmas cake would be perfect." You could even dunk the cookie in the eggnog.
If you have anything left, don't toss it! "It should keep well in the fridge up to 2 days," Brookes advises.
- 4 large eggs
- 3 cups milk
- 1 ½ cups heavy cream
- ½ cup sugar
- ¼ cup rum
- pinch of ground nutmeg
- additional nutmeg, for garnish
- Add the eggs to a large mixing bowl and beat with an electric hand mixer for about 2 minutes, until pale and frothy.
- Add the milk and cream to a large saucepan and heat on the stove until the temperature reaches 120 F. Remove from the heat.
- Slowly and gradually pour ¾ cup of the milk mixture into the bowl with the eggs, whisking constantly as you go.
- Gradually pour the egg mixture back into the pan with the milk and cream, whisking constantly.
- Add the sugar and pinch of nutmeg. Return to the heat on medium-low. Heat, whisking constantly, until the temperature reaches 160 F.
- Remove pan from the heat and whisk in the rum.
- Serve with extra nutmeg dusted on top if desired.
| Calories per Serving | 620 |
| Total Fat | 43.7 g |
| Saturated Fat | 25.5 g |
| Trans Fat | 0.0 g |
| Cholesterol | 326.6 mg |
| Total Carbohydrates | 36.6 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 36.9 g |
| Sodium | 184.0 mg |
| Protein | 13.9 g |
