Homemade Eggnog

Homemade Eggnog - Offbeat + Inspired

Growing up, my mom always made eggnog around Christmas time. As kids, I remember going into the fridge to grab a snack, and then getting really excited when I saw the gallon jugs of milk replaced with gallons of homemade eggnog (non-alcoholic, of course).

Homemade Eggnog - Offbeat + Inspired

Eggnog during the holidays is a must-have for me, so I thought I’d share the recipe that I grew up on. It’s rich, creamy, sweet and simple to make. If you want to adjust this recipe for adults, just add bourbon.

What drinks do you enjoy during the holidays?

Homemade Eggnog

4 eggs
1-2 quarts of milk (depending on how rich you want it)
1 can sweetened condensed milk
1 tsp vanilla extract
1 1/2 cups of heavy cream
Bourbon or rum (optional)
Ground nutmeg for topping

1. Beat the eggs. Stir in half of the milk.

2. Cook milk and egg mixture over low heat, stirring constantly, until mixture reaches 160 degrees F (about 15-20 minutes). Be sure not to boil the milk and eggs, otherwise they’ll cook and curdle.

3. Turn off the heat. Slowly stir in the sweetened condensed milk, vanilla and the rest of the milk.* Refrigerate this custard for at least 2 hours and up to 3 days.

4. Whip the heavy cream until peaks form. Set aside some of the whipped cream for topping and fold the rest into the custard mixture until fully incorporated. For the adult version, add bourbon or rum to taste.

5. Pour into individual glasses and top with reserved whipped cream and ground nutmeg. Serve and enjoy!

*At this point, you can strain the egg mixture if necessary to remove any unintentional pieces of cooked egg.

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Comments

  1. What a precious family tradition! Sarah, you have shared some wonderful, rich traditions given to you by your mother. I love reading about them (and seeing them)!

  2. YUM! I will have to try this!! xo Kristin

  3. I love eggnog! It is great in coffee too.

  4. I’ll take mine with bourbon, please! Sounds fabulous–can’t wait to try it!

  5. Looks delish! Totally going to make this. Question though: for the whipping cream, is 1-1/2 cups of whipped cream (finished state), or 1-1/2 cups of cream, pre-whipping (thus, a larger quantity of, finished, whipped cream)? Wow, my phrasing is complique.

  6. This is so great! My family loves eggnog. I’m sure they are going to love this

  7. Trying this tonight! I have the first part in the fridge cooling as I type!

  8. Once you fold in the whipped cream this needs to be consumed right away? Or can it be stored in the fridge and if so for how long?
    Thanks

    • It doesn’t necessarily have to be consumed right away. I have some sitting in my fridge now with the whipped cream already folded in. However, I have noticed that the whipped cream tends to “deflate” a bit and separate when it’s folded in. I think it tastes best when you drink it soon after the whipped cream is folded in, but it’s not going to ruin the recipe if you don’t do it that way.

      As far as the expiration, I’m a “if it smells bad throw it out” kinda’ girl. But I’ve ready that 2-3 days is the normal storage range for homemade eggnog. True confession? Mine’s been in my fridge a little longer than that and it still tastes fine.

      I just read this article if you’re interested in more info: http://www.eatbydate.com/dairy/milk/how-long-does-egg-nog-last-shelf-life-expiration-date/

      Hope that helps!

  9. Elliot Amos says:

    Welp… I followed the recipe but the eggs scrambled over the low heat before it finish cooking. What did I do wrong?

    • I’m so sorry this didn’t turn out for you! Sometimes around the edge of the pot, the milk and eggs may congeal a bit and cook faster than what’s in the middle of the pot. Maybe that’s what happened? I didn’t change anything on the recipe, but after reading your comment, I did reword the instructions a bit so hopefully they’re a bit more clear and specific. Maybe stirring the mixture constantly (instead of occasionally) would help avoid any scrambling or curdling? Thanks for your feedback and please feel free to let me know if you have other questions!

  10. It looks really good!! How much milk so you like putting in your eggnog and how much do you usually get out of your recipe?
    I can’t wait to try it! :)

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