Homemade Spiked Eggnog

Saturday, November 29, 2014 2 0

We bought our Christmas tree today. And it’s still November! I got too excited and couldn’t wait until next weekend. J said to me, as he carried it through the front door, “I’ve never put up a Christmas tree in November before!” and I giggled and replied gleefully, “Neither have I!”

So of course, to go with the Bing Crosby Christmas carols and pine tree scent filling our house and fresh snow on the ground from last night (!!!) I just had to make this Homemade Spiked Eggnog. I’ve blogged this recipe before, but I had to post it again with a much prettier photo this time (I have learnt so much about food photography in the past year!)

As I said last year, I never really liked eggnog until I made it homemade. Everything tastes so much better homemade. This eggnog is luxurious, silky smooth, and perfectly decadent. And spiking it with bourbon and Grand Marnier, instead of rum like I always used to, is just so much better.

So this holiday season I challenge you to rediscover eggnog with this Homemade Spiked Eggnog instead of grabbing a carton at the grocery store. Your Christmas will be made so much better, I promise you.

Homemade Spiked Eggnog
Serves 4
Make your holidays a little more special by making Homemade Spiked Eggnog instead of just grabbing a carton from the grocery store - I promise you it's worth it.
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  1. 2 cups milk
  2. 4 eggs (I used farm fresh organic, free-range eggs)
  3. 1/2 cup granulated sugar
  4. 1 1/2 cups heavy cream (you can also use half-and-half if you prefer)
  5. 1/4 cup Grand Marnier
  6. 1/2 cup bourbon (can also reduce you 1/4 cup, but I like mine boozy!)
  7. 1/2 teaspoon vanilla extract
  8. freshly ground nutmeg
  1. In a large saucepan, bring the milk to boil and then turn off the heat.
  2. In a large bowl, whisk together the eggs and the sugar, then slowly pour in the hot milk while whisking constantly. (It's really important to add the milk very slowly! And keep stirring! Otherwise the egg will cook into scrambled eggs and you really don't want that.) Return the hot egg/milk mixture to the saucepan and cook over low heat for approx 6-8 mins until the mixture coats the back of a wooden spoon. (Be careful not to overcook! Otherwise you run the risk of scrambled eggs again!)
  3. Pour the eggnog base through a cheesecloth or other fine-mesh sieve and back into the bowl. Stir in the cream, Grand Marnier, bourbon, and vanilla.
  4. Pour eggnog into a glass pitcher and cover with plastic wrap. Chill until cold.
  5. To serve, pour over ice and sprinkle with freshly ground nutmeg.
Adapted from Masala Farm: Stories and Recipes from an Unconventional Life in the Country
the lovely kitchen http://www.thelovelykitchen.org/


  • Thalia @ butter and brioche
    November 30, 2014

    Never made egg nogg from scratch before. Thanks for the recipe – it’s something I need to try this upcoming Christmas!

    • thelovely
      December 1, 2014

      I never really liked eggnog until I made it from scratch – I highly recommend doing so! It takes eggnog to new and magical heights! Let me know how yours turns out.

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