Homemade Eggnog

Tuesday, November 24, 2015 0 0

It's not as difficult as you think to make Homemade Eggnog!

I’ve been sneakily listening to Christmas carols the past few days – when I made this eggnog on Sunday, I pleaded with J to let me play Christmas carols while I made the ‘nog and he grudgingly agreed. Usually he doesn’t let me listen to Christmas carols until December 1 – WIN! 

I originally posted my Homemade Eggnog recipe last year, but I snapped new photos and decided that the recipe is just too good not to re-post! I’ve circulated this recipe to so many friends who’ve asked – it’s amazing how simple it is to make your own eggnog! And more delicious! I also love that I can control the ingredients and prefer to use high-quality organic eggs and organic milk and cream.

This recipe has a Spiked and a regular option – but I definitely recommend spiking it ;) I don’t know why eggnog is always paired with rum – I think it’s tastier with bourbon!!

A pitcher of fresh Homemade Eggnog.

Let me know if you try to make your own HomemadeEggnog! Let the Christmas season begin!!

Serve Homemade Eggnog to your holiday guests - and spike it with bourbon!

{ Also, sorry for the silence lately, I’ve been working on getting a new blog up and running – yes, I am crazy! – Breakfast For Dinner. }

Homemade Eggnog
Making your own eggnog is not as difficult as you think!
Recipe type: Drinks
Serves: 4
  • 2 cups milk
  • 4 eggs (I used farm fresh organic, free-range eggs)
  • ½ cup granulated sugar
  • 1½ cups heavy cream (you can also use half-and-half if you prefer)
  • ¼ cup Grand Marnier
  • ½ cup bourbon (can also reduce you ¼ cup, but I like mine boozy!)
  • ½ teaspoon vanilla extract
  • nutmeg for sprinkling
  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 nutmeg.
If you'd rather your Eggnog not be spiked, just leave out the bourbon and Grand Marnier!

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