Homemade eggnog is easy to make at home and so much better than store-bought!
Eggnog is a favorite tradition in our house every holiday season. As soon as it hits store shelves in November, we can’t resist bringing it home.
And I can’t believe it, but I’ve only just now started to make it myself. It’s so simple! Just essentially a mixture of milk, cream, eggs, and sugar, with plenty of freshly grated nutmeg to give it the signature eggnog flavor. Drink it as is, use it as a coffee creamer, or add mix-ins to make it just the way you like.
The best mix-ins for eggnog
There are both alcoholic and family-friendly options for turning your homemade eggnog into a delicious cocktail or mocktail. The ratio of eggnog to mix-in is completely up to you! I usually aim for 1:1.
Boozy eggnog additions:
Non-alcoholic eggnog additions:
- Ginger ale
- Lemon-lime soda (this is how I drank it as a kid!)
- 1 or 2% milk
- 6 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon salt
- 4 cups (1 quart, about 1 liter) whole milk, divided
- 1 cup (250 ml) heavy whipping cream
- 1 teaspoon ground nutmeg (fresh if possible)
- 1 tablespoon vanilla extract
For serving (optional)
- In a large bowl whisk together the eggs, sugar and salt.
- In a medium saucepan, warm 2 cups of the milk over medium heat until bubbles appear around the edges, stirring occasionally. Do not bring to a boil.
- Add warmed milk to the egg mixture in a small stream while whisking constantly until completely combined.
- Return mixture to the saucepan and cook over medium heat to 160°F while whisking constantly, about 3-4 minutes.
- Remove from heat and add to a pitcher. Stir in remaining milk, heavy cream, nutmeg and vanilla.
- Chill completely before serving.
- For a stronger nutmeg flavor, increase nutmeg to 1 1/2 teaspoons.
- To ensure the mixture is smooth without lumps, pass cooked mixture through a mesh strainer before combining with heavy cream, etc.
- See post above for mix-in suggestions.