Homemade eggnog is a holiday classic that brings rich, creamy flavor to festive gatherings. While store-bought versions are convenient, making your own eggnog at home is surprisingly easy—and the results are far more flavorful. This classic recipe serves 8 and is perfect for holiday parties, cozy nights by the fire, or as a special treat for friends and family.
Ingredients for Homemade Eggnog
This homemade eggnog recipe is a creamy, spiced variation on the classic holiday favorite. With a blend of rich milk and cream, warming cinnamon and nutmeg, and the optional kick of bourbon, it’s perfect for serving at festive gatherings. The recipe yields 8 generous servings, making it ideal for sharing with family and friends.
Ingredients
- 1 vanilla bean, split lengthwise and scraped
- 3 cups organic whole milk
- 1 cup organic heavy cream
- 3 cinnamon sticks, about 2 inches long
- 1⁄2 teaspoon freshly grated nutmeg
- 5 free-run eggs, separated
- 2⁄3 cup maple syrup
- 3⁄4 cup bourbon
- 1 tablespoon superfine sugar
- Whipped cream, for garnish (optional)
- Maple sugar or maple flakes, for garnish (optional)
How to Make Homemade Eggnog
Instructions
Infuse the milk and cream: In a deep, heavy-bottomed saucepan, add the vanilla bean seeds and pod, milk, cream, cinnamon sticks, and freshly grated nutmeg. Over medium heat, whisk gently to combine. Heat the mixture until it reaches a gentle boil (about 5–10 minutes), then remove from heat. Let the flavors infuse for 10 minutes, then discard the cinnamon sticks and vanilla pod.
Temper the egg yolks: In a large bowl or the bowl of a stand mixer, beat the egg yolks with maple syrup until smooth and creamy. Slowly add the warm milk-and-cream mixture a little at a time, whisking constantly so the yolks don’t scramble.
Add the bourbon: Stir in the bourbon until fully incorporated.
Whip the egg whites: Wipe a clean bowl with a tiny drop of vinegar, then add the egg whites and sugar. Using a stand mixer or hand beaters, whip until stiff peaks form. Gently fold the egg whites into the milk and yolk mixture for a light, frothy texture.
Chill and serve: Transfer the eggnog to an airtight container and refrigerate for at least 3 hours until well-chilled. When ready to serve, pour into small glasses. Top with whipped cream and a sprinkle of maple sugar or flakes, and add an extra splash of bourbon if desired.
How to Serve Homemade Eggnog
Serving homemade eggnog is a treat in itself. Pour or ladle it into small glasses—this rich, creamy beverage is best enjoyed in moderation. For an extra festive touch, top each serving with a dollop of whipped cream and a sprinkle of maple sugar or maple flakes. Feeling particularly indulgent? Add a splash more bourbon or rye to taste. Keep any leftovers in an airtight container in the fridge for up to 3 days—mason jars work beautifully for storage.
Homemade Eggnog FAQs
1. What is eggnog?
Eggnog is a traditional holiday drink made from milk, cream, sugar, and eggs, often flavored with spices such as nutmeg and cinnamon. Alcoholic versions typically include rum, bourbon, or brandy.
2. Can I make eggnog without alcohol?
Yes! Simply omit the bourbon or other spirits. You can still enjoy a creamy, spiced eggnog that’s perfect for all ages.
3. How long does homemade eggnog last?
Homemade eggnog should be stored in an airtight container in the refrigerator and consumed within 3 days for best flavor and safety.
4. Can I use a different sweetener instead of maple syrup?
Absolutely. Honey, agave, or simple syrup can be used as alternatives, though maple syrup adds a warm, festive flavor unique to this recipe.
5. Is it safe to use raw eggs in eggnog?
Yes, but using fresh, high-quality eggs reduces risk. You can also use pasteurized eggs for extra safety, especially if serving to children or older adults.
This homemade eggnog recipe originally appeared in Chickens magazine. Click here to subscribe.
