Best 10 Homemade Eggnog Recipes

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**Eggnog: A Festive Holiday Treat**

Eggnog is a rich and creamy beverage that is traditionally enjoyed during the holiday season. It is typically made with milk, cream, sugar, eggs, and spices such as nutmeg, cinnamon, and vanilla. Eggnog can be served warm or cold, and it can be garnished with whipped cream, grated nutmeg, or a cinnamon stick. There are many different recipes for eggnog, some of which include alcohol and some of which do not. In this article, we will share three delicious eggnog recipes: a classic eggnog recipe, a spiked eggnog recipe, and a vegan eggnog recipe. Whether you prefer your eggnog with or without alcohol, we have a recipe that you will enjoy. So gather your ingredients and let's get started!

Here are our top 10 tried and tested recipes!

HOMEMADE EGGNOG



Homemade Eggnog image

Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

12 large eggs
1-1/2 cups sugar
1/2 teaspoon salt
8 cups whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional

Steps:

  • In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 247mg cholesterol, Sodium 251mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 13g protein.

HOMEMADE EGGNOG



Homemade Eggnog image

This creamy variation of homemade eggnog will have even your self-professed 'non-noggers' asking for seconds. The eggs in this recipe are cooked. Alcohol is not included but can be added to your preference!

Provided by Jennifer Nolan

Categories     Drinks Recipes     Eggnog Recipes

Time 6h25m

Yield 7

Number Of Ingredients 8

12 large egg yolks
1 cup white sugar
4 cups whole milk
2 cups heavy whipping cream
1 teaspoon ground nutmeg
½ teaspoon vanilla extract
7 tablespoons whipped cream, or to taste
7 pinches ground cinnamon

Steps:

  • Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
  • Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from the heat.
  • Add a very small amount of the hot milk mixture into the egg yolk mixture while constantly whisking the eggs. Continue adding small amounts of the milk mixture, whisking until all has been added; transfer eggnog back into the saucepan. Continue to cook over medium heat, whisking constantly, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
  • Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 39.2 g, Cholesterol 460.5 mg, Fat 38.1 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 21.5 g, Sodium 99.4 mg, Sugar 35.5 g

HOMEMADE EGGNOG RECIPE BY TASTY



Homemade Eggnog Recipe by Tasty image

Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg

Provided by Betsy Carter

Categories     Drinks

Yield 8 servings

Number Of Ingredients 8

4 cups milk, divided
2 large eggs
3 large eggs, only use the yolk, reserve whites for eggnog cookie dippers
1 cup sugar
1 pinch kosher salt
1 cup heavy cream
1 cup dark rum, or spiced rum (optional)
nutmeg, freshly grated for garnish

Steps:

  • Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
  • While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
  • Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
  • Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
  • Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
  • Serve with freshly grated nutmeg on top.
  • Enjoy!

Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams

CHEF JOHN'S HOMEMADE EGGNOG



Chef John's Homemade Eggnog image

Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.

Provided by Chef John

Categories     Drinks Recipes     Eggnog Recipes

Time 1h45m

Yield 4

Number Of Ingredients 9

4 egg yolks
⅓ cup white sugar
2 cups whole milk
1 cup heavy cream
¾ teaspoon freshly grated nutmeg
2 fluid ounces bourbon whiskey, or more to taste
4 egg whites
1 tablespoon white sugar
1 pinch freshly grated nutmeg

Steps:

  • Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
  • Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
  • Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
  • Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g

HOMEMADE EGGNOG PIE



Homemade Eggnog Pie image

This dessert is a festive finale. It is rich and scrumptious.-Katherine Kuhlemeier, Pearl City, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1-1/8 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup sugar
2 tablespoons cornstarch
2/3 cup 2% milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream, whipped
Pastry for single-crust pie (9 inches)
1/8 teaspoon ground nutmeg

Steps:

  • In a small bowl, soften gelatin in cold water; set aside. , In a large saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla. , Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 390 calories, Fat 26g fat (14g saturated fat), Cholesterol 149mg cholesterol, Sodium 131mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 0 fiber), Protein 4g protein.

RICH HOMEMADE EGGNOG



Rich Homemade Eggnog image

Treat your family with this chilled and creamy eggnog - a perfect beverage to serve at any occasion.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 2h50m

Yield 6

Number Of Ingredients 8

8 egg yolks
1/2 cup sugar
2 cups milk
2 cups whipping cream
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
1/2 cup bourbon
Additional freshly grated nutmeg

Steps:

  • In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon.
  • Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.

Nutrition Facts : Calories 497, Carbohydrate 27 g, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 50 mg

HOMEMADE EGGNOG



Homemade Eggnog image

Freshly grated nutmeg offers a more delicate flavor and aromatic scent than the preground variety in this Homemade Eggnog. The eggs in both the base and the meringue are cooked, so food safety shouldn't be a concern.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time 45m

Number Of Ingredients 10

6 large egg yolks, plus 2 large whites
3/4 cup sugar
3 cups whole milk
Large pinch of coarse salt
1 cup heavy cream
2 ounces bourbon, such as Michter's or Maker's Mark
2 ounces dark rum, such as Appleton Estate
1 ounce cognac
Unsweetened freshly whipped cream, for serving
Freshly grated nutmeg, for serving

Steps:

  • In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
  • Pour yolk mixture back into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
  • Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
  • Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
  • Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with nutmeg.

SAFE HOMEMADE EGGNOG RECIPE - (4.5/5)



Safe Homemade Eggnog Recipe - (4.5/5) image

Provided by circkles

Number Of Ingredients 6

6 organic eggs
3/4 cup evaporated cane juice or agave
1 cup organic heavy cream or half-and-half
2 cups almond or soy milk
1 teaspoon rum or vanilla extract (for non-alcohol version) or 1 tablespoon brandy or rum.
nutmeg, ground or grated for garnish

Steps:

  • OLD-FASHIONED METHOD: Avoid contact between the yolks or whites and the shell. It's the shell, not the inside of the egg, that may contain salmonella or other bacteria. If using farm eggs, wash them well before cracking them open. For recipes that call for eggs that are raw or undercooked when the dish is served, use eggs that have been treated to destroy salmonella, by pasteurization or another approved method. Beat egg yolks until very thick and lemon-colored. Add 1/2 cup of the cane juice or agave and continue beating until sweetener starts to dissolve and mix in well. Add milk, flavoring and cream or half and half. Beat egg whites in separate bowl until stiff. Gradually beat in remaining cane juice or agave while beating. Fold into other ingredients. Chill well and serve with a sprinkle of nutmeg on top. PASTEURIZED METHOD: Heat the milk and the cane juice or agave in a medium saucepan on medium heat until scalded, just until bubbles start to form around the edge of the pan but not boiling. In a separate bowl, beat the eggs until foamy and light colored. Add half of the egg mix to the milk, mix well, then pour this mixture into the remaining eggs. This mixing procedure, called tempering, stops the eggs from actually being cooked, which you do not want. Continue to simmer on low heat for 10 minutes but make sure it does not boil. Remove from heat, add the cream or half and half and your choice of rum or vanilla flavoring. Sprinkle with nutmeg and chill in refrigerator. Will keep in the refrigerator for up to one week. DIETARY PREFERENCES NOTE: If you substitute the half-and-half for the heavy cream, you will cut the fat calories for this drink almost in half. If you use almond milk or soy rather than cow's milk, you can cut the fat down to about 1/4 of what most eggnogs are and never sacrifice anything in flavor.

HOMEMADE EGGNOG PIE



Homemade Eggnog Pie image

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album

Provided by Rev BJ Friley

Categories     Other Drinks

Number Of Ingredients 10

1 1/8 tsp gelatin, unflavored
1/4 c cold water
3/4 c sugar
2 Tbsp cornstarch
2/3 c milk
3 egg yolks, lightly beaten
1 tsp vanilla extract
1 1/2 c whipping cream, whipped
1 (9-inch) pie shell baked
1/8 tsp ground nutmeg

Steps:

  • 1. In a small bowl - soften gelatin in cold water; set aside
  • 2. In a sauce pan - combine sugar and cornstarch
  • 3. Gradually stir in milk until smooth
  • 4. Bring to a boil
  • 5. Cook and stir for 2 minutes or until thickened
  • 6. Remove from heat
  • 7. Stir a small amount of hot mixture into egg yolks
  • 8. Return all to the pan
  • 9. Bring to a gentle boil; stirring constantly
  • 10. Remove from the heat
  • 11. Stir in gelatin and vanilla
  • 12. Cool to room temperature; stirring occasionally
  • 13. Fold in whip cream
  • 14. Pour into pie shell
  • 15. Sprinkle with nutmeg
  • 16. Refrigerate until set; about 2 hours or overnight

HOMEMADE EGGNOG



Homemade Eggnog image

I like eggnog year round, and you can't buy it here unless it's Xmas time. This is my favorite eggnog recipe.

Provided by queenbeatrice

Categories     < 15 Mins

Time 5m

Yield 2 drinks, 2 serving(s)

Number Of Ingredients 6

2 eggs, room temperature
4 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon nutmeg, plus more for serving
2 cups milk
2 ounces brandy (optional)

Steps:

  • In a large bowl, whisk together eggs and sugar until light in color and sugar is dissolved.
  • Whisk in vanilla, nutmeg, milk and brandy, if using.
  • Strain into a small pitcher and chill.
  • Pour into glasses and sprinkle with additional nutmeg.

Nutrition Facts : Calories 332.8, Fat 13.8, SaturatedFat 7.2, Cholesterol 220.2, Sodium 191.1, Carbohydrate 37.3, Fiber 0.1, Sugar 25.7, Protein 14.3

Tips:

  • For a richer eggnog, use heavy cream instead of milk.
  • To make a non-alcoholic eggnog, omit the rum and brandy.
  • For a vegan eggnog, use almond or soy milk instead of cow's milk, and omit the eggs.
  • To make a lower-calorie eggnog, use skim milk and sugar-free sweetener.
  • For a more festive eggnog, garnish with grated nutmeg, cinnamon sticks, or whipped cream.
  • Serve eggnog chilled or over ice.

Conclusion:

Eggnog is a delicious and festive holiday beverage that can be enjoyed by people of all ages. With so many different recipes to choose from, there's sure to be an eggnog that everyone will love. Whether you like it rich and creamy or light and refreshing, there's an eggnog recipe out there for you. So gather your ingredients and get ready to make some holiday cheer!

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