Homemade Eggnog

Homemade Egg Nog

Earlier this week I shared my like for the nog. Though I’m a big fan of the stuff,  I don’t love all the chemicals and corn syrup found in the store bought kind. (I know there is organic stuff out there, but my local store doesn’t sell it.) So, I thought that it would be a good idea to figure out how to make it from scratch since I like to complicate things like that.

Now before you guys start getting all protest-y about the raw egg stuff, I must point out that this is *cooked* homemade egg nog. I don’t like the idea of raw eggs anymore than you do. However, this recipe is cooked to 160 degrees so all bacteria is killed and it is safe to drink. After that, all you have to do is chill it for a few hours and you’re good to go. Let me tell you that it tastes way better than anything you’d find in the store! I used low-fat milk and it was still creamy and delicious. I also got to add my own vanilla and spices which is good for me since I like it super spicy to begin with. All in all- I’m very pleased with the discovery. Enjoy!!

Homemade Eggnog

Homemade Eggnog

Ingredients

  • 4 large eggs, room temperature
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1/4 tsp freshly grated nutmeg, or to taste*
  • pinch of cinnamon
  • 4 cups low fat milk
  • 2 oz. brandy or bourbon, for serving (optional)

Instructions

  1. In a large bowl, whisk together eggs and sugar until all of the sugar is dissolved, about 2 minutes.
  2. In a medium saucepan, over high heat, combine the milk, vanilla and spices and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, and pour mixture over a fine mesh strainer into a jar/pitcher/bowl, and set in the refrigerator to chill.
  3. .
  4. Pour into glasses, add liquor if desired, and sprinkle with additional nutmeg for serving.

Notes

*If not using freshly grated nutmeg, you may want to use more nutmeg.

Nutrition Information:
Serving Size: 8 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Adapted from: Baking Bites

30 Comments

  1. milana barnes says:

    i’m going to try this since this is the only nog recipe i’ve seen where it’s cooked. ^.^ one question though, would it be ok to use whole milk? or even 2%?

  2. oooh this sounds like fun thing to do & i bet it tastes so much better than store-bought! absolutely love your photos!

  3. Looks wonderful!
    My very first encounter with eggnog was for New Year’s in 12th grade, when a girl that had spent a year in the U.S. as an exchange student hosted a party and made it from scratch with us. It tasted amazing! Ever since then, I’ve been an eggnog devotee :)

  4. Awesome! I’ve never made it from scratch. Can I substitute with Soy Milk? Do you think it would turn out ok?

  5. Hey Karla, I think the soymilk would be OK- but you’d still have to use the egg. Maybe try with a small amount to test it out!

  6. I can’t wait to try another one for your recipes! I have been eyeing the eggnog at the store, but as you mention I don’t like the things they put in it.

  7. “Oh hi, I take gorgeous pictures and my name is le baker chick”… that’s me being you, introducing myself. Okay, enough silliness. I love home made eggnog.. my favorite drink during the holidays! The brandy would be tripled in my recipe (under the table, of course)

  8. I just bought some store bought stuff last week – took one sip and poured the entire container down the sink! This sounds a million times better – especially because can pronounce everything on the ingredient list! Yeah!

  9. I have to admit to a love for the store kind of eggnog but I also love home made and yours sounds great! Since it’s low fat I can drink more :-P

  10. Maureen Wahhab says:

    Let’s have some of this on Christmas Eve, okay? Looks wonderful!

  11. Delicious! I adore eggnog and your post with Chef Dennis was terrific!

  12. Thanks for this. I love eggnog and I have made it in the past (a beautiful, big, fattening alcoholic cloud) but I haven’t recently because I didn’t want to consume even more calories in the midst of cookie season. I’m going to try your recipe!

  13. Donna Gasquet says:

    In France it is so difficult to find eggnog …and my husband has been craving it….thanks so much for providing us with the must-be delicious recipe…Any thoughts on making this in a spiked version.. …adding a certain amount of rum (or?) to the recipe?..

  14. We’re going to hook this one up for the family holidays! XO

  15. Lovely! I always just buy the store bought one…your recipe looks totally doable though :) Buzzed!

  16. Thank you very much for sharing this. During this days I only see a lot of recipes with eggnog on it, here in Peru we don’t have it on the markets, so I’m wondering how to make it so I can prepare one of the several delicious recipes I saw.

  17. I’m not a huge fan of eggnog but your recipe sound pretty amazing, might just have to give it a shot! :)

  18. Oh my heavens! I made it this morning and it is the most delicious thing eggnog ever. I can’t wait to make it over and over!

  19. I’m thinking about making this for a family get-together, but I was under the impression spiced rum was the alcohol you mix in? Brandy or rum? I’ve never had eggnog so I won’t know if it tastes right and I don’t want to disappoint.

  20. Delish! I had a glass of the store bought stuff over Thanksgiving and it just wasn’t cutting it. So happy to have this recipe :)

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