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Homemade Eggnog

Homemade Eggnog, amazingly delicious, guests will know it came from your kitchen, not the store. Recipe is non-alcoholic family friendly. This cooked version has a silky smooth texture and avoids potential danger from eating raw eggs.

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INGREDIENTS

  • 12 eggs
  • 6 cups whole milk, divided
  • 2-3 whole cloves
  • 1 stick cinnamon (may substitute ½-teaspoon ground cinnamon)
  • 1 ½ cups sugar
  • ¼ teaspoon salt
  • 4 cups whipping cream, divided
  • ½ teaspoon ground nutmeg (fresh is best)
  • 1 tablespoon vanilla extract
  • Cinnamon sticks garnish for individual servings, optional
  • Prep Time
    30 min
  • Cook Time
    5 min
  • Servings
    Yields: 12-16 servings

Directions

  • Separate egg yolks from whites (freeze egg whites for another recipe another day). Beat egg yolks until thick and lemon colored, set aside.
  • Place 3 cups milk in saucepan, add cloves, 1 cinnamon stick, sugar and salt. Stirring occasionally, slowly bring milk almost to a boil. Remove from heat and pour about 1-1/12 cups of hot milk, in a thin slow stream, into egg yolks while stirring yolks constantly. Pour tempered egg yolk mixture into remaining milk; return pan to stove, over low heat, stirring constantly, cook until mixture reaches 160 degrees (1-2 minutes); DO NOT boil.
  • Remove milk from stove, strain to remove cloves and cinnamon stick. Add remaining 3-cups milk, 2-cups whipping cream, nutmeg and vanilla. Refrigerate until ready to serve.
  • To serve, whip remaining 2-cups cream until soft peaks form. Fold whipped cream into cold seasoned milk; pour eggnog into cups or mugs, garnish with optional sprinkle of nutmeg and a cinnamon stick.

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