Homemade Eggnog

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If you love the rich, creamy taste of classic eggnog, but don’t like the idea of using raw eggs, this recipe is for you. For an adults-only version, add some amaretto, rum, bourbon, or cognac to taste.

Homemade Eggnog Recipe

Homemade Eggnog Ingredients

  • 12 eggs
  • 1 ¼ c. sugar
  • 4 c. whole milk
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • 2 c. evaporated milk
  • 2 c. half and half

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

  • Silicone whisk, this is one kitchen tool I'm always reaching for because of how nicely it glides on all surfaces.
  • Candy thermometer, I know a lot of people who use their meat thermometers in a pinch but having a candy thermometer is always helpful for recipes like this

Homemade Eggnog Directions

  1. Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
  2. In a separate glass bowl, stir evaporated milk and half and half until combined.
  3. Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
  4. Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.

While this homemade eggnog recipe might seem intimidating it only takes 30 minute to make. After you taste it you'll wonder why you haven't made homemade eggnog before.

Prep Time 28 mins

Ingredients
  

  • 12 eggs
  • 1 ¼ c. sugar
  • 4 c. whole milk
  • 2 t. vanilla extract
  • 1 t. ground nutmeg
  • 2 c. evaporated milk
  • 2 c. half and half

Instructions
 

  • Combine eggs and sugar in a medium glass bowl and whisk until thoroughly combined. Transfer to a saucepan and stir in whole milk, vanilla extract, and ground nutmeg.
  • In a separate glass bowl, stir evaporated milk and half and half until combined.
  • Heat egg mixture over medium-low heat while stirring constantly to prevent the milk from scorching. When mixture reaches 160 degrees on a candy thermometer, remove from heat and slowly whisk in evaporated milk mixture.
  • Cool slightly before tasting. Add more sugar or nutmeg, if desired, before transferring to an airtight container. Refrigerate overnight or until thoroughly chilled. Serve in mugs and garnish with whipped cream, cinnamon sticks, or a dash of nutmeg.

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