The Best Homemade Eggnog Made From Scratch
Eggnog is a holiday favorite, but if you're like me, the store-bought version just doesn't cut it. Thankfully, my mom shared her secret recipe with me, and it’s a game-changer! Her homemade eggnog is the highlight of our holiday gatherings—rich, creamy, and absolutely delicious, without that odd taste you get from the store-bought kind. I’m so excited to share this family recipe with you today so you can enjoy it too!
Equipment
- Double boiler
- Electric hand mixer
- Whisk
- measuring cups and spoons
Ingredients
- 8 eggs at room temperature
- 1 cup sugar
- 1/2 tsp salt
- 1 quart half-and-half Divided, 2 cups at room temperature, the rest refrigerated.
- 1 quart whole milk
- 2 tsp vanilla
- 1/4 tsp nutmeg
Instructions
- Start by setting up a double boiler. Add about half an inch of water to the bottom pot but do not turn on the heat yet. If you don’t have a double boiler, you can use a heatproof bowl set over a saucepan of simmering water.
- In the top part of your double boiler (without heating it yet), crack the 8 eggs. Using an electric hand mixer, beat the eggs until they are light and foamy.
- Once the eggs are foamy, add the salt. Gradually incorporate the sugar while beating on low speed. Continue to beat the mixture until it becomes thick and glossy.
- Pour 2 cups of room-temperature half-and-half into the egg mixture. Using the electric hand mixer on low, gently combine the ingredients. This helps temper the eggs and prepares the mixture for cooking.
- Place the double boiler over medium-low heat. With a whisk, begin whisking the mixture continuously. As the water in the bottom pot begins to form small bubbles (but not boil), reduce the heat to low.
- Continuously stir the eggnog mixture to prevent the eggs from curdling. This process requires patience, but it’s essential for achieving the creamy texture eggnog is known for.
- Using a food thermometer, check the temperature of the eggnog every few minutes. You will be doing this until the mixture reaches 160°F, which is the point at which the eggs are fully cooked and safe to consume. Avoid overheating, as this can cause the mixture to thicken too much or develop a grainy texture.
- Once the mixture reaches 160°F, remove it from the heat immediately. Overcooking at this stage can ruin the smooth consistency.
- In a bowl large enough to fit all of the ingredients, pour in the egg and half-and-half mixture. Then stir in the remaining half-and-half, whole milk, vanilla extract, and nutmeg. Mix well to combine all the flavors.
- Pour the eggnog into a container with a lid and refrigerate it until thoroughly chilled. This typically takes at least 4 hours, but overnight is even better for allowing the flavors to meld together.
- Before serving, give the eggnog a quick stir and pour it into glasses. If desired, garnish with a sprinkle of nutmeg or a cinnamon stick for an extra festive touch!