Easy Eggnog
When the festive season arrives, my go-to indulgence is a comforting glass of Homemade Easy Eggnog! Its creamy richness, infused with a blend of spices, makes it an irresistible holiday dessert.
Made with a blend of egg yolks, milk, cream, sugar, spices and more. Perfect whether you’re curling up by the fireplace on a chilly evening or toasting to joyous holiday gatherings.
Easy Eggnog
Embrace the holiday spirit with a glass of easy homemade eggnog, a quintessential Christmas treat that is as delightful to make as it is to enjoy.
This creamy, spiced beverage is a staple at festive gatherings, bringing warmth and cheer to your holiday celebrations.
The charm of homemade eggnog lies in its comforting simplicity. You just need a handful of ingredients – eggs, milk, cream, sugar, and spices.
Whether served as a cozy evening nightcap or a delightful addition to your Christmas feast, eggnog’s rich texture and creamy flavor embody the essence of the season.
Add a splash of rum, bourbon, or brandy for a traditional adult version, or keep it alcohol-free for a kid-friendly dessert!
How is eggnog different from custard?
Custard is typically cooked and thickened, and served as a dessert. Custard can also be poured over warm pudding and crumbles. Eggnog however is a drink, usually served cold and often with added alcohol.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make these chocolate mint cupcakes is at the bottom of this post.
- Egg Yolks: Make my Easy Christmas Pavlova with those leftover egg whites!
- Heavy Cream: This is also known as thickened cream in Australia.
How to Make Homemade Eggnog (with photos)
A full and detailed recipe card is at the bottom of this post.
Whisk Egg Yolks: In a large heat-proof bowl with electric hand beaters, whisk egg yolks for 1 minute.
Beat In Sugar: Whilst beating the eggs on low-medium speed, add sugar 1/2 tbsp at a time, beating for 10 seconds after each addition, until mixture is light, creamy, and fluffy.
Heat Milk Mixture: In a medium-sized saucepan, add the milk, cinnamon, clove, nutmeg and vanilla. Place the saucepan over a medium heat and warm the mixture slowly until steam appears, not boiling. Remove from the heat.
Temper Eggs: Slowly stream the heated milk into the egg yolk mixture while whisking vigorously. Do this gradually to temper the eggs without cooking them.
Cook on Stove: Pour the egg-milk mixture back into the saucepan. Stir constantly over low-medium heat for 3-4 minutes until it slightly thickens into a thin custard. Avoid boiling.
Strain & Add Cream: Remove from the heat. Strain mixture through a fine mesh sieve into a clean bowl or jug. Pour in the heavy cream and whisk until well combined. Place in the refrigerator for 1 hour.
Add Brandy: Whisk in the brandy if you choose to use it. Serve chilled or leave it in the fridge overnight to thicken further. Enjoy!
Expert Tips
- Tempering The Eggs: When whisking the hot milk into the whisked egg yolks, mixing do so gradually to avoid cooking the eggs. This process, known as tempering, ensures a smooth, creamy texture.
- Adjust Brandy to Taste: If adding the brandy, adjust the amount to your preference. It can range from a light touch to a robust flavor.
- Chill Thoroughly: Eggnog’s flavor develops and improves when chilled, especially overnight.
Can eggnog be made without alcohol?
Yes, non-alcoholic eggnog is common. Simply omit the alcohol from the recipe. The result is a creamy, sweet beverage suitable for kids as well.
Can you make eggnog with non-dairy milk?
Yes, non-dairy milk like almond, soy, or coconut milk can be used to make a vegan version of this homemade eggnog recipe.
Can eggnog be used in baking?
Yes, eggnog can be used in recipes like eggnog cookies, cakes, and French toast, adding a rich, creamy flavor!
Storage Instructions
Store: In an airtight container and glass jar, refrigerated, for 2-3 days.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easy Eggnog
Ingredients
- 6 egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground nutmeg
- 2 tsp vanilla extract
- 1 cup heavy cream, or thickened cream
- 3-5 Tbsp brandy, optional
Instructions
- Whisk Egg Yolks: In a large heat-proof bowl with electric hand beaters, whisk egg yolks for 1 minute.
- Beat Sugar: Whilst beating the eggs on low-medium speed, add sugar 1/2 tbsp at a time, beating for 10 seconds after each addition. Total time should be about 2 minutes and 30 seconds, until mixture is light, creamy, and fluffy.
- Combine Milk Mixture: In a medium-sized saucepan, add the milk, cinnamon, clove, nutmeg and vanilla.
- Heat Milk: Place the saucepan over a medium heat and warm the mixture slowly until steam appears, not boiling or simmering, this will take about 3-4 minutes, once steaming remove saucepan from the heat.
- Temper Eggs: Slowly stream the heated milk into the egg yolk mixture while whisking vigorously. Do this gradually to temper the eggs without cooking them.
- Cook on Stove: Pour the egg-milk mixture back into the saucepan. Stir constantly over low-medium heat for 3-4 minutes until it slightly thickens into a thin custard. Avoid boiling.
- Strain: Remove from the heat. Strain mixture through a fine mesh sieve into a clean bowl or jug.
- Add Cream: Pour in the heavy cream and whisk until well combined.
- Chill: Place in the refrigerator for 1 hour.
- Add Brandy: Whisk in the brandy if you choose to use it. Add more or less depending on your preference.
- Serve: Serve chilled or leave it in the fridge overnight to thicken further. Enjoy!
Notes
Nutrition
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.
Is thickened cream the same as heavy cream ?
Hi Ana, you can certainly use heavy cream instead of thickened cream. Here in Australia we call our heavy cream “thickened cream”. They’re virtually the same but thickened cream does have some thickening agents added. But yes, you can use them interchangeably for this eggnog 🙂