Homemade Eggnog Recipe

5 11 13
Homemade Eggnog Recipe
Homemade Eggnog Recipe photo by Taste of Home
Publisher Photo

Homemade Eggnog Recipe

Read Reviews
5 11 13
Publisher Photo
Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. —Pat Waymire, Yellow Springs, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min. + chilling

Ingredients

  • 12 large eggs
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 8 cups whole milk, divided
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 2 cups heavy whipping cream
  • Additional nutmeg, optional

Directions

In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.
To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving. Yield: 12 servings (about 3 quarts).
Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
Originally published as Homemade Eggnog in Taste of Home December/January 1997, p13

Nutritional Facts

1 cup: 411 calories, 25g fat (14g saturated fat), 247mg cholesterol, 251mg sodium, 35g carbohydrate (35g sugars, 0 fiber), 13g protein.

  • 12 large eggs
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 8 cups whole milk, divided
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 2 cups heavy whipping cream
  • Additional nutmeg, optional
  1. In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
  2. Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.
  3. To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving. Yield: 12 servings (about 3 quarts).
Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
Originally published as Homemade Eggnog in Taste of Home December/January 1997, p13

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Reviews forHomemade Eggnog

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Rhonda Gilbert David User ID: 9311087 277421
Reviewed Nov. 7, 2017

"Delicious my mother used to make this every Christmas morning! Thanks for sharing. I've not had any homemade eggnog in years!"

MY REVIEW
Rhonda Gilbert David User ID: 9311087 277420
Reviewed Nov. 7, 2017

"Delicious my mother used to make this every Christmas??????! Thanks for sharing. I've not had any homemade eggnog in years!"

MY REVIEW
dreilman12 User ID: 7809556 257931
Reviewed Dec. 10, 2016

"I've used this recipe for YEARS...It makes almost a ''gallon'' by the time you add the ''Whipping Cream'' (I use an 8 oz. Container of Cool-Whip instead) ... You'll NEVER buy ''store-bought'' Eggnog again... You can add ''Nutmeg'' on top after you've poured it into glasses.. Also, any ''rum or brandy'' you'd like when you serve it...It's nice that it doesn't require 'booze'' in the recipe, it's KID FRIENDLY!! While it's cooking up to ''temperature'', I use a ''RoboStir'', which works great, you don't want the eggs getting lumpy.. IF you don't have this, stirring constantly is required, but if lumps occur, you can always get out the mixer!"

MY REVIEW
AfterAgnesDowner User ID: 7584816 239220
Reviewed Dec. 12, 2015

"Must stir while cooking or it goes lumpy/gritty . Good"

MY REVIEW
carlygiles User ID: 6894225 39817
Reviewed Jan. 30, 2013

"This was so AMAZING! My family loved it, and it tastes better than what we used to buy from the store. The only thing I would do different is add more nutmeg because I love that nutmeg flavor."

MY REVIEW
cjohnikin User ID: 5222118 40618
Reviewed Dec. 29, 2012

"Excellent recipe! Very smooth but would like a little more thickness to the nog. Yields more than I need, so next time think I will half the ingredients."

MY REVIEW
lzf User ID: 6421934 40131
Reviewed Dec. 24, 2011 Edited Apr. 26, 2017

"THis is VERY good!!!! I can not buy my favorite kind at the store any more so I've been looking for one to replace it... FOUND IT!!!! right here!!! I do wish I knew how to make it just abit thicker but other then that its perfect!!!!"

MY REVIEW
themacks2006 User ID: 3593780 39816
Reviewed Oct. 27, 2010

"I make this eggnog every year for our Christmas open house and everybody LOVES it. A definite keeper recipe!"

MY REVIEW
Monarchsmomma User ID: 1811632 12250
Reviewed Dec. 28, 2009

"I ve been making this for years. It never fails. So good!"

MY REVIEW
sharkie88 User ID: 2783032 39814
Reviewed Dec. 29, 2008

"Delicious eggnog! Very easy to prepare, and I definitely will be making it again."

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