eggnog recipe

The BEST Homemade Egg Nog recipe! Thick and creamy with the perfect mild flavor and hint of nutmeg. You'll never buy store-bought eggnog again!

Homemade Eggnog

sugar

heavy whipping cream

milk

nutmeg

salt

vanilla extract

cinnamon (, for topping)

Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.&nbsp;

Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.&nbsp;

Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.&nbsp;

Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.

Remove from heat and stir in the vanilla.

Pour the eggnog into a pitcher or other container and cover with plastic wrap.&nbsp;

Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.

Store homemade eggnog in the fridge for up to one week.

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Delicious, thick and creamy homemade eggnog.

Homemade eggnog is a delicious holiday cocktail that&#039;s ultra creamy, perfectly spiced, and spiked for a good time. Plus, it only takes 5 minutes to make!

Homemade Eggnog (Super Easy!)

eggs

maple syrup

milk (dairy

heavy cream (or coconut cream)

brandy

cinnamon cinnamon sticks

Blend

Add the eggs and maple syrup to a high-powered blender and blend for exactly 4 minutes on high speed. Make sure to use a timer.

Add the milk, heavy cream, brandy, bourbon, and nutmeg. Blend for an additional 10 seconds just to combine.

Refrigerate

Pour the eggnog into an airtight container and refrigerate until it&#039;s chilled.

Serve

When ready to serve, give the eggnog a stir before pouring. Then garnish with cinnamon sticks or a sprinkle of cinnamon on top.

Eggnog is the type of drink that people either love or really really hate. It's rich, creamy, and, well, egg-y. We fall into the camp of people who love it. Here's how to make perfect eggnog every time.

Classic Eggnog

c. milk

cinnamon,

pure vanilla extract

c. sugar

heavy cream

bourbon

Whipped cream,

My eggs curdled despite nonstop mixing :(

This eggnog takes a while to make but its worth the while I wouldn't  look on any other  website for making eggnog. This eggnog recipe is absolutely  amazing I can just go on and on about how good the eggnog was it was so good my whole family liked that I had to make it 5 times for them to get enough of it

I think that it is okay, mine turned out to tast like a omlet that you can drink

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Eggnog is a must during the holidays. Our recipe is perfect for Chrsitmas eve.

This Eggnog Will Sleigh Your Holiday Party

Eggnog is the official beverage of December. It's rare to encounter it any other time, and truly is Christmas spirit in a cup. Here's a vegan version based on cashews and dates.

Creamy Veggnog (Vegan Eggnog)

soaked cashews

soaked dates in 1 cup water

almond milk

tsp nutmeg +

vanilla bean paste (or extract)

sea salt

Combine all ingredients in a blender (including the water you soaked the dates in) and blend until smooth and frothy. This can take a few minutes in an older blender.

Transfer to a container and chill in the refrigerator until needed.

When ready to serve, place back into blender to allow more frothing because mixture can separate. Pour into mugs and garnish with fresh grated nutmeg.

Try this creamy and smooth old-fashioned holiday drink this Christmas. This classic recipe has both spice and sweetness and is easy to make on the stovetop.

fine sea salt

cinnamon

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the eggs, sugar, and sea salt until combined. Set aside.

In a large saucepan, combine the whole milk,...

In a large saucepan, combine the whole milk, cream, cinnamon and nutmeg. Heat over medium-low heat, whisking often, until it begins to steam, about 10 to 15 minutes.

Add 1/4 cup of the warm milk mixture...

Add 1/4 cup of the warm milk mixture to the egg mixture and whisk well. Add in another 1/4 cup of the milk mixture and whisk again. Repeat twice more so you've added a total of 1 cup of the milk mixture to the egg mixture.

Pour the egg mixture into the saucepan with...

Pour the egg mixture into the saucepan with the rest of the milk mixture and continue to heat and whisk almost constantly until the mixture begins to thicken and reaches 160F, about 15 minutes.

Remove from heat and whisk in the vanilla...

Remove from heat and whisk in the vanilla extract. Strain the mixture into a jar or other container with a cover. Allow to chill completely in the fridge.

Stir well before serving and top with a...

Stir well before serving and top with a sprinkle of cinnamon if desired.

This boozy vintage eggnog recipe is perfect for some serious adult holiday partying. Recipe from the early 1900's.

The Best (Boozy) Eggnog Recipe

Eggs (whites and yolks separated)

Sugar

Rye Whiskey

Jamaican Rum

Milk (not cream)

Beat egg yolks with sugar to fully combine.

In a separate bowl, beat egg whites until frothy.&nbsp; Add 2/3 of the egg whites to the yolk/sugar mixture.&nbsp; Stir to combine.

Very slowly drizzle in the rye and rum into the egg/sugar mixture stirring gently as you pour.

Slowly pour in milk and stir to combine.&nbsp;

Stir in remaining 1/3 egg whites; stir to combine. Sprinkle with a bit of nutmeg when serving.

Refrigerate in a sealed container until serving and/or for storage.

Our boozy bourbon eggnog is so tasty that you&#x27;ll want to make it again and again. Luckily, it&#x27;s super easy to whip up at home with no special equipment required.

Bourbon Eggnog

Cointreau

Vigorously whisk two eggs in a medium mixing...

Vigorously whisk two eggs in a medium mixing bowl until eggs are frothy.

Slowly add sugar and continue to whisk the...

Slowly add sugar and continue to whisk the mixture until the sugar is incorporated.

Add milk, cream, bourbon and Cointreau. Whisk until...

Add milk, cream, bourbon and Cointreau. Whisk until ingredients are thoroughly combined.

Chill mixture until ready to serve.

Pour mixture into two glasses and grate nutmeg...

Pour mixture into two glasses and grate nutmeg directly into each glass.

This Eggnog French Toast is the perfect holiday breakfast made with simple pantry ingredients, and of course, eggnog! 

Eggnog French Toast

bread (, we

eggs (, room temperature)

eggnog (, store-bought or homemade)

light brown sugar

all-purpose flour

Preheat griddle to 350 degrees F or heat a skillet over medium heat.

Add all ingredients, except the bread, to a blender or to a shallow dish and whisk well to combine. If whisking by hand, it&#039;s okay if the flour doesn&#039;t mix in completely smooth. 

Grease skillet with butter or non-stick spray. Dip the bread in the batter and turn to generously coat both sides. 

Place on hot skillet and cook for a few minutes, until the bottom of the bread starts to get golden brown. Flip and cook on the other side the same. 

Serve with cinnamon syrup or regular syrup and dust with extra cinnamon.

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This homemade Hot Cocoa recipe will not only satisfy your sweet tooth but will warm your soul, and it's so easy to make!!

Hot Cocoa

If you love eggnog during the holiday season, but you worry about raw eggs, then you need to try this eggnog without eggs recipe! It&#x27;s thick, creamy and perfectly spiced.

How To Make Eggnog Without Eggs (Mock Eggnog Recipe)

Cups Cold Milk

Package (3.4 ounces) Instant French Vanilla Pudding Mix

Teaspoon Ground Nutmeg

Teaspoon Vanilla Extract

Salt

Cup Heavy Whipping Cream

Optional Topping: More Nutmeg

In a large bowl, beat milk and pudding...

In a large bowl, beat milk and pudding mix on low speed for two minutes.

Beat in the sugar, nutmeg, vanilla and salt.

In a different bowl, beat cream until thickened...

In a different bowl, beat cream until thickened (about 3 minutes). Stir the cream into the pudding mixture.

Refrigerate until serving. Sprinkle with additional nutmeg, if...

Refrigerate until serving. Sprinkle with additional nutmeg, if desired.

This eggnog recipe is perfect for when you want just a few servings. Morgenthaler says it serves two, but I’d say it easily serves four. It can easily be scaled up if you want to make it for a slightly larger crowd. I like to make this using a stick blender so I can blend it in the same jar I store it in for easier cleanup, but you can use a regular blender here too. I use brandy and bourbon here, but you could use any combination of brandy, bourbon or rum. This recipe uses raw eggs, which means there’s a small risk of salmonella. I’m comfortable with that risk, but I wouldn’t serve even a booze-free version to pregnant women or people with compromised immune systems, just to be safe. Do use freshly grated nutmeg here. It makes such a difference.

Small Batch Eggnog

(75 grams) sugar

half and half

nutmeg,

In a quart-sized mason jar, add the eggs...

In a quart-sized mason jar, add the eggs and blend with an immersion blender for one minute. Add the sugar and blend for another minute. Add the half and half, nutmeg, brandy, and bourbon and blend until combined. Chill thoroughly to allow flavors to meld. Top each glass with freshly grated nutmeg before serving.

This homemade eggnog recipe is truly the best eggnog you will ever taste. It&#039;s thick and creamy with hints of nutmeg, cinnamon and vanilla. It&#039;s easy to make and so delicious that you&#039;ll never settle for store-bought again!

Homemade Eggnog Recipe

tsp pure vanilla extract

whipped cream ((for serving))

In a medium bowl, beat eggs and sugar together with a handheld mixer (or vigorously with a whisk by hand), until, thick, light and fluffy (about 1 minute).

Heat milk, cinnamon, nutmeg, and sea salt in a medium saucepan until warm, whisking constantly.

Temper the eggs by slowly adding warm milk to the beaten eggs as you whisk vigorously.

Pour the tempered egg/milk mixture back into the saucepan and cook until it starts to thicken but does not boil (160 degrees F), whisking often. (it will lightly coat the back of a spatula).

Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.

Strain the egg mixture into the heavy cream. Discard what is left on the strainer.

Add vanilla extract, stir to combine.

Chill for 4 hours.

Serve cold with some homemade whipped cream and an extra sprinkle of nutmeg.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1638539732/qglk0yjjo6qchlfeznnw.mp4

This homemade eggnog recipe is the best eggnog you will ever taste. It's thick and creamy with hints of nutmeg, cinnamon and vanilla. It's easy to make and so delicious that you'll never settle for store-bought again!

Top 11 eggnog recipe recipes from across the web

The most viewed eggnog recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Eggnog

Homemade Eggnog (Super Easy!)

Classic Eggnog

Creamy Veggnog (Vegan Eggnog)

Homemade Eggnog

The Best (Boozy) Eggnog Recipe

Bourbon Eggnog

Eggnog French Toast

How To Make Eggnog Without Eggs (Mo...

Small Batch Eggnog

Homemade Eggnog Recipe

Top 11 eggnog recipe recipes from across the web

The most viewed eggnog recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Eggnog

Homemade Eggnog (Super Easy!)

Classic Eggnog

Creamy Veggnog (Vegan Eggnog)

Homemade Eggnog

The Best (Boozy) Eggnog Recipe

Bourbon Eggnog

Eggnog French Toast

How To Make Eggnog Without Eggs (Mo...

Small Batch Eggnog

Homemade Eggnog Recipe

The most viewed eggnog recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine