Classic Homemade Eggnog – rich and creamy eggnog with a sprinkle of freshly grated nutmeg.
Homemade Eggnog Recipe
Homemade eggnog is just so delicious. I’m not exaggerating when I say it is so much better than store bought! Some store bought eggnogs are overly thick and sugary sweet. This homemade eggnog is just unbelievably fresh and creamy and it only takes minutes to make. In this recipe, I use store-bought pasteurized eggs for a super quick no-cook recipe.
What’s in Eggnog
Traditional eggnog is made with raw eggs, which gives it a rich and delicious flavor. In this recipe, I use pasteurized eggs found at my local grocery store to be extra safe. I found the pasteurized eggs right next to the organic eggs in my store. They are more expensive than regular eggs, but about the same price as organic. Traditional eggnog contains:
- Pure Vanilla Extract
- Freshly Grated Nutmeg
How to Make Homemade Eggnog
- I use an electric mixer to shorten the mixing time, but you can use a stand mixer or just a whisk and big bowl as well.
- Separate egg whites and egg yolks. Reserve egg whites for another purpose.
- Start mixing the egg yolks. Stream in sugar until well combined.
- Mix until light yellow.
- Stir in milk, heavy cream, vanilla and nutmeg.
- Try this with freshly grated nutmeg. You won’t be sorry!
MORE HOLIDAY DRINK RECIPES
- Apple Cider Mimosas
- CrockPot Hot Chocolate
- Slow Cooker Apple Cider
- Slow Cooker Mulled Wine
- Slow Cooker Spiked Apple Cider
If you make this recipe, I’d love for you to tag me on Instagram at @no2pencilblog
Classic Homemade Eggnog - rich and creamy eggnog with a sprinkle of freshly grated nutmeg.
- 4 egg yolks from pasteurized eggs
- 1/3 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons freshly grated nutmeg
In the bowl of a stand mixer, mix egg yolks on medium speed.
Slowly add sugar just until well combined. Eggs should be a light yellow color.
Scrape down sides of bowl as needed.
Turn mixer to low and add in milk, heavy cream, vanilla and nutmeg.
Chill and serve.
Use a whole nutmeg, freshly grated on a microplane for best flavor.
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