I originally posted about this awesome homemade eggnog three years ago on Cooking for Seven. It’s still a favorite at Christmastime, so I felt I should share it here on Buttered Side Up.
Our family has always enjoyed a good cup of eggnog at Christmastime. Mom would carefully pour out a small portion and add a bit of milk to make it less rich. We kids would savor the little we got and agree that any more would be too much.
These days I prefer to make my own eggnog. I know exactly which ingredients go into it. And it is such fun to make.
This homemade eggnog recipe has you cook the eggs in a custard base. That way you don’t have to worry about making anyone sick! I’m usually not too squeamish about eating raw eggs, but serving them to other people makes me a little nervous. And when I’m pregnant, I like to be extra careful.
Also, this recipe is alcohol free, so it’s kid-friendly! Trust me, kids will adore it.
If you’re still not feeling confident about making your own eggnog, head over to the Tasty Kitchen Blog where I share my step-by-step instructions HERE.
By the way, it is VERY important, if you have an instant read thermometer, that you make sure it is set to Fahrenheit instead of Celsius. I once bumped the button by accident and made “scrambled eggnog.” Gross.
Homemade eggnog with cooked eggs!
- 12 large eggs
- 1 1/2 cups maple syrup or granulated sugar
- 1/2 teaspoon salt
- 2 quarts 8 cups whole milk
- 2 tablespoons vanilla extract
- 1 teaspoon freshly grated nutmeg + more for garnish
- 2 cups heavy whipping cream
- 1) In heavy 4 quart saucepan, off heat, whisk the eggs, maple syrup, and salt until well blended. Gradually stir in half of the milk.
- 2) Cook over low hear, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes
- (mixture should be about 170 – 175 degrees F). Do not boil.
- 3) Pour custard in a large bowl. Stir in vanilla extract, 1 Tsp. ground nutmeg and remaining milk. Cover and refrigerate until well chilled, about 3 hours.
- 4) Just before serving, in a medium bowl, beat whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg.
- Store in the refrigerator up to 3 days.
- Makes about 16 cups or 32 – 1/2 cup servings
Adapted from a recipe from a friend.
Here are some more Christmas-Themed Drink Recipes: