Eggnog is a holiday classic. Whether it’s something you enjoy on its own or with spirits, warm or refrigerated, it’s the perfect beverage to sip upon whilst wrapped up in blankets under cozy twinkle lights. And although eggnog is always readily available at your local grocery store around this time of year, we find some brands are better than others, so rather than risk a not-so-stellar eggnog experience, we’ve decided to try our own homemade version.
After all, homemade almost always tastes better than store bought, and we like the idea of creating something ourselves so we know just which ingredients are being included (such as brand new eggs from backyard chickens or freshly ground spices). Plus, this way we are able to tweak and test the flavors in our recipe to suit our tastes.
Once our eggnog was made, we realized we had created something worthy of repeating year after year. In fact, it’s so good that we’ve decided to give it away as gifts to friends and family to share in the merriment. And although classic eggnog is made using raw eggs and booze (which keeps the raw eggs from spoiling), we’ve decided to cook our eggs so the beverage is more accessible. We’ve also decided to give you both the ‘naughty’ and ‘nice’ version so you can decide whether or not to add the booze. Enjoy!
- 3 cups whole milk
- ½ teaspoon freshly ground nutmeg
- 2 cinnamon sticks (or ½ teaspoon cinnamon)
- 1 vanilla bean, split lengthwise with seeds removed
- Pinch of salt
- 6 large egg yolks
- ¾ cup cane sugar
- 2-4 oz. bourbon, brandy, or spiced rum (optional)
- 1-2 teaspoons vanilla extract (optional)
- 1 cup heavy cream
- Add the milk, nutmeg, cinnamon sticks (or ground cinnamon), vanilla bean seeds and the vanilla bean pod to a medium saucepan and place over medium heat. Warm the milk (do not boil!), stirring occasionally, and remove from heat once bubbles begin to form around the sides of the pan. Set aside.
- In a mixing bowl, add the egg yolks and the sugar, and beat for 2-3 minutes on high until they become pale and fluffy.
- With the mixer running on low, slowly add the milk mixture to the eggs until fully incorporated. Pour the entire contents of the bowl back into the saucepan and heat over medium, stirring constantly, until it thickens slightly and becomes velvety. Remove from heat.
- Add the heavy cream and vanilla extract to taste. Adjust salt or sugar as necessary. Cool for ten minutes, and package in airtight jars or bottles in the refrigerator until ready to serve.
- Add the heavy cream and booze to taste. Adjust salt or sugar as necessary. Cool for ten minutes, and package in airtight jars or bottles in the refrigerator until ready to serve.
- Keeps for about a week (the alcoholic version may keep slightly longer than the non-alcoholic version).
Used In This Project:
- Rectangular Labels • I chose the “Rustic Bistro” style in burgundy and green.
- Scallop Hang Tags • I chose the “Rustic Bistro” style in burgundy and green.
- Small Oval Labels • I chose the “Rustic Bistro” style in green (with a design request to add more text).
- Round Coasters • I chose the “Rustic Bistro” style in burgundy.
More Holiday Beverage Ideas:
Homemade Apple Pie Moonshine Hot Buttered Rum Batter Homemade Hot Chocolate Mix Hard Pumpkin Cider Floats
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