Whip up your own homemade eggnog this year with this quick, 10-minute recipe. You won’t believe how much better it is than storebought!
Introducing….the homemade eggnog of your dreams.
I mean, obviously. You had to have seen this coming after listening to all my ranting and raving yesterday about the great importance of always having a glass of eggnog close by a piece of homemade gingerbread.
I don’t break my own rules. Where there’s gingerbread, there’s gotta be eggnog.
And where there’s eggnog, we might as well indulge in the good stuff.
Not the nasty store-bought stuff. I’m talking about the homemade GOOD stuff.
I feel as though these photos don’t really do this eggnog justice. Um yeah, cloudy skies for 2 weeks straight and counting isn’t really working for me and my photos anymore, Mother Nature! I’d like a little sun, please and thank you.
But PUH-LEEZE believe me when I tell you that this eggnog is the best thing in like ever. It’s neck-and-neck with this stuff, in fact.—You’re in for the treat of a lifetime.
Still with me? You clearly know what the good stuff is. Welcome aboard the Homemade Eggnog Train. ↓
Pull out your booze, because if you’re looking to take a trip down the YUM lane, you can also spike this eggnog. I mean, it’s practically Friday….practically….
And, well….eggnog season is just too short. We ain’t got time for the booze-less eggnog.
BUT for yours and possible little chefs convenience, the actual eggnog recipe I’m sharing with you today is completely alcohol-free. No reason the kids should have to skip out on the drinks!
However, for the adults? You have TWO thumbety-thumbs up from me for spiking your own personal glass.
P.S. Don’t worry, I’m a very responsible almost-18-year-old who usually joins the kiddies with their un-spiked ‘nog. 😉
My family added caramel-flavored vodka to their personal glasses of ‘nog, but I have a feeling bourbon or rum would be a GROOVY choice of selection too.
Tell you what: Taste ’em all and you decide which is your favorite. 🙂
All in the name of recipe-testing, so ZE-RO guilt. And I should know, guys. I’m the queen of oh, I think I need to take just one more taste of that brownie—I forgot my glass of milk OR….. I definitely need to make those muffins again, just to make sure they’re edible for human consumption.
The brain of a food-blogger is a more-or-less disturbing place.
We seem to have strayed from the eggnog business that I started out so DILIGENTLY talking about, so unless you want to hear more about my crazy life as a food blogger, shall we continue?
I knew you’d pick door number 2. Any door with eggnog behind it is a good door to go through.
‘Kay, so getting back to the eggnog-y yum. PUH-LEEZE tell me you noticed the whole “ten-minute” thing in my title. YES! It’s true! If I could have put that part of the title in extra-bold letters I absolutely would have.
You’re gonna need six, (count ’em) SIX basic-y-basic ingredients to make homemade eggnog, and I’m positive you have every one of them within an arm’s reach!
Grab that milk, half-and-half (yes, fo’ real) egg yolks (we’re gettin’ serious now) and coconut sugar. Whisk ‘er all up in your most heavy-duty, large-ish saucepan. We’re making LOTS of eggnog today, guys. —This stuff goes and it goes fast.
Bring it all to just a low-simmer over medium-high heat—the eggnog will thicken slightly during this time, but be careful not to let it come to a boil. Once it’s perfectly-perfect slightly-thick and creamy, flex your muscles and take that pot off the heat and then whisk in some vanilla and nutmeg-y goodness.
LOTS of nutmeg—it’s not a real eggnog without it.
From there, just let that chill for awhile in the fridge, while you go stuff yo’ face with the cookies or something. You know, SOMETHING productive like that.
A few hours later….grab that XL glass and your choice of booze–it’s noggin’ time! After all, it’s not yet January 1st. Go crazy with the ‘nog, my friends.
Sounds like a winner-winner, eggnog-for-dinner kinda deal to me. 😀
10-Minute Homemade Eggnog
- 4 cups milk
- 2 cups half-and-half cream
- 2/3 cup coconut sugar
- 8 large egg yolks lightly beaten
- 1 teaspoon grated nutmeg
- 2 teaspoons vanilla extract
In a large saucepan, whisk milk, cream, sugar and egg yolks until smooth. Stir over medium-high heat until mixture is just simmering and slightly thickened (do not boil) Remove from heat and whisk in nutmeg and vanilla. Chill eggnog before serving.
Recipe NotesStore eggnog in refrigerator up to 5 days.
A few other cozy drinks! 🙂