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 the other day 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.
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 PLEASE believe me when I tell you that this eggnog is the best thing ever. It’s neck-and-neck with store-bought, so you know it’s good.
This Homemade Eggnog features…
- A very light, frothy milk/half and half base (less heavy than store-bought)
- Just a touch of fresh nutmeg + vanilla
- TEN minutes of prep time to make
Making the Homemade Eggnog
(scroll to the bottom of the post for the full recipe!)
Start by combining milk, half and half, light brown sugar, and beaten egg yolks together in a small saucepan. This is the base to your eggnog.
Bring milk mixture to a very low simmer over medium heat until slightly thickened. Don’t let the milk mixture boil or you might break the eggnog!
Remove eggnog from heat and whisk in fresh nutmeg (freshly grated is best here!) and vanilla extract.
Serving the Eggnog
You can choose to serve your eggnog either hot or cold, whatever you prefer!
Serve it immediately after it’s made and reheat it as needed if you’re serving it hot.
If you like your eggnog cold, chill it in the fridge 1 hour before serving. Eggnog may be stored in fridge up to 5 days.
Spiking the Eggnog
We adults love spiking this eggnog around the holidays! It’s so good with just a splash of caramel vodka, bourbon, or spiced rum.
Top individual glasses off with a little fresh grated nutmeg and you’ve got a stand-out holiday drink!
However you choose to enjoy it, you’re going to LOVE this homemade version of the beloved holiday classic!
It’s much lighter and frothier than the heavy store-bought stuff, so rather than only having one glass, you’ll definitely feel like going back for another!
Plus it’s so easy to make, you will totally feel inclined to have a batch in the fridge at all times! Slightly dangerous and so very worth it.
Try these other eggnog recipe favorites!
- Homemade Eggnog Coffee Creamer
- Mini Glazed Raspberry Eggnog Scones
- Cranberry Orange Bundt Cake with Eggnog Glaze
10-Minute Homemade Eggnog
- 2 cups milk
- 1 cup half-and-half cream
- 1/2 cup light brown sugar (or coconut sugar)
- 4 large egg yolks lightly beaten
- 1/4 teaspoon grated nutmeg
- 1 teaspoon vanilla extract
- In a large saucepan, whisk milk, cream, sugar and egg yolks until smooth. Stir over medium heat until mixture is just simmering and slightly thickened, about 10 minutes. (do not boil)
- Remove eggnog from heat and whisk in nutmeg and vanilla. Chill eggnog before serving or serve hot if desired.