I love Homemade Egg Nog. Honestly, I like store bought too. With or without booze. It’s rich, creamy, sweet, and I love LOVE nutmeg.
And egg nog ice cream? Oh… my… God!… This time of year, my inner Ron Burgundy comes out and sings, “I love Nog… I love Nog! Nog! Nog! Nog!”
How to Make Homemade Egg Nog
Here’s a straight forward recipe that will get you in a festive holiday spirit!
- In a large bowl, beat 3 egg yolks with 2/3 cup of sugar until they turn light yellow and thick enough to leave a ribbon when you lift the whisk.
- Stir in 2 cups milk, 1 teaspoon vanilla extract, 1/4 teaspoon fresh grated nutmeg and 1/2 cup heavy cream. Mix well.
- Top with whip cream, a sprinkle of ground cinnamon and nutmeg.
Variations
- If you want to spike your nog, try a spirit with kick like spiced rum or bourbon. Add 1 ounce to each cup; then pour in the egg nog. Mix well and top with whip cream.
- A more traditional variation included egg whites. Whip 3 egg whites with 1/4 cup sugar until stiff peaks form. Take 1/2 and mix into the eggnog mixture, then gently fold in the other 1/2.
A Very Brief History of Homemade Egg Nog
People were making an early version of this homemade egg nog as early as the the 13th century in monasteries. It jumped the pond in the beginning of the 1700s. It was a big hit in the colonies, because back in England only the wealthy could afford milk, eggs and sugar.
In the new world, cows and chickens were abundant. Sugar was also a growing commodity thanks to the Caribbean which also brought rum up the coast.
Our Founding Fathers were Fans
George Washington even jotted down his own famous heavy-on-the-alcohol egg nog recipe. Only he forgot to record the exact number of eggs. Cooks from that era estimated a dozen would do:
One quart cream, one quart milk, one dozen tablespoons sugar, one pint brandy, 1/2 pint rye whiskey, 1/2 pint Jamaica rum, 1/4 pint sherry—mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently. ~ President Gen. George Washington
Regardless of if you’re spiking your nog or not, please drink responsibly. And not just for the alcohol content, each 8 ounce serving has a whopping 500+ calories! No wonder we only splurge on this once a year.
Check out my FREE Holiday Dessert Guide for more fun recipes!
Cheers and Happy Holidays!
Egg Nog
The egg nog recipe isn’t just for the holidays. It’s rich, creamy, and spiced up with vanilla and nutmeg. Add an extra kick with a good glug of bourbon or keep it as it is. You can’t go wrong either way. It’s hard not to try to lick the bottom of your glass!
Ingredients
- 3 egg yolks
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon nutmeg grated
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 cup reddi whip or homemade whip cream (divided)
- 3 egg whites* optional
- 2 ounces bourbon optional
- 2 whole star anise garnish (optional)
- 2 cinnamon sticks optional
Equipment
- stand mixer or electric hand mixer
- 2 glasses
Instructions
-
Beat egg yolks and sugar until pale and the mixture forms a ribbon. Add the vanilla, nutmeg, milk and heavy cream. Mix well.
-
Add 1 ounce of bourbon (if using) in each glass. Pour yolk mixture over bourbon. Top with Redi Whip or whip cream. Garnish with whole star anise, nutmeg, and a cinnamon stick.
-
See note for egg whites.
Recipe Notes
Egg whites- Traditional egg nog incorporates whipped egg whites. If you’re concerned about raw egg whites, use cartoned egg whites. If you’d like to make it this way, whip 3 egg whites with a tablespoon of sugar until they form stiff peaks. Fold the egg whites into the yolk/milk mixture and serve.
This makes the egg nog nice and thick. Personally, I think the whip cream achieves the same effect and then I’ve got whites for breakfast in the morning. Plus, I can get it in the glass faster this way too. 🙂
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