How to Make Eggnog by Brenda

Calling all eggnog fans!

Question for you: Has it ever crossed your mind to make your own eggnog? To bypass the ease of a box from the store’s dairy section, to see if a homemade version is any better?

Well, I took on that challenge myself just last week. And I can say that making homemade eggnog is quite a lot of fun. And so very good. Better than the box, I’ll readily admit. Follow along and I’ll show you just how I make it!

 
 

First, I want to make clear that this is not entirely a traditional method for making eggnog, in that there are no raw eggs. I know from past experience sharing recipes on my own blog that many people tend to geek out when they see raw eggs being used. Personally, I don’t have a big issue with it. I’ve been eating raw cookie dough since I was a tot.

But I decided to just roll with the extra challenge of eliminating the raw eggs altogether in my own homemade eggnog recipe. And I’m super pleased with the results. My husband has given this recipe an enthusiastic thumbs-up, and I’m sure you will too.

 
 

If you’ve ever made homemade ice cream that starts with a cooked custard base, you’ll find this method for making homemade eggnog very similar.

Start out by combining whole milk with cloves, cinnamon, and nutmeg in a saucepan, heating slowly just until it begins to boil. The ground cinnamon will want to clump up and look a bit unappealing at this point, but don’t worry. It will all come together in the end.

 
 

Then add sugar to the egg yolks.

 
 

And whisk like crazy, until the mixture lightens in color and thickens. Keep whisking until you see soft ridges forming.

Then slowly pour the hot milk mixture into the egg mixture, again whisking vigorously. Do take care to pour in the hot liquid slowly, to incorporate hot into cold at a very relaxed pace to eliminate the forming of scrambled eggs.

 
 

Pour the combined mixture back into the saucepan and heat again until thickened and lightly foamy, and then let it cool for a while.

Next, add rum and half-and-half. And a little brandy, too, if you like. Using only rum will give you a cleaner flavor, while brandy rounds it out and warms it up just a bit.

Of course, you can leave out the alcohol entirely. I made a batch alcohol-free, just to be sure this same recipe was worthy of drinking that way as well. And it is, indeed. Our girls have found the eggnog to be an excellent after-school treat.

 
 

A traditional eggnog recipe will have you whipping raw egg whites to fold into the eggnog right before serving, and then grating some fresh nutmeg over the top. But I did away with those raw egg whites. And to make up for the loss of body to the drink, I whipped some cream until softly firm and then whisked it into the eggnog. The hack works great. But feel free to whip up some egg whites, if you want. I’ll be trying that method myself before the year is over!