Eggnog is a supremely indulgent holiday drink. It’s super-creamy, deliciously spiced, and boozy enough to get the party started this holiday season. While eggnog is traditionally made with raw eggs, this Homemade Eggnog recipe comes together by heating the eggs like a crème anglaise. But don’t let that put you off. It’s really simple to make.
- What is Eggnog?
- Why This Eggnog Does Not Contain Uncooked Eggs
- Why You’ll Love This Homemade Eggnog Drink
- Recipe Ingredients
- Ingredient Notes
- How to Make Homemade Eggnog Without Raw Eggs: Step-By-Step Instructions
- Recipe Variations
- Tips For Making The Perfect Homemade Eggnog
- More Indulgent Festive Recipes
- Printable Recipe Card
- Pin Homemade Eggnog For Later!
What is Eggnog?
Eggnog originates from England and dates back to the middle ages.
It’s a creamy cocktail of eggs, whole milk, cream, sugar, and seasonal spices. Some eggnog recipes are spiked with alcohol, particularly dark rum, bourbon, and brandy. My favorite booze to add to eggnog is the almond liqueur amaretto. It’s not traditional by any means, but it works! That said, alcohol is entirely optional.
I’d describe the consistency of eggnog as like a super-creamy milkshake, melted ice cream, or a thin vanilla custard. It’s extremely rich and decadent. Trust me when I say a little goes a long way!
Eggnog is typically served cold, but it’s also wonderful served warm, especially after coming inside from the wintery cold.
Traditionally, a glass of creamy eggnog has been used to toast with friends and family to prosperity and good health for the year ahead. A ritual I’m happy to participate in!
Why This Eggnog Does Not Contain Uncooked Eggs
The thought of drinking raw eggs can set alarm bells ringing for some people. And yes, according to Food Standards Scotland, eating raw eggs may be an issue. Particularly for people who are vulnerable, such as babies, pregnant women, the elderly, and those with weaker immune systems.
One way to reduce the risk of Salmonella is to use pasteurized eggs. Eating raw eggs produced under the Lion Code with a British Lion’s mark is considered safer for vulnerable groups in the UK. But, if ever in doubt, government advice is to cook eggs thoroughly and follow food safety guidelines in your country.
My thoughts… it’s Christmas. At this time of year, everyone’s already stressed out enough. So let’s not add raw eggs to our list of worries and make a cooked egg version of eggnog. And not to the detriment of the flavors of classic eggnog, either. Cooked eggs add a depth of flavor you can’t achieve by blending eggnog in a blender. See what you think.
Why You’ll Love This Homemade Eggnog Drink
- It tastes amazing. Of course, the best reason to make this eggnog recipe is that it tastes incredible! The rich, creamy flavor is perfect for the holidays, and it’s sure to become a family favorite.
- You can make it as strong as you like. Another great thing about homemade eggnog is that you can make it as strong or weak as you like. It can even be alcohol-free if you’re serving it to the kiddos.
- It’s healthier than store-bought eggnog. Most eggnogs you’ll find in grocery stores are loaded with sugar, artificial flavors, and other unhealthy ingredients. This recipe, on the other hand, uses real food ingredients. That’s not to say we should be guzzling gallons of the stuff, though. It’s still extremely indulgent. But a little goes a long way.
Here are the ingredients you’ll need from the grocery store to make this amazing Homemade Eggnog:
- Milk: Milk is the basis of this dairy-based drink. I recommend whole milk for its richness and creaminess.
- Cream: Essential for making eggnog super-creamy.
- Eggs: Only egg yolks are needed for this recipe. The egg yolks will naturally thicken the eggnog and make it wonderfully smooth. Adding the egg whites would affect the consistency of the eggnog. Save the egg whites for a different recipe.
- Warm Spices: A blend of nutmeg and cinnamon is like sipping Christmas in a cup.
- Coconut Sugar: My preferred sweetener for eggnog due to its rich caramel flavor. It’s a great alternative to brown sugar. I love this organic coconut sugar.
- Vanilla Extract: Vanilla enhances the flavor of the sugar and the milk.
- Cocoa Powder: Not a traditional ingredient to add to eggnog, but I just adore the Bailey’s vibe it adds to this eggnog. It’s delicious.
- Alcohol: Amaretto is beautiful in this eggnog. It adds a unique flavor that perfectly compliments the vanilla, cocoa, and caramel notes we’ve got going on. More traditional flavors would be dark rum, brandy, or bourbon. Use what you love, and add as much alcohol as you’d like to suit your personal taste.
How to Make Homemade Eggnog Without Raw Eggs: Step-By-Step Instructions
Homemade Eggnog is such a pleasure to make. Here’s how in eight simple steps:
Mix the milk, cream, cinnamon, nutmeg, vanilla extract, and cocoa powder in a saucepan. Gently bring to a boil over medium heat and then remove from the hob.
Meanwhile, beat the egg yolks and coconut sugar in a stand mixer or a large bowl and hand mixer until it turns a light caramel color. It will thicken enough that ribbons form when you pull the whisk back and forth.
Very slowly, while whisking, pour ½ cup (or a ladle full) of warm milk into the egg and sugar mixture.
Repeat this another 3 times to temper the eggs.
Pour the tempered egg mixture into the saucepan with the remaining milk.
Add the Amaretto (if using) to the eggnog mixture.
Heat over medium-low for 3-5 minutes, whisking continuously until the eggnog thickens. The mixture should coat the back of a spoon.
Tip: If a few lumps form in your eggnog, simply strain through a fine mesh strainer. No biggy.
- Cool and Serve
Cool at room temperature, then pour eggnog into an airtight container and refrigerate to chill, preferably overnight. Then, pour the chilled eggnog into the glass and add a sprinkle of freshly grated nutmeg.
Find the recipe card with exact ingredients and full recipe instructions at the bottom of this page. ⇩
- Classic Non-Alcoholic Eggnog: Remove the cocoa and vanilla for a traditional eggnog flavor. Also, substitute the amaretto with extra milk. And just like that, a great recipe the whole family can enjoy. Including young children.
- Classic Boozy Eggnog: To create more of a classic eggnog recipe, omit the cocoa and vanilla. Also, substitute the amaretto with dark rum, bourbon, or brandy.
- Chocolate Eggnog: OK, this recipe already contains a hint of chocolate. But, for an extra chocolatey treat, you can add a splash of chocolate liqueur.
- Coffee Eggnog: For this variation, substitute some of the milk for a splash of espresso.
- Maple Eggnog: Swap out the coconut sugar for pure maple syrup for a hint of maple in your eggnog.
Tips For Making The Perfect Homemade Eggnog
- Temper the eggs: Tempering eggs prevents the egg proteins from binding together, so they don’t clump together and scramble.
- Thickening: The eggs will naturally thicken the eggnog. Ideally, make the eggnog thinner than you’d like on the hob, as it will thicken more in the fridge. If your eggnog does turn too thick, simply stir in more milk.
More Indulgent Festive Recipes
If you like the look of this festive recipe, you might be interested in more indulgent treats. These are fantastic for the Christmas season, as you can put them in festive bags and give them away as gifts.
- Mince Pies Recipe
- Homemade Chocolate Buttons
- Easy Candied Walnuts
- Homemade Chocolate Peanut Butter Cups
- Chocolate Caramel Puffed Rice Bars
Thinking of making this recipe? Please drop me a note in the comment section and provide a star rating! ⭐️⭐️⭐️⭐️⭐️ I ALWAYS LOVE hearing from you.
Printable Recipe Card
Homemade Eggnog Recipe (No Raw Eggs)
If you love this recipe, rate it with 5 stars below!PRINT PIN RATE
- Stand Mixer, or Hand Mixer
- 2 cups (475 ml) whole milk
- ½ cup (120 ml) heavy cream (double cream)
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg, or ground nutmeg
- 1 teaspoon vanilla extract
- 1 ¼ teaspoon cocoa powder
- 3 large egg yolks
- ⅓ cup (60 g) coconut sugar
- ¼ cup (60 ml) Amaretto, optional
- Prep: Gather and prepare your ingredients
- Boil: In a saucepan, combine the milk, cream, cinnamon, nutmeg, vanilla extract, and cocoa powder. Gently bring to a boil and then remove from the heat.
- Beat: Meanwhile, in a stand mixer or with a hand mixer, beat the egg yolks and coconut sugar until it turns a light caramel color and thickens enough that ribbons form when you pull the whisk back and forth.
- Temper: Very slowly, whilst whisking, pour ½ cup (or a ladle full) of warm milk into the egg and sugar mixture. Repeat this another 3 times to temper the eggs.
- Thicken: Pour the tempered egg mixture into the saucepan with the remaining milk. Add the Amaretto (if adding) and heat over medium-low for 3-5 minutes, whisking continuously until the eggnog thickens. The mixture should coat the back of a spoon.
- Strain: If a few lumps form in your eggnog, simply strain through a fine mesh strainer. No biggy.
- Cool: Allow the eggnog to cool, pour into an airtight container and refrigerate to chill, preferably overnight.
- To Serve: Pour the chilled eggnog into the glass and add a sprinkle of freshly grated nutmeg.
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.