You wont believe how creamy and delicious homemade Eggnog is, with a foamy layer on top! Thick and flavorful with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought again!
the perfect ingredients
- large eggs
- granulated sugar
- homogenized milk (full fat is the best, heavy cream also works)
- ground vanilla
- liquor brandy or rum (rum flavoring could be substituted)
step by step directions
step one: Beat 12 eggs in a stand mixer until light and fluffy. Continue beating while adding sugar and salt gradually. Beat until sugar is dissolved 2 minutes.
step two: Add 12 cups (3L) milk and 3 tbps ground vanilla. Optional: add brandy and rum. Adjust strength by increasing or decreasing liquor, Stir.
step three: Garnish with a sprinkle of nutmeg. Serve immediately. Makes 20 cups (5oz cups).
how do you serve eggnog, hot or cold?
Eggnog is typically served cold; now that being said it can be served warm. This recipe is served as soon as the liquor and vanilla are added. However, the mixture becomes thicker and more flavorful as it chills in the fridge. If you are heating this drink, use low heat and heat it slowly to avoid scrambling the eggs or dairy.
how long does eggnog last?
Homemade eggnog typically lasts 4-5 days if stored in airtight container and sealed properly or less time if not under the proper conditions.
Follow these steps on how to freeze eggnog.
my homemade eggnog is lumpy? This cocktail tends to be served cold. That being said if your eggnog is lumpy, it’s likely due to the eggs. This drink should be heated up on low heat very slowly and stirred often no one like scrambled eggs. Scrambled eggs will lead to a lumpy (rather than creamy) texture. It is possible to only have a few lumps, in this case simply strain the mixture before serving.
does eggnog have alcohol? Both homemade and commercial eggnogs are made in alcohol-free versions and alcohol is added afterwards. Typically brandy or rum are added during preparation or directly to the cup after the eggnog is poured.
more great recipes
- eggnog donuts with candy cane frosting
- baked eggnog waffles
- Oat Milk Hot Chocolate
- Gingerbread Squares with Eggnog cream cheese frosting
Easy Homemade Eggnog
- 12 large eggs
- 1½ cups granulated sugar
- ½ teaspoon salt
- 12 cups Homogenized milk full fat milk is best
- 3 tablespoon ground vanilla
- 1 cup Brandy see notes
- ½ cup Rum see notes
- Beat on high 12 eggs in stand mixer until light and fluffy, roughly 7 to 8 minutes. Continue beating while adding 1½ cups granulated sugar and ½ tsp salt. Beat until sugar is dissolved, 2 minutes.
- Add 12 cups add milk and 3 tbsp ground vanilla. OPTIONAL: Add Brandy and Rum. Adjust strength by increasing or decreasing liquor. Stir.
- Garnish with a sprinkle of nutmeg. Serve immediately. Makes 20 cups (5oz cups).
- Store or keep for later: Although, this is best served immediately. May be refrigerated for 24 hours, be sure to keep covered no more than 5 days.
- Liquor or flavoring: Liquor may be left out and 5-6 tbsp rum flavoring added instead or simply put none at all!