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Homemade Eggnog

Posted by in Holidays, Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

 
To me, eggnog is the iconic Christmas drink. When we were little, around Christmastime, Mom would carefully pour out mini glasses of the thick, wonderfully flavored beverage and cut it with a bit of milk. We savored what little we got from the small carton.

Now that I’ve learned to make it at home, I can enjoy it in much larger quantities. Which is a good thing, right? Right?!

“I would ask you to make eggnog more often, but then we would get fat,” Reuben informed me.

Let me show you how to make this scrumptious drink for yourself!

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Here are the ingredients you’ll need: eggs (of course), sweetener of choice, salt, whole milk, vanilla extract, freshly grated nutmeg and heavy whipping cream.

Note: I made a half batch since it’s only the two of us.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Crack your eggs into a pot.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Add the sugar …

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

And salt …

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

And whisk it all up.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Sloooowly whisk in half of the milk.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

I switched to a smaller pan so it’d be easier to stir.

Cook over low heat, stirring constantly, until the mixture coats the back of a wooden spoon, about 25 minutes.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Now’s a good time to listen to music, flip through a favorite magazine, or fiddle with your smart device.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

You can also check to see if the eggnog is finished cooking with an instant-read thermometer. It should be between 170 and 175° F. Do NOT boil.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Once it’s finished cooking, pour the eggnog into a heat-proof bowl through a fine-mesh strainer.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

See all the thumpies the strainer saved me from?

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Whisk in the vanilla extract …

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Freshly grated nutmeg (I’ll forgive you if you don’t use fresh) …

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

And the remaining milk. Cover and let chill in the refrigerator until completely cool, about 3 hours.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Just before serving, beat the cream until soft peaks form. Beautiful, soft cream …

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Gently fold the whipped cream into the eggnog with a wire whisk.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Serve with extra whipped cream, if desired, and a sprinkling of freshly grated nutmeg.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

Recipe notes:

1. You can use whatever sweetener (within reason) you like to sweeten this drink. I have used maple syrup, granulated sugar and evaporated cane juice with good success.
2. If you like the flavor of rum in your eggnog, you can add a bit of rum extract (or real rum, if you don’t mind the alcohol).
3. I highly recommend using an instant read thermometer to gauge when your eggnog is done cooking. Just make sure you have it set to Fahrenheit—I once made scrambled eggnog because I accidentally switched the thermometer to Celsius.

 
 
 
Tasty Kitchen Blog: Homemade Eggnog. Guest post and recipe submitted by Erica Kastner of Cooking for Seven.

 
 

Printable Recipe

Homemade Eggnog

See the full recipe post on Erica Lea’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Intermediate

Servings: 32

32

Description

An easy recipe for eggnog that does not include alcohol or uncooked eggs.

Ingredients

  • 12 whole Large Eggs
  • 1-½ cup Maple Syrup (or Granulated Sugar)
  • ½ teaspoons Salt
  • 2 quarts (8 Cups) Whole Milk
  • 2 Tablespoons Vanilla Extract
  • 1 teaspoon Freshly Grated Nutmeg + More For Garnish
  • 2 cups Heavy Whipping Cream + More For Garnish

Preparation Instructions

1) In a heavy 4 quart saucepan, with the heat off, whisk the eggs, maple syrup, and salt until well blended. Gradually stir in half of the milk.

2) Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 25 minutes. (Mixture should be about 170 – 175 degrees F). Do not boil.

3) Pour custard into a large bowl. Stir in vanilla extract, 1 teaspoon of ground nutmeg and the remaining milk. Cover and refrigerate until well chilled, about 3 hours.

4) Just before serving, in a medium bowl, beat whipping cream until soft peaks form. With wire whisk, gently fold whipped cream into custard mixture. Serve with extra whipped cream on top and a sprinkle of freshly grated nutmeg.

Store in the refrigerator up to 3 days.

 
 
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Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

8 Comments

Comments are closed for this recipe.

Barbara Vickery on 1.7.2013

Send a photo of the blue mugs to Replacements.com – they will help you identify the pattern. They may even have some of the same pattern in stock, if you want more of them.

They helped me to identify my crystal stemware pattern so I can get more pieces of it.

Erin on 12.24.2012

hi erica- just wondering… if i don’t have the heavy cream on hand, could i just stir in more whole milk for a less creamy but possibly equally tasty nog? thanks so much. sounds delish! and without my own chickens, i appreciate the cook time for the eggs!

Jami on 12.23.2012

I’m sitting at the stove making this right now! I’ve never had eggnog and felt compelled to try it after seeing how easy it is from this site.

Shel F. on 12.23.2012

Wonderful! I’m going to have to try this….

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Erica Lea on 12.24.2012

callee & hummingbird: Thank you – I love those mugs as well. Unfortunately I have no idea as to their manufacturer. They’re from my grandma on my husband’s side, and the only writing on the bottom is “Japan” — Sorry I couldn’t help you find them! Merry Christmas!