Homemade Eggnog

Spicing up Your Christmas Festivities

Eggnog and Christmas go hand in hand. What better way to enhance the Christmas spirit than by making your own eggnog from scratch to share with family and friends this Christmas season.  Depending on your mood adding a little liquor such as brandy, rum or rum chatta, whiskey, bourbon or cognac will help spice up your festive occasion.


6 large eggs plus 2 additional yolks

½ cup sugar

Pinch of salt

3 cups whole milk

1 cup heavy cream

1 tablespoon vanilla extract

 1/2 teaspoon Grated fresh nutmeg, to serve


  1. Place egg yolks, sugar and salt into a large non-stick pan and whisk until well combined and smooth.

  2. Place milk and double cream into a large jug and briefly whisk together.

  3. Place pan with egg yolks and sugar over a low-medium heat and attach a candy thermometer. Add a splash of the milk/cream mixture and whisk until combined.

  4. Continue very gradually adding milk and whisking between each addition to ensure there are no lumps. Switch from a whisk to a wooden spoon once all the milk is added.

  5. Keep stirring and cooking gently until the candy thermometer reaches 160F/70C – this is the temperature at which the eggs are safe to consume.

  6. Mixture will begin to thicken; keep cooking until the mixture coats the back of a spoon. At around 160-180F/82C is when the mixture is thick enough to coat the spoon.   It won’t be super thick, but will feel slight “resistance” when stirring.

  7. Make sure you don’t boil the mixture or put it on too high a heat this could scrambled the eggs!

  8. Remove from the heat and add the vanilla extract, stirring to combine. 

  9. At that point, remove it from the heat and, if necessary, strain it using a fine mesh strainer or cheesecloth to remove any bits of cooked egg.

  10. Leave to cool for 15 minutes before placing a layer of cling film over the top of the eggnog; touching the top of the eggnog so that no skin develops as the eggnog cools.

  11. Once completely cool, place in an airtight container and store in the fridge.  Should be consumed within 3 days. Approximately 14 servings.

If you are looking for a way to spice up your eggnog here are few suggestions.  When making an entire batch of homemade eggnog alcoholic simply add 1 cup of your desired liquor to the batch and place mixture in an airtight glass container in the refrigerator until it is time to serve, at least 4 hours.  If you would rather add a little liquor as you go, add as little as 1/2 ounce to 1 ounce to a 8 ounce cup of eggnog, depending how strong you would prefer it to be.  Grating chocolate on the top, swirling whipped cream, or add a scoop of vanilla ice cream is always another way to add to the festive occasion.

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