Eggnog is the best holiday drink! It’s creamy, rich, and completely delicious. Make it for all of your holiday parties.
Even though it’s freezing outside, there are a few cold drink recipes that I like to enjoy during the holidays—like frozen hot chocolate, peppermint milkshakes, and especially this homemade eggnog!
Better Homemade
Can we just all agree that homemade eggnog is better than anything you can buy at the store?
Don’t be fooled by those fancy labels, just make it at home with this recipe! It’s crazy simple to whip up. Once you try it, you will be making this recipe for years to come.
Eggnog is a favorite with lots of my family members. We always make it around the holidays, especially in December for Christmas. It’s thick, creamy, and the best treat at the end of a long day of holiday celebrating. Think of it as Christmas in a cup.
What we love most about this recipe is that it takes more like a melted shake than a super egg-y drink. Even the hubby who despises eggnog loved this version – that’s saying something!
How to Make Eggnog
First things first—place a medium sized metal or glass mixing bowl in the fridge to be used later.
EGG WHITES. Then, grab a medium mixing bowl and beat together 6 egg whites until they reach stiff peaks. Fold in the ¾ cups of sugar, 1 tablespoon at a time. Set this aside.
EGG YOLKS. In a large mixing bowl, beat together the 6 egg yolks. Beat them until they turn a lemon yellow color. Mix in ¼ cup sugar, 1 tablespoon at a time. Then mix in the vanilla, salt, milk and nutmeg. Set this aside.
CREAM. Remove the chilled bowl from the fridge and pour in 1 cup heavy whipping cream. Whip everything until fluffy – it will look like cool whip.
COMBINE. Add in the egg white mixture and the whipping cream to the large bowl of the egg yolk and milk. Use a wooden spoon to stir everything together.
Storage
We do not recommend storing eggnog for longer than 24 hours. It’s best chilled after a couple of hours. Keep it covered in an airtight container in the fridge.
You can also freeze it in an airtight freezer container, leaving a little room for the liquid to expand when it freezes.
For more recipes with eggnog, check out:
Eggnog Recipe
Ingredients
Instructions
- Place a medium sized metal or glass mixing bowl in the fridge to be used later.
- In a medium mixing bowl Beat together 6 egg whites until stiff. Fold in the 3/4 cups of sugar, 1 tbsp at a time. Set aside.
- In a large mixing bowl beat together 6 egg yolks. Beat them until they turn a lemon yellow color. Mix in 1/4 cup sugar, 1 tbsp at a time. Then mix in the vanilla, salt, milk and nutmeg. Set aside.
- Remove the chilled bowl from the fridge. Pour in 1 cup heavy whipping cream. Whip until fluffy like cool whip.
- Add the egg white mixture and the Whipping cream to the large bowl of the egg yolk and milk. Use a wooden spoon to stir together.
This eggnog recipe is incredibly special. the holidays just aren’t the holidays without it. thanks for sharing
I agree!! You are so welcome!
Did you kNow you can make a great tasting eggnog at home? If Eggnog is your drink you need to give this a try.
My hubby thanks you! He can’t get enough eggnog all winter long! It was so much better than store bought & now he wants me to keep ingredients on hand, so he can have it anytime!
I’ve never made homemade before this and it was so delicious! I don’t think i’ll ever be able to go back to store bought!
So tasty and so easy to make! We love it and make it all season long!
It wouldn’t be the holidays without this tasty drink. A must have for every party.
I love eggnog! Thank you for this recipe. I’ve always bought it before but not this year!
This was really really easy to make I Added a bit of cinnamon as well. It was really good!
We had this kind of eggnog all the time when I was a child, but since then there is so much concern about the raw eggs. Should I be concerned?
I don’t worry too much about it, in this, but it’s honestly a personal preference 🙂
How long will this eggnog keep in the refrigerator?
Ours is gone so fast, so I am not exactly sure how long it will last. We prefer fresh, so I wouldn’t keep longer than a couple days. But, you can also freeze it in an airtight freezer container, leaving a little room for the liquid to expand when it freezes.
how many does this serve?
This recipe serves about 12.