Homemade Eggnog A Holiday Favorite

Homemade Eggnog is a family favorite holiday treat. The thick rich creaminess and sweet cinnamon notes encapsulate all the magic of the holidays in a cup. I love making this drink for holiday parties or family activity night – it is loved by everyone.

Old fashioned homemade eggnog is made with heavy cream, egg yolks, cinnamon, sugar and spices and dates back hundreds of years. This drink is not for the dairy free, it’s indulgent and traditionally made with heavy cream, however you could probably make some dairy free version of this drink with a very creamy nut milk.

If you want the real deal, this is it – the freshest eggnog you will ever have! Some people enjoy it spiked with spiced rum, or for a super relaxing experience, infuse it with Pure Balance CBD Oil. It’s always nice to slip in a serving of CBD to food and drink. 😉

You can serve chilled or warmed. For a less rich eggnog, decrease the egg yolks from 6 to 4. Use 1/2 cup sugar if you would like it less sweet. We used 2% milk, but you can use any milk you have on hand. Double up the recipe if you are making for a group!

Prep time: 5 minutes

Cook time: 25 minutes 

Servings: 4-6

What You Will Need to Make Homemade Eggong

6 large egg yolks  (use 4 for a lighter version)

3/4 cup sugar

2 cups milk

2 whole cloves

Pinch of cinnamon

1 cup heavy cream

1 teaspoon freshly grated nutmeg (lightly packed)

1 1/2 teaspoons vanilla extract

Optional additions / variations :

1-2 servings of Pure Balance CBD oil – optional

2 tablespoons bourbon, or to taste – optional

2 tablespoons rum, or to taste – optional

How to Make Homemade Eggnog

1. Beat egg yolks, then add sugar –  In a large bowl, use a whisk or an electric mixer to beat egg yolks until they lighten up, then slowly add the sugar and keep mixing. Beat at high speed until it gets fluffy.
2. Heat milk with cinnamon and cloves – In a saucepan on the stove combine milk, cinnamon, and cloves. Stir and turn on medium heat until steamy and warm. Do not bring to a boil.
3. Temper the eggs – Slowly add half of the hot milk to the egg mixture, wicking constantly. Pour everything back into saucepan. 
4. Cook until eggnog thickens – On medium heat, cook the eggnog stirring constantly with a wooden spoon. The mixture will start to thicken and coat the back of the spoon. If you have a candy thermometer, use it, you need to cook it until the mixture reaches 160°F. If you don’t the trick is to watch closely and do not allow the mixture to boil, it will curdle.
5. Remove from heat and add cream – Whisk in the heavy cream and then pour the mixture through the strainer. This will remove cloves and any curdled bits. Let the mixture cool. 
6. Stir in vanilla extract and nutmeg – Once the eggnog has cooled add vanilla extract and nutmeg. At this step you can add booze for a spiked version or CBD oil for a relaxing spin. (I add CBD to my cup, not the whole batch)
7. Serve and Enjoy – Serve eggnog chilled or warm. This is by far the freshest most authentic eggnog recipe! Dairy lovers, enjoy!