This Homemade Eggnog recipe is easy, delicious, thick and creamy with a hint of nutmeg! This fresh eggnog will make you wonder why you bought eggnog at the store!
One of the greatest joys of the holiday season is that first sighting of a carton of eggnog in the dairy case. Many of us wait all year to get a taste of that rich, spiced treat!
When I told my friends that I like to make my own version of uncooked eggnog at home, many of them expressed concern over the whole “raw egg” thing. Since there are both uncooked and cooked eggnog recipes, I decided to ease the minds of my friends and family by making a cooked eggnog recipe that everyone could enjoy.
Cooked eggnog is slightly more complicated than raw recipes, which are usually made in a blender. Typically, cooked eggnog would be made by scalding cream and slowly tempering the eggs to make sure they cook but don’t scramble.
I like to push the easy button by using my KitchenAid® Precise Heat Mixing Bowl, which does all of the work for me. However, you can make this KitchenAid precise heat mixing bowl recipe on the stove with a thermometer, so don’t let the lack of having the easy button stop you from making this delicious and still easy recipe!
How Do You Make Eggnog?
The process could hardly be easier!
First, attach the Precise Heat Mixing Bowl to your Stand Mixer and use the whisk attachment to cream egg yolks and sugar. Stir in some milk, cream, and spices to flavor the nog. Preheat the Precise Heat Mixing Bowl to 160°F and turn the Stand Mixer speed to “stir.” Allow the Stand Mixer’s whisk attachment to continue stirring the mixture until the temperature reaches 120°F. Turn off the Stand Mixer, lower the bowl stand, and remove the whisk attachment. Carefully remove the Precise Heat Mixing Bowl from the stand and use the lid to cover the bowl.
Keep the bowl covered, except to stir occasionally, until the Precise Heat Mixing Bowl reaches 160°F. Turn off the heat and transfer the contents to a room temperature container. Refrigerate the container until cool.
You can enjoy the eggnog as-is, or, for a frothy version, you can incorporate egg whites. While the eggnog is chilling, use your Stand Mixer to whip the egg whites until soft peaks form. Stir in some sugar, then retrieve the cold eggnog from the fridge.
With the pouring shield attached to the bowl, turn the Stand Mixer speed to “stir” and slowly pour the chilled eggnog into the whipped egg whites. Mix until the whites are well incorporated into the nog.
And there you have it! Serve the chilled eggnog with a sprinkling of cinnamon and nutmeg on top.
For an adult version, stir in a little rum or bourbon. However you mix it, enjoy a glass (or two!) by the fire with friends.
Lots of people don’t bother cooking their nog, but others are worried about the whole raw-egg-thing.
You can also make it with pasteurized eggs if you want to be safe, but don’t want to cook the nog. Personally, I like to cook it because it thickens the nog and gives it a lovely custard-like texture.
You can also use this recipe to make my Eggnog Ice Cream for an amazing Christmas dessert!
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Homemade Eggnog Recipe
Ingredients
- 8 egg yolks
- 2/3 cup sugar + 2 tablespoons*
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon nutmeg - freshly ground is best
- 1/2 teaspoon ground cinnamon
- 8 egg whites*
- *For optional egg white addition - if using.
Instructions
- Attach the KitchenAid® Precise Heat Mixing Bowl to your Stand Mixer. Use the whisk attachment to cream together the egg yolks and sugar until light in color. With the Stand Mixer turned off, pour in the milk and cream. Sprinkle in the nutmeg and cinnamon.
- Preheat the Precise Heat Mixing Bowl to 160°F and turn the Stand Mixer speed to “stir.” Allow the Stand Mixer’s whisk attachment to continue stirring the mixture until the temperature reaches 120°F. Turn off the Stand Mixer, lower the bowl stand, and remove the whisk attachment. Carefully remove the Precise Heat Mixing Bowl from the stand and use the lid to cover the bowl.
- Keep the bowl covered, except to stir occasionally, until the Precise Heat Mixing Bowl reaches 160°F. Turn off the heat and transfer the contents to a room temperature container. Refrigerate the container until cool.
- For a frothy version, use your Stand Mixer to whip the egg whites into soft peaks then gently mix in 2 tablespoons of sugar. With the pouring shield attached to the bowl, turn the Stand Mixer speed to “stir” and slowly pour the chilled eggnog into the whipped egg whites. Mix until the whites are well incorporated into the nog.
- Serve the eggnog with a sprinkling of cinnamon or nutmeg on top and optional rum or bourbon for the adults.
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Please note that this recipe is often misspelled: home made eggnog recipe, home made egg nog recipe, and homemade egg nog recipe.
I was the same way as a kid, had a really bad “gag” effect to the texture of eggnog. Now that I’m older, and can start blending alcohol in with my eggnog, I’ve really enjoyed drinking it with rum and complimenting it with ground cinnamon. Who thinks this recipe for a candle that I found would be a fun family event to do this holiday season? https://www.naturesgardencandles.com/eggnog-candle-recipe