Skip the store bought eggnog this year and make your own easy holiday eggnog!
Christmas is almost here, and I couldn’t be more excited! The month of December is a special one for us, and the build up to Christmas day is something our family really enjoys. We spend our days watching our favorite Christmas movies, reading great Christmas books, and making our favorite Christmas goodies! Plenty of cookies are always on the menu, and so is my delicious easy holiday eggnog.
Eggnog is such a classic Christmas drink, and I feel like there are two groups: those who love it and those who hate it. I do not care for eggnog at all, but my husband loves it and wants it every year. Before I started making it from scratch, he would just buy it from the store. Have you ever checked out the ingredients of store bought eggnog? Plenty of high fructose corn syrup, which we all know is not healthy. So, I set out to find a way to make eggnog from scratch. As it turns out, it is so much easier than you think. Let me show you how you can make your own simple eggnog from scratch!
Making the Eggnog
You will need:
4 egg yolks
1/3 cup sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon nutmeg
- Whisk the egg yolks a bit until they have lightened in color. Slowly add in the sugar. Whisk well until all of the sugar has dissolved.
- In a medium sauce pot, heat the milk, heavy cream, and nutmeg until almost boiling. Add some of the hot milk and cream to the egg yolks while whisking. This is called tempering the egg yolks.
- Next, pour the yolk and milk mixture back into the sauce pot. Heat this to 160° while whisking occasionally,
- Pour into a container and chill in the refrigerator. Enjoy when completely chilled!
Have you ever made your own homemade eggnog before? Are you a fan of this Christmas classic? Sound off in the comments below, and don’t forget to subscribe for future updates!
From our family to yours, we wish you a very Merry Christmas & a blessed New Year!
Easy Holiday Eggnog
- 4 egg yolks
- 1/3 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp nutmeg
- Whisk the egg yolks until lightened in color. Slowly add the sugar and whisk until completely dissolved.
- Heat the milk, cream, and nutmeg in a pot until almost boiling.
- Temper the egg yolks with the hot milk. Pour egg and milk mixture back into the sauce pot.
- Bring milk to 160° whisking occasionally.
- Chill in refrigerator and enjoy!