Nothing says Christmas like a glass of best homemade eggnog! This holiday treat is super simple to make with our easy eggnog recipe. And if you think you don’t like eggnog, you’ve never tried home made egg nog before! This eggnog recipe without alcohol is perfect for the whole family to enjoy! So try this DIY, non-alcoholic treat this December!
I loved my mom’s eggnog recipe growing up, but then everyone realized it wasn’t really save to drink raw eggs. I tried the storebought versions, but they tasted so nasty! The artificial flavor was just no the same as a delicious glass of homemade eggnog! So I started messing around with a homemade eggnog recipe where the eggs would be cooked that still had that wonderful nostalgic, made-from-scratch taste! Our family slurps up this home made egg nog. Some of us like this eggnog recipe non alcoholic served warm (me), some like it the traditionally chilled version (my husband), and my kids love it blended with ice for a fun eggnog milkshake version. No matter your preference, this diy eggnog is sure to hit the spot!
BEST Homemade Eggnog
To make your own simple eggnot recipe all you need are a few common kitchen ingredients:
- egg yolks
- granulated sugar
- heavy whipping cream
- ground nutmeg
- pinch of salt
- vanilla extract
- ground cinnamon
Easy Eggnog Recipe
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
Homemade Eggnog Recipe
Now, in a large saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a simmer.
Home made Egg nog
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. (This heats the eggs enough to kill any bacteria slowly so as not ot make scrambled eggs in milk).
Simple Eggnog Recipe
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove the eggnog from the heat and stir in the vanilla.
Personally, I love to drink it warm. Its like a comforting, holiday hug! Like warm milk as a kid, but the beverage is all grown up.
If you prefer it chilled simply refrigerate the drink until chilled. It will thicken as it cools.
HINT: If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
My kids favorite is to mix the egg nog with ice cubes and a scoop of vanilla ice cream for a decadent, creamy eggnog milkshake!
Eggnog Recipe Non Alcoholic
Store homemade eggnog in the fridge for up to one week.
Eggnog Recipe without Alcohol
Once you try homemade eggnog you will never go back to the storebough garbage! Such a quick and easy treat that becomes a holiday tradition!
Christmas drink recipes
Nothing says Christmas like a glass of this homemade eggnog! Our easy recipe makes the creamiest, best, most delicious non-alcoholic beverage
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Creamy Homemade Eggnog Recipe
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk I use organic
- 1/2 teaspoon ground nutmeg
- pinch salt
- 1/2 teaspoon vanilla extract
- dash ground cinnamon
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- Now, in a large saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. (This heats the eggs enough to kill any bacteria slowly so as not ot make scrambled eggs in milk).
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove the eggnot from the heat and stir in the vanilla.
- Personally, I love to drink it warm,but if you prefer it chilled simply refrigerate the drink until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
- Store homemade eggnog in the fridge for up to one week.