This easy step by step homemade eggnog is decadent, creamy and tastes like Christmas in a cup. This recipe is easy to follow with my step by step instructions and a guaranteed smash at your next Holiday Party. It’s so good you’re going to want to double the recipe right off the bat!
Does the thought of making homemade eggnog intimidate you? I mean it’s simple enough to just go to the store and purchase eggnog right off the store shelves and not hassle with making your own, right?
But have you ever flipped over the store bought carton of eggnog and read the ingredients? It’s sadly frightening and something I refuse to purchase let alone allow my family to consume.
Don’t be fooled by the expensive eggnogs too, because most have the same harmful ingredients.
Here is a list of some of the ingredients I have seen:
INGREDIENTS LISTED ON THE BACK OF POPULAR EGGNOG CARTONS:
- High Fructose Corn Syrup
- Corn Syrup
- GMO Corn Starch
- Guar Gum
- Natural & Artificial Flavor
- Disodium Phosphate
- Mono And Diglycerides
Now for the recognizable, refreshing list of ingredients in Homemade Eggnog:
Once I started to pay attention to ingredients I could no longer support a company who was putting such junk ingredients into treats like eggnog.
So in true “Hilary fashion” I was on mission to create my own from scratch eggnog with real pronounceable ingredients.
But it was intimidating and something many fear because of the raw egg yolks. And to be honest, now that I know the nutrient density of egg yolks and raw milk I am no longer leery of consuming egg yolks raw.
So if that is you and want to keep the milk, cream and eggs raw, I have a super simple shortcut eggnog option for you below.
But if that is not you and you would rather heat your yolks to a low and slow temp, then this full recipe is for you.
Shortcut Eggnog Recipe to keep it raw, high fat and nutrient dense
Would you rather keep those pastured egg yolks and raw milk unaltered? Simply blend all ingredients from the recipe below into a blender, chill and serve. It’s THAT easy!
Why this option? Because pastured egg yolks are rich in protein, minerals, fat soluble vitamins, balanced amounts of Omega 3 and 6 fatty acids and so much more!
Egg yolks are basically brain food and best when they are uncooked and left in their natural state.
And raw milk is also bursting with vitamins, minerals and healthy fats that feed every cell in our bodies. (More information here)
And these benefits are bio available to our bodies when milk is unaltered and not heated (aka pasteurized and homogenized).
So if you have access to raw dairy and pastured eggs, go this route and drink your eggnog the way nature intended 😉
But if this route isn’t for you and you’re still leery about the raw eggs, keep reading to find out how to make homemade eggnog low and slow.
How to make Easy Step by Step Homemade Eggnog
I’m going to start off by stating you will need a thermometer to ensure you get your eggnog to the proper temperature without scorching the eggs.
To get started you will combine the milk, cream, maple syrup, and spices to a medium sauce pan. Turn the heat to LOW!
*This is your low and slow warning.*
If you follow my step by step instructions and reach the temperatures this recipe calls for your eggnog will turn out perfect every time! So don’t be intimidated, just follow the instructions and everything will be perfect 🙂
Heat the mixture to 150 degrees F then turn off the heat.
Meanwhile separate the egg yolks from the whites. Gently whisk the yolks by hand for about a minute.
Grab 2 cups of the warmed spiced milk and VERY SLOWLY pour the milk into the egg yolks. While pouring mix vigorously.
You’re trying to raise the temperature of the egg yolks to 100 degrees.
Once you’ve reached that temperature, again VERY SLOWLY, add the warmed yolks back into the sauce pan, whisking continuously.
Over a low heat, slowly warm the mixture back to 150 degrees F continuing to mix slowly.
Now if you’re not good with patience, this recipe is your time to work at that trait because you do not want to cook these yolks too quickly.
Your time will be rewarded if you take it nice and slow–I promise.
Turn the heat off once you reach 150 degrees F. Add in the vanilla and gently mix all together.
Go ahead and reward yourself for your patience and give your eggnog a taste.
Pour eggnog into a pitcher and chill for at least 6 hours before serving. Enjoy!
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Let’s Make Easy Step by Step Homemade Eggnog
- 2 1/2 cups Whole Milk
- 1 cup Heavy Cream
- 1/2 cup Maple Syrup
- 6 Egg Yolks
- 2 tsp Vanilla
- 1/2 tsp ground Cinnamon
- 1/4 tsp ground Nutmeg
- Pinch of Unrefined Salt
- In medium sauce pan over low heat combine milk, cream, maple syrup, cinnamon, nutmeg and salt. Heat mixture to 150 degrees F. (Small bubbles will start to surface around the edge) Turn off heat.
- Add egg yolks to a small bowl and whisk by hand for one minute trying to aerate the yolks just slightly.
- Remove 1-2 cups of the milk mixture and very slowly pour a trickle at a time into the egg yolks while whisking egg yolks. Slowly bring the temperature of the egg yolks up to 100 degrees F.
- Very slowly add the egg yolk mixture back into the milk, again a trickle at a time while whisking the entire time. *You do not want to cook your yolks so go slow.
- Turn the stove back to low and bring the temperature of the mixture back up to 150 degrees F. It will start to thicken as you whisk it. *Remember, low and slow!
- Once temp has reached 150 degrees F remove from the heat and mix in vanilla.
- Pour eggnog into a pitcher and refrigerate for at least 6 hours, preferably overnight. Enjoy!
Some settling from the spices occurs after refrigeration so before serving give the eggnog a good mix.
Shortcut: Would you rather keep those pastured egg yolks and raw milk unaltered? Simply blend all ingredients into a blender, chill and serve. It's that easy and equally delicious!