Homemade Eggnog

Homemade Eggnog

By November 26, 2014

  • Cook Time : 30 minutes



This recipe tends to move along quickly so it's best if you get everything ready ahead of time that you will need:
*2 small bowl for your egg whites and egg yolks
*Electric mixer and bowl with a whisk attachment
*Rubber scraper
*Handheld whisk and medium size saucepan
*candy thermometer

Using your electric mixer with the whisk attachment, whisk the egg yolks on high for about 3 minutes. They should turn a lighter shade of yellow. Slowly add in the 1/3 cup of sugar (reserving the 1 teaspoon for later). Continue to mix on high for another 3 minutes. In the end the mixture will look thick like mayonnaise. Set this mixture aside.

In a saucepan over medium high heat bring the cream and nutmeg almost to a boil. (DO NOT LET THE MIXTURE BOIL!! If you do, you will end up with curdled milk.) Make sure you whisk the entire time.

Once the mixture comes to almost a boil, remove it from the heat. (This is where I deviate from standard eggnog recipes.)

Get your whisking arm ready!! Slowly add about 1/4 cup of the cream mixture to the egg yolk mixture and whisk like your life depends on it. You are in the process of tempering your egg mixture so that it doesn't curdle into scrambled eggs. Continue to add 1/4 cup of the cream and whisk whisk whisk. Do this until all of the cream has been incorporated into the egg mixture.

Now, very quickly, rinse out your saucepan to get rid of the small bits of curdled cream that have begun to stick to the sides. You don't want that in your finished drink. Once rinsed out, place the saucepan back on the stovetop over medium high heat and pour the egg and cream mixture back into the saucepan (Again, DO NOT LET IT BOIL!!).

Clip your candy thermometer to the side of the saucepan (careful to place it just above where it would be touching the bottom of the pan). If the thermometer touches the bottom of the pan it will register an incorrect heat. You want it to measure the heat of the liquid. Once the thermometer reaches 160 degrees Fahrenheit or 71 degrees Celsius remove the pan from the heat.

Pour the mixture into a bowl and let it cool in the refrigerator.

Meanwhile, place an electric mixer bowl in the freezer to cool to make your egg whites once the mixture in the refrigerator is cool.

Everything cooled off? Using an electric mixer and a clean bowl and whisk attachment, whisk the egg whites on high speed in the cold bowl (this is a trick for getting egg whites to stiffen up more quickly). Whisk them for about 3-4 minutes or until they start to form peaks. Then, slowly add the 1 teaspoon sugar until incorporated.

Whisk the egg white mixture into the mixture in the refrigerator.

Ta-da! You've done it all by yourself!! Enjoy!

Side note: Sometimes, I find eggnog to be a little thick. My husband and I like to mix ours with half skim milk. This trick also helps the recipe last a bit longer. Also add your favorite spirits if you're feeling frisky(wink)Eggnog gift from spicygal.com


Eggnog is one of those things that I find to be a necessity during the winter holidays. Most of the time we purchase it from our local grocery store. However, I started researching different eggnog recipes and decided that I’d start whipping it up from scratch. Easy peasy, right? Actually, it is quite easy. It just takes a bit of time. If you’re like me, time can be incredibly hard to find extra of (especially during the holiday seasons). I like this recipe because it’s basic enough and doesn’t use a dozen eggs. Hello? It’s hard enough to watch our calorie intake this time of year without piling on a delicious drink loaded with them! Of course, I can’t toot my horn about making this drink that much healthier as I make it using all half and half (20 calories per Tablespoon). Traditional recipes call for a mixture of whole milk (8 calories per Tablespoon) and whipping cream (9 calories per Tablespoon). My only excuse is that we don’t carry whole milk in our house or whipping cream. I tend to use half in half as my go-to for other recipes calling for cream so, I generally have it on hand. I’m afraid it comes down to a frugal, yet lazy reasoning. Now that you all have this wonderful image of me in your head… let’s get cooking! (wink)

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