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For years my kids begged me to make homemade eggnog, and this year I finally got up the nerve to try it. I had the heat on medium, which ended up being too hot and curdled the eggs, but a hand blender saved the day – thanks for the tip! It ended up tasting delicious, and we made it a few more times with different variations. My kids like it better without the egg whites mixed in. A terrific, carefully explained recipe that even a nervous novice could follow. Thank you!
Brilliant!! And so easy to make. I am in the UK, so eggnog not really something we have. Having watched a lot of American Xmas films, eggnog is a staple. I did look at some UK sites, but as I wanted authenticity, I was very happy to find your site. Am now passing the recipe out to friends.Definitely going to be a Xmas tradition in future.
So rich and full of flavor. Absolutely delicious. I leave it alcohol free so everyone can decide what alcohol they’d like to add if they do and how strong . My partner and I love bourbon in our nog, but the rest of my family prefer rum. It’s also even better if you leave it to chill over night so all the spices can really steep into the eggnog. 5/5 and a new Christmas tradition for us!
I remember my grandma used to make it, but over here it’s known under it’s German name, eierkognak. I recall it had alcohol from the pharmacy, not your regular liquor. However, it was overpowering for me. I might give it a go with less alcohol. Happy holidays!
Never even tried eggnog before, but gave this a go with my teenage daughter. It’s beautiful!
From England and never had eggnog before, read some of these reviews and followed the recipe using semi skimmed milk, 1/2 cup golden caster sugar and 4 large egg yolks, didn’t add in the whipped whites as it’s plenty creamy enough. Used Jack Daniels and Lambs Navy Rum, it’s yummy. I think this will become my new Christmas tradition xx
made a recipe many years ago and do not recall cooking it Is this because of the new fear of raw eggs? I also remember using confectioners sugar Can this be substituted?
Hi Bernadette, this particular recipe has always included cooking, it’s the way that the mixture gets thick. I’ve also never used confectioner’s sugar. Perhaps you are thinking of a different recipe? If you used confectioners sugar, it has cornstarch in it, so it would thicken up the eggnog even more. I haven’t tried substituting it, but if you do, please let us know how it turns out for you!
It was pretty good except I found it to be wayyy too sickly sweet and that was using the half cup of sugar. I also only used 1 tablespoon of the alcohol, I think it would be too strong with more so definitely only add to taste. I also found it didn’t really have many servings, 4 servings max certainly not 6. I made the recipe again but doubled it (served 8) and left the sugar to half a cup which was much more tolerable in sweetness. The second time I just left out the alcohol which I prefer.
I don’t even drink eggnog. I made this for my family. It is delicious. I did use 4 yolks and 1/3c + 1 T sugar. I will make this again and enjoy my new found Christmas tradition. Thank you.
Delicious and easy to make. Thank you!
Love it! This is my go to recipe for egg nog. I’ve made it many times. Used the 4 egg version with less sugar because I’m substituting Southern Comfort which is so much sweeter than rum. . Also, when I put the egg whites back in to cook to 160 degrees I curdled it. Unloading the dishes and just forgot it. So I tried the straining method and it worked.
When do you add the heavy cream??
Hi, Evan! It’s kind of hard to see but you add the heavy cream in step 5 after you remove the milk mixture from the heat. It’s one line just above the photo.
I cut down the amount of sugar. As far as how long it will last in the refrigerator. All your products have expiration dates. Try to get the longest dates from expiration and use the dates on your products as a gauge for how long it will last, the milk is usually the first to expire. But I have had milk dates that are good for 2 weeks. And believe me when I say, you will know if its gone bad.
Can I substitute both the heavy cream and milk with soy milk? Thank you!
Hi Dana, I have not tried using soy milk in place of the dairy. Not sure how it would turn out. Something tells me almond milk might work better if you are trying to avoid dairy. In any case, those substitutes would result in a much lighter eggnog, so you would miss the creamy consistency of traditional eggnog.
I think I’ve seen Almond creamer in the dairy section; I bet you could make the creme anglaise with the almond creamer and then thin that down somewhat with almond milk.
I’ve been an eggnog addict for years now, but could never find a recipe where following the instructions didn’t lead to the eggs frying. The past few times I’ve made this, I’ve been leaving the cloves out, since my family doesn’t care for them, but this recipe still tastes great! Just a disclaimer: I’ve halved the sugar down to 3/4 cup for a double recipe, since my mom is a type one diabetic, and we have to watch her sugar. When I’m not a glutton, and let my coworkers have a taste, they tell me it tastes like Christmas! I’m definitely going to be making this for years to come!
Great recipe, totally delicious! But does anyone know how long the cooked eggnog can last in the fridge?
Hi, Sun! For this particular recipe, I think it would keep for up to three days in the fridge.
I’ve made this recipe every year for several years and its always a hit – my family can’t get enough of it! I make only two changes. First, I replace the sugar with maple sugar. It’s much more expensive but it’s a special holiday indulgence. I also use maple sugar to sweeten holiday pies and the whipped cream we top ten with. The second change I make is to reduce the sugar to only 1/4 cup. We find that it’s still plenty sweet for us without being overwhelming.This is a fantastic recipe!
Even cutting down the sugar, it really tastes more like custard. It’s okay, not our favourite.
I’ve drunk my Mother’s Home made eggnog for years, she’s passed away now & I don’t know if she left the recipe.
I had questions about which spices go in traditional Eggnog.
Danke for answering my questions with your recipe.
Happy Thanksgiving, Merry Christmas, Sending you a Happy New Year.
Hi, Hermann! My name is Summer and I’m an editor here at Simply Recipes. Modern (meaning the last 100 years or so) eggnogs typically use a variation of the spices in this recipe — nutmeg, cinnamon and clove. Booze has been a key ingredient of eggnog since the beginning. Here’s a link to an article about the history if you’re so inclined to read it.
Soo good. I substituted one of the two cups of milk with international delight vanilla creamer….very rich!