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An easy Homemade Cooked Eggnog recipe without raw eggs or alcohol. A family friendly, festive, and delicious drink anyone can enjoy.
So here’s the thing about eggnog – I’ve never really liked it. Actually, that’s not true. I’ve never actually tried it. I mean I always liked the sound of it, but the thought of a drink made with raw eggs just never sat well with me.
Then a couple of years ago, I had a Christmas party and a friend requested eggnog. On the guest list were not only kids, but a friend who was pregnant so I set out to create a recipe that was not only delicious but safe for all to enjoy. The result was so good, it’s a new family tradition.
Why This Recipe Works
- Cooking the eggs thickens the mixture and creates a creamy and delicious custard flavored drink.
- Using nutmeg and vanilla gives the drink, its spiced flavor with the warmth and richness of vanilla.
- A splash of rum extract adds the iconic flavor while keeping it kid-friendly.
- Sugar and a little salt give the recipe the perfect balance of sweetness and depth of flavor.
You won’t believe how easy and delicious homemade cooked eggnog is to make, and this recipe is truly the best! Thick and creamy with the perfect sweet, creamy flavor and warming spice. You will never buy eggnog from a store again!
Ingredient Notes
- Cream – heavy or whipping cream work best, but half and half or single cream will work too. They just may result in a thinner consistency.
- Egg Yolks – The yolks of six large eggs or five jumbo/extra-large, seven medium or eight small eggs.
- Nutmeg – freshly grated or ground nutmeg will do. Just keep in mind that fresh will be much stronger in flavor.
- Milk – I use whole milk, but low-fat milks will work just as well.
- Vanilla – you can use vanilla extract, vanilla pods, or vanilla bean paste.
- Rum Extract – (aka Rum Emulsion) – This is optional, but gives the eggnog that iconic, rum flavor without adding alcohol. It’s available at some grocery stores or here on Amazon (#paidlink).
Step by Step Instructions
Add the egg yolks and the sugar to a medium mixing bowl.
Then whisk them together until light and fluffy. This can be done by hand with a whisk or with a hand or stand electric mixer. You’re looking for thickened, a pale yellow fluffy, foam-like mixture that will l fall in ribbons from a spoon or whisk.
In a saucepan over medium heat, stir together the cream, milk, vanilla extract, rum extract (if using), nutmeg and salt until the mixture reaches a gentle, slight simmer.
You just want it heated not boiling as this mixture will be used to temper your egg mixture – this means to slowly dilute the eggs with a little of the hot liquid before adding them to the pot on the stove. This will keep you from cooking them, creating scrambled eggs instead of the custard-like mixture you’re looking for. You’ll cook the eggs slowly once the cream mixture and egg mixture are combined.
Whisking vigorously, add a quarter cup of the hot cream mixture to the egg mixture.
Then, while whisking continuously, mix the egg mixture slowly into the cream mixture in the saucepan on the stove and cook 3-4 minutes while still stirring, until it reaches about 160°F/71°C or until the mixture is thickened enough to coat a spoon. This just means when you dip a spoon into the mixture, it will cling to the spoon rather than run right off.
Pour the eggnog into a large heat-resistant pitcher and cover it with plastic wrap.
Refrigerate until chilled. It will thicken as it cools and can be stored in the fridge for up to a week.
Serve with a sprinkle of cinnamon. I like to garnish with star anise and a cinnamon stick too.
If you want a thinner, smooth consistency, whisk the thickened mixture with 1 or 2 tablespoons of milk until smooth and reaches your desired consistency.
Adding Alcohol to Eggnog
If you would like to add alcohol to your eggnog instead of using the rum extract, add it once the mixture has chilled. Choose something with high alcohol concentration to help balance the creamy sweetness of the eggnog. Dark rum is common, but brandy, bourbon and whisky are all traditional choices.
Erren’s Top Tips
- Bring the cream mixture to a slight, ever so gentle simmer – do not boil.
- Once the egg mixture is added to the cream, whisk continuously until the mixture thickens to avoid scorching the mixture or sticking to the bottom of the pot.
- Keep the heat to medium-low to avoid cooking the eggs too quickly. You want to cook them into the cream mixture slowly not scramble them.
- Thickening enough to coat the spoon simply means when you dip a spoon into the mixture, it will cling to the spoon rather than run right off.
- To add a festive look, garnish with star anise and a cinnamon stick too.
- To serve a crowd feel free to double or triple the recipe.
Make ahead and Storing Instructions ?
Store in a capped bottle or pitcher covered with plastic wrap. The eggnog can be stored in the fridge for up to a week.
Rate This Recipe
Recipe
Easy Homemade Cooked Eggnog
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 1½ cups heavy whipping cream
- 1½ cups milk
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract (optional)
- ½ teaspoon ground nutmeg
- 1 pinch salt
- ground cinnamon (for topping)
Instructions
- Whisk the egg yolks and sugar together in a medium mixing bowl until light and fluffy.
- In a saucepan over medium heat, stir together the cream, milk, vanilla extract, rum extract, nutmeg and salt until the mixture reaches a slight simmer.
- Whisking vigorously, add a ¼ cup of the hot cream mixture to the egg mixture to temper the eggs. Then mix the egg mixture slowly into the cream mixture in the saucepan on the stove.
- Whisk continuously for 3-4 minutes, until the mixture is thickened slightly (enough to coat a spoon) or until it reaches about 160°F/71°C. The mixture will thicken more as it cools.
- Pour the eggnog into a large heat-resistant pitcher and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, smooth consistency, whisk the thickened mixture with 1 or 2 tablespoons of milk until smooth and reaches your desired consistency.
- Store in the fridge for up to a week.
- Serve with a sprinkle of cinnamon.
Tips
- Bring the cream mixture to a slight, ever so gentle simmer – do not boil.
- Once the egg mixture is added to the cream, whisk continuously until the mixture thickens to avoid scorching the mixture or sticking to the bottom of the pot.
- Keep the heat to medium-low to avoid cooking the eggs too quickly. You want to cook them into the cream mixture slowly not scramble them.
- Thickening enough to coat the spoon simply means when you dip a spoon into the mixture, it will cling to the spoon rather than run right off.
- To add a festive look, garnish with star anise and a cinnamon stick too.
- To serve a crowd feel free to double or triple the recipe.
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