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This recipe for Homemade Eggnog uses three types of dairy and three types of booze to create a thick and luxurious Christmas cocktail! A bit of sugar and dash of nutmeg provide sweetness and depth, helping to marry all the flavors.
It’s just not Christmas without a batch of homemade eggnog. This one is extra potent, extra creamy, and extra luxurious because it is aged!
Pour into 16oz. mason jars to age, adhere a fun label (find the FREE PRINTABLE right here), and then tie with a beautiful ribbon to give as a lovely, homemade (and drinkable!) gift!
Ingredients for this recipe
- Egg yolks
- Sugar
- Half & Half
- Whole Milk
- Heavy Cream
- Spiced Rum
- Brandy
- Bourbon
- Vanilla Extract
- Freshly Grated Nutmeg
I don’t know whose idea it was to combine egg yolks, dairy, sugar, and booze and call it a beverage, but I should thank them. We all should!
Aged eggnog has long been part of holiday traditions and this recipe tastes like the ones of days gone by. The three different alcohols probably helps with that!
Making homemade eggnog
- Separate the yolks from the whites. Learn how to below!
- Cream together the yolks and the sugar. The mixture should become thick, pale, and creamy and run off the whisk attachment in a ribbon.
- Whisk together the dairy and booze. All of it. And the vanilla. I do this in a giant measuring cup, but a large pitcher will also work.
- Add the dairy mixture to the egg mixture. And whisk until smooth.
- Grate in the nutmeg. Fresh is always best! I use a microplane to get fine shavings of nutmeg.
- Pour into jars. Either a large one just for you or small individual ones that can be gifted to friends and family!
- Let it sit. While it’s technically ready to drink right away, age it for at least two weeks, if not longer!
Separate the eggs. Whisk the egg yolks and sugar until thick. Whisk together the dairy, booze, and vanilla. Add the dairy mixture to the eggs. Stir well to combine. Add freshly grated nutmeg. Pour into jars and age. Label for gifting!
How to separate an egg
The key to delicious homemade eggnog is using quality eggs. I like to buy a free-range, organic egg when it’s going to be left raw in a recipe. It’s also important to properly separate the yolks from the whites to get the right consistency. Here’s how:
- Crack the egg. By gently tapping the center of the egg on a hard surface such as a table.
- Open the egg. With the shells pointing up toward you, not away. This will help to catch the yolk while letting the white fall into a bowl.
- Pass the yolk back and forth between the two halves of the shell. Do this about four or five times to get all the white off the yolk. (Did you know that cold eggs are easier to separate? It’s true! Grab them straight form the fridge for this recipe.)
- Place the yolk in a separate bowl. I like to just put them in the bowl of the stand mixer for this recipe.
- Store the egg whites. Either place the whites in the fridge for omelets the next day or in a zip top freezer bag to be frozen for another use at a later date.
Crack the egg. Pass the yolk back and forth.
This recipe really couldn’t be easier. It also makes for a delicious coffee creamer on a Sunday morning! Looking to give it as a gift? Find my FREE PRINTABLE for fun labels right here!
Other great homemade gift ideas:
- Homemade Vanilla Extract
- Winter Spice Candied Nuts
- Caramel Puff Corn
- Any cookie recipe on this site 😉
You know what they say, don’t ‘Nog it until you try it!
Homemade Eggnog Recipe
Equipment
- Mixer
- Pitcher
- Glass Jars
Ingredients
- 12 large egg yolks
- ⅔ cup sugar
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- 3 cups half and half
- 1 tsp. vanilla extract
- 1 cup Spiced Rum
- 1 cup Brandy
- 1 cup Bourbon
- 1 tsp. nutmeg
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg yolks and sugar together until thick and pale and mixture runs off whisk in a ribbon.
- While the eggs mix, stir together the dairy, booze, and vanilla in a large pitcher.
- With mixer on low, slowly pour in liquid, increasing speed to medium-low and mixing until just combined. Scrape the sides and bottom of the bowl to ensure there’s no eggs or sugar sitting at the bottom. Stir in nutmeg before pouring into jars.
- Close tightly and let sit in fridge for at least two weeks before gifting/serving. Shake well and top with a sprinkle of nutmeg, if desired, before serving.
Notes
- Recipe adapted from Alton Brown's Aged Eggnog Recipe
· by Amanda Gajdosik