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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 co*cktail! 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!
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.
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!
You know what they say, don’t ‘Nog it until you try it!
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5 from 1 vote
Homemade Eggnog Recipe
This recipe for Homemade Eggnog uses three types of dairy and rum, bourbon, and brandy to create a thick and luxurious Christmas co*cktail! A bit of sugar and dash of nutmeg provide sweetness and depth, helping to marry all the flavors.
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.
While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.
Combine dairy, booze, and salt in a second bowl or pitcher and then slowly beat into the egg mixture. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and 2 better still.
The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.
No. According to the University of Minnesota Extension, "eggs must be cooked to 160 degrees F to kill Salmonella that may be present. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill it completely." However, if you use pasteurized eggs, no further cooking is necessary.
Classically, eggnog is also aged with liquor for several weeks (or months!), which sounds insane until you realize that the booze acts as both preservative and sterilizer. Very few bacteria, including salmonella, can survive in the presence of alcohol, as has been proven in lab experiments at Rockefeller University.
Made with eggs, sugar, spices, and of course, whiskey, this rich and creamy beverage is sure to get you in the holiday spirit. To make Wigle's spiked eggnog, we recommend using a good quality whiskey like Yule Tidings but other whiskeys will be equally delicious. Wigle PA Bourbon eggnog is also highly recommended!
Game plan: It's good to give the eggnog a full 3 weeks of aging or up to 1 year, but you can drink it right away; however, the flavor will be less rounded.
While fresh eggnog is simple, smooth, and, well, fresh-tasting, aged eggnog is much more aggressive. The booze comes out stronger, and there are medicinal, almost minty flavors that people will pick up on—almost as if you've spiked your eggnog with an herbal liqueur, like Fernet-Branca.
Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.
Refrigerated eggs with clean, uncracked shells can still be contaminated with Salmonella bacteria. Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe.
Sugar's addictive properties have been studied, and ice cream mix used to make eggnog contains its fair share, both from the milk sugar lactose and from added sugars.
Milk and light cream: This traditional eggnog recipe contains milk and light cream. Spices and seasonings: You'll need cinnamon, cloves, vanilla extract, and nutmeg. Egg yolks: Egg yolks thicken the mixture, creating a decadent texture.
Rum is the classic alcohol to splash in a glass of eggnog. This pairing is so iconic that rum is often listed in many traditional eggnog recipes. If you'd like to add rum to your mugful, opt for a golden or dark rum. These kinds of rum have more depth of flavor than white rum.
Though rare, there is the potential that eggnog will curdle when it's mixed with alcohol. That's typically due to too much acid interacting with the dairy.
"Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health." Those who could afford milk and eggs and costly spirits mixed the eggnog with brandy, Madeira wine or sherry to make a drink similar to modern alcoholic eggnog.
Rum – I like dark rum in eggnog (Myers's is what I usually buy), but spiced rum would also be fabulous. Whiskey – I typically use Crown Royal, but use what you like or keep on hand.
Southern Comfort (often abbreviated SoCo) is an American, naturally fruit-flavored, whiskey liqueur with fruit and spice accents. The brand was created by bartender Martin Wilkes Heron in New Orleans in 1874, using whiskey as the base spirit. Whiskey was replaced by a neutral spirit under the ownership of Brown–Forman.
Cognac is an aged brandy made from grapes grown in the Cognac region of France. Its production is protected and regulated by French appellation d'origine contrôlée rules. There are a number of regulations that govern the production of cognac and contribute to the price you pay for a bottle.
White Claw's website states that their hard seltzer is made from a blend of seltzer water, a gluten-free alcohol base and a hint of fruit flavor, but according to Rogers, the main alcohol ingredient is malt, which is used to make beer.
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