Why settle for store bought eggnog when you can make it so easily yourself? This creamy, thick, homemade version is perfect to enjoy with cocktails and adds a layer of richness in your favorite holiday baked treats. You'll never want to buy another carton again after trying this creamy homemade eggnog recipe.

Even if you don't love to drink eggnog, it it the perfect accompaniment to so many baked goods this time of year. From eggnog cinnamon rolls, eggnog ice cream, eggnog brioche french toast, or iced eggnog oatmeal cookies - you just have to give this recipe a try!

Ingredients in creamy homemade eggnog:

Heavy cream
Milk
Eggs
Vanilla extract
Cinnamon sticks
Nutmeg
Sugar
Anise
Clove
Fresh ginger

How to make homemade eggnog:

Place your milk, cinnamon, cloves, anise and ginger into a large sauce pan. Turn heat to love and stir consistently for five minutes.
In a separate bowl, whisk eggs yolks and sugar until well combined and paste like.
Pour your sugar mixture into your saucepan and whisk all ingredients together for three minutes.
Strain warm eggnog to remove the spices into a large container and let cool for one hour.
After one hour, add heat cream, vanilla and additional nutmeg, if desired. Store in fridge and let it cool and thicken for two - four hours.

Make it spiked!

If you want to spike your eggnog, add your alcohol right before serving, to taste. Dark, spiced rum, brandy and bourbon are commonly used to spike eggnog.

4 cups of eggnog

Creamy homemade eggnog

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Why settle for store bought eggnog when you can make it so easily yourself? This creamy, thick, homemade version is perfect to enjoy with cocktails and adds a layer of richness in your favorite holiday baked treats.vYou'll never want to buy another carton again after trying this creamy homemade eggnog recipe.

Ingredients

2 ½ cups milk
4 whole cinnamon sticks
2 whole cloves
1 star anise
1 tablespoon freshly grated ginger
6 egg yolks
¾ cup white sugar
2 cups heavy cream
2 teaspoons vanilla extract
⅛ teaspoon ground nutmeg

Instructions

Place your milk, cinnamon, cloves, anise and ginger into a large sauce pan. Turn heat to love and stir consistently for five minutes.
In a separate bowl, whisk eggs yolks and sugar until well combined and paste like.
Pour your sugar mixture into your saucepan and whisk all ingredients together for three minutes.
Strain warm eggnog into a large vessel to remove the spices and let cool for one hour.
After one hour, add heat cream, vanilla and additional nutmeg, if desired. Store in fridge and let it cool and thicken for two - four hours.

Notes

Eggnog is best enjoyed within three days of making. Use fresh milk for best results

Does not freeze well

Serve warm or chilled

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 480Total Fat 35gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 12gCholesterol 282mgSodium 78mgCarbohydrates 34gFiber 1gSugar 33gProtein 8g