This Christmas, chill out with a creamy classic that’s full of comfort and joy!
When it comes to eggnog, there are generally two types of people: those who can’t stand it and those who can’t get enough of it! During winter holidays, my grandma and I are the eggnog fangirls, and the rest of our family thinks we’re crazy. They find the egg yolks unappealing, but in this recipe, they’re perfectly cooked into the mixture, creating a frothy foam that satisfies the sweet tooth with each sip. It’s fragrant with hints of nutmeg and vanilla, and goes great alongside your favorite Christmas cookies, cakes, or pies.
This year, there’s no excuse to get store-bought eggnog, especially when it only takes 25 minutes to whip up at home. I could easily make this while dinner cooks, or after the party has settled down. Heck, I could even make it the day before Christmas Eve so that it’s nice and chilled when we’re ready for it. However I choose to do it, I know homemade eggnog is the way to go. By the end of the evening, my Gran and I will be chilling by the fireplace, clinking our glasses in cheers and getting “milk mustaches.”
Is Eggnog Healthy?
While eggs contain protein, healthy fats, and essential vitamins, eggnog is still primarily a sugary drink, so it’s meant to be enjoyed once in a while as a special treat. For lactose-intolerant folk, use dairy-free milk and coconut cream instead of cow’s milk and heavy cream. This recipe is also gluten-free.
The Ghost Of Eggnog’s Past
Food historians have sleuthed the origin story of eggnog all the way back to medieval Europe, where “posset” was created: a spiced milk beverage curdled with alcohol. By the 13th century, monks were known to add figs and eggs to their posset. Over the centuries, it became a drink for the elite, made with cream, egg yolks, cinnamon, nutmeg, and sherry. During the 19th century, doctors used eggnog as a nutritional tonic for patients on liquid diets. From a medieval boozy punch to a humble monk’s elixir, then a fancy beverage to a medicinal potion, eggnog has been drunk under many different titles and styles. Today, monks and mamas alike can enjoy eggnog as a sweet cup of comfort on Christmas.
How to make ahead and store
In an airtight container in the refrigerator, homemade eggnog will last for 3 to 4 days. You could also freeze it for up to 6 months. If you choose this method, make sure to thaw it in the fridge overnight before serving.
Serving Suggestions
While eggnog is epic on its own with a stick of cinnamon or a candy cane, there’s also a wide variety of holiday desserts you could pair it with. Explore Paleo Gingerbread Cookies, Gluten-Free Sugar Cookies, Vegan Carrot Cake, Chocolate Pecan Pie Bars, or Pumpkin Spice Latte Crêpe Cake. Additionally, any of your family’s holiday favorites will do! This year, my mom and I are going nuts for some Pecan Pie Stuffed Sweet Potatoes, and I think eggnog will be an excellent complement to it.
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar or 1/2 cup maple syrup
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Ground cinnamon and cinnamon stick for garnish
Instructions
- In a medium bowl, whisk egg yolks and sugar until light and creamy.
- In a saucepan, combine milk, cream, nutmeg, and salt. Stir often and heat until just simmering.
- Gradually temper the hot milk mixture into the egg yolks, whisking continuously.
- Return the mixture to the saucepan. Cook over medium heat, stirring constantly, until slightly thickened.
- Remove from heat. Stir in vanilla extract.
- Strain the mixture through a fine mesh sieve. Cover and refrigerate until chilled.
- Serve chilled with a sprinkle of cinnamon and a cinnamon stick (optional).
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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