• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Drinks / alcohol

    Homemade Eggnog

    Published Dec 13, 2010

    Jump to Recipe Print Recipe

    This homemade eggnog infused with vanilla, allspice, and fresh nutmeg is as easy to make as simple custard. No raw eggs, and the alcohol is optional.

    Homemade Eggnog

    While Christmas may have lost some of childhood's glory (i.e. receiving dozens of gifts from your entire adoring family without the stress of reciprocating with anything better than school-made macaroni-and-paper tree ornaments), there is one aspect of the holidaze in which being an adult is preferable: boozy beverages. This is the one time of year when one can drink spiked cider, wassail, glügg, mulled wine, hot buttered rum, Irish coffees, and anything else you can get your lushy mitts on with impunity. Isn't that what the holidays are really about?

    I quite enjoyed eggnog as a kid, and really, what isn't to like? Essentially melted ice cream flavored generously with nutmeg, it goes down easy. I recall even being allowed to drink it for breakfast. Now that's a holiday tradition I can get behind!

    nutmeg and vanilla pods

    Homemade Eggnog Without Raw Eggs

    Homemade eggnog is worlds better than the storebought stuff, and it's actually incredibly easy to make. While most recipes rely on raw eggs (ick!), my preferred version is made using the same method as crème anglaise. Just whip the eggs with sugar until light and fluffy, add the hot dairy, and cook until the eggs reach the bacteria-killing temperature of 165ºF.

    eggs being whisked

    beaten eggs in a bowl

    In Search of the Best Homemade Eggnog Recipe

    I tried making homemade eggnog for the first time many years ago in pastry school. Our holiday party was coming up and we had just learned that champagne wouldn't be allowed by the school's owner (ironic as she was notorious for liking the sauce.) I devised a clever plan and asked my teacher, Claire, if I could make eggnog for the party. She happily agreed under the condition that I spike it heavily.

    nutmeg in a bowl

    I used a recipe from Cook's Illustrated that first time, and it was a hit. They tested versions with both uncooked and cooked eggs, and preferred the mouthfeel of the cooked kind. When I made their eggnog recipe the following year at home however, I found it overly eggy, at 3 eggs and 1 yolk to 2 cups of dairy. The eggnog also tasted heavy on the salt, and the flavor of the nutmeg felt muted.

    eggnog mix in a pan

    Other eggnog formulas call for egg yolks rather than whole eggs, but I dislike having loads of extra egg whites laying around the fridge if I can help it. So I compromised, using 2 whole eggs and 2 yolks for 3 cups of dairy. I added a few allspice berries and vanilla bean to the hot milk for depth of flavor. Instead of heating the nutmeg with the milk, I took a cue from Simply Recipes and added it to the cold cream. This preserves its peppery-floral flavor better.

    close up of glass of eggnog

    Boozing Up Homemade Eggnog

    Brandy is the traditional tipple to add to eggnog, but I also tested cups spiked with dark rum (too heavy tasting) and whiskey (too tart). I did like the taste of gold rum here, which gives the eggnog a Rompope vibe,which is the Mexican version of eggnog.

    Homemade Eggnog Without Alcohol

    Not into the booze? Just leave it out! This homemade eggnog tastes just as delicious without alcohol.

    top down shot of eggnog

    Homemade Eggnog Anytime

    With its judicious sweetness and light, creamy texture, you could even enjoy this drink for breakfast; it is the holidays, after all. Whether you try this recipe spiked or virgin, for breakfast or dessert, American or Mexican-style, I hope it will become a favorite tradition. More so even than macaroni Christmas tree ornaments.

    eggs and vanilla pods

    Looking to use up the extra egg whites from this recipe? Try these:

    • Almond Poppyseed Meringues & Cherry Eton Mess
    • Gluten Free Poppyseed Plum Financiers
    • Classic Financiers

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this homemade eggnog recipe, I’d love to see. Tag your Instagram snaps  @The_Bojon_Gourmet  and  #bojongourmet.*

    Looking for more DIY drinks? Try these recipes:

    • Homemade Horchata with Maple, Spice, & Pumpkin Seeds
    • Homemade Irish Cream Liqueur
    • Homemade Tonic Water
    No ratings yet

    Homemade Eggnog

    Print Recipe Pin Recipe
    Homemade eggnog tastes worlds better than the store bought stuff and it's as easy to make as a simple custard. 
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Steeping Time: 30 minutes
    Total: 20 minutes
    Servings: 8 drinks.

    Ingredients

    • 2 cups whole milk
    • 1/2 vanilla bean, split and scraped (or 1/2 teaspoon vanilla paste or extract)
    • 8 whole allspice berries, lightly crushed
    • 1 cup heavy cream
    • 1 1/2 teaspoons freshly grated nutmeg
    • 2 large eggs, at room temperature
    • 2 egg yolks, at room temperature
    • 1/4 cup plus 3 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/2 cup brandy or gold rum (optional)
    • extra nutmeg, for grating over the top

    Instructions

    • In a large saucepan, combine the milk, vanilla pod and scrapings, and allspice. Heat over a medium flame, swirling occasionally, until bubbles form around the sides and the milk is steaming. Cover and steep for 20 - 30 minutes.
    • Place the heavy cream and nutmeg in a large bowl or measuring cup and place a fine-mesh strainer over the top.
    • In another large bowl or in the bowl of stand mixer fitted with the whip attachment, vigorously beat together the eggs, egg yolks, sugar, and salt with a sturdy wire whisk until thickened and pale, 3 - 5 minutes. This helps the eggnog cook faster and gives it a thicker, more voluptuous mouthfeel.
    • When the milk has finished steeping, heat it again until steaming, then slowly dribble the hot milk into the eggs, whisking constantly. Return the mixture to the pot and cook over medium-low heat, stirring constantly with a heat-proof silicone spatula, until the mixture reaches 165º on an instant-read thermometer, 3 - 5 minutes. (Or, if your milk was hot enough, you may not need to cook it at all.) Immediately strain the milk mixture into the heavy cream.
    • Chill the mixture over an ice water bath until cold, then stir in the brandy (if using) and refrigerate until thoroughly chilled, at least one hour and up to 3 days.
    • To serve, pour into small glasses and grate a bit of fresh nutmeg over the top.

    Notes

    Be sure to use freshly grated nutmeg here; it has a much more vibrant flavor than pre-ground. To measure, grate the nutmeg onto a creased piece of paper, then slide it into your measuring spoon and level. If you must use pre-ground, try reducing the amount to 3/4 teaspoon.
    Nutritional values are based on one of eight drinks.
     

    Nutrition

    Calories: 231kcalCarbohydrates: 10gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 136mgSodium: 92mgPotassium: 122mgSugar: 9gVitamin A: 660IUVitamin C: 0.2mgCalcium: 100mgIron: 0.3mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    top down shot of eggnog

    You might also like...

    « Lentil Soup with Chestnuts and Fennel
    Sage, Thyme and Mimolette Cheese Straws »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Rachel says

      December 13, 2010 at 8:49 pm

      I'll have to try this. I don't cook our eggnog because, well, I'm not skeezed out by raw egg - oh yes, I willingly admit I'll eat raw cookie dough. But then again, if I used commercial/store-bought eggs I'd definitely cook it.

      Reply
    2. Denise says

      December 14, 2010 at 3:57 pm

      This sounds yummy! i will have to try this especially now that there is an alternative to making with cooked eggs. Thanks!

      Reply
    3. Tom says

      December 16, 2010 at 5:31 pm

      Once again, I am enthralled by not only your recipies, but also your wonderful wit. Thank you for sharing both with all of us.
      Here is an nog version I'm itching to try, as well as yours:

      Yard of Flannel Eggnog

      Start to finish: 10 Min
      Servings: 4

      1 qt. good ale
      4 lg eggs
      1/4 cp sugar
      1 tsp powdered ginger
      4 oz Jamaica dark rum
      Grated nutmeg for garnish

      In a medium saucepan over medium heat, warm the ale to near boiling.
      Meanwhile, in a blender, combine the eggs with the sugar and blend well. Add the ginger and rum and blend again.
      When the ale is almost boiling, pour it slowly into the egg mixture with the blender running. Blend until the drink is silky. Serve in glasses sprinked with nutmeg

      Recipe from "Shinin' Times at the Fort", by Holly Arnold Kinney

      Reply
    4. alanna says

      December 16, 2010 at 6:38 pm

      Thanks to all for the kind words, and Tom for sharing that recipe - it sounds a bit like wassail. What kind of ale would you use for it? Please let us know if you try it. : )

      Reply
    5. gina says

      November 30, 2018 at 6:33 pm

      What brand of brandy do you use? Thanks!! : )

      Reply
      • Alanna says

        December 05, 2018 at 10:33 pm

        I'm afraid I don't have a preferred brand!

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Asparagus Crustless Quiche (gluten-free, grain-free, dairy-free & paleo options)

    Gluten-Free Madeleines

    Gluten-Free Scones

    Coconut Flour Cake (Paleo)

    Footer

    Instagram

    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
    Serving up some cherry ins-PIE-ration 🍒 this hu Serving up some cherry ins-PIE-ration 🍒 this hump day. 

This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
    Next up for 🍒 week: gluten-free cherry clafouti Next up for 🍒 week: gluten-free cherry clafoutis! 

This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
    It’s cherry season in California so I’m sharin It’s cherry season in California so I’m sharing a few favorite ways to use them from TBG this week. 🍒

Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
    Sharing the recipe for these GF almond flour madel Sharing the recipe for these GF almond flour madeleines today in honor of my mom Madeline! 
*sponsored

These look fancy, but they're actually super simple to make with vanilla-flecked brown butter and a trio of @bobsredmill GF flours that work together to create a dreamy texture. Warm from the oven, these are crispy on the outside with tender middles bursting with butterscotch notes. 

Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
https://bojongourmet.com/gluten-free-madeleines-almond-flour/

#glutenfreebaking #almondflour #almondflourrecipes #bakedwithbobs #bakedwithlove
    Sharing this green goddess potato salad in honor o Sharing this green goddess potato salad in honor of #earthday (which is literally every day because this is where most of us spend every second of our lives!) 

At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

This herbaceous potato salad is one of our favorite lunches to pack. It has protein from jammy boiled eggs, crunchy veggies, creamy potatoes, and a kicky dressing. 

Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack