Jump to RecipeJump to RecipeIf you want a creamy, flavorful and easy holiday drink then you need to make a batch of this delicious Classic Eggnog. Minimal ingredients and absolutely tasty.
I love Eggnog around the holidays. I also love Eggnog pretty much any time of year, I wish they would keep it in stock all year long, but unfortunately they don’t.
So the best solution to that problem was to make a batch of my Classic Eggnog. This recipe contains minimal ingredients and cooks up real quick.
I love being able to make my own drinks, especially around the holidays because this Classic Eggnog Recipe is one of those recipes that everyone asks for.
Why buy some when I can just make it at home? If I can make things at home opposed to buying them, that is what I like to do, and I do it often.
What people don’t realize is that Classic Eggnog really is not a hard recipe to make at all! It is actually very simple and I’m going to show you how simple it really is.
Some of my other favorite drink recipes we have on our site include Winter White Wine Sangria, Apple Cider Rum Punch and this Boozy Peppermint Mocha White Hot Chocolate!
WHY THIS RECIPE WORKS:
- With only 7 ingredients most people have on hand, it doesn’t have an overload of ingredients.
- You can easily double this batch to make more.
- You can add your favorite liquor to this to make it alcoholic.
HOW TO MAKE CLASSIC EGGNOG:
- In a small saucepan over medium low heat, whisk together the milk and vanilla until mixture begins to simmer. Remove from heat.
- In a separate large bowl, use an electric mixer to beat together the eggs, yolks, sugar and salt for 5 minutes. The mixture will thicken and become slightly frothy.
- Slowly pour the egg mixture into the saucepan with the vanilla and milk, whisking constantly to incorporate.
- Return pan to medium low heat and whisk constantly for about 5 minutes, or until temperature reaches 165 degrees.
- Remove from heat and pour in the heavy cream and add nutmeg. Stir until well combined. If desired, you can pour the mixture through a strainer to ensure there are no lumps.
- Refrigerate at least 3 hours or overnight before serving.
See how easy this Classic Eggnog recipe really is? It really isn’t that hard, the hardest part is to let it cool down and set up. I hate waiting.
I am admittedly impatient, especially when it comes to recipes, I always just want to eat it right away, but this Eggnog is worth the wait for sure.
So now you know how easy it is to make a batch up, you will never want to buy the store bought one again! We love making it homemade.
CAN I ADD ALCOHOL?
Yes absolutely! We don’t add it directly to this recipe but you can add it to your pitcher or you can add it to each glass, some good alcohol choices include:
- Rum (the classic choice)
- Brandy
- Bourbon
- Cognac
Anything that you really like that pairs well with this Classic Eggnog is really good to add. The most classic is rum and when we do spike ours its the one that we use the most.
HOW TO STORE:
This absolutely needs to be stored in the refrigerator. Ideally it should be stored at 40 degrees F or lower. It should last covered in the refrigerator up to 3 days at the most.
After that it will lose flavor and start to go bad, we don’t usually keep this around too long anyways, so our’s is gone in the first day!
This Classic Eggnog really is foolproof, the only thing that I would say that you need would be a kitchen thermometer so you can know when your eggnog has reached 165 degrees F.
Other than that, your normal pans and bowls work and of course a good pitcher, it doesn’t need to be lidded, but when stored I would suggest placing some Saran Wrap over the top.
TIPS AND TRICKS:
- Straining will ensure there are no lumps in your egg nog, but as long as you are whisking constantly and keep everything on low heat there should not be a need to strain.
- If you can’t wait overnight to serve, chill the mixture as long as you possibly can. It will thicken as it cools. The longer you can wait, the better!
- You can add liquor to this if desired, see my notes above.
- I highly recommend using a whisk rather than a spoon to prevent lumps.
- You can top this with whipped cream, cinnamon and nutmeg if you desire. We like nutmeg the best.
If you wan’t a deliciously easy drink recipe for this holiday season then you need to make this Classic Eggnog, you won’t turn back!
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If you’ve tried this CLASSIC EGGNOG let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Classic Eggnog
Ingredients
- 3 cups whole milk
- 1 Tablespoon vanilla extract
- 3 eggs
- 3 egg yolks
- ½ cup granulated sugar
- 16 oz container heavy cream
- 1 teaspoon nutmeg
- Garnishes: Whipped Cream cinnamon, nutmeg
Instructions
- In a small saucepan over medium low heat, whisk together the milk and vanilla until mixture begins to simmer. Remove from heat.
- In a separate large bowl, use an electric mixer to beat together the eggs, yolks, sugar and salt for 5 minutes. The mixture will thicken and become slightly frothy.
- Slowly pour the egg mixture into the saucepan with the vanilla and milk, whisking constantly to incorporate.
- Return pan to medium low heat and whisk constantly for about 5 minutes, or until temperature reaches 165 degrees.
- Remove from heat and pour in the heavy cream and nutmeg. Stir until well combined. If desired, you can pour the mixture through a strainer to ensure there are no lumps.
- Refrigerate at least 3 hours or overnight before serving.
Notes
- Straining will ensure there are no lumps in your egg nog, but as long as you are whisking constantly and keep everything on low heat there should not be a need to strain.
- If you can’t wait overnight to serve, chill the mixture as long as you possibly can. It will thicken as it cools. The longer you can wait, the better!
- You can add liquor to this if desired, see my notes above.
- I highly recommend using a whisk rather than a spoon to prevent lumps.
- You can top this with whipped cream, cinnamon and nutmeg if you desire. We like nutmeg the best.
Nutrition
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