The holiday season calls for classic treats, and one timeless favorite is a simple eggnog recipe. Creamy, rich, and brimming with festive flavors, eggnog is the perfect winter time recipe. I'll even show you some tips for making the creamiest dairy free eggnog recipe!
Eggnog is a classic recipe enjoyed during winter holidays.
See recipe card for quantities.
Making your simple eggnog recipe is simple and easy to do!
Whisk eggs and sugar until pale in color.
Cook the spices and milk in a saucepan just until the mixture comes to a simmer.
Slowly combine the egg and milk mixture.
Reheat, then strain the eggnog. Once strained. chill the eggnog.
Whisk together the egg yolks and sugar until the mixture turns creamy and takes on a pale yellow hue. Set this mixture aside.
In a saucepan, combine the milk and spices. Warm the mixture over medium-low heat, allowing it to gently simmer for approximately 10-15 minutes. Once it reaches a simmer, turn off the heat.
Take the pan off the heat and gradually pour about ½ cup of the warm liquid at a time into the egg mixture, stirring continuously until fully combined. Once all the milk has been incorporated into the eggs, return the mixture to the stovetop over medium-low heat.
Cook for about five minutes, stirring frequently. The goal is to thoroughly heat the mixture without letting it simmer.
Remove the eggnog from the heat and let it cool for five minutes. Strain the eggnog through a fine wire mesh strainer to remove any lumps or solids.
Stir in the vanilla extract, then transfer the mixture into a container and refrigerate it for at least 3 hours until thoroughly chilled. Shake well before serving.
Substitutions for Making a Dairy Free Eggnog Recipe
- Vegetarian: This recipe is already naturally vegetarian.
- Gluten free: This recipe is naturally gluten free
- Dairy Free: To make this the creamiest dairy free eggnog recipe, use dairy free heavy whipping cream in place of milk.
I use apple pie spice in this recipe which contains cinnamon, nutmeg and allspice. All the traditional spices in traditional eggnog. You can also use a homemade apple pie spice recipe or just use cinnamon.
You will need a fine mesh strainer and a saucepan to make your eggnog recipe.
Store your chilled eggnog for 3-4 days in the refrigerator.
- Freshness is key: Use the freshest eggs possible for optimal flavor and texture.
- Temperature matters: Ensure the milk mixture is just simmering, not boiling, to prevent curdling.
- Patience is a virtue: Allow the eggnog to chill fully before serving for the best taste and consistency.
- Go dairy-free: Substitute the dairy milk with your favorite plant-based milk alternatives.
- Spice it up (or down): Adjust the spices to your liking.
- Leave out the rum: You don't have to have the rum in the recipe, it's up to you if you want it or not.
Yes, simply heat the milk mixture with spices, then temper it into the egg yolks, strain and cool completely.
Absolutely! This recipe is delicious without alcohol. The spices and creamy texture make it delicious on its own. However, if you prefer, you can omit the spirits.
When stored properly in the refrigerator, homemade eggnog can last for up to 3-4 days. Make sure to keep it in a sealed container to maintain freshness.
Yes, using pasteurized eggs is a safer option if you have concerns about consuming raw eggs. Pasteurized eggs undergo a heat process that kills potential bacteria.
Certainly! You can easily adjust the ingredients to make a smaller quantity by halving or quartering the measurements.
Looking for other recipes like this? Try these:
5 Ingredient Simple Eggnog Recipe
- fine mesh strainer
- 6 whole egg yolks
- ⅔ cup granulated sugar
- 4 ¼ cups whole milk or combination half heavy whipping cream/half whole milk
- ½ teaspoon apple pie spice can substitute cinnamon
- 1 teaspoon vanilla extract
- ½ cup rum optional
- Whisk the egg yolks and sugar until the mixture is creamy and pale yellow then set aside.
- Combine the milk and spices in a saucepan. Heat over medium low heat. Cook until the mixture just comes to a simmer (approximately 10-15 minutes). Turn off the heat.
- Remove the pan from the heat and slowly stir in ½ cup of liquid at a time into the eggs, stirring until it is fully incorporated. Once all the milk has been stirred into the eggs, place the mixture back on the heat on medium low
- Cook for approximately five minutes, stirring often. You will want the mixture to be heated thoroughly but not simmering.
- Remove the eggnog from the heat and allow to cool for five minutes. Strain the eggnog mixture in a fine wire mesh strainer.
- Stir in the vanilla, then place in a container in the refrigerator to cool for at least 3 hours. Shake well before serving.
These are my favorite dishes to serve with [this recipe]: