Like many people, one of my favorite things about the holiday season is eggnog. But what I don’t like is store bought eggnog and all the extra ingredients and refined sugar that comes with it. Eggnog isn’t really a complicated food, but you might think so from all the ingredients that manufacturers use for the eggnog found in the store.
If you’re like me and one glance at the ingredient list of store bought eggnog makes you want to run, then you’re in luck! Today I’m going to walk you through how to make eggnog at home with just 5 simple ingredients. Now, before you click away because you think homemade eggnog is too hard to make… let me assure you, this recipe is incredibly easy and only takes about 20 minutes start to finish. No, that is not a typo!
Also,keep an eye out at the end for a couple of ways I like to change up my eggnog recipe to make it really special.
How to make eggnog
- Separate the egg yolks and beat them together
- Add the milk, maple syrup, vanilla extract, and nutmeg to your eggs
- Stir constantly over medium-low heat for about 15 minutes or until the mixture thickens (it should create an even coating on the spoon when you pull it out of the liquid)
- Once your eggnog is thickened, pull it off the heat and place the pot into a bowl of ice water
- Continue to stir the eggnog until it cools down and is no longer steaming
- Once cool, let chill in the refrigerator before serving
How to make eggnog even better:
- cardamom instead of nutmeg
- add a bit of rum or brandy
If you’re worried about egg safety, this method brings the eggs up above the 160 degrees required to kill any pathogens.