Old-Fashioned Homemade Eggnog Recipe - The House & Homestead (2024)


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Old-Fashioned Homemade Eggnog Recipe - The House & Homestead (1)I’ve been wanting to try making homemade eggnog for a while now. In fact, I’ve been wanting to try making it myself ever since I realized you could make such things at home.

But, like many things, it’s just one of those projects that’s been pushed to the back burner because life is just too crazy busy to make everything from scratch all the time. Amiright?

My philosophy is to take things one step at a time… Learn how to do one thing well and then move onto the next. Often what I find is that when I finally get around to learning a new skill or how to make a new recipe or project from scratch, it’s actually really easy and takes very little time to do. But I don’t overwhelm myself with pressure to do it all perfectly right away.

So anyway, homemade eggnog was one of those things that took me a couple years to finally try making at home myself. And lo and behold, it’s so easy I now wonder why I didn’t start making it years ago.

I know, however, that slow and steady wins the race, especially when it comes to homesteading and making things from scratch. There are endless skills and recipes to learn when you’re aspiring to make as much as possible yourself, and each year and season is a chance to learn just a little bit more.

Next Christmas I’ll tackle something else, but this year it’s eggnog, and now that I’ve learned how easy it is to make it from scratch, plus the fact that it tastes better than store-bought and is better for you, means I will pretty much always make it from scratch from here on out. And once you try it, I’m sure you’ll feel the same. And then you’ll be inspired to take on another from-scratch recipe or homesteading skill. It’s a slippery slope!

But for now, let’s talk about eggnog for a minute…

What is eggnog anyway?

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When I started researching recipes for homemade eggnog, I came across a few different recipes and some interesting information about how eggnog came to be the infamous holiday drink it is today.

The general consensus is that eggnog originated in England in the 17th Century and was made with eggs, milk and some sort of alcohol (aka. “nog”).

It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.

Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.

I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.

This certainly makes some sense, but I couldn’t find many other sources to verify this theory. What we know for sure is that eggnog used to be made with a few simple, all-natural ingredients and it didn’t come from a carton on the store shelves.

In fact, I’d advise you to steer clear of the eggnog on store shelves if for no other reason than to avoid all of the additives and processed ingredients typically found in commercially-produced eggnog: ingredients like high fructose corn syrup, modified milk ingredients and carrageenan (thickener) used in place of natural ingredients like organic sugar, whole milk and yes, even eggs, so that it’s cheaper to produce.

No thanks. I’d rather make it myself from natural, organic ingredients I know and trust.

How to make homemade eggnog

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When it comes to making eggnog from scratch nowadays, there are a few different options.

First of all, you can spike it with alcohol or not. I don’t spike ours when I first make it because our two-year-old drinks it too, but my husband and I have been known to add rum when pouring into our own glasses;)

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Second, when it comes to making eggnog, my preferred way is to use raw eggs and cold milk and cream. I love the flavour and I love that it can be made fresh and enjoyed right away. The only caveat to making eggnog “cold” with raw eggs is the risk (albeit low) of salmonella poisoning.

It’s true that raw eggs can harbour the salmonella bacteria that make us very sick, but truth be told, it’s much more rare than many people think and the risk is even less when using fresh eggs from free range chickens from organic farms (which I always recommend using, whether you raise your own laying hens or purchase eggs from a local farm).

Store-bought eggs carry a higher risk of salmonella because they typically come from factory-farmed chickens that were raised in unsanitary conditions.

So if making your eggnog with raw eggs, I advise you to only use fresh eggs from healthy chickens and a source you trust.

We don’t have our own chickens (yet), but we get our eggs from friends who have a small flock of free range laying hens. So I can vouch for the fact that I make my eggnog with raw eggs and no one in our family has gotten sick.

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If you’re still feeling iffy about using raw eggs or you’re using store-bought eggs, I recommend heating your eggnog slowly on the stovetop until it reaches 160ºF (the minimum temperature needed to kill salmonella bacteria).

I’ve made it both ways and both are good, but when I cooked my eggnog, it got a little bit lumpy (like custard) despite my best efforts to heat it slowly and whisk constantly to avoid this.

I also had to wait a few hours for it to cool down in the fridge before serving, so that was another downside. But when it was cool enough to serve, I simply ran it through a blender to smooth out the lumps and it tasted great in the end!

The choice is yours. I recommend going raw if you can, but it’s just a couple extra steps to heat it up and then cool it down if you would rather cook it first.

Don’t forget to mix in some nutmeg to give your nog that signature holiday taste. Mix with rum, brandy or whisky if adding alcohol and garnish with extra nutmeg (fresh grated is always best!) and a cinnamon stick.

There you have it! Homemade eggnog with all-natural ingredients and no additives whatsoever. And it takes less time to whip up than it takes to run to the grocery store for a carton.

Cheers!

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P.S. Want more homemade, homegrown, homestead goodness? Subscribe for FREE to Modern Homesteading Magazine, a monthly online magazine full of useful tips, recipes and inspiration to help you produce more of what you consume and live an all-natural, made-from-scratch, self-sufficient life, wherever you are!

Old-Fashioned Homemade Eggnog Recipe - The House & Homestead (7)

Old-Fashioned Homemade Eggnog Recipe

Yield: 4-6 servings

Ingredients

  • 6 large eggs
  • ½ cup sugar
  • 1 cup heavy cream
  • 2 cups milk
  • ½ teaspoon ground nutmeg + more to garnish
  • Cinnamon stick and alcohol of choice (optional)

Instructions

  1. Separate egg yolks and egg whites. Set egg whites aside.
  2. Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg and beat together until smooth and well combined.
  3. You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy.
  4. To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty.
  5. Enjoy responsibly! (Eggnog hangovers are not fun).

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Old-Fashioned Homemade Eggnog Recipe - The House & Homestead (2024)

FAQs

What's the difference between classic and old fashioned eggnog? ›

The difference between the two varieties is that “old fashioned” eggnog is creamier and more strongly spiced than “classic,” Darigold spokesperson Erin Byrne said. “Classic” eggnog has 6% butterfat and is spiced with nutmeg, whereas “old fashioned” eggnog has 7% butterfat and is spiced with nutmeg, cinnamon and ginger.

What is the very best alcohol to put in eggnog? ›

While brandy is the most traditional alcohol to pair with eggnog, according to traditional recipes, you can also use a mixture of dark rum and Cognac. If you like your eggnog with more of a kick you can also add bourbon, but we recommend sticking to rum and Cognac to preserve the 'nog's flavors.

What are the ingredients in Old New England eggnog? ›

Made with Imported Brandy, smooth Blended Whiskey, Imported Rum, Kentucky Bourbon and crafted with the finest fresh dairy ingredients. Select spices and sweet pumpkin have been added for an unforgettable holiday flavor.

How long can you age homemade eggnog? ›

Yes, when the alcohol content is 20% of the egg and sugar mixture, it becomes sterile and can sit in cool storage on a shelf for up to a year. Usually, I use the egg base and make my eggnog before the three-week mark (you can make it up to a year in advance!).

Is rum or bourbon better for eggnog? ›

Bourbon: Eggnog With a Kick

If you're looking for a spiked drink that packs a punch, bourbon's the way to go.

What was the original eggnog made of? ›

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices.

What's the best whiskey to put in eggnog? ›

Made with eggs, sugar, spices, and of course, whiskey, this rich and creamy beverage is sure to get you in the holiday spirit. To make Wigle's spiked eggnog, we recommend using a good quality whiskey like Yule Tidings but other whiskeys will be equally delicious. Wigle PA Bourbon eggnog is also highly recommended!

What kind of rum to use for eggnog? ›

Avoid white rum because it's too light and transparent. Instead, choose a gold or aged rum. For a fun twist similar to rye whiskey, go with spiced rum. For the best of both classics, pour both brandy and rum, splitting them equally in the eggnog.

What do you call eggnog with alcohol? ›

Rumchata Eggnog is an alcoholic beverage made with eggnog and RumChata® served in a glass with a cinnamon-sugar rim. It's the perfect cocktail to serve at your Christmas and New Year's Eve parties! And, I even have copycat Rumchata and homemade eggnog you can use in the drink.

Why does aged eggnog taste better? ›

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

Why isn t eggnog sold year round? ›

Most plants keep producing eggnog through New Year's, and start dumping their unsold product in January. Although associated with the holidays, eggnog doesn't need to be seasonal. Dairy plants could produce small batches of eggnog off-season for hard-core nogheads, but they don't because it's not cost-effective.

What is in Mr Boston eggnog? ›

United States- Mr. Boston Egg Nog is thick, creamy, and full of flavor. It is made with a blended whiskey, a nutmeg accent, and egg nog. Chill it and serve at your holiday parties for a bit more fun!

What alcohol is good in eggnog? ›

Traditional choice: Brandy eggnog

The traditional choice for eggnog is brandy or cognac.

How to make eggnog taste better? ›

Drizzle a little chocolate sauce into the shaker with the eggnog for a chocolate eggnog. Add a splash of vanilla or almond extract, or turn your eggnog into an iced eggnog latte by pouring a shot of espresso into the shaker. Either way, you'll feel the spirit of the holidays!

Does homemade eggnog go bad? ›

The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making. If you're unsure whether eggnog has gone off, give it a whiff, and check for these signs: lumpy texture. spoiled milk smell.

Why does store-bought eggnog taste different? ›

There are a couple of reasons that store-bought 'nog will never taste as good as home made. First off, homemade eggnog gets its thickness and flavor from real eggs, but compared to other ingredients in commercial eggnog, eggs are expensive.

Why is aged eggnog better? ›

The idea? Make a batch of eggnog and let it age for at least three weeks in the refrigerator before drinking. The rest period supposedly drives off eggy taste while giving the other flavors a chance to meld. At the same time, the alcohol has a chance to kill any potential pathogens in the mix.

What does traditional eggnog taste like? ›

It's sweet, rich, and very creamy. Think of a glass of custard or melted vanilla ice cream! But it also has a slightly spiced flavor thanks to the cinnamon and nutmeg.

What is modern day eggnog made of? ›

Today, eggnog is usually made of some combination of eggs (either just the yolks or the yolks and the whipped egg whites), sugar, milk, cream, nutmeg, and sometimes booze. We're all familiar with the cartons of store-bought eggnog that grace supermarkets every December.

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