When the weather gets chilly, my mind turns to warming, comforting drinks. While eggnog is one of my favorites, store-bought can be packed with nasty unnecessary ingredients! If you’re looking for a clean, nourishing version, here’s how to make eggnog at home, in the comfort of your own kitchen!
If you love regular eggnog, you might also enjoy my chocolate, pumpkin, and iced versions!
How to Make Eggnog
Milk. You can pretty much make eggnog with whatever milk you normally use. Of course, to get the most nourishment out of your homemade eggnog, I recommend using raw milk or full-fat coconut milk for those who cannot do dairy. But I’ve made eggnog with almond milk as well, and it’s pretty yummy!
Spices. Traditionally, eggnog has mace and nutmeg. And in my opinion they are both necessary. If you like a little more spice you can add a little cinnamon or cloves, as well.
Egg yolks. Egg yolks is a non-negotiable ingredient in homemade eggnog. It will not be eggnog without eggs. I usually use fresh eggs from my backyard chickens, but any organic eggs from the grocery store will do. If you can’t afford those, just regular eggs will work too, as long as you make sure you cook your eggnog thoroughly.
Sweetener. Honey is my favorite sweetener for eggnog. But traditionally you just use sugar. If you want a granulated sweetener you can use coconut sugar. I haven’t tried any of the low-carb options, so I can’t speak to those. I have used maple syrup and that is delicious (how could it not be!) but it doesn’t taste exactly like traditional eggnog.
Extras. If you like your eggnog super duper thick you can trade out some of the milk for heavy cream. I don’t usually have this on hand, so I just use all milk. If you’re dairy-free you can use coconut cream.
Rum is also usually added to eggnog, but it’s not really necessary. I’m not a huge fan of rum, and my kids always want to share, so I usually leave it out. If you want the flavor of rum without the alcohol, you can use an imitation rum.
More delicious winter weather drinks.
If you need more nourishing drinks to warm you up this winter, here are a few of my favorites….
- chai spiced golden milk
- spiced chocolate tea
- peppermint white chocolate matcha
- easy herbal coffee
- homemade apple cider in the Instant Pot
- cinnamon yerba mate latte
- chocolate chamomile moon milk
- cinnamon ginger latte
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
How to Make Eggnog at Home
Free from grain, gluten, and refined sugar, with dairy-free option.
This recipe makes 8 cups of eggnog. If you don’t need that much you can keep the same ratio of milk to eggs and make however much you like! (It’s basically 1 egg yolk per cup of milk and 1 tablespoon of sweetener.)
Ingredients
- 2 quarts milk of choice (whole, organic, raw, coconut milk)
- 1/2 teaspoon mace
- 1/4 teaspoon nutmeg
- dash sea salt
- 8 egg yolks
- 1/2 cup honey or sweetener of choice
Instructions
In pot, whisk milk, spices, and salt. Turn heat to medium-low and whisk every now and again until the milk is hot.
In large bowl, beat the yolks until pale and thick. Add sweetener and beat until combined.
Once the milk is steaming, take about 1/2 a cup of the milk and pour it into the yolks WHILE BEATING. This will temper the yolks so they don’t become scrambled eggs in your eggnog.
Go back to your pot and slowly pour the tempered yolk mixture into the steaming milk while whisking.
Heat again until eggnog has thickened and is steaming.
Serve with extra nutmeg, whipped cream, or both! My kids also love it with a scoop of vanilla ice cream.
