Handcrafted Eggnog

As soon as Halloween is over, it’s officially ‘the holidays’.  I love the holidays, it’s really my favorite time of the year.  I never liked eggnog as a child, but my husband loves to drink it and so every year I tried it again…and ended up falling in love. It’s a rare treat, so it better be good!

With our large amount of eggs, I decided I needed to try making my own this year, and I don’t think I will ever go back!  I’m confident that quality ingredients are imperative here- buy the good stuff.  For example- if you can get pastured eggs, definitely do.  Commercial eggs, even ‘cage free eggs’ and sometimes ‘free range eggs’ pale in comparison- as in literally pale.  The yolks will be pale, yellowish, maybe even blah.  Pastured yolks will be orange & vibrant.  Which leads to a beautiful pale yellow eggnog {rather than white}.


Thank you ladies!

This is based on a recipe from Tastes Better From Scratch.  I originally made the exact recipe stated, made notes on what I wanted to be different and adapted it to my preferences. It’s a great recipe!


I made the labels before tweaking the recipe, so it doesn’t list cinnamon as an ingredient- but I prefer a little cinnamon added…and that color though!

Handcrafted Eggnog

6 pastured egg yolks

1/2 cup sugar

1 cup organic half & half

2 cups organic whole milk

1 tbsp freshly ground nutmeg

1/2 tsp cinnamon

1 tbsp high quality vanilla extract {very easy to make your own!}

pinch of sea salt

  1. Whisk egg yolks and sugar together until smooth and creamy.
  2. In a pan over medium heat, whisk the half and half, milk, nutmeg, cinnamon, vanilla & salt. Heat until warm.  Almost, but not quite, simmering.
  3. To temper the eggs {rather than scrambling them!} add one spoonful of warm milk to the egg and sugar mixture.  Thoroughly whisk, and add another spoonful, whisk, add spoonful & repeat until all of your milk has been added to the eggs.  If you just dump all the milk straight into the eggs, you run the risk of having scrambled nog- I doubt you want that.
  4. Add the eggnog back into your pan over low/medium heat. Whisking constantly, heat the eggnog to 160F. Once it hits 160F, remove from heat and store in a clean glass jar to chill in the fridge. Once cooled- pour and enjoy!
  5. Makes approximately 30 ounces.  How many servings that makes is up to you!


*I have made this with success using either heavy cream or half and half.  The heavy cream version is really good, it’s really thick!   I like it just a tad better with half and half instead.  Personal preference- use what you prefer.

*By pouring the hot eggnog into a sterilized mason jar and sealing right away, you should get that ‘pop’ from the lid creating the vacuum seal.  It should be safe to store in the fridge for about 2 weeks for future use- or my favorite, as a gift.

*This is obviously a virgin recipe, add rum as you see fit. I like eggnog with no rum- it may be one of the only drinks I prefer ‘virgin’! 🙂


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