The Heart of the Holiday
My kitchen smells like Christmas morning. It is the smell of warm milk, vanilla, and nutmeg. It reminds me of my own grandmother. She taught me this recipe when I was just a girl.
Making eggnog from scratch is a small act of love. You are making a memory, not just a drink. That matters more than any store-bought carton. Do you have a special drink your family makes for the holidays?
A Little Story for You
The first time I made this, I was so nervous. I worried I would cook the eggs too fast. My grandma told me to just go slow and stir. Patience makes perfect, she would say.
I still laugh at that. I was stirring so hard! But she was right. Taking your time is the secret. This little story shows that good things come from not rushing.
Lets Get Mixing
First, we warm the milk with the spices. Doesnt that smell amazing? The cinnamon stick is like a little magic wand. While that heats, whisk the egg yolks and sugar.
Whisk until it gets pale and creamy. This is the fun part. You are building the drinks rich, smooth body. Fun fact: The word nog might come from an old word for a strong beer!
The Most Important Step
Now, we temper the eggs. This just means we warm them up slowly. Add a little hot milk to the egg bowl and whisk. Then add a little more.
This keeps the eggs from turning into scrambled eggs in your drink. It is a simple trick that makes all the difference. This step matters because it gives you a silky, smooth texture.
The Final Touches
Pour everything back into the pot. Cook it until it coats the back of your spoon. Then stir in the cold cream. Oh, that makes it so rich.
The hardest part is waiting for it to chill. But it is worth it. What is your favorite topping? A sprinkle of cinnamon or a big cloud of whipped cream?
Why We Do This
This recipe is more than ingredients. It is a tradition. It connects me to my grandma and I hope it connects you to someone you love.
Making food with your own hands is a gift. It fills your home with warmth and your heart with joy. Will you share this eggnog with friends or family this year?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Whole milk | 2 cups | |
| Cinnamon stick | 1 | |
| Ground nutmeg | 1/2 tsp | |
| Pure vanilla extract | 1 tsp | |
| Large egg yolks | 6 | |
| Granulated sugar | 1/2 cup | |
| Heavy cream | 1 cup | |
| Ground cinnamon | 1/4 tsp | Optional, for topping |
My Cozy Kitchen Eggnog
Hello, my dear! Come sit with me. The air is getting chilly outside. That means it’s eggnog time in my kitchen.
This recipe is from my own grandmother. She taught me how to make it when I was your age. I still laugh at that. I got more on my apron than in the bowl! But the smell is pure happiness. Doesn’t that smell amazing?
- Step 1: Let’s start with the milk. Pour it into a nice, heavy pot. Add the vanilla, nutmeg, and that cinnamon stick. Turn the heat on low. We just want it to get steamy, not to boil. A gentle simmer is perfect.
- Step 2: Now for the eggs. We only need the yellow yolks. Put them in a bowl with the sugar. Whisk them together like you mean it! Keep going until it turns pale and creamy. Your arm might get a little tired. That’s how you know it’s working.
- Step 3: This next part is very important. We have to warm up the egg mixture. Scoop a little of the hot milk into the eggs. Whisk it fast! (This is my hard-learned tip: go slow or you’ll get sweet scrambled eggs!). Add a bit more milk until it’s warm.
- Step 4: Pour your egg mix back into the pot. Stir it slowly and constantly over the heat. You will feel it get thicker. It’s ready when it coats the back of your spoon. What does “coat a spoon” mean? Share below!
- Step 5: Take the pot off the heat. Stir in the heavy cream. This makes it so rich. Let it cool on the counter. Then it goes into the fridge for a long nap. The wait is the hardest part!
- Step 6: Time to serve! Pour it into your favorite glasses. A sprinkle of cinnamon on top looks so pretty. A cinnamon stick makes a fun stirrer. It’s a sweet, cold treat for a cozy night.
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 4 servings
Category: Drink, Holiday
Your Eggnog, Your Way!
The best part about cooking is making it your own. You can change this recipe so easily. Here are a few fun ideas I like to play with.
- Coffee Buzz Nog: Add a shot of cold brew coffee. It gives it a lovely little kick. Perfect for a morning treat.
- Orange Dream Nog: Stir in a teaspoon of orange zest. It tastes like a creamy dreamsicle. My grandkids adore this one.
- Gingerbread Spice Nog: Swap the nutmeg for ginger and a pinch of cloves. It will smell like Christmas cookies in your kitchen.
Which one would you try first? Comment below!
The Perfect Little Sip & Bite
This eggnog is wonderful all on its own. But it’s even better with a friend. I love serving it with a plate of simple sugar cookies. A soft, buttery shortbread is nice, too. It’s a perfect match.
If you are having a grown-up gathering, a splash of bourbon is lovely. It warms you right up. For the kids, I always have sparkling apple cider. The bubbles are so fun with the creamy drink.
You could have a quiet night with a book. Or a loud party with friends. This drink fits right in. Which would you choose tonight?
Keeping Your Eggnog Cozy and Cold
Fresh eggnog loves a cold fridge. Keep it in a pitcher with a lid. It will stay good for three days. You can also freeze it for one month. Thaw it in the fridge overnight before serving.
I once made a double batch for a party. It was so nice to have it ready. This is why batch cooking matters. It makes holiday hosting much easier. You get to enjoy your own party.
Stir your eggnog well after it thaws. The cream can separate a little. This is perfectly normal. A good stir makes it smooth and creamy again. Have you ever tried storing it this way? Share below!
Fixing Common Eggnog Hiccups
Sometimes the eggs can scramble in the hot milk. Do not let the milk boil. Always whisk while you slowly add the hot milk. This gentle heat keeps the eggs smooth.
Your eggnog might seem too thin. Cook it a bit longer until it coats a spoon. I remember when my first batch was runny. I was so disappointed. Cooking it right matters for a rich, creamy sip.
The flavor might taste a little flat. Let it chill completely. The flavors get to know each other in the fridge. This waiting step matters for the best taste. Which of these problems have you run into before?
Your Eggnog Questions, Answered
Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Enjoy it without worry.
Q: Can I make it ahead? A: Absolutely. Make it two days before you need it. The flavor gets even better.
Q: What if I don’t have heavy cream? A: You can use half-and-half instead. It will be a little lighter but still delicious.
Q: Can I double the recipe? A: Yes, you can. Just use a bigger pot. Fun fact: Eggnog was a popular drink in medieval Europe.
Q: Is the cinnamon stick optional? A: It adds a warm flavor, but you can skip it. Which tip will you try first?
Sharing the Cozy Feelings
I hope you love making this family recipe. It always makes my kitchen feel so festive. I would love to see your creations. Your photos always make my day.
Have you tried this recipe? Tag us on Pinterest! Let’s build a cozy community of holiday cooks. I can’t wait to see your beautiful glasses of eggnog.
Happy cooking!
—Olivia Hartwell.
Homemade Eggnog Recipe from Snack On Meat
Description
A rich and creamy homemade eggnog, perfectly spiced with vanilla, nutmeg, and cinnamon for a festive holiday treat.
Ingredients
Instructions
- Begin by gently heating the milk with the vanilla, nutmeg, and a cinnamon stick in a saucepan until it just begins to simmer.
- While the milk heats, vigorously whisk the egg yolks and sugar together in a separate bowl until the mixture becomes light in color and creamy.
- Carefully temper the egg yolks by gradually whisking in a small amount of the hot milk to gently raise their temperature. Continue adding the hot milk a little at a time until roughly a quarter of it has been incorporated.
- Pour the now-warmed egg mixture back into the saucepan with the remaining milk. Cook over medium heat while stirring constantly until the mixture thickens enough to coat the back of a spoon.
- Take the saucepan off the heat and blend in the heavy cream. Allow the eggnog to cool to room temperature before covering it and refrigerating for at least two hours, or until thoroughly chilled.
- To serve, pour the chilled eggnog into glasses and top with a sprinkle of cinnamon, a cinnamon stick, or a spoonful of whipped cream.
Notes
- For a non-alcoholic version, this eggnog is perfect as is. For an adult version, you can stir in your preferred spirit like rum, brandy, or bourbon after the eggnog has chilled.
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