The Easiest Homemade Fresh Eggnog, A Classic Recipe

We have the easiest fresh eggnog recipe you’ll ever find for the holiday season, and this homemade version is so tasty that you’ll never want store-bought eggnog again. 

What is Fresh Eggnog?

The word “eggnog” didn’t come about until the mid 1700s, but culinary experts around the world trace its origins back to Medieval Britain’s “posset.”

Historically, eggnog was a means of preserving eggs in alcohol during homestead chickens’ low production season through Winter. It was also used as a cold and flu remedy, with no known efficacy.

Whatever it’s history, we love eggnog as a dessert drink during the holidays for its sweet, creamy texture.

The Signature Flavor of Fresh Eggnog

​The flavor is hard to describe if you’ve never had it. It’s sort of like a thinned vanilla pudding in flavor, with a protein shake type consistency.

One thing it does not taste like is eggs. I hope that relieves your anxiety.

​You can spice or spike this homemade eggnog recipe however you’d like to make it your own, but there are a few key ingredients that you shouldn’t change.

Use farm fresh eggs and milk if possible, especially if making the raw version. Nutmeg is also a non-negotiable ingredient for traditional eggnog.

How to make eggnog:

​I’m going to give you the cooked version of eggnog because that’s what most modern day folks are looking for. However, there’s a raw option too.

This recipe makes about half a gallon or 2 quarts of eggnog.

​Ingredients

Gather your ingredients:

• 4 cups of whole Milk
• 2 cups of heavy cream
• 1/2 cup of cane sugar
• 1/2 cup maple syrup
• 8 egg yolks
• 1/4 teaspoon of salt
• 1 Tbs of vanilla extract
• freshly ground nutmeg

Directions

​For the cooked version:

1. In a pot, pour in the milk, cream, salt, cane sugar, maple syrup.
2. Over medium heat, whisk ingredients to fully incorporate sugars and bring temperature up to 160°F-190°F.
3. Separate egg yolks from whites into a large bowl. Make sure that you pinch out that little white protein where the white meets the yolk, the chalaza.
4. Whisk together the vanilla and egg yolks.
5. Remove the milk mixture from heat. Carefully drizzle the hot milk mixture into egg mixture 1/2 cup at a time while constantly whisking egg yolks to temper them. Once you have about 2 cups of thinned, hot egg mixture, pour the eggs into the pot, and whisk the mixtures together.
6. Stir in as much or as little ground nutmeg as you like.

I personally enjoy drinking this hot mixture with some freshly grated nutmeg on top. If you want something more traditional, chill it completely before serving.

​What about raw eggnog?

If you have farm fresh eggs and raw milk and cream, you can make this eggnog recipe raw for your family too. If you have clean raw eggs from healthy chickens, then the risk of salmonella is almost nonexistent for healthy people with strong immune systems.

1. Start by adding the egg yolks, sugar, and maple syrup into your blender, or use a stick blender to slowly mix these ingredients. (You can use a hand mixer too.)
2. Next, add your fresh raw milk and cream, and blend.
3. Finally, add vanilla and nutmeg into the combined mixture, and give it a final blend.

You’ll need to make sure that you shake or stir this well before pouring as the cream will want to separate as time passes.

Alcohol and Other Options

You can spike your fresh eggnog with any kind of liquor you like for an adult holiday tradition. Adding a cup of bourbon to this classic eggnog recipe is a popular choice. Other options are whiskey, cognac, and rum.

Top your glasses with fresh whipped cream for an extra sweet and thick variation.

​Spice it up. Add cinnamon sticks for instance, to each glass for added festive eye appeal and flavor. If you enjoy the a light flavor of clove, use all spice together with the ginger.

​Save back your egg whites and make a simple meringue out of them. Fold them into the eggnog mixture once it has cooled for a fluffier texture.

You can make this sweeter if you’d prefer, or change the sweetener altogether. Try honey or cane syrup. For a low sugar alternative, try monk fruit sweetener or stevia.

Finally, a little peppermint extract creates a fun twist on this holiday treat too.

Storing Eggnog

Make sure that you refrigerate your eggnog in an airtight container if you don’t use it right away.

For the non alcoholic version, use this easy eggnog recipe within 3 days.

If it has alcohol, it’ll last longer. If you use more than a cup of alcohol, it may last for several weeks in the refrigerator.

You can easily freeze eggnog too. Just make sure that you leave a little headspace in your glass jars to allow for expansion. Personally, we enjoy our own eggnog fresh because we don’t like the texture of thawed raw cream.

Last, you can use this eggnog recipe in your homemade ice cream for another special treat this time of the year.

Fresh Eggnog

Delicious homemade, fresh eggnog is a must for your holiday gatherings. We sure hope that you enjoy this easy holiday favorite as you relax into the season with good food and a good time. 

Cheers!

Donna and her family have been homesteading for most of their 20+  years together in some shape or fashion. She currently lives on their 20 acre farm where they grow as much food as possible. What started as a just a few laying hens, has grown into large gardens, pastured poultry, pork, and lamb. They are continuously evolving their small farm to not suit their family’s needs, but also providing to their local community. Donna’s favorite part of the family farm is her self-built micro-dairy, where she gets to love on dairy cows while serving her local community. Milking, cheesemaking, and processing dairy have become the soul of their homestead and the center of their farm.