I love eggnog, I think I have always loved eggnog, I always loved getting eggnog steamers at the coffee shop as a kid and now love eggnog lattes. But a store bought container of eggnog is absolutely no competition for the deliciousness of homemade! I even know people that claim to not like eggnog, but love homemade. It is just sooo much better! Plus you can totally adjust the amount of sugar and spices t suit you needs!
My only issue with it is that it is a bit time consuming and a lot of stirring! It needs to be babysat and to get a good rich consistency takes quite some time to cook down. But it is so worth the time and effort, so amazing! It’s the perfect addition to any holiday gathering or just to make a large batch and use as coffee creamer 🙂 I hope you will try making your own, it’s so good. It also makes a fun gift! Just be sure to keep it refrigerated.
*Optional too, but you can easily add your favorite eggnog alcohol to this after cooking as well.
1/2 gallon Milk (whole is best, but any will work)
1 can Sweetened Condensed Milk
1/2 cup Sugar (can be adjusted to taste)
8 Egg Yolks
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
2 Cinnamon Sticks *optional
If you have cinnamon sticks I recommend placing them in the jug of milk the night before you plan on making the eggnog so the cinnamon flavor can be infused in the milk. R
To start, place the egg yolks in a bowl (if your OCD like me, try to pull that nasty white membrane thing off the yolk, but you will be straining it later to deal with these too) and lightly beat, set aside and allow to warm to room temperature while you begin cooking the milk.
In a large pot (at least 6 quarts but 8 quarts is better, the milk will expand while heated, I’ve learned you just want plenty of room), bring milk to a simmer over medium-low heat. Stir in sweetened condensed milk and sugar and continue heating. Stirring continuously to prevent scalding, simmer over medium-low heat until milk begins to thicken and when lifted the spoon is lightly coated, this general takes about 45 minutes for me. Remove cinnamon sticks at this point if using.
Once milk has thickened, very very gradually add small amounts of the milk to the eggs, I do about 1-2 tbsp at a time. Mix well with each addition and continue to slowly add milk to eggs until the egg mixture has reached about the same temperature as the milk, this is tempering the eggs so you don’t end up with scrambled eggs in your eggnog. (On a side note, if you do mess it up and get chunks in your eggnog, it’s not all lost! I have found that makes great rice pudding, mix it with some cooked rice and bake :-)) Once the egg mixture has reached the same temperature as the milk, pouring it slowly through a fine mesh strainer add it all back into the saucepan. Stir in spices and heat over medium high heat, stirring continuously until mixture has thickened and reached desired consistency. It usually takes about another 45-60 minutes t reach the consistency I like, but if I’m impatient it still tastes good and my kids still love it. I like to pour it through a fine mesh strainer one more time at the end before serving, but have skipped this step at times.
Can be enjoyed immediately warm, or refrigerated for later use. I rinse out the jug when starting and set aside to pour eggnog back into for storing, allow eggnog to cool to at least close to room temperature before transferring back to jug t prevent injury.