Here’s a simple eggnog recipe. #eggnog #eggnogrecipe

Simple Eggnog Recipe

If you’re like me, and love eggnog, you always have to only wait around Christmas to get it from the stores. So here is a recipe to be able to make it year-round, or as needed, and possibly even a fraction of the cost.

Eggnog is a rich and creamy beverage traditionally associated with the holiday season. Its key ingredients typically include eggs, sugar, milk, and cream, often flavored with vanilla and nutmeg. The mixture is usually served chilled, offering a festive and indulgent drink that has become a classic part of holiday celebrations in various cultures. Eggnog can be enjoyed on its own or used as a base for other festive drinks and desserts.

Ingredients:

• 4 large eggs
• 1/2 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy whipping cream

• 2 teaspoon vanilla extract
• ½ teaspoon ground nutmeg (optional)
• ½ teaspoon cinnamon (optional)

Equipment

• 2 Mixing Bowls
• Liquid Measuring Cup
• Dry Measuring Cups
• Dry Measuring Spoons
• 2 Whisks
• Funnel
• Drink Container (Or reuse clean Milk Jug)

Instructions:

1. In one mixing bowl, beat the eggs until they are well combined.
2. Gradually add the sugar to the beaten eggs, continuing to mix until the mixture becomes slightly thickened.
3. In a separate mixing bowl, combine the milk, heavy cream, vanilla extract, and ground nutmeg or cinnamon.
4. Slowly add the milk mixture to the egg mixture, stirring constantly.
5. Chill the eggnog in the refrigerator for at least 2 hours or until it’s cold.
6. Before serving, give it a good stir (or shake depending on the container) and sprinkle some additional cinnamon and/or nutmeg on top.

Enjoy your homemade eggnog!

For this eggnog recipe, you’ll be using the whole eggs, both the yolks and the whites. The combination of both gives the eggnog a creamy and frothy texture. If you have concerns about raw eggs, you may choose to use pasteurized eggs for added safety.

Notes:

There are 8 fluid ounces in a cup. Keep in mind that this measurement applies to liquid volume, so when dealing with dry ingredients, the weight may vary depending on the substance.

This simple eggnog recipe yields about a quarter of a gallon. If you want 1 gallon, double the recipe. And you can always adjust the recipe to your needs.

I used 2% milk.

I used cinnamon and not nutmeg.

Homemade eggnog typically lasts for about 2-3 days in the refrigerator. It’s essential to keep it well chilled at all times. The high sugar and alcohol content can help preserve it to some extent, but for the best quality and safety, it’s recommended to consume it within that timeframe. If you notice any off smells or changes in texture, it’s advisable to discard it.

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Simple Eggnog Recipe

Simple Eggnog Recipe

Course Drinks

Keyword Eggnog, Eggs, heavy whipping cream, Milk, sugar, Vanilla

Chill 2 hours hours

Equipment

• 2 Mixing Bowls
• 1 Liquid Measuring Cup
• 1 Dry Measuring Cups
• 1 Dry Measuring Spoons
• 2 Whisks
• 1 Funnel
• 1 Jug (Or reuse clean milk container)

Ingredients

• 4 Large Eggs
• .5 Cup Grandulated Sugar
• 2 Cups Whole Milk
• 1 Cup Heavy Whipping Cream
• 2 tsp. Pure Vannila Extract
• .5 tsp. Nutmeg (optional)
• .5 tsp. Cinnamon (optional)

Instructions

• In one mixing bowl, beat the eggs until they are well combined.
• Gradually add the sugar to the beaten eggs, continuing to mix until the mixture becomes slightly thickened.
• In a separate mixing bowl, combine the milk, heavy cream, vanilla extract, and ground nutmeg or cinnamon.
• Slowly add the milk mixture to the egg mixture, stirring constantly.
• Chill the eggnog in the refrigerator for at least 2 hours or until it's cold.
• Before serving, give it a good stir (or shake depending on the container) and sprinkle some additional cinnamon and/or nutmeg on top.

Notes

For this eggnog recipe, you’ll be using the whole eggs, both the yolks and the whites. The combination of both gives the eggnog a creamy and frothy texture. If you have concerns about raw eggs, you may choose to use pasteurized eggs for added safety.

There are 8 fluid ounces in a cup. Keep in mind that this measurement applies to liquid volume, so when dealing with dry ingredients, the weight may vary depending on the substance.

This recipe yields about a quarter of a gallon. If you want 1 gallon, double the recipe. And you can always adjust the recipe to your needs.

I used 2% milk.

I only used cinnamon. 

Homemade eggnog typically lasts for about 2-3 days in the refrigerator. It’s essential to keep it well chilled at all times. The high sugar and alcohol content can help preserve it to some extent, but for the best quality and safety, it’s recommended to consume it within that timeframe. If you notice any off smells or changes in texture, it’s advisable to discard it.

 

My response to this recipe

I’ve attempted a recipe I found many, many years ago and it was an epic fail. This recipe, I let sit almost a day in the fridge and took a sip … it was very good and tasted like a creamy egg nog. Just as good as brand name. Not to mention, it was very simple and quick to make.

Read more: https://www.courageouschristianfather.com/simple-eggnog-recipe/

Learn about National Eggnog Day.

My response to this recipe

I’ve attempted a recipe I found many, many years ago and it was an epic fail. This recipe, I let sit almost a day in the fridge and took a sip … it was very good and tasted like a creamy egg nog. Just as good as brand name. Not to mention, it was very simple and quick to make.

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About the Author

Steve Patterson

A Christian Blogger that enjoys blogging about the Bible, Theology, God, Jesus Christ, Christian Music, Family, Cats, Odd Holidays, sewing and much more. I have been blogging since 2004, however, I have been blogging on Courageous Christian Father since 2012. I enjoy listening to Christian Music. I am married with 1 daughter, 2 step-sons and a step daughter.

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