Christmas Eggnog is a classic holiday beverage that's rich, creamy, and full of flavor. This traditional recipe features a custard base that's thickened with egg yolks and flavored with warm spices like cinnamon, nutmeg, and cloves.
The addition of whipped cream and a sprinkle of nutmeg adds a touch of elegance to this festive drink.
Why You'll Love This Recipe
Whether you're hosting a holiday party or simply want to indulge in a festive treat, Christmas Eggnog is a must-try. This recipe is easy to make and can be customized to your personal preferences.
With its rich history and delicious flavor, Christmas Eggnog is a beloved tradition that's sure to bring joy and cheer to your holiday celebrations.
Ingredients You'll Need
This recipe is easy to make and is sure to be a hit with your holiday guests. It's also great recipe to make ahead of time, so you can spend less time in the kitchen and more time enjoying your party.
- Egg yolks - Save the whites for another project, you can even freeze them.
- Milk - Whole milk.
- Whipping cream - Light or whipping cream.
- Sugar - Granulated sugar.
- Cinnamon sticks - About 2-3" long.
- Vanilla extract
- Salt
- Cinnamon, ground
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Custard Style Christmas Eggnog
For many people, eggnog is a staple of the holiday season. It's a drink that is associated with good times and happy memories.
- In a medium bowl, combine the egg yolks and sugar. Whisk together until the mixture thickens and becomes smooth.
- Heat the sauce pan over medium high heat to warm up the milk and cream mixture. Just before it starts to boil, turn off the heat.
- Remove the sauce pan of hot, cooked eggnog from the stove and let it cool for 5 minutes.
PRO TIP: Be sure to heat the mixture to 160 F so the eggs are pasteurized and safe.
Cook and Chill The Custard
- Create a liaison by drizzling ½ cup of the hot milk mixture to the bowl of beaten raw egg yolks and sugar, whisking vigorously while adding the hot milk.
- Slowly pour the bowl of egg yolk and hot milk into the sauce pan, whisking while adding the egg yolk mixture. Reheat over medium heat and stir in the vanilla extract. Cook for 2-3 minutes, or until the eggnog reaches 160 F.
- Remove sauce pan from heat and allow to cool. To ensure a smooth texture, you can pour the warm eggnog through a fine mesh sieve. Refrigerate to chill.
- When ready to serve, pour or ladle the spiked eggnog into small glasses and sprinkle the top of the eggnog with cinnamon.
Tips for Success
Here are a few tips for making this Christmas eggnog:
- Garnish with whipped cream, nutmeg, and cinnamon sticks.
Substitutions and Variations
Here are a few substitutions and variations that you can make to this recipe:
- If you don't like Irish cream liqueur, you can use another type of liquor, such as brandy, rum, or whiskey.
- You can also add spices to your eggnog, such as ginger, cloves, or allspice.
Serving Suggestions
Eggnog is most often served at Thanksgiving, Christmas, and New Year's Eve celebrations. However, eggnog can be enjoyed any time of year. It is a delicious and refreshing drink that is perfect for any occasion.
Storage Options
- Store in the refrigerator for up to 3 days.
- Be sure to stir or blend before serving.
- You can also freeze for up to three months.
- To defrost, leave in the refrigerator overnight.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this Christmas eggnog recipe.
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Frequently Asked Questions
Yes, you can make eggnog with alcohol. Simply your favorite right before chilling in the refrigerator.
Eggnog can be garnished with whipped cream, nutmeg, cinnamon sticks, or chocolate shavings.
More Delish Ideas
Custard style Christmas Eggnog (non-alcoholic)
Equipment
Ingredients
- 6 egg yolks
- ½ cup sugar
- 2 cup milk
- 1 cup whipping cream
- 2 cinnamon sticks 2-3" long
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon powder
Instructions
- In a medium bowl, combine the egg yolks and sugar. Whisk together until the mixture thickens and becomes smooth.6 egg yolks, ½ cup sugar
- In a medium sauce pan, combine the milk, whipping cream, cinnamon sticks, and salt.2 cup milk, 1 cup whipping cream, 2 cinnamon sticks, ¼ teaspoon salt
- Heat the sauce pan over medium high heat to warm up the milk and cream mixture. Just before it starts to boil, turn off the heat.
- Remove the sauce pan from the stove and let it cool for 5 minutes.
- Create a liaison by drizzling ½ cup of the hot milk mixture to the bowl of beaten egg yolks, whisking vigorously while adding the hot milk.
- Slowly pour the bowl of egg yolk and hot milk into the sauce pan, whisking while adding the egg yolk mixture. Reheat over medium heat and stir in the vanilla extract. Cook for 2-3 minutes, or until the eggnog reaches 160 F.½ teaspoon vanilla extract
- Remove sauce pan from heat and allow to cool. To ensure a smooth texture, you can pour the warm eggnog through a fine mesh sieve. Refrigerate to chill.
- When ready to serve, pour or ladle into small glasses and sprinkle the top of the eggnog with cinnamon.½ teaspoon cinnamon powder
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