Easy and Delicious 15 Minute Homemade Eggnog
This decadent cooked eggnog recipe is easy and delicious and takes just 15 minutes to make. And thanks to a secret ingredient, it tastes indulgent without the sleighful of calories most classic eggnog recipes bring to Christmas celebrations!
Many people think of eggnog as part of the essence of Christmas! However, many classic eggnog recipes are incredibly rich and decadent (most store-bought eggnogs pack a whopping 400 calories per 1 cup serving!). This eggnog tastes rich and creamy, but replacing half of the whole milk with cashew milk (or another dairy milk alternative such as oat milk) keeps the eggnog wonderfully creamy while making it much lighter than traditional eggnog. You can enjoy it guilt-free this holiday season (and any time of the year that you get a hankering for eggnog since it’s so quick to mix up a batch!).
This custardy, no alcohol eggnog is delightful served cold from the fridge, or add a splash to your tea or coffee for a truly festive holiday drink!
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How to make Easy and Delicious 15 Minute Homemade Eggnog
Homemade cooked eggnog is quick and easy to make, but it is essential to follow the steps carefully for the yummiest results! Once you get going, the process will move quickly, so make sure to gather all your supplies and ingredients before you start whipping your delicious eggnog together.
Equipment you will need for making homemade eggnog:
- A large pot
- A large heat-proof bowl or measuring cup
- A zester or fine grater
- A fine mesh strainer
- An instant-read thermometer
(Note: You can make this eggnog without the zester, strainer, and instant-read thermometer, but you will get the best results if you use these kitchen tools. These tools are inexpensive, easy to find, and core pieces of equipment that every well-stocked kitchen should have.)
Ingredients for Easy and Delicious 15 Minute Homemade Eggnog:
3 cups whole milk
3 cups unsweetened cashew milk
½ teaspoon freshly ground nutmeg*
6 egg yolks
½ cup cane sugar
3 teaspoons vanilla extract (preferably Mexican vanilla)
1 ½ teaspoon natural rum flavoring
1 teaspoon ground cinnamon
¼ teaspoon pink salt or another quality salt
¼ cup half and half
¼ cup heavy whipping cream
In a large pot, heat the whole milk, cashew milk, and freshly ground nutmeg together over medium heat, stirring often, just until steamy (about 5 minutes). Observe it closely to ensure that it does not begin to boil.
While the milk is heating, whisk together the egg yolks and sugar until well blended in a separate heat-proof bowl or measuring cup. Once the milk is steamy, temper the egg mixture by gradually ladling in 2 cups of the heated milk into the eggs, whisking constantly until combined.
Once the eggs are tempered, whisk the egg and milk mixture back into the remainder of the hot milk mixture. Continue whisking and heating the eggnog until it reaches 160°, about 5 minutes longer. Do not let the mixture boil! If you don’t own an instant-read thermometer, you can also test the egg and milk mixture for correct temperature by cooking it until it coats the back of a wooden spoon.
Once the eggnog reaches 160°, remove the pot from the heat. Pour the eggnog carefully through a fine sieve into a heat-proof container (this step catches any little lumps that may have formed and keeps your eggnog silky smooth.) Whisk the vanilla, rum extract, ground cinnamon, and salt into the eggnog. Cover and refrigerate until cold, about 2-3 hours.
Note: If you enjoy a hot cup of eggnog, you can drink this eggnog before chilling. In that case, you may want to top the mug of eggnog with a dollop of whipped cream (my husband likes it this way; I’m still on team chilled eggnog!)
Meanwhile, whisk together the half and half and whipping cream just until frothy. (You can also shake the creams in a jar with a lid until foamy). Once the eggnog is cold, gently stir the frothed cream into the eggnog before serving. Garnish with a sprinkle of ground nutmeg or cinnamon if desired.
Keep refrigerated and enjoy within three to seven days.
*Freshly ground nutmeg is extra delicious, but you can use preground nutmeg if that’s what you’ve got on hand, and the eggnog will still be yummy!
FAQ about Making Homemade Eggnog
- How long can homemade eggnog be stored? Use the freshest milk, cream, and eggs that you can find, and homemade eggnog should last up to a week in the fridge, but many people recommend using it within three days. Ours always disappears long before that, though!
- Why do the eggs need to be tempered? Because nobody wants to drink scrambled eggs! Gradually adding some of the hot milk to the whisked egg yolks will let them blend perfectly with the hot liquid without cooking into strands.
- Does eggnog have raw eggs in it? Some recipes do, but this recipe is for cooked eggnog – you will heat the eggnog to 160°, which is the temperature to which egg yolks should be heated for food safety considerations.
- I’m not a fan of cinnamon – can I skip this spice? You can play around with the spices and extracts to suit your tastes. Some eggnog recipes don’t call for cinnamon, so you can leave that out if you prefer. However, nutmeg is an essential flavor in eggnog, so don’t skip that one (remember, though, that it is a powerful spice, so a little goes a long way!)
Homemade Eggnog is one of the most delicious, delightful holiday treats ever, and it has been a favorite drink of many for a long time, but it has not always been associated with Christmas. Curious to find out more about the history of the beloved drink? I’ve sourced two fascinating articles here and here to read while you sip your creamy, spiced drink!
Easy and Delicious 15 Minute Homemade Eggnog
Equipment
- A large pot
- A large heat-proof bowl or measuring cup
- A zester or fine grater
- A fine mesh strainer
- An instant-read thermometer
Ingredients
- 3 cups whole milk
- 3 cups unsweetened cashew milk
- ½ teaspoon freshly ground nutmeg*
- 6 egg yolks
- ½ cup cane sugar
- 3 teaspoons vanilla extract preferably Mexican vanilla
- 1 ½ teaspoon rum flavoring
- 1 teaspoon ground cinnamon
- ¼ teaspoon pink salt or another quality salt
- ¼ cup half and half
- ¼ cup heavy whipping cream
Instructions
- In a large pot, heat the whole milk, cashew milk, and freshly ground nutmeg together over medium heat, stirring often, just until steamy (about 5 minutes).
- While the milk is heating, whisk together the egg yolks and sugar until well blended. Once the milk is steamy, temper the egg mixture by gradually ladling in 2 cups of the heated milk into the eggs, whisking constantly.
- Once the eggs are tempered, whisk the egg and milk mixture back into the remainder of the hot milk mixture. Continue whisking and heating the eggnog until it reaches 160°, about 5 minutes longer. Do not let the mixture boil!
- If you don’t currently own an instant-read thermometer, I highly encourage you to purchase one. Kitchen thermometers are relatively inexpensive and a basic kitchen essential, but you can also test the egg and milk mixture for correct temperature by cooking it until it coats the back of a wooden spoon.
- Once the eggnog reaches 160°, remove the pot from the heat. Pour the eggnog carefully through a fine sieve into a heat-proof container.
- Whisk the vanilla, rum flavoring, ground cinnamon, and salt into the eggnog. Cover and refrigerate until cold, about 2-3 hours.
- Meanwhile, whisk together the two creams just until frothy. Once the eggnog is cold, add the frothy cream to the eggnog before serving. Garnish with a sprinkle of ground nutmeg or cinnamon if desired.
- Keep refrigerated and enjoy within three days.
Notes
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Happy Eggnog making!
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