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It’s almost Christmas Day. Which means one thing for sure: it’s time for Homemade Creamy Spiked Eggnog! Eggnog seems to divide people; you either love it or hate it. Personally, I think it’s delicious, indulgent and warming. It’s basically custard in liquid form with whipped cream on top, what’s not to love? Extra yummy with a hint of vanilla and Winter spices; cinnamon and nutmeg. Plus, it’s spiked with a dash of rum and whiskey to make you extra jolly this Christmas *wink wink*. Totally optional, of course, so you can omit them for an alcohol-free recipe. This easy eggnog recipe can be made lactose-free by using a non-dairy milk (almond/oat/cashew) and lactose-free cream or coconut cream!

How to make Eggnog from Scratch: Easy, Cooked & Creamy

Making eggnog from scratch is so much easier than you would think! It’s all done in a saucepan and a mixing bowl in a couple of minutes. Apart from that, you will just need a sieve and a hand-held whisk. (If you don’t have one, you can do it by hand.) Since we are cooking the eggs, we can make sure that it’s 100% safe to drink and the mixture also thickens nicely to a creamy consistency. The recipe is similar to a custard in ingredients and technique, minus the cornflour as we want a drinkable liquid. It makes a jug of delicious eggnog, which is around 4 servings. But since it’s so easy to whip up, you can make more batches in no time!

If I haven’t made it clear yet, I really really LOVE this homemade eggnog haha. I admit I’ve made it several times throughout the year to treat myself. Who says I have to wait until Christmas? So, get to it and enjoy!

As always, let me know if you make it, I’d love to see!

Happy indulging & Happy Christmas,

Kim x

For more Christmas recipes, click here.

Yield: 4 servings

Homemade Creamy Spiked Eggnog

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Easy Homemade Eggnog Recipe with a dash of rum & whiskey for an extra jolly Christmas. Super creamy, delicious and indulgent with whipped cream on top.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Creamy Spiked Eggnog

• 2 cups almond milk (or other milk of choice)
• 3/4 cup granulated sugar
• 6 medium egg yolks, room temp
• 2 cups whipping cream (lactose-free or coconut cream)
• 2 tsps pure vanilla extract
• 1/2 cup Bourbon Whiskey (optional)
• 1/2 cup Dark Rum (optional)
• 1 tsp grated nutmeg
• 1/2 tsp ground cinnamon

Whipped Cream (Optional)

• 3/4 cup whipping cream (lactose-free or coconut cream)
• 1 tsp pure vanilla extract
• 1/4 cup powdered sugar
• Sprinkle of nutmeg and cinnamon

Instructions

1. On a stove-top, gently simmer milk and sugar in a saucepan until the sugar is dissolved. Do not let it reach a boil.
2. In a bowl, whisk the egg yolks. Pour just 1 cup of the hot mixture into the egg yolks while whisking vigorously to temper them. If they start to scramble, re-do this step again from scratch.
3. Lower the heat of the stove-top and pour the tempered egg yolk mixture back into the saucepan. Keep whisking for around five to seven minutes on low. Once it starts to steam and bubble gently, take the pan off the heat.
4. Add the cream, vanilla, rum and whiskey. Stir to combine. Strain eggnog through a sieve into a bowl. Grate nutmeg, sprinkle cinnamon and stir. Transfer the eggnog to a serving jug.
5. Let cool completely. It will thicken more as it cools. Cover with plastic wrap and chill a few hours or overnight.
6. (Optional) Whisk all the ingredients to make the whipped cream. Serve the eggnog with whipped cream on top and a sprinkle of nutmeg and grated cinnamon.
7. Enjoy freshly chilled!

Notes

Store in the refrigerator for up to a week. Best enjoyed after letting it chill overnight!

For an alcohol-free eggnog, substitute in equal amounts milk and whipping cream. Add a dash of caramel extract.