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Homemade Eggnog Recipe: Easy Kid-Friendly Budget Treat

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A creamy, spiced homemade eggnog that’s budget-friendly, kid-approved, and made without heavy cream or alcohol. This easy stovetop recipe uses simple ingredients and takes just 15 minutes of active time.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 1/3 cup granulated sugar
  • 2 cups whole milk
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch of salt
  • Whipped cream (for serving, optional)
  • Extra nutmeg for garnish (optional)
  • Cinnamon sticks (for serving, optional)

Instructions

  1. Separate the eggs carefully. Crack the 4 eggs and separate the yolks from the whites. Place the yolks in a medium mixing bowl and set the whites aside for another use.
  2. Whisk the yolks and sugar together. Add the 1/3 cup of granulated sugar to the egg yolks. Whisk vigorously for about 2 minutes until the mixture turns pale yellow and thickens slightly (ribbon stage).
  3. Heat the milk mixture. In a medium saucepan, combine the 2 cups of whole milk and 1 cup of evaporated milk. Place over medium heat and warm gently, stirring occasionally, until small bubbles form around the edges (about 4-5 minutes). Do not boil.
  4. Temper the eggs. Slowly drizzle about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly. Then pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  5. Cook until thickened. Return the saucepan to medium-low heat. Cook, stirring constantly, for about 5-7 minutes until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
  6. Strain (optional but recommended). Place a fine-mesh strainer over a clean pitcher or bowl. Pour the cooked eggnog through the strainer to catch any tiny cooked egg bits.
  7. Add the flavorings. Stir in the 1 teaspoon of vanilla extract, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of cinnamon (if using), and a pinch of salt. Whisk until well combined. Adjust sweetness or spices to taste.
  8. Chill thoroughly. Cover the pitcher and refrigerate for at least 2 hours, preferably overnight. The eggnog will thicken as it cools.
  9. Serve and enjoy. Pour the chilled eggnog into cups or mugs. Top with whipped cream and a sprinkle of extra nutmeg if desired. Add a cinnamon stick as a stirrer for a festive touch.

Notes

For best flavor, chill overnight. The eggnog will thicken as it sits. If too thin after chilling, whisk in a tablespoon of powdered milk. For an adult version, stir in 1/2 cup of bourbon, rum, or brandy after cooling. Store in the refrigerator for up to 5-7 days.

Nutrition

Keywords: homemade eggnog, easy eggnog, kid-friendly eggnog, budget eggnog, Christmas drink, holiday drink, stovetop eggnog, no alcohol eggnog

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