Homemade Eggnog
Recipe by: Erin Anz
Our Recipe Books•
Dec 1, 2025
My family looks forward to drinking this all year long - it’s one of those recipes that make it feel like Christmas is here for them. The flavor far surpasses the store bought stuff. Just remember that Christmas calories don’t count!
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Ingredients (8)
Ingredients (8)
Instructions
In a large saucepan over medium-high heat, combine the milk (4 cups), 1 cup of the heavy cream (2 cups), sugar (1 cup), and salt (1 pinch). Heat until the mixture is just below a simmer.
In a separate bowl, whisk the egg yolks (6). Slowly drizzle in about 2 cups of the hot milk mixture, whisking constantly to prevent the eggs from scrambling.
Pour the tempered egg mixture back into the saucepan with the rest of the hot milk mixture, whisking as you add it.
Do not let it boil.
Remove from heat and immediately pour the eggnog through a fine-mesh strainer set over a large bowl to ensure a smooth texture.
Stir in the remaining 1 cup of heavy cream.
Let the eggnog sit in the bowl for about 20 minutes, stirring occasionally to help it cool down.
Cover and refrigerate for at least 1 day and up to 4 days before serving. The flavor improves as it rests.
