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This classic homemade eggnog is everything you remember from Christmases past, but is made with just a few ingredients, is refined sugar-free, and has a dairy-free option! You’ll definitely want to whip up a batch of it ahead of your next holiday party.
I’ve always been an eggnog lover. When I think of Christmas growing up, eggnog (and cookies) always signaled the start of the holiday season, and I could not WAIT to get my hands on a glass of the sweet, creamy concoction. When I got older though, and especially as I turned toward eating a diet full of real foods and lower on sugar, I just didn’t have the same love for the stuff sold in the grocery store anymore. Even so, I still found myself missing the tradition of a glass while decorating the tree or a spiked eggnog on Christmas Eve, so we set out to make our own lightly-sweetened version!
One of our first questions when creating this homemade eggnog was what type of sweetener to use. White sugar is the traditional sweetener, and many store-bought versions actually use high fructose corn syrup instead. We went with pure maple syrup because it complements the flavors perfectly and mixes well. We also decided to stick with a more lightly-sweetened approach so that the spices can shine through, but you can always add more sweetener to your liking!
Once we settled on sweetener, the next question on our minds when creating this homemade eggnog was whether we should go the cooked or uncooked route. While we always opt for high-quality pastured eggs whenever possible, we wound up choosing the cooked route for our eggnog for two reasons. First, this recipe is enough to serve a crowd, and we know that not everyone would feel okay with drinking raw nog. Second, we really just love the creamy texture created from cooking the eggs!
The key to a cooked homemade eggnog is making sure that you temper the eggs properly. You’ll warm up your milk, cream, and spices, then very slowly whisk it into your egg yolks. Patience is key in this step because if you pour too quickly you’ll wind up with cooked eggs, which is not what you want your eggnog to taste like!
Once you’ve got your eggs tempered, you’ll just need to refrigerate the eggnog for a few hours, mix in the bourbon (if using) and make some whipped cream for topping! We hope you enjoy this eggnog this holiday season – we think it would go perfectly with these Gluten Free Overnight Waffles on Christmas morning!
Ingredients
- 3 1/2 cups whole milk*
- 2 1/2 cups heavy cream*
- 1/3 cup pure maple syrup
- Pinch sea salt
- 3 cinnamon sticks
- 4 whole cloves
- 4 whole dried allspice berries
- 6 egg yolks
- 1 cup bourbon
- Freshly grated nutmeg for serving
- Whipped cream for serving (optional)
Instructions
- Add the milk, cream, maple syrup, salt, cinnamon, cloves, and allspice to a saucepan over medium heat and cook for 4-7 minutes, until the mixture just begins to bubble.
- Remove the milk mixture from heat and let sit for 2-3 minutes. Whisk the egg yolks in a large bowl, then slowly pour the milk into the eggs, whisking constantly, until fully combined.
- Refrigerate for 3-4 hours, until cold, then strain out the spices, and stir in the bourbon. Serve each glass of eggnog with freshly grated nutmeg on top, and whipped cream, if desired.
Tammy Corso says
What is full-fat coconut milk?
Amber Goulden says
Canned coconut milk, you’ll find that there is regular (full-fat) and light – you want to opt for the regular.
Dani says
Yum! What is the serving size/how many cups does this make?
Melissa Guevara says
Hi Dani! This recipe makes 8 servings, about 8 cups. -Team FF