Homemade Eggnog


Re-post from December 2011

One of my favorite holiday treats is eggnog. I have never attempted to make my own before, but this year I thought I would concoct a special recipe spiked with vanilla vodka and Bailey’s Irish Creme liqueur. Traditionally eggnog is spiked with brandy or rum, but I wanted to give it more of a white Russian effect. I used local milk, local cream, and lots of local farm fresh eggs.

Ingredients: Local Milk, Local Eggs, Local Cream, Vanilla, Organic Sugar, Vanilla Vodka, Bailey’s Irish Creme and if you want you can add Double Chocolate Vodka

Combine eggs, yolks, 1/2 cup plus 2 tablespoons sugar, and 1/4 tsp salt in heavy 3- or 4-quart saucepan.

Whisk together

What it looks like after whisking

I made this recipe x 7 for Christmas gifts – all the eggs in a huge sauce pan

Instead of whisking by hand, I used an electric mixer for large quantities

Slowly add 4 cups of local milk, stirring after each 1/2 cup

Adding the milk

For a little extra flavor add vanilla bean paste from a fresh pod (not necessary)

Heat mixture on low, and add in nutmeg and vanilla extract

Heat until temperature reaches 160 degrees

Allow mixture to thicken and coat back of spoon, careful not to overheat and curdle

Sift through a fine mesh sleeve to remove any clumps

Meanwhile, beat local heavy cream to soft peaks

Gently fold the cream into the eggnog mixture

Then funnel into desired containers

Seal the top of containers tightly with plastic wrap or top

Refrigerate for 3 hours and then it will store for up to 3-5 days in fridge.

Create festive label for container

And presto, a perfect holiday gift!


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54 Responses to “Homemade Eggnog”

  1. Beth Mathews December 22, 2011 at 5:04 am #

    Incredible!! What a wonderful gift and it looks so delicious!

    • Mary Crimmins December 22, 2011 at 5:06 am #

      Thanks Beth, it is so tasty.

  2. Keith Glines December 22, 2011 at 5:41 am #

    Where did you get your bottles?

    • Mary Crimmins December 22, 2011 at 3:47 pm #

      Hey Keith, I got them at the Container Store here in Nashville. Here is the link: http://www.containerstore.com/shop?productId=10003575&N=&Ntt=glass+bottle

      • kim November 16, 2014 at 3:49 am #

        This looks great! Where did you get the bottles? Did you use a print service for the labels?

        • Mary Crimmins November 18, 2014 at 7:09 pm #

          I created and printed the labels at home and the link to where I bought the bottles is just above your comment.

          Thank you for following!

  3. Gail Hyatt December 22, 2011 at 1:01 pm #

    Not sure about the “Presto” part. Haha! Sounds delish! Hope I’m on the list!

    • Mary Crimmins December 22, 2011 at 3:47 pm #

      True, definitely more work that Presto haha. And yes, you are on the list ;)

  4. Ashley Kevorkian December 22, 2011 at 3:00 pm #

    Mary, did you make the labels, or order them? I’ve been looking for labels like this for a while.

    • Mary Crimmins December 22, 2011 at 3:45 pm #

      I designed the labels myself in Adobe Illustrator and then had a local printer print them for me as a stickers.

      • Melissa December 19, 2014 at 4:43 am #

        Hi! Would you possibly be interested in creating a modified version of these labels for me? Love them and have no talent in this area. Thanks for considering!!

  5. Lauren October 18, 2012 at 1:34 am #

    This is probably going to be a stupid question, but I don’t drink eggnog so I wouldn’t know: Do you put it in the refrigerator for 3 hours and then take it out for 3-5 days in a row? Then does it have to be refrigerated once it is delivered? Thanks

    • Mary Crimmins October 19, 2012 at 2:17 pm #

      Hi Lauren, that’s not a stupid question. You need to chill for 3 hrs before drinking and then it will last in the fridge for 3-5 days. Hope that clarifies it! Good luck, it’s like a grown up milkshake :)

  6. Brandy October 18, 2012 at 4:13 am #

    When is the best time to add the “spike” to the drink? do you cook it in?

    • Mary Crimmins October 19, 2012 at 2:13 pm #

      I always add it after the liquid has cooled. I typically mix it all together and then distribute it into the bottles.

  7. Debbie October 19, 2012 at 2:07 pm #

    Great idea for gifts, where did you get the labels?

    • Mary Crimmins October 19, 2012 at 2:14 pm #

      Hi Debbie,

      I actually designed the labels myself and had them printed from a local print company. I would also create them unique for you if you wanted for $15.

      • Jennifer Daly October 19, 2012 at 4:46 pm #


        I would love to order some labels.
        Do you think it would be good with vanilla vodka and rum so it tastes more like egg nog?

        • Mary Crimmins October 25, 2012 at 9:41 pm #

          Hi Jennifer, great. Please email me at mary.crimmins@yahoo.com to work out the details. Thanks! As for rum or vodka, it’s really personal preference either would be delicious, however I tend to always lean towards vodka before rum.

  8. mary October 25, 2012 at 4:31 pm #

    I love the eggnog post.Would make great neigbour gifts.I`d love to get the custom labels made.


  9. CW October 30, 2012 at 1:26 am #

    I would love the labels template as well. I can’t wait to make these and give them out this year :)

  10. CW November 3, 2012 at 2:39 pm #

    Mary – I emailed you but havent heard back about the labels.

  11. julia November 15, 2012 at 6:29 am #

    Excellent idea i am so doing this for all my relatives and friends this Christmas. Thank you for sharing this wonderful recipe and it looks amazing

  12. Blakesmommy November 21, 2012 at 7:17 pm #

    Which size bottles did you use? I found the bottles it they come in a variety of sizes….

  13. Shaune November 25, 2012 at 4:37 pm #

    Love the jadite! Recipe looks amazing too :)

    • Mary Crimmins November 25, 2012 at 5:48 pm #

      Thanks Shaune, it’s a little drink of heaven.

  14. Val Anderson December 4, 2012 at 2:49 am #

    Can the mixture be frozen before adding the liquor?

    • Mary Crimmins December 5, 2012 at 4:40 pm #

      I’m not sure about freezing, since I have never done it before. I wouldn’t recommend it because of the milk products, that can get funky when thawing out. However, it may be fine. Good luck!

  15. Jana December 8, 2012 at 10:55 pm #

    The directions say to add the sugar and salt but it doesn’t say how much salt is necessary for this recipe. I’m making it right now and I think I’m just going to skip the salt. We’ll see if it matters :-)

    • Mary Crimmins December 8, 2012 at 11:45 pm #

      I believe it is 1tsp. Sorry about that. Hope it turns out!

    • Mary Crimmins December 8, 2012 at 11:47 pm #

      Actually Jana, it’s 1/4 tsp of salt. Thanks for letting me know it wasn’t on there.

  16. Scatter_Brain December 10, 2012 at 11:14 pm #

    Hi, I made a homemade Eggnog last year and it was great! However, after it cooled, it started clumping. I made another batch of eggnog (different recipe) this past weekend and it also started clumping after being refrigerated for an hour or so. Any ideas what would be causing this?


    • Mary Crimmins December 11, 2012 at 6:35 pm #

      Did you whisk it the whole way through when adding the milk? I think that would help. Also, make sure to strain it through a sleeve which should get rid of any of the clumps. If you’ve done all that and it’s still clumping I’m not sure why that’s happening. It has to be during the heating process. When in doubt whisk whisk whisk.

      • Scatter_Brain December 11, 2012 at 6:56 pm #

        Ok, thank you. I’m going to make another batch in a couple of days and see if it gets any better with more whisking. I’m trying to perfect it because it’s a huge hit with my whole family and my extended family all get together for celebrations on Christmas Eve and I would love to bring some to the gathering.

  17. Patricia December 19, 2012 at 3:57 am #

    I was wondering if it made a difference if I used 2% instead of whole milk?

    • Mary Crimmins December 19, 2012 at 9:44 pm #

      It will definitely be lower fat content=less thick. It’s up to you. Whole milk is really the best way to go in this recipe as you want that thick aspect to it. It may take a little longer on the stove top to thicken, just watch it closely.

      • Patricia December 20, 2012 at 8:28 pm #

        Thank you. It still turned out pretty good but it did take quite a bit longer on the stove. I’m going to try it with the whole milk to see the difference. Thank you

        • Mary Crimmins December 21, 2012 at 2:42 pm #

          Great, thanks for checking back in. Hope both are delicious. Merry Christmas!

  18. laddyj December 20, 2012 at 2:51 am #

    Hi i want to try my hand at making your eggnog this year,i was reading your reply and notice that you add the liquor once the mixture has cooled. So should i wait 15-20 mins to cool then add the liquor and then fold in thr heavy cream?? Thanks in advance

    • Mary Crimmins December 21, 2012 at 2:43 pm #

      You really don’t have to wait. If you are nervous, wait a few minutes. As along as it’s not boiling (which it shouldn’t be) you will be fine. I do it all at once so I can bottle and refrigerate them without having to go back and add to the bottles. Good luck!

  19. Kildeclan December 24, 2012 at 4:41 am #

    Do any changes need to be made if I am not adding alcohol? I need a kid friendly recipe!

    • Mary Crimmins December 25, 2012 at 2:31 am #

      Hi there,

      Yes you can omit the alcohol to make a non-alcoholic eggnog, but you should also decrease the cream to 1/2 cup in order to keep the right consistency. Good luck!

  20. Lisa Gruber December 7, 2014 at 6:56 am #

    I know this is and old post but would like to make this for my Christmas party. Would you still be willing to design a custom label for a fee?

    • Mary Crimmins December 8, 2014 at 6:37 pm #

      Thanks for your comment Lisa. I don’t design labels anymore though. Sorry!

  21. jacqui December 15, 2014 at 10:15 pm #

    Sorry to repeat some of the other comments/ questions… but….

    After you strain the custardy mixture, do you chill for 3 hours?

    And THEN whip the heavy cream and fold in?

    Then bottle, label, chill 3 more hours and deliver?

    So the cooling time is 6 hours total? Or you fold in the whipped cream into the warm (strained and custard-free) mixture? (It isn’t making sense to me to add cool whipped cream into a warm liquid… Is this correct?)


  22. Nevada December 18, 2014 at 10:50 pm #

    How many bottles did it make?


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