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Homemade Eggnog

Homemade Eggnog

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It doesn’t feel like the holidays around our home until the first batch of homemade eggnog is being made.  I get into the mood for making eggnog by turning on some old Bing Crosby holiday tunes.  You remember the ones your parents use to listen to?  Nothing screams Christmas like a little Bing..  This is what Christmas dreams are made of.

Homemade Eggnog


We both love eggnog, and during the season we enjoy it often.  While prepared nog is pretty darn good, the real deal is homemade.  It does take a little extra time, or as I like to say, love, but it is well worth it.  This happens to be another recipe that I have developed for Whole Foods using Clover Stornetta Whole Organic Milk.  As I mentioned in that insanely delicious scalloped potato recipe, we are doing our part by spreading the word about clover Stornetta Non-GMO dairy products.  We feel we can all do our part by supporting the Non-GMO initiative and using Clover Stornetta products is one way.  We have been fans of their whole organic milk for some time now, and it definitely helps make homemade eggnog extra creamy.


Homemade Eggnog


What makes our eggnog recipe so special besides the creamy goodness is that we use cardamom instead of cinnamon for added flavoring.  Cinnamon tends to be a bit on the cooler side while cardamom really warms a recipe up such as this creamy eggnog.  I infuse the milk with sugar, cardamom, and fresh vanilla beans to create a complex flavor.  Being fans of bourbon we throw in a little for that added holiday cheer.  If bourbon is not your thing, leave it out or substitute it with a dark rum.


Homemade Eggnog



Recipe:  Homemade Eggnog



8 cups whole organic milk

1 1/2 cups sugar

20 cardamom pods or 1/2 teaspoon ground cardamom

2 vanilla beans split in half

14 egg yolks

1 1/3 cup bourbon  ** optional

nutmeg to garnish

How To:

In a tall 4-qt. nonreactive pot, stir together milk, sugar, vanilla beans, and cardamom.

Place over medium-high heat and bring to a boil.

Do not stir the milk, but use a spoon to skim off and discard any skin that forms on the surface of the liquid.

Boil until the mixture is reduced to about 7 cups, 25–30 minutes. Remove from the heat and strain into a bowl.  Place the vanilla beans into the bottles.

Whisk egg yolks in the bowl of your mixer.

While whisking the yolks constantly, slowly drizzle in the hot milk mixture.

Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water and cook, stirring constantly with a wooden spoon, until the mixture reaches 175° on an instant-read thermometer, about 20 minutes.  DO NOT STOP STIRRING or you will have scrambled eggs.

Place a medium mixing bowl into a large mixing bowl filled with ice.  Strain the eggnog into the medium mixing bowl.

Let the eggnog cool, stirring often.

Whisk in the bourbon.  ** if using

Pour the eggnog into two 1-qt. jars or bottles.

Refrigerate overnight to allow flavors to meld.

Serve chilled with a dusting of nutmeg.

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Karen D'Andrea

Tuesday 16th of December 2014

i love eggnogg

susan // the wimpy vegetarian

Sunday 14th of December 2014

I love eggnog, and love that you made your own from scratch. The addition of the cardamom is perfect!!!!

Jeff @

Sunday 15th of December 2013

It's the same in our house. We always welcome the holiday season with some eggnog and some holiday tunes. I'm going to try your recipe. I'm curious about how cardamom will change the flavor.


Thursday 12th of December 2013

I tried this recipe and it's the bomb! Took some time but I recruited my son so we did it assemblyline-style: I started the milk, he got the equipment out and soon we had a full on factory setting in the kitchen. We made 4qts of nog, 2 with bourbon and 2 without. Thanks for the recipe!

Mardi (eat. live. travel. write.)

Thursday 12th of December 2013

Not a HUGE fan of eggnog but this version looks right up my alley!