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Ask the Readers {Homemade Eggnog Recipe}

It has been awhile since I did an Ask the Readers post, in fact it has been too long.

You all have so much information to share that I love asking you what you think about a kitchen related topic or question. So, I hope to get back to posting Ask the Readers questions more often after the first of the year.

If you have a question you would like me to feature feel free to fill out the form at the bottom of this post. I would love to share some of your questions.

Now for today’s Ask The Readers question and it is perfect for the holidays.

This question was recently asked by Beth on my Facebook page and I did not have a good recipe to give her, so I am hoping some of my readers can help.

Do you have a recipe for eggnog? My husband loves it and every single year he complains after they take it off the shelves. I think he would love it all year long! Thanks.

Can you help Beth out? Do you have a recipe to share?

Lynn's Kitchen Adventures


  1. I just came across this recipe yesterday so I haven’t tried it. The comments were all positive on how good this is. I hope to try it soon (or look for your comments if you decide to try it).

    Creamy Eggnog Syrup for Pancakes or Waffles (or ice cream!)
    •1 stick butter
    •3/4 cup commercially prepared eggnog (full-fat version)
    •1 cup granulated sugar
    •1 teaspoon vanilla
    •1 teaspoon baking soda
    1.In a large pan (make sure it is large, this syrup will grow when you add the vanilla and soda), place the butter, eggnog, and sugar. Bring to a boil, stirring continuously.
    2.Remove from heat and whisk in vanilla and soda (it will foam)
    3. Serve over hot pancakes or waffles. Enjoy!

  2. This is from my dear friend Bekka. She shared a recipe on her wonderful blog last year. Enjoy!

  3. This is our family recipe and removes the problem of raw eggs. Delicious!

    Cooked Eggnog

    6-8 eggs
    2 quarts milk
    2/3 cup sugar
    1/4 teaspoon salt
    1 teaspoon vanilla
    1 cup whipping cream, whipped

    Beat eggs. In a large saucepan or kettle, blend eggs, milk, sugar, and salt. Cook over low heat; stir constantly until mixture coats a metal spoon (about 20 minutes) then add vanilla. Cool quickly by setting pan in bowl of ice water. Stir for a few minutes, then cover and refrigerate overnight or at least 4 hours. Fold in whipped cream and sprinkle with nutmeg. Serve. Should not stay at room temperature for more than 2 hours.

  4. We’re doing a freezing commercial eggnog experiment. Freezing a quart for a few days, then thawing it to see if it is still good quality. I’ll let you know how it turns out.

    • I would love to hear what you think of it after it is frozen.

      • Results of the frozen eggnog experiment. Poured some into a quart container leaving 1 inch headroom. Put into the freezer for a week. Took out and thawed on the counter about an hour, then into the frig to finish thawing. Shook it up well, poured into cups, just as good as the fresh product! Back to the store to buy more half gallons.

  5. We just tried a homemade egg free nog this weekend. I typed it in to the “ask the readers” block. Oops!

    To make 2 qts:
    2qts whole milk
    1 3oz box instant vanilla pudding mix
    1/2c sugar
    1T vanilla extract
    1/2t each cinnamon and nutmeg

    Combine pudding mix with one cup of milk and whisk until smooth. Add sugar, vanilla, and spices. Mix well. Pour into 2 quart pitcher. Add remaining milk. Mix well and refrigerate.

  6. I made homemade eggnog for the first time this year, and my whole family liked it so much more than the stuff from the store. I used this Taste of Home recipe below. I would like to try making eggnog with coconut milk and maple syrup sometime.

    Homemade Eggnog Recipe:
    12 eggs
    1-1/2 cups sugar
    1/2 teaspoon salt
    2 quarts milk, divided
    2 tablespoons vanilla extract
    1 teaspoon ground nutmeg (I added cinnamon, too)
    2 cups heavy whipping cream
    Additional nutmeg, optional

    In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes.

    Pour into a large heat proof bowl; stir in the vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.

    When ready to serve, beat cream in a large bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts.

    Editor’s Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.

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