I love eggnog season. I’ve been on the hunt for the perfect store bought eggnog. There are many that have fallen short that were either too this, or too that. None of them tasted just quite right. But I’ve always dreamed of having the perfect eggnog recipe for our holiday parties and to save on my eggnog drinking addiction.
You non-eggnog lovers might think I’m weird, but there are more of us than you think!
For years I did NOT like the taste of homemade eggnog and preferred preferred store bought. I also don’t like booze in my nog, either. Unless it’s a special occasion.
I’ve tried and tried many, many recipes and finally just gave up and planned on spending $5-6 per half gallon for decent eggnog during the holidays. Needless to say it was annoying to be spending that much of our hard-earned dinero on our ravenous eggnog habit.
One thing I’ve noticed is that eggnog flavors are HIGHLY regional. Which means eggnog here in Washington tastes quite a bit different than eggnog, say, in NYC. And you never know what kind of flavors the recipe authors themselves liked!
A Recipe for Homemade Eggnog that Tastes like Store Bought.
Warning: This recipe is so good I go through about a gallon a week. No joke.
When I discovered a great recipe for simple, homemade eggnog that tastes pretty darn similar to storebought eggnog. More specifically, we think it tastes similar to Darigold’s eggnog that is sold in the PNW.
One thing of note – this recipe uses RAW eggs. I would personally never make this recipe with store bought eggs, but I know a couple people who have. When I make eggnog, I generally use eggs I collected that same day to maximize the freshness. Yum yum!
Homemade Eggnog Recipe
Author: Bethany Dasko
- 6 eggs
- ⅔ cup sugar (blonde coconut sugar can be used)
- ½ teaspoon salt
- ⅛ teaspoon rum flavoring
- 2 teaspoons vanilla extract
- 1 quart half ‘n half or cream
- 1 tsp ground nutmeg
- In large bowl, beat eggs until they get foamy.
- Add sugar and salt and beat until frothy, thicker and lemony-colored.
- Add in the flavorings, cream and nutmeg.
- Chill at least 3-5 hours before serving to allow flavors to blend.