Homemade Eggnog
This homemade eggnog is a fun kitchen project for kids who love mixing, whisking, and watching ingredients transform. It’s cozy, creamy, and perfect for the holiday season—and making it from scratch turns this classic drink into a hands-on learning moment. Kids get to practice whisking, tempering, and stove safety while creating a festive treat everyone can enjoy.
Skill Level, Time, and Supervision
Skill Level: 10+ with grown-up supervision (younger children ages 4–9 can help with mixing and measuring)
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Chill Time: 2–4 hours
Total Time: About 3 hours
Supervision Needed: Constant supervision at the stove
Why You’ll Love Making This
• Kids learn real cooking skills like whisking, tempering eggs, and heating mixtures safely
• It’s a fun way to explore spices and holiday flavors
• Perfect for serving at family gatherings
• A great confidence-builder as kids see simple ingredients turn into something special
• Easy to customize for taste and toppings
What You’ll Need
Equipment
• Medium saucepan
• Large bowl
• Whisk
Ingredients
• 2 cups whole milk
• 1 cinnamon stick
• 1/2 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy cream
• 1/4 teaspoon ground cinnamon for topping (optional)
Step-by-Step Cooking Instructions
Step 1: Warm the Milk
Kids 8+ can help measure ingredients; grown-ups should handle the stove.
Pour the milk into a medium saucepan. Add nutmeg and vanilla.
Whisk the mixture over low heat until combined. Add the cinnamon stick.
Heat until it just begins to bubble—about 3–4 minutes.
Parent Tip: Talk about how spices infuse flavor into warm liquids.
Step 2: Whisk the Egg Yolks
In a large bowl, whisk the egg yolks and sugar until the mixture becomes light and pale.
Younger kids can whisk while an adult keeps the bowl steady.
Step 3: Temper the Eggs
Scoop a spoonful of the warm milk into the egg yolk mixture, whisking constantly.
Repeat this slowly until you’ve added about 1/4 cup of the hot liquid.
Then, carefully pour the egg yolk mixture back into the saucepan while whisking.
Chef Tip: This step prevents the eggs from scrambling—slow and steady wins.
Step 4: Cook Until Thickened
Heat the mixture over medium heat, stirring regularly, until it thickens enough to coat the back of a spoon.
Step 5: Add Cream and Chill
Remove the pan from heat and stir in the heavy cream.
Let it cool slightly, then pour into a container and refrigerate for 2–4 hours.
Pro Tips for Success
• Always whisk while tempering to avoid lumps.
• The eggnog is ready when it lightly coats the spoon.
• Chill time helps the flavors deepen and the texture become extra smooth.
Make It Your Own
• Add a dash of cinnamon or nutmeg before serving
• Top with whipped cream
• Add a cinnamon stick for stirring
• Use it in hot chocolate for an extra-creamy holiday drink
Tips for Grown-ups Assisting
• Maintain constant supervision whenever the stovetop is on.
• Let younger children handle safe tasks like measuring spices or whisking in the bowl.
• Use a heat-safe bowl and remind kids to keep hands away from the pot.
• If adding bourbon for adults, do so only after the kids’ servings are set aside.
FAQ from Chefs-in-Training
Can I use 2% milk?
Yes, but the eggnog won’t be as creamy. Whole milk gives the best texture.
Do I have to use a cinnamon stick?
No, but it adds great flavor. You can use a pinch of extra cinnamon instead.
How long does homemade eggnog last?
Up to 3 days in an airtight container.
Can we serve it warm?
Absolutely! Just skip the chilling step if you prefer it warm.
What Makes This Eggnog a Holiday Favorite
This homemade eggnog becomes a memory in a cup—simple ingredients, warm spices, and kid-powered kitchen magic. It’s the kind of recipe that helps young chefs build skills while bringing the whole family together.
Explore Desserts using Eggnog
- Eggnog Layer Cake
- Eggnog Fudge
- Eggnog Marshmallows
- Eggnog Coffee Cake
Homemade Eggnog
Equipment
- Medium sized pot
- Large bowl
- Whisk
Ingredients
- 2 cups whole milk
- 1 cinnamon stick
- 1/2 tsp. ground nutmeg
- 1 tsp. pure vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/4 tsp ground cinnamon for topping optional
Instructions
- In a medium saucepan over low heat, whisk milk, nutmeg, and vanilla.
- Once mixed add the cinnamon stick
- Bring mixture to a low boil (3-4 min).
- Separate the eggs and whisk egg yolks with sugar until yolks are pale in color.
- Add a spoonful of the hot milk to the egg yolks and sugar. Mix well.
- Continue until about ¼ cup of hot liquid has been whisked in.
- Slowly pour in the remaining hot liquid, whisking repeatedly.
- Pour it all into the saucepan and cook over medium heat until it begins to thicken.
- It will coat the back of a spoon.
- Remove from heat and stir in the heavy cream.
- Chill until ready to serve
- Serve with a sprinkle of cinnamon, a cinnamon stick or whipped cream.
Notes
Store in an airtight container (like a mason jar) will last up to 3 days.
