Old-Fashioned Homemade Eggnog Recipe


I’ve been wanting to try making homemade eggnog for a while now. In fact, I’ve been wanting to try making it myself ever since I realized you could make such things at home. 

But, like many things, it’s just one of those projects that’s been pushed to the back burner because life is just too crazy busy to make everything from scratch all the time. Amiright?

My philosophy is to take things one step at a time… Learn how to do one thing well and then move onto the next. Often what I find is that when I finally get around to learning a new skill or how to make a new recipe or project from scratch, it’s actually really easy and takes very little time to do. But I don’t overwhelm myself with pressure to do it all perfectly right away.

So anyway, homemade eggnog was one of those things that took me a couple years to finally try making at home myself. And lo and behold, it’s so easy I now wonder why I didn’t start making it years ago.

I know, however, that slow and steady wins the race, especially when it comes to homesteading and making things from scratch. There are endless skills and recipes to learn when you’re aspiring to make as much as possible yourself, and each year and season is a chance to learn just a little bit more. 

Next Christmas I’ll tackle something else, but this year it’s eggnog, and now that I’ve learned how easy it is to make it from scratch, plus the fact that it tastes better than store-bought and is better for you, means I will pretty much always make it from scratch from here on out. And once you try it, I’m sure you’ll feel the same. And then you’ll be inspired to take on another from-scratch recipe or homesteading skill. It’s a slippery slope!

But for now, let’s talk about eggnog for a minute…

 

What is eggnog anyway?

This old-fashioned homemade eggnog recipe is quick, easy and made from real, whole, all-natural ingredients. You'll never drink store-bought eggnog again! #homemadeeggnog #oldfashionedeggnog #classiceggnog #eggnogrecipe

When I started researching recipes for homemade eggnog, I came across a few different recipes and some interesting information about how eggnog came to be the infamous holiday drink it is today.

The general consensus is that eggnog originated in England in the 17th Century and was made with eggs, milk and some sort of alcohol (aka. “nog”).

It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey. 

Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity. 

I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.

This certainly makes some sense, but I couldn’t find many other sources to verify this theory. What we know for sure is that eggnog used to be made with a few simple, all-natural ingredients and it didn’t come from a carton on the store shelves.

In fact, I’d advise you to steer clear of the eggnog on store shelves if for no other reason than to avoid all of the additives and processed ingredients typically found in commercially-produced eggnog: ingredients like high fructose corn syrup, modified milk ingredients and carrageenan (thickener) used in place of natural ingredients like organic sugar, whole milk and yes, even eggs, so that it’s cheaper to produce.

No thanks. I’d rather make it myself from natural, organic ingredients I know and trust.

 

How to make homemade eggnog

This old-fashioned homemade eggnog recipe is quick, easy and made from real, whole, all-natural ingredients. You'll never drink store-bought eggnog again! #homemadeeggnog #oldfashionedeggnog #classiceggnog #eggnogrecipe

When it comes to making eggnog from scratch nowadays, there are a few different options. 

First of all, you can spike it with alcohol or not. I don’t spike ours when I first make it because our two-year-old drinks it too, but my husband and I have been known to add rum when pouring into our own glasses;)

This old-fashioned homemade eggnog recipe is quick, easy and made from real, whole, all-natural ingredients. You'll never drink store-bought eggnog again! #homemadeeggnog #oldfashionedeggnog #classiceggnog #eggnogrecipe

Second, when it comes to making eggnog, my preferred way is to use raw eggs and cold milk and cream. I love the flavour and I love that it can be made fresh and enjoyed right away. The only caveat to making eggnog “cold” with raw eggs is the risk (albeit low) of salmonella poisoning.

It’s true that raw eggs can harbour the salmonella bacteria that make us very sick, but truth be told, it’s much more rare than many people think and the risk is even less when using fresh eggs from free range chickens from organic farms (which I always recommend using, whether you raise your own laying hens or purchase eggs from a local farm). 

Store-bought eggs carry a higher risk of salmonella because they typically come from factory-farmed chickens that were raised in unsanitary conditions.

So if making your eggnog with raw eggs, I advise you to only use fresh eggs from healthy chickens and a source you trust. 

We don’t have our own chickens (yet), but we get our eggs from friends who have a small flock of free range laying hens. So I can vouch for the fact that I make my eggnog with raw eggs and no one in our family has gotten sick.

This old-fashioned homemade eggnog recipe is quick, easy and made from real, whole, all-natural ingredients. You'll never drink store-bought eggnog again! #homemadeeggnog #oldfashionedeggnog #classiceggnog #eggnogrecipe

If you’re still feeling iffy about using raw eggs or you’re using store-bought eggs, I recommend heating your eggnog slowly on the stovetop until it reaches 160ºF (the minimum temperature needed to kill salmonella bacteria). 

I’ve made it both ways and both are good, but when I cooked my eggnog, it got a little bit lumpy (like custard) despite my best efforts to heat it slowly and whisk constantly to avoid this.

I also had to wait a few hours for it to cool down in the fridge before serving, so that was another downside. But when it was cool enough to serve, I simply ran it through a blender to smooth out the lumps and it tasted great in the end!

The choice is yours. I recommend going raw if you can, but it’s just a couple extra steps to heat it up and then cool it down if you would rather cook it first.

Don’t forget to mix in some nutmeg to give your nog that signature holiday taste. Mix with rum, brandy or whisky if adding alcohol and garnish with extra nutmeg (fresh grated is always best!) and a cinnamon stick.

There you have it! Homemade eggnog with all-natural ingredients and no additives whatsoever. And it takes less time to whip up than it takes to run to the grocery store for a carton. 

Cheers!

 

 

 

P.S. Want more homemade, homegrown, homestead goodness? Subscribe for FREE to Modern Homesteading Magazine, a monthly online magazine full of useful tips, recipes and inspiration to help you produce more of what you consume and live an all-natural, made-from-scratch, self-sufficient life, wherever you are!

 


 


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

12 Comments

  1. Louise from Minnesota

    Too sweet , when I make again I will use half the sugar. Delicious.

    Reply
  2. LT

    FYI, you can search for a method for heating the eggs to pasteurize them. That should make it safe plus hopefully avoiding your problem with the egg nog thickening.

    Reply
    • Kristin

      How many servings does this recipe make? Also, have you ever tried it with Almond Milk? I’m on Keto so wondering if I can try to Keto-fy the recipe. I LOVE putting eggnog in my coffee this time of year instead of creamer and I was horrified when I recently looked at the ingredients in the store bought!

      Reply
      • Anna Sakawsky

        Hi Kristin,
        I just made this recipe again the other night and it made roughly 4 servings (although we all had different size glasses, so it could be closer to 5 or 6 8-oz. servings with ice. As for almond milk, I don’t see why it wouldn’t work. It just might not be as thick as it would be with the cream. Although you could try coconut milk too. I find it thicker.

        Reply
  3. Sue

    This was really good. Thanks

    Reply
    • Anna Sakawsky

      I’m so glad you enjoyed it!

      Reply
  4. Elizabeth Turner

    I just made this with raw milk from our mini-Jerseys and raw eggs from our chickens. I love having everything fresh from the homestead. Great recipe, my whole family loved it!

    Reply
  5. Jerri E

    At what point would you cook it?

    Reply
    • Anna Sakawsky

      Hi Jerri,

      This is a traditional, no-cook eggnog. However I do have instructions for cooking it if you choose in the post above the recipe. I only use eggs from free range, pasture-raised chickens to help ensure healthy eggs. But if you prefer to cook it, you can heat your eggnog slowly on the stovetop until it reaches 160ºF (the temperature needed to kill any salmonella bacteria that may be present) stirring constantly to prevent any custardy lumps from forming, and then let it chill completely. I’ve done it this way too but I couldn’t keep all the lumps out, so I just ran mine through the blender after it was completely chilled:)

      Reply
  6. bill bratton

    Since I was a kid, the way I make it is: 4 eggs, 4 cups milk, 1/4 cup sugar, (nutmeg, ginger, and cinnamon as needed to flavor to taste), mix eggs and milk then add sugar, them add seasonings to flavor.

    Reply
    • Anna Sakawsky

      That sounds yummy too! Eggnog any way is just fine with me!

      Reply

Trackbacks/Pingbacks

  1. 76 Things to make at home to save money - Wandering Hoof Ranch - […] HOMEMADE EGGNOG […]

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
You Might Also Like
3 Easy Ways to Help Save the Bees (And Why it Matters)

3 Easy Ways to Help Save the Bees (And Why it Matters)

Something that has been near and dear to my heart for a long time is the devastating drop in the global honeybee population. Honeybees ALONE are responsible for pollinating 80% of fruits and vegetables.Considering how much we depend on these little pollinators...

read more

Homemade Pasta (Without A Pasta Maker)

Homemade Pasta (Without A Pasta Maker)

* This article contains affiliate and sponsored links. For more information, please read my Affiliate Disclosure.   Did you know it’s possible to make homemade pasta without a pasta maker? Because it is, and it’s actually a lot easier than you might...

read more

Have you ever thought about turning your homestead into a source of income?

One of the common traits I’ve noticed among many modern homesteaders is that they tend to have a sort of entrepreneurial spirit about them.

For starters, homesteaders are “do it yourself” type folks who get great satisfaction out of throwing themselves into new endeavours, creating things from scratch and being as self-sustaining and autonomous as possible.

Whether they’re growing a garden, baking bread, raising chickens, making soap, milking a cow, or building some contraption or another, homesteaders tend to want to do things themselves and do them on their own terms. This same attitude often extends to money and business, and it’s not unusual to see homesteaders go from growing a little bit of food and raising a few chickens in their backyard to feed their own family, to growing and raising enough to sell to others in their community too!

Entrepreneurship, then, is a natural extension of homesteading since it involves creating an income “from scratch,” and is completely founded on the principles of autonomy and independence, and of escaping the rat race or the stifling “9 to 5” schedule of working for someone else.

There are sooo many ways to earn an income through homesteading, and we’re exploring many of them, as well as featuring real life examples of homesteaders from all walks of life who have turned their homesteads, skills and passions into viable income sources in the very first special edition issue of Modern Homesteading Magazine!

No matter where you’re at on your own homesteading or entrepreneurial journey, there’s something for everyone in this issue! But today’s the last day to get your hands on it for free!

To get your copy, head over and click the link in my bio to become a member for just $7.99/year and you’ll not only get unlimited access to all current and past issues of Modern Homesteading Magazine (20 issues and counting!), you’ll also get the special edition Income Streams issue completely FREE!

Don’t miss out! This offer expires tonight at midnight!

Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/magazine-membership/
...

🐓 Ever since we got chickens, we've allowed them to free range in our backyard. But while we love being able to let them out of the coop to graze on their natural diet of bugs and greens, the biggest drawback to free range chickens on a small property like ours is all the poop they leave, well, everywhere!

Luckily we've got a solution to this problem, and it's called a chicken tractor.

The chicken tractor we're building today will allow our chickens to graze on different areas of our lawn each day while preventing them from running roughshod all over our yard and leaving you-know-what on our doormat and outdoor furniture.

In this video, we'll walk you through how we built our A-frame chicken tractor, complete with roof, roost and nesting box for under $30 with a bunch of scrap materials we had laying around our property.

Link in bio to watch the full video or go to YouTube.com/thehouseandhomestead and don't forget to subscribe while you're there!
.
.
.
#chickentractor #backyardchickens #chickensofinstagram #chickens
...

🥔 Potatoes, po-tah-toes...

However you say it, potatoes are one of the best crops to grow in your garden if you’re going for maximum food production.

Back during wartime when people were encouraged to grow their own food at home and the concept of Victory Gardens was born, potatoes were a staple crop in most vegetable gardens, and for good reason...

Potatoes have been a staple “survival crop” for millennia. They’re calorie-dense, carbohydrate-rich and high in essential nutrients like fibre, potassium, magnesium and vitamin C. They’re also easy to grow and can be grown in the ground, in raised beds, containers, grow bags… even garbage cans.

Potatoes will give you more calories per square foot than just about any other crop. They also store well in cold storage and are extremely versatile and can be turned into everything from hash browns and French fries to mashed potatoes, baked potatoes, gnocchi, potato pies, pancakes and perogies!

They’re truly a must-have in any victory garden. But they’re just ONE of the best crops to grow in a Victory Garden (aka. a garden with the main goal being food production).

I’ll teach you about all the others and much more in my video presentation on the 10 Best Crops for Your Victory Garden, airing today as part of the FREE Backyard Vegetable Gardener’s Summit!

My video goes live today at 2:30pm PST. It will be available to watch for free for 24 hours after it airs (or you can grab the all-access pass to watch any time).

I’ll also be live in the chat box to answer any questions you might have when the video goes live this afternoon!

If you haven’t got your FREE TICKET yet, head over and click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/backyardvegsummit to register and watch for free!
.
.
.
#gardenersofinstagram #organicgardening #homegrown #victorygarden #vegetablegarden #vegetablegardening
...

I'm trying to take a more proactive approach to food preservation this year. In the spring, when everything is small and new, it's easy to think you've got loads of time to worry about preserving. But summer comes quickly, and before you know it you've got baskets full of food all over your kitchen that needs to be preserved all at once.

This year I'm trying to preserve food as it comes on, which means I've already started preserving herbs from our spring garden!

Spring is actually an ideal time to preserve herbs and leafy greens because they're fresh and new and in their prime. While I love drying herbs for use later on, there are some herbs that just don’t dry well (chives are one such herb, and they’re abundant right now). Plus I like to preserve herbs in a variety of different ways to enjoy all year long.

One of my favourite ways to preserve fresh herbs is by making herb butter (aka. compound butter).

I chop up fresh herbs like chives, parsley, mint, rosemary and even garlic and then mix them together with softened butter. Then I usually reserve some to use right away and I freeze the rest to use later. And ya know what? We’re still eating herb butter from our freezer that I made last year!

If you’ve got herbs growing in your garden now and/or you want to make sure you’re on top of your preserving game right from the get go, this is definitely a “recipe” you want to have in your arsenal.

Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-herb-butter/ to get my recipes and full instructions!
.
.
.
#herbs #homemade #fromscratch #homesteadkitchen #homemadeisbetter
...

Did you know that dandelions were actually INTENTIONALLY brought to North America by European immigrants centuries ago due to their many benefits?

Despite what many people think, dandelions are actually really good for lawns and gardens. Their long taproots help aerate the soil and their colourful flowers are some of the first blooms to attract pollinators to our gardens in the spring.

Second, dandelions are a nutritious and completely edible plant. In fact, every part of the dandelion plant is edible from the roots to the leaves to the flowers. You can make dandelion root tea, dandelion leaf salad and even fried dandelion flowers!

But perhaps most impressive is the fact that dandelions offer a huge range of health benefits from strengthening bones and fighting diabetes to detoxifying your liver and nourishing your skin in all sorts of ways.

Dandelions are also anti-inflammatory as well as high in antioxidants, and when applied topically they can help nourish and clear skin, fight skin infections and help relieve muscle and joint pain, including pain caused by arthritis.

One of my favourite ways to use dandelions is by making an infused oil and then turning that oil into a healing salve. It's super easy to make and it's a great way to put those dandelions in your yard to good use this year!

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/diy-dandelion-salve/ to learn how to make your own dandelion healing salve. Then grab a basket and start gathering up dandelion flowers as soon as they make their appearance this spring! Just make sure to leave some for the bees:) 🐝
.
.
.
#diy #savethebees #dandelion #dandelions #natural #naturalhealing #springflowers #homeapothecary #herbalism
...

If you’ve been following my stories this week, you probably saw the bumblebee I tried to save. We found her in the middle of our driveway and moved her so she wouldn’t get squished.

She clung onto my hand and wouldn’t let go at first. It was almost as though she was just thankful to have someone caring for her in what would be her final days and hours.

We knew she probably wouldn’t survive. She wasn’t even attempting to fly. She seemed weak, and I couldn’t just toss her to the ground to die. So we got her a little plate of water and gave her a few flower blossoms and set her down.

At first she didn’t move at all. Then, the next day she seemed a little more lively and was crawling around on the flowers. Much like when humans are about to pass, they often get a short, “second wind.” But then yesterday I came out to find she was gone, and although she was just a bee, I felt connected to her in those moments we shared.

The fact is, we ARE all connected to each other, and we ALL depend on each other for survival. Bees and humans in particular have an important relationship. Did you know that honey bees alone are responsible for pollinating over 80% of the world’s fruits and vegetables?

And yet, there are many things that us humans do to our food (like spray it with pesticides and herbicides), that’s killing off bee populations in massive numbers. Because of our dependence on bees in order to feed our global population, their demise could spell our demise.

Whether or not you’ve ever felt personally connected to a bee like I did this week, I guarantee you’re connected to them through the food that you eat. And that’s why it’s so vitally important that we take steps to help bees out whenever we can.

I happen to have a few easy ideas that anybody can implement at home right now to help save these little pollinators from extinction, and in turn, help save our food supply too!

Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/3-easy-ways-to-help-save-the-bees/ to learn 3 EASY ways to help save the bees, and the many reasons why it matters!
...

Hot Cross Buns have always been one of my favourite parts of Easter. Growing up, I remember going with my mom to the bakery to pick up a dozen of these sweet buns, and we’d proceed to devour half the box before we even got home.

Honestly, I STILL love Hot Cross Buns from there bakery.But fresh out-of-the-oven HOMEMADE Hot Cross Buns are next level delicious, and they’ve fast become one of our family’s most anticipated spring treats!

If you love Hot Cross Buns as as much as we do, I highly recommend trying your hand at making your own this year!

Link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-hot-cross-buns-recipe/ to grab the full recipe and instructions!
.
.
.
#hotcrossbuns #easter #baking #homemade
...

🥄 I’ve known for a long time that homemade yogurt was something that many homesteaders pride themselves on making.

I always considered making it myself, and I have to admit I’ve always been a bit jealous when I’ve seen other people making gorgeous batches of thick, creamy homemade yogurt, often made with milk from their own dairy cow. But since I don’t have my own dairy cow (or even dairy goats), homemade yogurt (and home dairy in general) has just never really been at the top of my list of skills to learn.

Plus, without my own dairy cow, I figured I would need to find a source of raw milk to make yogurt (which is illegal where I live) and I knew that even if I could get it, it probably wouldn’t be cheaper than buying it from the grocery store, so why bother?

But when I started putting the latest issue of Modern Homesteading Magazine together (all about Home Dairy) I knew I needed to at least give homemade yogurt a try.

I quickly learned that you don’t need your own dairy animal or even a raw milk source in order to make your own homemade yogurt. I also learned that it’s possible to make it with the best quality, whole, local, non-homogenized milk, and still have it come out cheaper than it would cost for me to buy a comparable quality and quantity of yogurt at the grocery store.

Plus, it’s stupidly easy to make...

All you need is some whole milk, some yogurt starter culture (aka. plain yogurt from the store with live active cultures), and a way to heat up your milk (ie. a pot and a stove), and keep your incubating yogurt warm for a few hours after (a slow cooker, Instant Pot, dehydrator, warm oven, etc.)

While the original recipe appeared in this month’s issue of Modern Homesteading Magazine, you can also grab the full recipe and instructions by clicking the link in my bio @thehouseandhomestead or by going to https://thehouseandhomestead.com/homemade-yogurt/

Also, if you haven’t yet subscribed for FREE to Modern Homesteading Magazine, go to thehouseandhomestead.com/magazine to get the Home Dairy issue delivered straight to your inbox:)
...

© The House & Homestead | All Rights Reserved | Legal

Crafted with ♥ by Inscape Designs