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?
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It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by.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
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;)
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.
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!
Old-Fashioned Homemade Eggnog Recipe
Ingredients
- 6 large eggs
- ½ cup sugar
- 1 cup heavy cream
- 2 cups milk
- ½ teaspoon ground nutmeg + more to garnish
- Cinnamon stick and alcohol of choice (optional)
Instructions
- Separate egg yolks and egg whites. Set egg whites aside.
- Beat the egg yolks and the sugar until smooth. Add the milk, cream and nutmeg and beat together until smooth and well combined.
- You can either serve your eggnog just like this and use your egg whites for something else (omelette perhaps?), OR you can beat your egg whites until they solidify and form stiff peaks, then fold them back into your eggnog mixture to make it extra light and fluffy.
- To serve, pour alcohol of choice over ice (if using), pour eggnog overtop and grate a little fresh nutmeg on top. Garnish with a cinnamon stick to make it look extra pretty.
- Enjoy responsibly! (Eggnog hangovers are not fun).
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'Tis the season! And if you didn't start planning as soon as Christmas was over last year, you may be feeling the pressures of the holidays right about now. Between ever-soaring prices and the mental load of keeping track of it all, this magical time of year, can sometimes feel, not so magical.
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⛸ going ice skating or tobogganing
🎅🏼 going to visit Santa
🎄 driving around to look at Christmas lights
☃ building a snowman
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As homesteaders, winter offers us a reprieve from the busy seasons; A time to rest, relax and recharge until next spring. But after a while, we can become restless and cabin fever can start to set in.
Folks like us tend to like to stay productive, even while living slow, intentional lives. We like to feel like we accomplished something every day, whether that means tackling a new project, learning a new skill, preparing a new recipe or simply reading and acquiring some new information that will serve us down the road.
Winter presents us with the perfect opportunity to do all of the above, because as much as there may be snow on the ground and we may feel as if our hands are tied as far as certain outdoor activities we like to partake in the rest of the year, our time is suddenly freed up to focus on all sorts of different things that we often don’t have time for during the spring, summer and fall months.
In the latest issue of Modern Homesteading Magazine, we’re highlighting some of the ways that we can keep entertained and productive and continue learning and adding new skills to our repertoire during the winter months while still taking time to slow down from our usual pace and celebrate all that we’ve achieved over the past year.
In this issue, you’ll find:
🧶 Projects & ideas to help you keep busy and stay productive this season
🐓 Chicken boredom busters to keep your flock healthy and happy all winter
🍄A deep dive into edible and medicinal mushrooms, including how to grow them, forage them and use them to optimize your health
🍽 Levelled up recipe ideas to make a mushroom lover out of just about anyone
🎁 45 holiday gift ideas you can make at home for next to nothing
❄️ And more:)
But the best part is that if you subscribe by the end of December you’ll also get a FREE one-year subscription to gift to someone else.
To subscribe or check out a sneak preview of the winter issue, click the link in my bio @anna.sakawsky or go to modernhomesteadingmagazine.com
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As homesteaders, we spend the better part of our year preparing for winter. Now that it’s here, how will you spend it??
Another winter is upon us, and it finally offers us a reprieve from the busy seasons of hard work
that begin in the spring and end in the fall. It’s
a much needed time of rest for those of us who
live according to the rhythms of nature, and
in truth it’s a much needed time of rest for all
human beings, whether they spend their days
at home working the land or in the city working
in a cubicle.
On the other hand, slowing down and
settling in can lose its lustre after a while.
Cabin fever can start to set in by January or
February and we may find ourselves restlessly
waiting for spring.
But there is a happy medium that we can
find between boredom and busy-ness that, in
many ways, only winter can offer us. Because
even though our gardens may be lying dormant
and the trees may be bare and the hens may
not be laying and the wild critters may all be hibernating, there is still life and activity all
around us, even in the depths of winter.
In my latest issue of Modern Homesteading
Magazine, we’re highlighting some of the ways
that we can keep entertained and productive
and continue learning and adding new skills to
our repertoire during the winter months while
still taking time to slow down from our usual
pace and celebrate all that we’ve achieved over
the past year.
And the best part is, until the end of December, all new subscribers to the magazine also get a FREE one-year subscription to gift to someone else, which makes a great holiday gift!
Click the link in my bio to subscribe or visit: https://modernhomesteadingmagazine.com/subscribe/
I don't know about where you're from, but around here the Christmas decorations have been on store shelves since August and the first carton of eggnog I saw at the grocery store was in September!
I'm all for celebrating the season, but I think it loses something when it becomes Christmas all year long (or at least when it spans 2 or even 3 seasons!)
I like waiting until December to decorate and put on Christmas tunes, and I definitely won't take my first sip of eggnog until the advent calendar comes out!
That being said, when it is time for Christmas, I enjoy savouring every bit of the holiday season, and that means that when it comes to eggnog, store-bought just won't do. Instead, I whip up my own homemade eggnog, which is way tastier in my opinion, and has less added and unnecessary ingredients, thickeners, etc. It's just eggs, sugar, milk and cream, some liquor if you choose, and a little nutmeg and a cinnamon stick to garnish!
It's also super quick and easy to make yourself.
Grab the full recipe via the ink in my bio @anna.sakawsky or visit https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/
Do you like to start celebrating Christmas as early as possible or do you prefer to wait until December like me?
Let me know in the comments 👇
What’s in your bug out bag??
Yesterday I was in my Stories sharing a bit about emergency preparedness and what I’m doing to get prepared for whatever the future holds.
I also asked YOU what emergency skills or supplies you recommend having in your back pocket “just in case,” and one of the responses I got was to have a bug out bag packed and ready to go.
This got me thinking it was high time to pull out my bug out bag and go through it because it’s been a couple years since I last did so. I decided to share it with you here and show you what I keep packed and ready to go and go through what needs updating and what I’m missing.
If the concept of a bug out bag is new to you, have a watch through this video and check out this article on 15 Emergency Preparedness Items You Need to Have Packed and Ready to Go: https://thehouseandhomestead.com/15-emergency-preparedness-items-you-need-packed-ready-to-go/
Also, if getting more prepared for anything and everything from a power outage to a natural disaster to a medical emergency to a man made disaster like a war or a cyber attack is a goal of yours, be sure to check out the latest issue of Modern Homesteading Magazine, which is packed with great advice on emergency preparedness for any situation. (Link in bio @anna.sakawsky or visit modernhomesteadingmagazine.com)
I’d also love to hear from you!
Do you keep a bug out bag packed?
What do you keep in it?
What types of emergency situations are you preparing for in your area?
Let me know in the comments 👇
#emergencypreparedness #preparedness #prepping #bugoutbag
Do you have what you need on hand to take care of yourself and your family in the event of a worst case scenario?
With everything going on in the world these days, we’re getting more and more serious about equipping ourselves with the tools, supplies and skills needed to handle emergency situations if the need arises.
Between growing nuclear tensions, the ongoing threat of pandemics, cyber attacks and a looming energy crisis, medical staff and supply shortages, and general “everyday” medical, financial and other miscellaneous emergencies, we’d all be wise to be prepared BEFORE the next emergency happens.
One of our neighbours passed away very suddenly last week (just 50 years old 😔) and it reminded me of just how quickly things can go sideways. As far as we know he suffered a heart attack, and while his wife did everything she could to save him, by the time the ambulance arrived it was too late. It was a wake up call for me, that not only do we need to be prepared with supplies on hand, but with knowledge and skills too. I’m definitely looking into booking a refresher First Aid course and highly recommend everyone reading this do the same if this is a skill you need to brush up on!
This is all part of being more self-reliant, and these skills are becoming more and more important in the world these days.
My hubby @ryan.sakawsky covered many emergency scenarios and how to prepare for them in detail in the latest issue of Modern Homesteading Magazine. If you haven’t had a chance to check it out yet, you can subscribe and read the latest issue via the link in my bio, or by visiting https://modernhomesteadingmagazine.com/subscribe/
I’d also love to hear from you! What are you doing to prepare and/or what skills and resources would you recommend that everyone acquire now before it’s too late?
Comment below 👇
If you feel like your garden struggled more than usual this year, or that many of your homesteading efforts were in vain, you’re not alone.
In fact, I heard from more people than ever before this year who were struggling with their gardens; With extreme or unpredictable weather; With pest problems that seemed worse than usual; With all manner of things that seemed to be conspiring against them and their efforts to grow food.
The fact is, gardening and homesteading comes with an inevitable amount of failure every year, and some years are going to be worse than others.
In the fall issue of Modern Homesteading Magazine, Mike Fitzgerald of @omnivore.culture gets vulnerable and shares his own homesteading struggles, and the insights he gained from a rough year in the garden.
“I held in my heart an overwhelming level of optimism for the 2022 growing season… I couldn’t have been more wrong and could not have possibly prepared for what awaited me in the upcoming months that paved the way into summer,” he begins.
To read the full story, click the link in my bio @anna.sakawsky or go to modernhomesteadingmagazine.com to subscribe or log in and read the latest issue 🍁
(Quote in the reel by Mike Fitzgerald, “Rolling With the Punches,” Modern Homesteading Magazine | Issue 29 | Fall 2022).
#homesteading #homesteadersofinstagram #selfreliance #gardenersofinstagram #humanswhogrowfood #modernhomesteading
The world is changing faster than ever.
We’ve barely had time to adapt to the “new normal” and still things are continuing to shift, change, and in some cases spiral more each day.
From rising inflation and persistent supply chain issues, to a looming recession and food shortages that are expected to get worse after a very tough farming year, to a war on European soil and the threat of cyber attacks and (God forbid) a nuclear attack, to the future of digital IDs and increasingly pervasive government control over every aspect of our lives, it’s no wonder more people are looking for ways to escape the matrix and “opt out” of the system.
I consider myself an optimistic realist: I hope for the best and I live fully and freely in the moment, but I prepare for the future accordingly based on what I can see unfolding in our world. And honestly, I find this “sweet spot” to be incredibly empowering.
This is why I do what I do and why I share it with you on a regular basis; I WANT TO EMPOWER YOU TOO!
That’s why I created The Society of Self-Reliance: A private membership that connects you with the resources, support and community you need to reclaim your independence and become more self-reliant in every aspect of your life.
From growing and preserving your own food to crafting and using herbal medicine to life skills like how to manage it all and stay calm in stressful situations, how to prepare for emergency situations and much more, if you’re ready to learn invaluable skills that will help you take control of your family’s food security, health and wellbeing, time, finances, and ultimately over your own future, The Society of Self-Reliance was created for you!
I’m excited to announce that I’ll be reopening the Society doors for a limited time starting next week, and wanted to give you the heads up NOW so that you can get on the waitlist and make sure you don’t miss out when enrollment opens.
To learn more or get on the waitlist, click the link in my bio @anna.sakawsky or go to thehouseandhomestead.com/society
#homesteading #selfreliance #livefreeordie
It’s October, and that means pumpkin spice season is officially here 🎃
This year, instead of spending $5 or more on a PSL loaded with questionable artificial ingredients, why not make your own pumpkin spice syrup at home with REAL PUMPKIN and all-natural ingredients!
All you need is some puréed pumpkin (I make mine with fresh pumpkins, but you can use canned), some brown sugar, cinnamon, nutmeg, ground cloves, allspice and ginger, a splash of vanilla extract and some water.
Bring everything to a boil and then simmer and reduce. Strain into a bottle or Mason jar and store in the fridge for up to a week or so.
Add a tablespoon or 2 of this syrup to your coffee or homemade latte for a better quality, better tasting PSL for a fraction of the cost of what you’d pay at a coffee shop.
You can also add this syrup to homemade kombucha, or drizzle it over pancakes, waffles, French toast or even ice cream!
Grab the full recipe via the link in my bio @anna.sakawsky or go to https://thehouseandhomestead.com/homemade-pumpkin-spice-syrup/
#pumpkinspice #psl #homemadetastesbetter #falldrinks
Do you dream of escaping the rat race and starting a homestead far from the chaos of the modern world?
It’s no surprise that in this day and age, more and more people are ready to leave it all behind and move to a property in the country where they can grow their own food, live a simpler life and become more self-sufficient and less dependent on “the system.” But as romantic as it sounds, it’s definitely easier said than done.
In the latest issue of Modern Homesteading Magazine, I sat down with Ann Accetta-Scott of @afarmgirlinthemaking to talk all about what people need to know about buying and selling a homestead property.
Ann and her husband Justin recently moved from their two-acre homestead outside of Seattle, Washington to a 40-acre homestead in rural Tennessee. Ann and I sat down to talk about the realities of buying and selling a homestead, moving across the country to pursue your homesteading dream, what to look for when you’re searching for your next property, pitfalls to avoid (if you can!), and what you can do if you’re not ready or in a position to make your move just yet.
Whether you’re looking to purchase your first homestead or trying to sell an existing homestead and upgrade to a bigger property, Ann had some great insights to share that can save you time, stress and money when you’re ready to make your move.
Check out the full interview in the fall issue of Modern Homesteading Magazine: link in bio @anna.sakawsky or visit www.modernhomesteadingmagazine.com to subscribe, login to the library (if you’re already a subscriber) or view a sample of the current issue!
#modernhomesteading #homesteadersofinstagram #escapethematrix #selfsufficiency #selfreliance #selfsufficientliving
This is why people don’t trust our medical system!!!
I very rarely go on a rant about current events but this has me feeling really fired up…
My husband and I each got an Amber Alert on our phones the other night along with millions of other British Columbians, informing us of a child abduction in Vancouver. It made the suspect sound like a dangerous kidnapper and said “do not approach. Call 911.”
As it turns out, it was the mother of the child (a 3-year-old boy), who had refused medical treatment without getting a second opinion and follow up blood tests, so the Ministry of Child and Family Services was called, she was arrested and her son was taken from her and was administered medical treatment in the hospital without consent and without a guardian present.
There’s a lot more to this story than I’m able to share in this video or this caption, so I’ll post some links below where you can hear directly from the mom what happened, and check out other IG accounts that have been in direct contact with her and the father. But the point is this was a GROSS misuse of our Amber Alert system, a GROSS abuse of power (turns out the boy wasn’t sick in the end anyway), and has now traumatized this family for life.
Doctors are not gods and as mothers we do not co-parent with the government!!!
This hits close to home for me because I too have been through the medical system and had my concerns dismissed, was misdiagnosed and given wrong information, and was treated with obvious contempt when I got a second opinion.
In this day and age of rampant medical coercion and the erosion of bodily autonomy over our own bodies and over those of our children, this story highlights the dangers of the very slippery slope we’re on.
As parents who only have the best interests of our children at heart, this could happen to any one of us. We can’t let this be normalized. Remember “first they came for (fill in the blank), and I said nothing. Then they came for me and there was no one left to speak for me.”
Check out my stories for the full video that the mom, Wiloh made explaining the details of what happened or check out the comments for links to learn more & support this family.
I’ve hesitated about posting this reel over and over because I know I’ll probably get backlash, hate and vitriol from some people in return. But I wouldn’t be being true to myself if I didn’t speak the truth that’s on my heart and mind…
If you haven’t noticed, there are currently thousands of Canadians sharing their stories and using the hashtag #trudeaumustgo on their social media posts right now in response to the divisive rhetoric and actions of our prime minister over the past few months. But our media has downplayed the issue and has attributed most of the hashtags to “bot” accounts and foreigners trying to influence our politics.
In response, real Canadians are making videos and sharing their stories to show that we are not bots, but real people who have been negatively affected by the words and actions of our leaders, particularly our leader at the top.
I used to consider myself a lifelong leftist and have supported the liberal government and Trudeau over the years, but after what I’ve witnessed over the past few months; After how he has spoken about Canadians who have made a different medical choice or who have protested mandates (which have done nothing to stop the spread of you-know-what anyway); After the hate and division that has trickled down from the top and infiltrated our communities, I can no longer stand silently by.
While I am 💉, a few months ago when I voiced my support for those who stood up against mandates and against the division being pushed on us by our leadership, I suddenly found myself among what our prime minister called the “small fringe minority” of citizens with “unacceptable views.”
I lost followers, friends and even a couple family members. I was told I’d been “radicalized,” although my views have never changed.
So today I’m adding my voice to the chorus of real, everyday Canadians who are taking a stand against tyranny and division in this country. As the saying goes, if we do not stand for something, we’ll fall for anything. I stand for freedom & autonomy, and against division & tyranny.
#trudeaumustgo
(Special thanks to fellow 🇨🇦 homesteader @meggarlandd for inspiring me & giving me the courage to post this:)
Can you heat it after the egg whites are added?
I wasn’t sure about this myself, but I found this article helpful: https://juliescafebakery.com/can-you-warm-up-eggnog/
Why not use a carton of eggs. It is already pasturized.
I guess that depends where you live and what the egg industry is like, but here in Canada, and in much of the US, store-bought eggs are not required to be pasteurized. They are just washed and refrigerated. Some stores may offer pasteurized eggs, but from what I’ve read, they’re much more difficult to find.
Too sweet , when I make again I will use half the sugar. Delicious.
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.
I have been looking for a good natural ingredient Egg Nog recipe, this looks great, I can’t wait to try it!
This is one of our favorite Holiday drinks (plus it makes your house smell amazing) thought I’d share!
https://theupcycledfamily.com/amazing-crock-pot-tea/
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!
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.
This was really good. Thanks
I’m so glad you enjoyed it!
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!
At what point would you cook it?
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:)
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.
That sounds yummy too! Eggnog any way is just fine with me!