An simple, creamy, spiked homemade eggnog recipe that uses no egg whites! In no time, you’ll have chilled eggnog ready for party attendees.At your next holiday gathering, serve alongside all of your favorite Christmas cookies and festive goodies.

Question: Is it even the holidays without eggnog?

I don’t recall ever attending a Christmas party that didn’t include a large bowl of spiked eggnog or eggnog-infused beverages. It’s almost as if there’s an unwritten law that if you don’t serve it at your party, the Christmas gods will come down and take your tree topper away.

Okay, maybe not, but it is undeniably a Christmas tradition. I never wanted to try eggnog as a kid because the thought of eggs in my drink terrified me.

Who can identify? Raise your hands if you’re there. Sometimes the name of a drink or cuisine is so offensive that you dismiss it before ever trying it.

Hear me out on this one, even if eggnog is amazing. It’s not like you’re Gaston, swallowing five hundred raw eggs in a glass, everything will be OK.

But, when it comes to eggnog, I can’t stress enough the importance of using high-quality eggs. It is the star of the cocktail show, and they must be excellent.

We exclusively use Pete and Gerry’s Organic Eggs in our home since they are free of pesticides, added hormones, antibiotics, and GMOs.

We are quite careful about our egg sources, and we prefer eggs from small family farms (a few of which are just north of us in New Hampshire) who are committed to humane animal treatment, safety, and environmental sustainability.

Furthermore, the taste and quality are constant and, in my view, unrivaled.

Ingredients for homemade eggnog

• 3large Pete and Gerrys eggs,separated
• cup+ 1 tablespoon granulated sugar,divided
• 1 cupswhole milk
• cupheavy cream
• 1cinnamon stick
• 1teaspoonground nutmeg
• Pinchof salt
• 1 teaspoon vanilla bean paste or pure vanilla essence
• cuprum
• cupamaretto,optional
• or whipped cream for decorationground cinnamon, ground nutmeg, and ground cloves

Tips for making homemade eggnog

• Use high-quality eggs. I stated it before, but we always use Pete and Gerry’s Organic Eggs.
• Make use of full milk.Using low-fat milk will take away from the rich taste we’re striving for.

• Slowly incorporate the milk mixture into the egg mixture. I’m not kidding. Don’t hurry through that step! You don’t want to scramble the eggs in the mix, so slowly add the heated milk mixture to the cold egg mixture.

• Don’t throw away your egg whites! The nicest part about this recipe is that no egg is wasted; just whisk it with a little sugar and incorporate it into your cold eggnog right before serving. It adds some body and sweetness.

Serving eggnog

I also like to top mine with a generous dollop of homemade mascarpone whipped cream and a sprinkling of nutmeg.

Of course, you could use canned whipped cream, but if you’re going to make homemade eggnog, why not make it all handmade?

Can I make eggnog without alcohol?

The alcohol is entirely voluntary.I usually make mine with rum and amaretto, but if you don’t want it to be alcoholic, then leave it out. There are no substitutes or adjustments required!

How long does homemade eggnog last?

Homemade eggnog will keep in the coldest area of your fridge for 2-3 days if kept in a closed container.

Make some cold eggnog, invite your pals over in their ugly sweaters, and toast to a pleasant and enjoyable Christmas season!

Another thank you to Pete and Gerrys for supplying us with free eggs and for sponsoring this dish!