� Eggnog: The Sip of the Season

There’s something about eggnog that instantly makes a home feel festive. Creamy, spiced, and just the right amount of indulgent, it’s the drink that says “the holidays are here—slow down and savor.” 
At Welcoming Haven, we love how eggnog transforms ordinary evenings into warm gatherings. Whether you’re curled up under a throw with a good book, or hosting friends for a holiday movie marathon, a glass of eggnog feels like a hug in a cup.

Eggnog isn’t just a drink—it’s a tradition, a memory-maker, 
and a little reminder to celebrate the season’s simple joys’

Homemade Eggnog 
Recipe from Tastes Better From Scratch 

The BEST Homemade Eggnog recipe! Thick and creamy with the perfect mild flavor and hint of nutmeg. You'll never buy store-bought eggnog again! 

Author: Lauren Allen

Equipment 
• Fine Mesh Strainer 
• Clear Mugs 
• Instant-read digital thermometer. 

Ingredients 
• 6 large egg yolks 
• 1/2 cup granulated sugar 
• 1 cup heavy whipping cream

• 2 cups milk 
• 1/2 teaspoon ground nutmeg 
• pinch of salt 
• 1/4 teaspoon vanilla extract 
• ground cinnamon , for topping 
• alcohol optional, see note 

Instructions 
Whisk the egg yolks and sugar together in a medium bowl until light and creamy. 

In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. 
Stir often until mixture reaches a bare simmer. 
 
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, 
adding a big spoonful at a time, to temper the eggs. 
 
Once most of the hot milk has been added to the eggs, pour the mixture back into 
the saucepan on the stove. 

Whisk constantly for a minute or so, until the mixture is just slightly thickened (or 
until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools. 

Remove from heat and stir in the vanilla, and alcohol*, if using. 

Pour the eggnog through a fine mesh strainer into a pitcher or other container and 
cover with plastic wrap. 

Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely 
smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth. 

Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. 

Store homemade eggnog in the fridge for up to one week. 

NOTES
Alcohol: If you want to add alcohol to your eggnog, start with 1/4 cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired. 
Yield: about 4 cups

Merry Christmas One and All!