I used to always have store bought eggnog in my fridge — but I was the only one who drank it and my family hated the taste of it, and it often ended up down the drain! But I have the perfect solution if you are an eggnog lover but your family is not — this eggnog is creamy, delicious with the right amount of spice and perfect as is, topped with whipped cream or spiked with spiced rum! It will win over the one who hates eggnog the most – it sure did in my family!
What I love about homemade eggnog is that it can be made dairy free with an assortment of milks like almond milk, coconut milk or even soy milk. I have been making this eggnog (with either coconut milk or almond milk) for years and is always enjoyed by anyone who tastes it! And it is delicious hot or cold! It’s super simple to make!
Let’s get started!
Warm milk. Add some warm milk to eggs and whisk well. Whisk while pouring eggs in and continue until mixture has slightly thickened. Serve warm or cold, spiked or not, whipped cream or plain, or with a sprinkle of cinnamon or nutmeg.
Heat milk slightly, add some warm milk to eggs 
Whisk eggs and warm milk well before adding to warm milk 
Whisk while adding eggs 
Whisk 10 minutes while simmering until slightly thickened
Homemade Eggnog
4 cups milk of choice – I have used almond milk or coconut milk found in the fridge section
4 egg yolks
1 tsp vanilla
1/4 cup maple syrup
1/4 tsp cinnamon
1/8 tsp nutmeg
Warm milk of choice. Add some warm milk to eggs and whisk egg yolks well. Add egg mixture, vanilla, maple syrup, cinnamon and nutmeg to warmed milk. Simmer. Continue to whisk, about 10 minutes. Whisking will help avoid “scrambled” eggs in the eggnog. Do not boil, or eggnog will look curdled.
Serve warm, or let cool. To serve, pour over ice. Top with whipped cream, sprinkle of cinnamon or nutmeg. Serve as is, or spike with a splash of spiced rum.
