Homemade Egg Nog

 Tis the season for Christmas carols, presents, cookies, and of course…EGG NOG!  Nog seems to be a love-it or hate-it item for most people, and I for one love it!  Yes, it’s full of cream and sugar, but it’s a once-in-a-while indulgence that I really enjoy.  And honestly, I can only drink about 1/4 cup of it before I feel sick, so it’s automatic portion control for me.


This year I’ve been dying for some Egg Nog, but each time I reach for one in the grocery store, I’m turned off by the ingredient lists.  Instead of just eggs, cream and sugar, I’m seeing lots of chemicals and additives!  One in particular that I try to avoid is carageenan, a “natural” additive used as an emulsifier, stabilizer and thickener in a ton of items including yogurts, beverages, ice creams and even frozen meals.  It’s GRAS (Generally Recognized As Safe) by the FDA, but has been linked to inflammation, GI issues and even cancer.  I’ll pass on that.  So I set out to make my own homemade version, where I control the ingredients!  I referenced a few recipes and asked for input from the corporate chef at my job and here’s what I came up with.







Ta da!!!  This egg nog came out perfectly! It’s rich, creamy and not too sweet.  I’ll definitely be making this for the holidays next year…and maybe even again this year!  I hope you enjoy!




Homemade Egg Nog
Yields 1

Write a review


  1. 6 large egg yolks (separate and discard whites)
  2. 1/2 cup sugar
  3. 3/4 cup heavy cream
  4. 2 1/4 cup whole milk
  5. 1 teaspoon ground nutmeg
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon vanilla extract
  1. In a medium bowl, whisk together egg yolks and sugar until well combined and fluffy.
  2. In a medium saucepan, combine cream, milk, nutmeg and salt over low-medium heat.
  3. When cream is warm (not boiling), slowly add to egg mixture, whisking constantly. {I added about 1/2 cup at a time}
  4. Once combined, return egg nog to saucepan and continue to cook over medium heat, stirring constantly until it reaches 160 degrees F.
  5. Stir in vanilla extract and transfer egg nog to a bowl or pitcher to cool.
  6. Refrigerate for 30-60 minutes until cold, sprinkle with additional nutmeg/cinnamon and enjoy!
Adapted from multiple sources, including Martha Stewart and Alton Brown
Adapted from multiple sources, including Martha Stewart and Alton Brown
KH Nutrition http://khnutrition.com/




Tell me…are you a nog lover or hater? Homemade or store-bought?