Creamy Homemade Eggnog: Let’s Get This Party Started!
Now, I know what you’re thinking: “Can I really make eggnog that beats the store-bought stuff?” Absolutely, my friends! With just a few simple ingredients—milk, cream, sugar, and those all-important eggs—you’re on your way to eggnog nirvana. I’ll walk you through every step, from tempering those eggs to getting just the right amount of froth. Whether you’re spiking it for the adults or keeping it cozy for the kiddos, I’ve got you covered.
Homemade Eggnog Recipe - Better Than Store Bought!
Today we're diving into the creamy, dreamy world of homemade eggnog. That's right, you're about to become a holiday hero, whipping up a batch of eggnog that's so luxuriously rich, it'll have your guests coming back for seconds, thirds, and hey, who's counting? I promise, this is one recipe you're going to love. So, grab your whisk, and let's get cracking—literally—because those fresh eggs are the secret to a truly fantastic eggnog.
Cream the yolks in a glass bowl with 1/3 cup sugar
Add the Vanilla
Temper the yolks by adding the HOT milk and cream mixture SLOWLY
Return to your pot on the stove and cook the eggs and cream mixture be careful NOT to boil (like the chef did in the video)
Transfer to a clean bowl
In another clean bowl with a mixer of by hand beat the white until you do not see any more yellow tint, when it is very white add the sugar and beat to a soft peak.
Incorporate with the egg yolks mixture
Refrigerate for a few hours or better yet overnight
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Eggnog Holiday Cheesecake Eggnog Holiday Cheesecake For the Crust:3 to 4 ounces of each Nuts, Walnut, Almonds, Pecan½ cup Brown SugarFor the Cheesecake:2 pounds Cream Cheese,…
Homemade Chocolate Ice Cream Recipe Well, hello there friends, you've been asking for an ice cream recipe, so today I’m going to share with you how to make an…
19 Comments
Chuck
on December 31, 2023 at 6:35 pm
Chef, one word for your Eggnog recipe – FANTASTIC !!!
I did however, scorch the nog on step 5 but, know how to prevent it from happening again. Thanks for the share !!!
Scott Sletten
on September 8, 2024 at 5:35 pm
ChefJ Jean : How long does it take to cook the alcohol out of the licker ! If put it in the eggnog ? At the beginning into the milk and cream 😋 would it be be cooked out. By the time it was done ?
Lynn
on December 24, 2023 at 4:26 pm
Made some the other night for my husband and he loved it!! Not at all the sickly sweet glow you get at the store. So I’m doubling the recipe and serving all the family.
John Langer
on December 23, 2023 at 3:12 pm
Outstanding and funny presentation, my Wife and I tried your recipe and it turned out great, thanks Chef Jean-Pierre.
John Langer
on December 23, 2023 at 3:09 pm
Outstanding presentation, the Misses and I tried your recipe 👍🏼 and it came out perfect, thanks Chef Jean-Pierre
timo
on December 18, 2023 at 8:03 am
Dear Chef
Do you have this recipy also for non-us-americans? It’s quite difficult for us Europeans to get the messurements right dealing with “cups” and “OZ” 🙂
Thanks a lot and Merry Christmas
Timo
Tanya
on December 16, 2023 at 11:36 pm
Love the texture that the egg whites give – it is lighter and fluffier compared to other eggnog recipes. I wonder if this would make for a good ice cream base?
Jenny L Bertram
on December 10, 2023 at 10:43 am
How long will this keep in refrigerator it’s just for two of us
Jason Samson
on November 30, 2023 at 4:53 pm
What would be the expiration time frame once it’s made? We love this eggnog, and I always get a kick outta watching your video!
maria
on November 27, 2023 at 12:25 pm
mr. chef jean…..how are u. its a pleasure to meet u. im very fond of france. but never visited. thanks so much. for your secret recipes. when we bake. will think of u….we will follow u always. our house will smell with your love of cooking….send regards to your family…we will chat again. have a great holidays…yours truly miss maria from new jersey …..america….
Sybil D
on January 23, 2023 at 1:21 pm
The recipe doesn’t say when to add the nutmeg or the cinnamon.
I’ve made this twice now and just added them at the very end.
Great egg nog!
My only adjustment was that I added an extra 1/2 cup of heavy cream.
Kim
on December 31, 2022 at 12:02 am
You don’t tell us in which step the booze comes in.
Chef Jean-Pierre
on January 1, 2023 at 6:16 pm
Hi Kim, add the booze when you have finished mixing the eggnog, either in the bowl if everyone is going to want some, or after you put it in the glass for individual servings. Start with a touch, but then add according to your taste. Be sure to measure carefully!
James Garrett
on December 17, 2023 at 12:31 pm
Ha! “Measure carefully”
I wonder if I can add butter.
PC
on December 30, 2022 at 10:37 pm
What a fantastic and easy recipe for eggnog, absolutely delicious. Shared the recipe with my daughter who lives abroad and doesn’t care for eggnog, or so she thought, until she made this one today to have for New Years.
Chef Jean-Pierre
on January 1, 2023 at 6:18 pm
Thank you PC! So glad you shared it and your daughter also enjoyed it. Happy New Year!
Brian Dean
on December 23, 2022 at 10:38 pm
Best eggnog I’ve ever had. Really fantastic – and I made it without the boost of the liquor.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
Chef, one word for your Eggnog recipe – FANTASTIC !!!
I did however, scorch the nog on step 5 but, know how to prevent it from happening again. Thanks for the share !!!
ChefJ Jean : How long does it take to cook the alcohol out of the licker ! If put it in the eggnog ? At the beginning into the milk and cream 😋 would it be be cooked out. By the time it was done ?
Made some the other night for my husband and he loved it!! Not at all the sickly sweet glow you get at the store. So I’m doubling the recipe and serving all the family.
Outstanding and funny presentation, my Wife and I tried your recipe and it turned out great, thanks Chef Jean-Pierre.
Outstanding presentation, the Misses and I tried your recipe 👍🏼 and it came out perfect, thanks Chef Jean-Pierre
Dear Chef
Do you have this recipy also for non-us-americans? It’s quite difficult for us Europeans to get the messurements right dealing with “cups” and “OZ” 🙂
Thanks a lot and Merry Christmas
Timo
Love the texture that the egg whites give – it is lighter and fluffier compared to other eggnog recipes. I wonder if this would make for a good ice cream base?
How long will this keep in refrigerator it’s just for two of us
What would be the expiration time frame once it’s made? We love this eggnog, and I always get a kick outta watching your video!
mr. chef jean…..how are u. its a pleasure to meet u. im very fond of france. but never visited. thanks so much. for your secret recipes. when we bake. will think of u….we will follow u always. our house will smell with your love of cooking….send regards to your family…we will chat again. have a great holidays…yours truly miss maria from new jersey …..america….
The recipe doesn’t say when to add the nutmeg or the cinnamon.
I’ve made this twice now and just added them at the very end.
Great egg nog!
My only adjustment was that I added an extra 1/2 cup of heavy cream.
You don’t tell us in which step the booze comes in.
Hi Kim, add the booze when you have finished mixing the eggnog, either in the bowl if everyone is going to want some, or after you put it in the glass for individual servings. Start with a touch, but then add according to your taste. Be sure to measure carefully!
Ha! “Measure carefully”
I wonder if I can add butter.
What a fantastic and easy recipe for eggnog, absolutely delicious. Shared the recipe with my daughter who lives abroad and doesn’t care for eggnog, or so she thought, until she made this one today to have for New Years.
Thank you PC! So glad you shared it and your daughter also enjoyed it. Happy New Year!
Best eggnog I’ve ever had. Really fantastic – and I made it without the boost of the liquor.
Thank you Brian!
I’m with you, Brian. This is THE ONE!