Creamy Homemade Eggnog

I was walking through the grocery store early in December, and I saw eggnog on the shelf. Hmmm eggnog! It was so tempting! But I resisted the urge - after all, it was only Dec 5!


I came home, unpacked my groceries, and just couldn't resist... I typed 'homemade eggnog' into google. What I discovered was an eye opener!


Homemade eggnog has a much shorter shelf life than the stuff at the grocery store. It should be consumed within 3-5 days. WOW! That's because store bought eggnog has preservatives to keep it longer. And, store bought eggnog also has flavour and color additives. Not to mention the sugar content...


So that settled that, I was making my own homemade eggnog! I found an easy recipe and it turned out amazing! So much rich flavour from our soy-free & GMO-free eggs! And it was naturally beautiful yellow from our rich golden yoks. No flavour and color additives needed!


Creamy Homemade Eggnog

Serves 6 (this recipe is easily doubled!)


  • 6 BirdHouse Farm fresh eggs
  • ½ - 1 cup sugar, depending on your taste. Start with ½ cup because you can add more later if you want to
  • 2 cups milk
  • 2 cups half & half cream. If you want creamier eggnog, use whipping cream.
  • 1 ½ tsp vanilla extract
  • ¼ tsp ground cinnamon
  • ¼-1/2 tsp ground nutmeg, depending on your taste


Use a saucepan or stock pot large enough to hold 2 quarts. In saucepan, beat together the eggs and sugar until smooth. Stir in 2 cups o milk.

Cook over medium low heat, whisking frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren’t careful!

Cook until the mixture is thick enough to coat a metal spoon and reaches 160F on a food thermometer. Remove from heat.

Slowly add the 2 cups of cream, whisking together until smooth. Add vanilla, cinnamon, and nutmeg and combine until incorporated. At this point, taste and add more sugar or nutmeg if desired.

Cover & chill for several hours.



Farmerette Marsha