Kel’s Homemade Eggnog, White Russian Style

Kel's homemade eggnog

I love this time of year when eggnog finally arrives in the grocery stores, but this year I decided to make my own, after reading all the artificial colorings, flavors, etc. on the side of the carton. Not as convenient as opening the carton and adding alcohol, but definitely worth the effort, which really was not that much at all. My homemade eggnog is not as heavy as the store-bought kind and just tastes fresher. And I can enjoy it year round!

Choose your eggnog spirits!

My biggest dilemma was what kind of alcohol to add to the mix, so I polled some friends on Facebook asking if they preferred rum or bourbon in their eggnog. The responses were mixed and I also received votes for adding brandy. But the suggestion that intrigued me most was from my good friend Jill, who recommended I make White Russian eggnog with vodka and Kahlua. Great call, Jill – these were delicious!

Ingredients (Serves 6-8)

Kel's Cafe eggnog ingredients

  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated nutmeg, plus more for garnish
  • 1 teaspoon ground cinnamon
  • 5 large eggs
  • 2/3 cup granulated sugar
  • 1 cup alcohol of choice, such as bourbon, rum, etc. (optional). I used ¾ cup vodka and ¼ cup Kahlua for this White Russian batch
  • Cinnamon sticks (for stirring)


In a saucepan, whisk milk, cream, vanilla extract, nutmeg and cinnamon.

Add spices to eggnog

Bring to a rolling boil over medium heat.

Bring cream mixture to a rolling boil

Once boiling, remove from heat and begin cooling on your counter.

Separate the eggs (you will use both the yolks and the whites.)

Pampered Chef egg separator

Using an electric mixer, beat the egg yolks and sugar until thickened (this will take a few minutes).

Combine eggs with milk mixture

Add the milk a cupful at a time, until the mixture is combined and smooth. Stir in your choice of alcohol, and refrigerate for several hours.

Ingredients for White Russian eggnog

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form.

Beat eggwhites

Gently fold the egg whites into eggnog until combined.

Fold eggwhites into eggnog

You may want to add more alcohol at this point – your choice! Garnish with freshly grated nutmeg and cinnamon sticks.

Yummy eggnog Kel's Cafe style

This will keep in the refrigerator for 3 to 4 days. Cheers!

Bon appétit!

Eat, drink and be merry!

Follow Kel’s Café of All Things Food on Twitter at: @kelscafe


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