Is there anything that says the holidays more than eggnog? Is there anything you regret more than buying a whole tub of it at the store only to have it end up in the back of your fridge growing fur in January? Okay, maybe that’s just us if we haven’t made Eggnog Cookies with them by then. But if you’re craving a single serving of yuletide cheer, you can make this holiday staple in a flash with this simple recipe straight out of my Grandma’s cookbook!
The best part is you can make it spiked or unleaded. How about caramel? Or chocolate? Or butterscotch? Or…COOKIE BUTTER!?! Variations are listed in the recipe, and yes, I added the cookie butter one because a 70-year-old cookbook needs a flash of modernity here and there. I think Grandma would approve. *Please note this recipe is very old and contains raw eggs. I made the recipe as is from Grandma’s cookbook. If you want to err on the safe side, heat until it reaches 160 degrees on a food thermometer.* The video shows you how to bring it all together and what the recipe should look like in different stages.
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This video is part of the “From Grandma’s Cookbook” playlist which will feature recipes my grandma used since she was a child baking with her mother. You can learn more about this playlist at this post. All ad revenue from videos on that playlist will be donated to the Alzheimer’s Association at the end of every year, so please consider letting the ad run in its entirety to help end Alzheimer’s and dementia research.
Homemade Egg Nog – From Grandma’s Cookbook
Notes
Flavor variations:
Caramel- add 1/2 - 1 tbsp caramel sauce, omit nutmeg.
Chocolate- 2 tbsp of chocolate syrup, omit nutmeg.
Butterscotch- add 1/2 - 1 tbsp butterscotch sauce, omit nutmeg.
Cookie Butter- add 1-2 tbsp smooth cookie butter.
Ingredients
- 1 egg, beaten
- 1 tbsp sugar or honey
- 3/4 cup whole milk
- 1/2 tsp vanilla
- Dash salt
- Dash nutmeg
- 2 tbsp rum (optional)
Instructions
- In a bowl, beat one egg, add sugar or honey and salt.
- In a small blender, add the whole milk, vanilla and the egg mixture. If you’re spiking it, this is where you add 1-2 tbsp of rum or brandy.
- Pulse until well combined and frothy and pour into your mug.
- Top it off with a sprinkle of nutmeg.
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17 Comments
This looks amazing. I love eggnog, so I know this would be even better than the store brand. We have a dairy here that makes it and it is really good, though.
I love that this came from your Grandma’s recipe; those recipes are the best there are.
When I read these posts and watch these videos, I feel closer to you and your grandma in the least creepy way possible. 🙂
Happy December!
If you’ve got a good place, I say go there and then save this baby back for when it’s not in season. I bought some salted caramel sauce to make a flavored version.
Mrs Kringle, I’ve never made just one serving of eggnog, and this is the first time I’ve seen a recipe for just one. How fun! I always do it the cooked way. I might just whip up a single serving for myself soon; it really doesn’t do to have a quantity of this stuff in the fridge taunting me every time I open the door! #PrettyPintastic
Warm it to 160 degrees if you are nervous about the raw eggs but yeah, it’s nice to be able to whip up a single serving when you want one!
Once you’ve had homemade eggnog, you’ll never want the store bought stuff again! Thanks for sharing at the What’s for Dinner party – hope your week is great!
I totally agree! I made a salted caramel version…sooo good!
Such lovely colors and yummy. Really good. Thanks for this Fiesta Friday treat. Happy Holiday! Ran the video. Good cause …
Thank you, Rita, yes it is.
My middle son LOVES eggnog and I’ve been thinking of making our own version at home. Pinned.
I hope he loves this one!
love this, thank you
You’re very welcome!
I’m so excited to try this egg nog recipe, it sounds delicious. I’m looking forward to trying those cookies too – maybe even together… Thank you so much for sharing.
You can never have too much egg nog this time of year! 😉
Looks delicious! Found you on The Homestead Hop!
Thanks so much!