The Heart of Ardent

The Heart of Ardent: Homemade Holiday Eggnog

Samantha Swan shares her recipe for Homemade Holiday Eggnog…

When I was a kid, eggnog was always served at holiday parties, and I loved it. It was years before I had it with rum of course, but it didn’t take that long for me to find it sweet… then, too sweet. As far as I was concerned, eggnog was something we got grocery shopping that came in a carton. It never occurred to me back then that it was something that could be homemade.

For some time now, I’ve made my own, and it always gets a big response at holiday gatherings. If you’ve only ever had commercially made eggnog, whether regular or fat-free, organic or not, trust me when I say, there’s nothing like the real thing made at home.


6 Eggs
2 tablespoons Sugar
1/4 teaspoon Salt
1 quart (1 liter or 4 cups) 5% Cream OR Whole Milk
1 teaspoon Vanilla
approximately 1/4 teaspoon nutmeg
approximately 1/4 teaspoon cinnamon


Beat eggs, salt and sugar all together in a pot. Stir in half of your cream or milk; that’s about 2 cups (500 ml).

On low heat, stirring constantly, cook until the mixture is blended and thinly coats a spoon. (… Stir constantly… did I say stir constantly? Stir constantly. This is important so that the mixture cooks evenly and smoothly.)

Remove from heat and mix in the rest of the cream/milk, and the vanilla.

Cover and chill overnight. Serve sprinkled with nutmeg and cinnamon.


If you do prefer sweeter eggnog, you can use as much as 1/4 cup sugar.
For diabetics, you can omit the sugar entirely, or add the artificial sweetener of your choice.
For a lighter option, you can cook with whole milk, then for the other half added when cooled, use 2% or skim milk instead.

With or without alcohol, homemade holiday eggnog is a great treat at this time of year.



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