This post may contain affiliate links. Full disclosure policy
Got leftover egg yolks from a recipe that only used the whites? Whip up some of this yummy Eggnog with Leftover Egg Yolks! Sweet, creamy, and loaded with holiday spices! A delicious wintertime treat!
Leftover Egg Yolks are Perfect for Making Easy Eggnog!
Recently, I made a batch of Gluten Free Lemon Meringue Bites for an upcoming party. (When you’re done reading this recipe, you should check them out. They’re really good!)
Meringues only use egg whites, leaving me with a bunch of extra egg yolks. Rather than throw them out, I decided to make eggnog.
Though homemade eggnog was a family favorite back in the day (a particularly boozy batch takes centerstage in one of our oft-repeated family stories), I hadn’t made it in a while.
Whipping up a batch of this Eggnog Recipe with Leftover Egg Yolks reminded me of how delicious homemade eggnog can be.
My recipe goes heavy on holiday spices, but a little lighter on sugar than some. I like mine sweet, but not too sweet. A mixture of whole milk, heavy cream, and those leftover egg yolks makes it wonderfully rich and thick.
Eggnog isn’t something I indulge in regularly. But Christmas only comes once a year, right? And the rich, creamy, sweet, holiday goodness of this easy eggnog? Definitely worth the calories!
Ingredients for My Eggnog with Leftover Egg Yolks
The ingredients for my basic eggnog recipe are…
- Egg Yolks
- Granulated Sugar
- Whole Milk
- Heavy Cream
- Vanilla Extract
- Ground Cinnamon
- Ground Allspice
- Ground Nutmeg
Obviously, these ingredients are for the basic, non-alcoholic version. If you’d prefer your eggnog a little boozy, stir in an ounce or two of your favorite liquor.
Classic choices include bourbon, rum, or brandy. Flavored liquors like Grand Marnier, Frangelico, or spiced rum could be delicious if you want to experiment with some different flavor profiles.
How To Make Easy Eggnog with Leftover Egg Yolks – Tempering the Eggs
Making this eggnog recipe really is easy.
You’ll start by whisking the egg yolks together with the sugar. Whisk for a good minute or two, so the mixture becomes lighter and the sugar has a chance to dissolve a bit.
Then you’ll heat up with milk, cream, and spices on the stove until it just begins to simmer. Next, you’ll temper the egg mixture.
Now, if you’ve never seen the word “temper” in a recipe, it might intimidate you. But don’t worry, tempering is an easy cooking technique. And a necessary one when you’re making eggnog!
Consuming raw eggs isn’t advisable. We need to bring those egg yolks up to a safe temperature of 160 degrees. However, if you just pour the egg mixture into the hot milk mixture, the eggs cook quickly and become solid.
Scrambled eggs are great, but NOT in eggnog!
We are going to cook the eggs, but we’ll do so by bringing the temperature up very, very slowly. Tempering the egg mixture will make it safe to consume, but smooth enough to drink.
To do that, we’ll add the hot milk mixture to the egg mixture, adding one big spoonful at a time and whisking well between additions. This will raise the temperature gradually.
Once the egg and milk mixtures are combined, we’ll pour them back into the pot and reheat them. You’ll need to bring the temperature up to 160 degrees.
After that, your delicious homemade eggnog will be ready to enjoy!
Serving and Storing Easy Eggnog
You could drink your eggnog warm, right from the stove. I prefer to put mine in the refrigerator to cool before drinking. Give it a stir before pouring, as the spices sometimes sink to the bottom.
As I said above, it’s terrific all on its own. But adding a little liquor will turn your eggnog into a wonderful adult beverage. It’s great for holiday gatherings!
Something else I like to do is stir a couple of tablespoons of eggnog into my coffee. I love enjoying a fancy, barista-style coffee in the comfort of my own home. And without plunking down five or six bucks!
My recipe makes about four servings and tends to go quickly. But if you do have any left, you can store the non-alcoholic covered in the refrigerator for up to three days. Adding alcohol will extend the storage time up to four days.
This easy eggnog is a wonderful holiday treat – and a great way to use up your leftover egg yolks. Give it a try soon!
PrintEasy Eggnog with Leftover Egg Yolks (Homemade Recipe)
Ingredients
- 5 egg yolks (from large eggs)
- 1/3 cup granulated sugar (can use a half cup if you like a sweeter eggnog)
- 1.5 cups whole milk
- 1.5 cups heavy cream
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground nutmeg
- 1 tsp vanilla
- Optional – ½ cup liquor of your choice, see post for suggestions
Instructions
- In a medium sized bowl, whisk together the egg yolks and sugar. Whisk vigorously for one to two minutes. Set aside.
- Place the milk, cream, spices, and vanilla in a saucepan on stove over medium heat until just simmering. Stir frequently to prevent burning. Remove pan from stove.
- Add the hot milk to the egg mixture, one large spoonful at a time, whisking between additions, to bring up the temperature of the eggs slowly. (See post for comments about tempering.)
- Pour the eggnog back into the saucepan and place on stove over low-medium heat until eggnog reaches 160 degrees. Remove from stove.
- Enjoy eggnog warm or cover and place in refrigerator to cool and enjoy later. (See post for notes about safe storage times.)
