The First Time I Tried Root Beer
My grandson brought a bottle to my kitchen. He said, “Try this, Nana.” I took a sip. It was fizzy and sweet. I thought it tasted like a winter spice cake.
That memory came back with this recipe. It uses root beer. You might think that’s odd. Trust me, it’s wonderful. It adds a cozy, spicy fizz. Doesn’t that sound fun?
Why We Make Things From Scratch
Store-bought eggnog is fine. But homemade is different. You control what goes in. You use good milk and fresh eggs. It just tastes more real.
This matters because food is love. Making it yourself is a gift. It’s for the people you care about. That first sip says, “I made this for you.” What’s a homemade drink you love to share?
Let’s Talk About Tempering
The recipe says to “temper” the eggs. That’s a fancy word for a simple thing. You slowly add hot milk to the yolks. You whisk all the time.
This keeps the eggs from scrambling. It makes your drink silky smooth. I still laugh at my first try. I poured too fast. I got sweet, creamy scrambled eggs! Have you ever had a funny kitchen mistake?
The Magic of Whipped Cream
Save that last bit of cream. Whip it up before serving. Fold it gently into the cold eggnog. This step is important.
It makes the drink light and cloud-like. It turns a simple sip into a celebration. That’s why it matters. Little touches make food feel special. Fun fact: Whipping cream adds air. That air makes the drink feel fluffy on your tongue.
Making It Your Own
This is your eggnog now. You can play with it. A little more nutmeg? Go ahead. Try a different fizzy drink next time. Maybe ginger ale.
The best part is sharing it. Pour it into little cups. Sprinkle the top with nutmeg. Doesn’t that smell amazing? It’s the smell of happy gatherings. Will you make this for a special day this season?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy cream | 1 ½ cups | Divided for steps 1 and 4 |
| Large egg yolks | 6 | |
| Sugar | ¼ cup | |
| Whole milk | 3 cups | |
| Table salt | ¼ teaspoon | |
| Root beer | ½ cup | |
| Ground nutmeg | ¼ teaspoon | Plus extra for serving/garnish |
Instructions
Step 1: First, grab a medium bowl. Whisk the 3/4 cup of cream, egg yolks, and sugar together. Keep going until it’s a lovely pale yellow. This should take about half a minute. Now, pour the milk and salt into a saucepan. Heat it on medium-high until it just starts to simmer. Give it an occasional stir. (A simmer means little bubbles at the edge, not a big boil!)
Step 2: Take the hot milk off the heat right away. Now, you must whisk the yolk mixture constantly. Slowly pour the hot milk into it. This is called tempering. It keeps the eggs from scrambling. Pour everything back into the saucepan. Cook it on medium-low, whisking the whole time. Cook until it feels warm to your finger, about 160 degrees. What’s your favorite part of the holiday kitchen? Share below!
Step 3: Pour your warm eggnog into a clean bowl right away. Stir in the root beer and nutmeg. Doesn’t that smell amazing? Now, get a slightly bigger bowl. Fill it with ice. Set your eggnog bowl inside it. This cools it down safely. Put it in the fridge for an hour or two. Stir it now and then until it’s properly cold. (Always cool custards quickly in an ice bath!)
Step 4: Time for the final touch! Just before serving, whip the last 3/4 cup of cream. Use a mixer until soft peaks form. Gently whisk this fluffy cream into your cold eggnog. Pour it into pretty glasses. Sprinkle a little extra nutmeg on top for a snowy look. I still laugh at how my grandkids always lick the whisk. You can make this a day ahead, too.
Creative Twists
This recipe is wonderful as is. But sometimes, a little twist is fun. Try one of these ideas for a different treat. They make the kitchen feel like a playground.
For a cozy coffee flavor, add a teaspoon of instant coffee granules with the nutmeg.
Make it a float! Pour the finished eggnog over a small scoop of vanilla ice cream.
Use ginger beer instead of root beer for a spicy, zingy kick.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This eggnog is a celebration in a cup. Serve it in your fanciest glasses or mugs. A cinnamon stick makes a perfect stirrer. It pairs beautifully with simple, buttery cookies. Think shortbread or sugar cookies. They are sweet without being too much.
For a grown-up drink, a splash of bourbon or rum is classic. For a fun non-alcoholic pair, try sparkling apple cider. The bubbles are a happy contrast to the creamy nog. Which would you choose tonight?
Keeping Your Eggnog Cozy and Safe
This eggnog is best fresh. But you can keep it for a day. Just cover it tightly and put it in the fridge. It will stay good for up to 24 hours.
I do not suggest freezing this drink. The texture changes and gets a bit grainy. I learned this the hard way one snowy year. I wanted to save some for New Year’s Eve.
You can make the base ahead of time. Just follow steps one through three. Chill the base without the whipped cream. Whip the cream and mix it in right before serving. This saves you time during busy holidays.
Storing food well matters. It keeps your family safe and saves your hard work. It also means you have a treat ready for surprise guests. Have you ever tried storing it this way? Share below!
Three Little Eggnog Hiccups and How to Fix Them
First, the eggs might scramble. This happens if the milk is too hot. Pour the hot milk into the eggs very slowly. Keep whisking the whole time. I remember my first batch had tiny bits of cooked egg.
Second, the drink might not get cold enough. You must chill it in the ice bath. Do not skip this step. If it is not cold, the whipped cream will melt right in. This matters for the perfect creamy sip.
Third, the whipped cream may not peak. Make sure your bowl and cream are very cold. Whip it just until it looks soft and billowy. Over-whipping makes butter. Getting this right builds your kitchen confidence. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this eggnog gluten-free? A: Yes, all the ingredients are naturally gluten-free.
Q: Can I make it ahead? A: Yes. Make the base a day early. Add the whipped cream when you serve.
Q: What if I don’t have root beer? A: Use cream soda instead. It gives a similar vanilla spice flavor.
Q: Can I double the recipe? A: You can. Use a bigger pot for heating the milk.
Q: Any fun topping ideas? A: A cinnamon stick stirrer is lovely. A tiny sprinkle of cinnamon works too. Fun fact: nutmeg is the seed of a tropical evergreen tree. Which tip will you try first?
Wishing You a Sweet Season
I hope this recipe brings warmth to your kitchen. It is a tradition in my home. I love making it with my grandchildren.
I would love to see your creation. Share a picture of your festive glass. It makes my heart so happy. Have you tried this recipe? Tag us on Pinterest!
Thank you for spending this time with me. May your season be filled with good food and good cheer.
Happy cooking!
—Elowen Thorn.
