Homemade Rich Cherry Eggnog (cooked eggnog)
A cherry twist to your classic eggnog recipe. With read cherries and cherry liquor, this cooked cherry eggnog is a custardy base Christmas drink made with egg yolks, milk and cream before adding liquor and leaving it to macerate until chilled. A simple, easy and effortless recipe to celebrate on Christmas Eve with family and friends. With or without alcohol this cherry drink is hard to resist.
This Cherry Eggnog is my personal favorite when it comes to eggnog. I made this cherry-flavored eggnog a few years ago for a friend who did not like rum or brandy. Her favorite liquor was cherry liquor. Since then I have been making it at least once every holiday. I love cherry liquor very much, so the black forest cake is one of my absolute favorite cakes too.
This recipe is a much simpler eggnog compared to the classic eggnog. I do not whip the egg whites nor do I add the whipped cream on top. I think the eggnog on its own with the cherry flavor is liquor is so perfect that I always tend to have it just as is. You must love cherry liquor to enjoy this drink. Why? Well, cherry liquor is bolder than most other alcohols.
Well, I have six eggnog recipes and I love each and every one of them. From my fool-proof classic eggnog recipe to the maple sugar-free eggnog as well as, u eggless eggnog. The caramel eggnog. The hot cocoa eggnog is Rhea’s favorite and the rich chocolate eggnog Aadi’s favorite.
All about the eggnog
- Warm or chilled – I have had both a well-chilled glass of eggnog as well as a warm spiced-eggnog on a cold Christmas night. It’s hard for me to pick between the two.
- Spiked or not spiked – there is a right time and place for spiked eggnog. I remember ten years ago when eggnog wasn’t eggnog if I didn’t add the alcohol in there. These days, it’s usually not spiked, so the whole family can have the same drink. But Again if you have friends over – go ahead and add some liquor. It’s an experience you will enjoy. (makes Christmas even better)
- Cook or uncooked – This is always a controversy. I remember when my grandmother made eggnog she didn’t cook it. Back in those days, they weren’t afraid of raw eggs, but these days we can’t think of drinking uncooked eggs. For me, it’s always cooked eggnog. My mom did the same.
- Fresh or fermented – Keeping the eggnog overnight to me is the best way to go. First, it makes it chilled, and we all love a well-chilled glass of eggnog. The other is that keeping the eggnog overnight helps mellow down the flavor of the alcohol. It’s softer and smoother on the palette. I remember my grandmother’s excuse for uncooked eggnog was that when kept overnight the strong alcohol cooked the eggs and also kills all the bacteria in there.
- Dairy or non-dairy – Traditionally, eggnog is made with milk and cream, but you can make it with almond milk, coconut milk and use coconut whipped cream. In fact, one of my absolute favorites eggnog cocktail among friends was my tropical eggnog – It used coconut milk, pineapple juice, and coconut cream with Malibu
Let’s talk ingredients and substitutes (Save/Pin)
- Egg yolks – the color of the egg yolks will determine the color of the eggnog.
- Whole milk – I use 3% milk – that’s what I get as whole-milk
- Cream – this is cream used to whip and often about 32 to 38% fat. It adds richness to the eggnog of course.
- Cornstarch – Traditionally cornstarch is not used, but I think it helps stabilize the eggs and prevents it from curdling. And it also helps add a bit of thickness to the eggnog.
- Alcohol – I use a good quality rum and brandy. I love using cherry brandy.
Useful Tips and Tools
- Use a heavy bottom Saucepan when working with milk. This will prevent the milk from sticking or burning at the bottom.
- When cooking with egg yolks, cornstarch or flour a Whisk is the best to use when stirring. This prevents lumps and keeps the mixture smooth at all times.
- A Spatula is a must to have on hand to scrape the pan so you take the mixture away from the sides without it sticking or burning.
- It’s always great to pour the eggnog in a Jug or cooler bowl so you stop the cooking process.
- Nutmeg is best when fresh. My lemon zesterworks best for this job. I also use it to grate ginger and garlic apart from zesting the lemons.
How to Make A Homemade Cooked Cherry Eggnog (Save/Pin)
- Heat milk on low with four cherries and vanilla to an almost boil. (Squish the cherries if you want to make it more or less pink)
- In a separate bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk.
- Slowly add hot milk to the egg yolk mixture, stirring continuously.
- Pour the mixture into the sauce-pan and cook on low simmer stirring continuously.
- Let the mixture thicken until it coats the back of the spoon (just for reference about 160F)
- Remove from heat and add the fresh cream and alcohol
- Pour in a jug and chill for a few hours before serving.
- Pour into individual serving glasses
- Add a cherry and serve
Frequently asked questions
This Eggless nog will keep in the fridge for 3 to 4 days because we use the cooked egg method.
You can use almond milk, soy or coconut milk instead of dairy
Traditionally, cinnamon, nutmeg, and ground ginger are very common. You can also use pumpkin spice, gingerbread spice, or even a sprinkle of garam masala.
Rum, brandy or bourbon are very commonly used in classic eggnogs
Absolutely, you can omit the alcohol or you can substitute it with the same amount of apple juice.
Eggnog is milk, cream, eggs, sugar, and alcohol. While it is traditionally made during Christmas it can certainly be made any time of the year.
I do have a wonderful recipe for eggless eggnog which is very popular and for good reason. I highly recommend you try that recipe.
Eggnog is not just a drink but you can add it as a flavor to so many things. Try
Eggnog Yule Log Cake,
Eggnog Cupcakes with Eggnog Buttercream
It is believed that the alcohol in the eggnog kills any salmonella. However, my eggnog recipes do not use raw eggs. I use the cooked egg method so you can drink this eggnog without any fear of salmonella.
My kids drink eggnog but I use apple juice instead of alcohol in their eggnog.
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Homemade Rich Cherry Eggnog
Print Pin RateDescription
Ingredients
- 500 ml (2.05 cups) Whole Milk
- 250 ml (1.05 cups) Fresh cream
- 6 (6 ) Egg yolks Large
- 100 grams (3.53 oz) White sugar
- 1 tsp (1 tsp) Cornstarch
- 1 tsp (1 tsp) Vanilla Extract
- 80 ml (0.58 cups) Cherry Liquor optional
- 10 (10 ) Cherries fresh or frozen
Instructions
- Heat milk on low with four cherries and vanilla to an almost boil.(Squish the cherries if you want to make it more or less pink)
- In a separate bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk.
- Slowly add hot milk to the egg yolk mixture, stirring continuously.
- Pour the mixture into the sauce-pan and cook on low simmer stirring continuously.
- Let the mixture thicken until it coats the back of the spoon (just for reference about 160F)
- Remove from heat and add the fresh cream and alcohol
- Pour in a jug and chill for a few hours before serving.
- Pour into individual serving glasses
- Add a cherry – Enjoy!
Recipe Notes
Featured Recipe below – Eggless Eggnog Recipe
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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