Description
This homemade eggnog recipe offers a rich, creamy, and perfectly spiced holiday classic that you can make from scratch. Made with fresh eggs, cream, milk, and aromatic nutmeg and cinnamon, this eggnog is deliciously smooth and customizable with optional alcohol for an extra festive touch. Enjoy a comforting and indulgent beverage that easily beats store-bought versions.
Ingredients
Scale
Eggnog Base
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/4 teaspoon vanilla extract
Toppings and Optional
- Ground cinnamon, for topping
- Alcohol (optional, such as rum, bourbon, or brandy)
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk the egg yolks and granulated sugar together until the mixture becomes light and creamy, ensuring the sugar is well incorporated.
- Heat Cream Mixture: In a saucepan over medium-high heat, combine the heavy cream, milk, ground nutmeg, and a pinch of salt. Stir frequently until the mixture reaches a bare simmer, just before boiling.
- Temper the Eggs: Slowly add a large spoonful of the hot milk mixture to the egg yolks while whisking vigorously to gradually raise the egg temperature without curdling. Repeat this step, adding spoonfuls at a time to fully temper the eggs.
- Cook the Eggnog: Pour the tempered egg mixture back into the saucepan and cook over medium heat, whisking constantly for about one minute, until slightly thickened and reaches approximately 160°F. The mixture will continue to thicken as it cools.
- Finish and Strain: Remove the saucepan from heat, then stir in vanilla extract and optional alcohol if using. Pour the eggnog through a fine mesh strainer into a pitcher to ensure smoothness and cover with plastic wrap.
- Chill and Serve: Refrigerate until the eggnog is well chilled and has thickened further. For a thinner and completely smooth texture, blend with 1 or 2 tablespoons of milk just before serving. Garnish with a sprinkle of cinnamon or nutmeg and fresh whipped cream if desired.
- Storage: Store leftover eggnog in the refrigerator for up to one week, keeping it covered and chilled.
Notes
- This is the ultimate homemade eggnog recipe: thick, creamy, and perfectly balanced with a mild nutmeg flavor.
- Using fresh eggs and tempering them carefully ensures a safe and silky texture without scrambling.
- Adding alcohol is optional but adds a festive depth to the drink.
- Adjust the thickness by blending with milk before serving for a smoother consistency.
- Store any leftovers refrigerated and consume within one week for best quality.
Nutrition
- Serving Size: 1 serving
- Calories: 307 kcal
- Sugar: 20 g
- Sodium: 58 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 246 mg
