Description
This Homemade Eggnog recipe is rich, creamy, and perfectly spiced with nutmeg and cinnamon. Made from scratch with simple ingredients including egg yolks, cream, milk, and vanilla, this classic holiday drink can be enjoyed plain or with a splash of your favorite alcohol. It is a comforting and festive beverage that rivals any store-bought variety, guaranteed to impress family and friends.
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
- Ground cinnamon, for topping
- Fresh whipped cream (optional)
Optional
- Alcohol of choice (rum, bourbon, or brandy), quantity to taste
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes light in color and creamy in texture.
- Heat Cream Mixture: In a saucepan over medium-high heat, combine the heavy cream, milk, ground nutmeg, and a pinch of salt. Stir frequently as the mixture heats until it reaches a bare simmer (small bubbles forming around the edges, do not boil).
- Temper the Eggs: Slowly add a large spoonful of the hot cream mixture to the egg yolk mixture while whisking vigorously to raise the temperature of the eggs gradually. Repeat this process one spoonful at a time until about half of the hot mixture is incorporated into the eggs to prevent curdling.
- Cook the Eggnog: Pour the tempered egg mixture back into the saucepan with the remaining hot cream mixture. Over medium heat, whisk constantly for about one minute or until the mixture slightly thickens and reaches about 160°F (71°C) on a dairy or instant-read thermometer. Do not allow it to boil.
- Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract and alcohol, if using.
- Strain and Chill: Pour the eggnog through a fine mesh strainer into a pitcher or container to ensure smoothness. Cover with plastic wrap and refrigerate until fully chilled, typically a few hours. The eggnog will thicken as it cools.
- Optional Blending: For a thinner, smoother texture, transfer the chilled eggnog to a blender, add 1 to 2 tablespoons of milk, and blend until smooth.
- Serve: Pour the eggnog into cups or glasses, sprinkle with ground cinnamon or nutmeg, and garnish with fresh whipped cream if desired.
- Storage: Store any leftover eggnog in the refrigerator for up to one week.
Notes
- This recipe yields a thick and creamy eggnog with mild nutmeg flavor that tastes better than store-bought versions.
- You can add your preferred alcohol such as rum, bourbon, or brandy according to your taste, or omit it for a family-friendly version.
- Use a thermometer to ensure the mixture reaches a safe temperature of 160°F to avoid raw egg risks.
- Tempering the eggs carefully prevents scrambling and ensures a smooth texture.
- If a thinner consistency is preferred, use the blending step after chilling to achieve it.
Nutrition
- Serving Size: 1 cup (approximately 1 serving)
- Calories: 307 kcal
- Sugar: 20 g
- Sodium: 58 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 246 mg
