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Creamy and Delicious Homemade Eggnog Recipe

Creamy and Delicious Homemade Eggnog Recipe

A rich, cooked-yolk eggnog prepared with whole milk, heavy cream, nutmeg, cinnamon, and vanilla. Add bourbon, dark rum, or brandy for a traditional spirited version, or leave it alcohol-free for the whole family.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 minutes
Servings: 5 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large Large egg yolks
  • 1/2 cup Granulated sugar
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Salt
Flavoring
  • 1 teaspoon Vanilla extract
Optional Flavoring
  • 1/4 cup Bourbon, dark rum, or brandy
For Serving
  • As needed Extra nutmeg or cinnamon

Method
 

Step-by-Step
  1. Whisk the egg yolks and sugar in a medium bowl until smooth, pale, and slightly thickened.
  2. Combine the whole milk, heavy cream, nutmeg, cinnamon, and salt in a saucepan. Heat over medium heat until steaming and just beginning to simmer around the edges, but do not boil.
  3. Slowly whisk about 1 cup of the hot milk mixture into the egg yolks to temper them. Pour the tempered egg mixture back into the saucepan.
  4. Cook over medium-low heat, stirring constantly, until the eggnog lightly coats a spoon and reaches about 160°F/71°C. This generally takes 3–6 minutes after tempering.
  5. Remove the saucepan from the heat and stir in the vanilla extract and optional alcohol. Strain the eggnog through a fine-mesh sieve.
  6. Cover and refrigerate until thoroughly chilled for at least 2 hours, preferably overnight. Stir before serving and garnish with extra nutmeg or cinnamon.

Notes

Use pasteurized eggs when possible, temper the yolks gradually, and keep the heat moderate. Do not boil the custard. For the smoothest texture, strain the finished eggnog before chilling.