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The Best Homemade Eggnog Recipe (Easy and Creamy)

The Best Homemade Eggnog Recipe (Easy and Creamy)

A rich, custard-style homemade eggnog made with gently cooked egg yolks, whole milk, heavy cream, vanilla, nutmeg, and cinnamon. Enjoy it plain or add bourbon, rum, or brandy after cooking.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Eggnog
  • 6 Large egg yolks
  • 1/2 cup Granulated sugar
  • 2 cups Whole milk
  • 1 cup Heavy whipping cream
  • 1/2 teaspoon Ground nutmeg, plus more for serving
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Fine salt
  • 1 teaspoon Pure vanilla extract
Optional Alcohol
  • 1/2 to 3/4 cup Bourbon, rum, or brandy

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, but do not let it boil.
  3. Slowly whisk about 1 cup of the hot dairy mixture into the egg yolks to temper them. Pour the tempered mixture back into the saucepan.
  4. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until slightly thickened and 160°F (71°C). The eggnog should coat the back of a spoon.
  5. Remove the saucepan from the heat and stir in the vanilla and optional alcohol. Strain the eggnog through a fine-mesh sieve, cool it, cover it, and refrigerate for at least 1 hour; overnight gives the best flavor.
  6. Stir the chilled eggnog before serving and finish each glass with freshly grated nutmeg or a small sprinkle of cinnamon.

Notes

Temper the eggs gradually and keep the heat moderate to prevent scrambling. Cook to about 160°F (71°C), then refrigerate and consume within about 3 to 4 days.