Description
Rich, creamy, and perfectly spiced, this homemade eggnog is a festive holiday classic. Enjoy it as a cozy treat or serve it as a crowd-pleaser at your next holiday gathering. It’s easy to make and tastes far better than store-bought!
Ingredients
Units
Scale
Serves 6-8:
- For the eggnog:
- 6 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 teaspoon ground nutmeg (plus more for garnish)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) bourbon, rum, or brandy (optional)
- For garnish:
- Whipped cream
- Ground nutmeg or cinnamon sticks
Instructions
- Whisk the egg yolks and sugar:
- In a medium bowl, whisk the egg yolks and sugar together until the mixture is light and creamy.
- Heat the milk mixture:
- In a saucepan over medium heat, combine the milk, heavy cream, nutmeg, and cinnamon. Heat until the mixture is hot but not boiling, about 3-5 minutes.
- Temper the eggs:
- Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to prevent the eggs from cooking. Gradually add more hot milk to the egg mixture, whisking continuously.
- Cook the eggnog:
- Pour the tempered egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 160°F / 70°C), about 3-5 minutes.
- Add vanilla and optional alcohol:
- Remove from heat and stir in the vanilla extract and bourbon, rum, or brandy, if using.
- Chill and serve:
- Transfer the eggnog to a pitcher or container and refrigerate for at least 2 hours, or until fully chilled.
- Serve cold with whipped cream and a sprinkle of nutmeg on top.
Notes
- For a non-alcoholic version, omit the alcohol entirely.
- If you prefer a thicker eggnog, add an extra 1/2 cup of heavy cream or reduce the amount of milk.
- Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as it may separate slightly over time.