Description
This classic homemade eggnog recipe offers a rich, creamy, and perfectly spiced holiday beverage made with fresh eggs, cream, milk, and a touch of nutmeg, ideal for serving chilled with optional alcohol and festive garnishes.
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
Topping & Garnish
- Ground cinnamon (for topping)
- Fresh whipped cream (optional)
Optional
- Alcohol (such as rum, brandy, or bourbon, optional – see note)
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 and heat the mixture until it barely simmers, but do not let it boil.
- Temper the Eggs: Slowly add a large spoonful of the hot milk mixture to the egg yolk mixture while whisking constantly to prevent curdling. Repeat this step with another spoonful to gradually warm the eggs.
- Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
- Thicken the Eggnog: Whisk constantly over medium heat for about a minute or until the mixture thickens slightly and reaches about 160°F on a thermometer; it will continue to thicken as it cools.
- Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract and your chosen alcohol if using.
- Strain and Chill: Pour the eggnog through a fine mesh strainer into a pitcher or container. Cover with plastic wrap and refrigerate until thoroughly chilled; the mixture will thicken as it cools.
- Optional Blending: For a smoother and thinner consistency, blend the chilled eggnog with 1 to 2 tablespoons of milk until creamy.
- Serve: Serve the eggnog chilled, garnished with a sprinkle of ground cinnamon or nutmeg and a dollop of fresh whipped cream if desired.
- Storage: Store any leftover eggnog in the refrigerator for up to one week.
Notes
- Use fresh, high-quality eggs for best flavor and safety.
- Alcohol is optional; traditional choices include rum, brandy, or bourbon, added to taste after cooking.
- Always temper the eggs carefully to avoid scrambling.
- The eggnog thickens as it cools; adjust consistency by blending with additional milk if preferred.
- Store homemade eggnog refrigerated and consume within one week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop, whisking, straining
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 290
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 205 mg
Keywords: homemade eggnog, classic eggnog recipe, holiday drinks, creamy eggnog, festive beverage
