Description
This classic Homemade Eggnog Recipe is a creamy, spiced holiday beverage made with rich egg yolks, milk, cream, and warming spices like nutmeg and cinnamon. Optionally blended with bourbon or rum, it delivers a perfectly balanced festive drink that’s ideal for Christmas gatherings. The recipe involves tempering eggs on the stovetop to achieve a smooth, silky texture without scrambling. Serve chilled with whipped cream and a sprinkle of nutmeg for a traditional seasonal treat.
Ingredients
Scale
Eggnog Base
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Optional
- 1/2 to 1 cup bourbon or rum
For Serving
- Whipped cream
- Extra ground nutmeg for garnish
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk the egg yolks and sugar together until the mixture is light in color and creamy in texture, about 2-3 minutes.
- Heat Milk and Spices: In a saucepan over medium heat, combine the whole milk, heavy cream, ground nutmeg, and ground cinnamon. Warm the mixture slowly until it is hot but not boiling, which usually takes 5-7 minutes. Stir occasionally to prevent scalding.
- Temper the Eggs: Gradually pour a small amount of the hot milk mixture into the egg yolks while whisking constantly. This step slowly raises the temperature of the eggs to prevent curdling.
- Combine and Cook: Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk, whisking constantly. Reduce heat to low and cook, stirring constantly, until the mixture thickens slightly and registers about 160°F (71°C) on a kitchen thermometer. This usually takes about 3-5 minutes. Do not let it boil.
- Finish the Eggnog: Remove the saucepan from heat. Stir in the vanilla extract and if desired, bourbon or rum. Mix well to combine.
- Chill: Pour the eggnog into a pitcher or container, cover, and chill in the refrigerator for at least 4 hours to allow flavors to meld and to serve cold.
- Serve: Serve the chilled eggnog in cups or glasses topped with a dollop of whipped cream and a sprinkle of extra ground nutmeg for garnish.
Notes
- For a non-alcoholic version, simply omit the bourbon or rum.
- If you prefer thicker eggnog, reduce the milk by 1/2 cup or add an additional egg yolk.
- Eggnog can be prepared up to 3 days ahead and must be kept refrigerated.
