Description
A classic homemade eggnog recipe that is rich, creamy, and perfectly spiced with nutmeg and cinnamon. This comforting holiday drink can be enjoyed with or without your choice of alcohol and is made using simple ingredients like eggs, cream, milk, and sugar.
Ingredients
Scale
Egg Mixture
- 6 large egg yolks
- 1/2 cup granulated sugar
Dairy & Flavorings
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1/4 teaspoon vanilla extract
Toppings & Optional
- Ground cinnamon, for topping
- Alcohol optional (¼ cup brandy, bourbon, rum, or whisky)
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the 6 egg yolks and 1/2 cup granulated sugar until the mixture is light and creamy, ensuring the sugar is mostly dissolved.
- Heat Cream and Milk: In a saucepan over medium-high heat, combine 1 cup heavy whipping cream, 2 cups milk, 1/2 teaspoon ground nutmeg, and a pinch of salt. Stir frequently until the mixture just barely simmers (do not boil).
- Temper the Eggs: Slowly add a large spoonful of the hot milk mixture into the egg yolk mixture while whisking vigorously to gradually raise the temperature of the eggs and prevent curdling. Repeat this step, adding one spoonful at a time until most of the hot milk mixture is incorporated.
- Cook the Eggnog Base: Pour the tempered egg mixture back into the saucepan. Over medium heat, whisk constantly for about one minute, or until the mixture slightly thickens and reaches roughly 160°F on a thermometer. This ensures the eggs are safely cooked and the texture develops nicely.
- Remove from Heat and Add Flavor: Take the saucepan off the heat and stir in 1/4 teaspoon vanilla extract and, if using, 1/4 cup of your preferred alcohol such as brandy, bourbon, rum, or whisky.
- Strain and Chill: Pour the eggnog through a fine mesh strainer into a pitcher to remove any curdled bits. Cover with plastic wrap and refrigerate until fully chilled and thickened, about 2-4 hours.
- Optional Blending: For a thinner, ultra-smooth consistency, blend the chilled eggnog with 1 to 2 tablespoons of milk until smooth.
- Serve: Serve in glasses with a pinch of ground cinnamon or nutmeg sprinkled on top, and optionally, a dollop of freshly whipped cream. Enjoy immediately.
- Storage: Store any leftover eggnog covered in the refrigerator for up to one week.
Notes
- If adding alcohol, start with ¼ cup brandy, bourbon, rum, or whisky; add it at the same time as the vanilla or after the eggnog has cooled. Adjust to taste.
- Refrigerate well to allow the eggnog to thicken and develop full flavor.
- The eggnog can be blended for a smoother texture if desired.
- Ensure the eggnog temperature reaches at least 160°F to safely cook the eggs and avoid risk of foodborne illness.
