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Creamy Homemade Eggnog Recipe

A creamy glass of homemade eggnog topped with frothy foam and dusted with cocoa powder.

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Make this creamy, spiced eggnog from scratch. It is rich, balanced, and easy to prepare for your holiday gatherings.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 quart whole milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Optional: 1 cup bourbon or spiced rum

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale yellow and smooth.
  2. In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until steam rises and small bubbles form around the edges, but do not boil.
  3. Slowly temper the egg mixture by gradually whisking about one cup of the hot milk mixture into the yolks. This prevents the eggs from scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
  5. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F). Do not let it boil.
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract, nutmeg, and cinnamon.
  7. If using alcohol, stir in the bourbon or rum now.
  8. Pour the eggnog into a pitcher or sealed container. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to fully thicken.
  9. Serve cold, garnished with a sprinkle of fresh nutmeg.

Notes

  • For a richer, old fashioned eggnog texture, use only egg yolks and cook the mixture carefully over low heat.
  • If you prefer a non-alcoholic version, omit the bourbon or rum completely.
  • Grate fresh nutmeg over the top of each serving for the best flavor.
  • You can make this recipe ahead of time; it tastes better after chilling overnight.

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