Homemade Eggnog
This homemade eggnog recipe offers a thick, creamy drink with a delicate, spiced flavor that is a perfect balance of smooth richness and nutmeg warmth. Once you’ve tried this version, you’ll never return to store-bought eggnog again!
Ingredients
- 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
- Ground cinnamon for garnish
- Alcohol optional, refer to note
Instructions
- Begin by whisking the egg yolks and sugar in a medium bowl until the mixture becomes light and creamy.
- In a saucepan set over medium-high heat, combine the heavy cream, milk, nutmeg, and salt. Stir frequently and heat until the mixture just begins to simmer.
- Gradually add a spoonful of the hot milk to the egg mixture, whisking thoroughly after each addition. Continue this process until the egg mixture has been tempered.
- Once most of the hot milk has been incorporated, return the combined mixture to the saucepan.
- Stir the mixture continuously for approximately one minute, until it slightly thickens or reaches a temperature of 160°F. The eggnog will thicken further as it cools.
- Remove the saucepan from the heat and stir in the vanilla extract and alcohol (if using).
- Strain the eggnog through a fine mesh sieve into a pitcher or another suitable container. Cover with plastic wrap to prevent a skin from forming.
- Refrigerate the eggnog until thoroughly chilled. It will naturally thicken as it cools. For a smoother, thinner texture, blend the eggnog with a couple of tablespoons of milk until desired consistency is achieved.
- Before serving, garnish the eggnog with a sprinkle of cinnamon or nutmeg, and add fresh whipped cream if desired.
- Store the homemade eggnog in the refrigerator for up to one week, ensuring it remains fresh for several days.