If you’ve never tasted homemade eggnog, I highly recommend giving it a try this holiday season. I had never liked the taste of eggnog much, but I had only had store bought. From-scratch eggnog is a different story all together!
The ingredients in this eggnog recipe are just sugar, cream, eggs and spices like nutmeg, with none of the additives you’ll get in the store-bought variety. And if you (like me) aren’t a fan of raw eggs in your beverages, fear not – there are no raw eggs here.
This homemade eggnog is a pleasant surprise compared to those I’ve had in the past. It’s thick and creamy with the perfect hint of nutmeg, perfect for kids and adults. If you’d prefer an over-21 version, see below for how to spike this drink into a cocktail. This recipe is so decadently delicious, you may want it for dessert!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar, plus more for rimming (optional)
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1/4 teaspoon vanilla extract
- about 1/4 cup alcohol of choice (brandy, bourbon, rum or whiskey), optional
- ground cinnamon, for rimming and/or garnish (optional)
- whipped cream (optional)
Here’s how to make it:
- In a bowl, whisk the egg yolks and sugar together until light and creamy.
- In a saucepan, combine the cream, milk, nutmeg and salt over medium-high heat. Stir often until mixture barely reaches a simmer. Add a large spoonful of the hot milk to the egg mixture, whisking fast and firmly. Repeat to temper the eggs, adding one large spoonful at a time.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for about 3 minutes, until the mixture is just slightly thickened or until it reaches 160 degrees F (the Food and Drug Administration Food Code recommends that eggs be cooked to an internal temperature of 145 degrees F or higher). Mixture will continue to thicken as it cools.
- Remove from heat and stir in the vanilla (this is where you’ll add alcohol if you want to make this a spiked cocktail). Pour the eggnog through a fine mesh strainer into a pitcher and cover with plastic wrap. Refrigerate until chilled. Eggnog will continue to thicken as it cools. If you’d prefer a thinner, smoother consistency, add the mixture to a blender with 1 to 2 tablespoons of milk and blend until completely smooth.
- While eggnog cools, rim the glasses, if desired: Mix some cinnamon and sugar together on a plate (about a 1/4-inch layer). Wet the rim of each glass with water, turn the glass upside down and carefully press the rim into the cinnamon/sugar mixture. Pour eggnog into individual glasses. Add a sprinkle of cinnamon on top and whipped cream, if desired.
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