Homemade Eggnog
Nothing quite captures the magic of the holiday season like a glass of rich, creamy homemade eggnog. This classic drink has been warming hearts and spreading cheer for generations, and once you make it from scratch, you'll never go back to store-bought versions. This Eggnog is surprisingly simple to make and delivers an incredibly smooth, velvety texture with the perfect balance of sweetness and spice. The combination of fresh egg yolks, cream, and warming spices creates a luxurious drink that's ideal for holiday gatherings or cozy nights by the fire. This recipe gives you full control over the ingredients, so you can adjust the sweetness to your liking and decide how boozy you want it to be. Plus, it takes less than 30 minutes from start to finish.
Equipment
- Heavy-bottomed saucepan 3-quart size recommended for even heat distribution
- Whisk
- Mixing bowls Medium and large sizes
- Fine-mesh strainer
- Candy thermometer (optional but helpful)
- Measuring cups and spoons
- Glass pitcher or bottles For storage
Ingredients
- 6 large egg yolks save the whites for another use like meringues or an egg white omelet
- 3/4 cup granulated sugar 150g
- 2 cups whole milk 480ml
- 1 cup heavy cream 240ml
- 1 teaspoon vanilla extract preferably premium Madagascar Bourbon vanilla
- 1/2 teaspoon ground nutmeg plus more for garnish; freshly grated is best
- 1/4 teaspoon ground cinnamon
- 1/2 cup bourbon optional; 120ml
- 1/4 cup dark rum optional; 60ml
- cinnamon sticks for garnish
Instructions
- Separate the eggs, placing the 6 egg yolks in a medium mixing bowl. Add the granulated sugar and whisk vigorously for about 2-3 minutes until the mixture becomes pale yellow and slightly thick. It should fall off the whisk in ribbons. Set aside.
- Pour the whole milk and heavy cream into a heavy-bottomed saucepan over medium heat. Stir occasionally and heat until the mixture reaches about 160°F (71°C), or until small bubbles form around the edges. Do not let it boil. Remove from heat.
- Slowly drizzle about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Once incorporated, slowly add another cup of the hot milk while continuing to whisk. This tempers the eggs gradually.
- Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Return to medium-low heat and stir constantly with a whisk or wooden spoon, scraping the bottom and sides. Cook until the mixture thickens slightly and reaches 160°F (71°C), about 5-8 minutes. It should coat the back of a spoon. Do not boil. Remove from heat immediately.
- Pour the hot custard through a fine-mesh strainer into a large bowl or pitcher to remove any cooked egg bits. Stir in the vanilla extract, ground nutmeg, and ground cinnamon. If using alcohol, stir in the bourbon and dark rum.
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, preferably overnight. Before serving, stir well, pour into glasses, sprinkle with freshly grated nutmeg, and add a cinnamon stick for garnish. Serve chilled.
Notes
- Use fresh, high-quality eggs for the best flavor and richest texture.
- Don't rush the tempering process—adding hot milk slowly prevents scrambling.
- Keep the heat moderate; low and slow is the way to go to avoid scrambling the eggs.
- Stir constantly while cooking to prevent hot spots and ensure even cooking.
- Use a candy thermometer for precision—160°F ensures the eggs are safely cooked.
- Strain your eggnog even if it looks smooth to guarantee a silky result.
- Chill thoroughly before serving; overnight is best for flavors to meld.
- Adjust sweetness to taste—reduce sugar by 2-3 tablespoons if desired.
- Freshly grate your nutmeg; pre-ground loses potency quickly.
- Store eggnog in an airtight container in the refrigerator for 3-5 days. It can be frozen for up to 3 months, though texture may change slightly.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 23gProtein: 5gFat: 16gSaturated Fat: 9gCholesterol: 185mgSodium: 65mgSugar: 22g
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