Description
This homemade eggnog recipe is rich, creamy, and infused with the perfect blend of nutmeg and vanilla. Made from scratch using fresh eggs, milk, and cream, it offers a classic holiday treat that’s easy to prepare and customizable with optional alcohol. Serve chilled with a sprinkle of cinnamon or nutmeg for a nostalgic festive delight.
Ingredients
Scale
Eggnog Base
- 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
Toppings and Optional
- Ground cinnamon (for topping)
- Alcohol (optional, such as rum, bourbon, or brandy)
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is light in color and creamy in texture, indicating the sugar is well incorporated.
- Heat Milk and Cream Mixture: In a saucepan over medium-high heat, combine the heavy cream, milk, ground nutmeg, and a pinch of salt. Stir frequently and heat the mixture until it reaches a bare simmer, just before boiling.
- Temper the Eggs: To avoid curdling the eggs, slowly add a big spoonful of the hot milk mixture to the egg yolks while whisking vigorously. Repeat this process with additional spoonfuls until most of the hot milk has been incorporated into the eggs.
- Cook the Eggnog Mixture: Pour the tempered egg mixture back into the saucepan and cook over medium heat, whisking constantly for about a minute until the mixture thickens slightly and reaches around 160°F (71°C) on a thermometer. It will continue to thicken as it cools.
- Add Flavorings: Remove the saucepan from heat. Stir in the vanilla extract and, if using, the alcohol of your choice to taste.
- Strain and Chill: Pour the eggnog through a fine mesh strainer into a pitcher or container to remove any cooked egg bits. Cover with plastic wrap and refrigerate until chilled and thickened.
- Optional Blending: For a thinner and smoother consistency, blend the chilled eggnog mixture with 1 or 2 tablespoons of milk until smooth.
- Serve: Serve the eggnog cold, sprinkled with ground cinnamon or nutmeg. Add fresh whipped cream on top if desired.
- Storage: Store leftover eggnog in the refrigerator for up to one week to maintain freshness.
Notes
- This recipe yields thick, creamy eggnog with perfectly balanced flavors and a subtle hint of nutmeg.
- The optional alcohol can be adjusted or omitted depending on preference, making this recipe suitable for all ages.
- Use fresh eggs and maintain proper cooking temperatures to ensure food safety.
- Straining the mixture ensures a smooth, velvety texture.
- Adding whipped cream and extra cinnamon or nutmeg enhances the festive presentation.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 307 kcal
- Sugar: 20 g
- Sodium: 58 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 246 mg
