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Classic Creamy Homemade Eggnog

A glass of creamy, pale yellow eggnog topped generously with ground cinnamon, sitting on a bright countertop.
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Make rich, creamy eggnog from scratch. This recipe includes instructions for both alcoholic and non-alcoholic versions.

Ingredients

Scale
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 quart whole milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus extra for garnish
  • 1/4 teaspoon ground cinnamon
  • Optional: 1 cup bourbon, rum, or brandy

Instructions

  1. In a medium bowl, whisk the egg yolks and sugar together until the mixture is pale yellow and thick.
  2. In a large saucepan, combine the milk and heavy cream. Heat over medium heat until small bubbles form around the edges; do not boil.
  3. Slowly temper the egg mixture by pouring about one cup of the hot milk mixture into the yolks while whisking constantly.
  4. Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream.
  5. Cook over low heat, stirring constantly with a wooden spoon, 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. Stir in the vanilla extract, nutmeg, and cinnamon.
  7. If making the non-alcoholic version, strain the mixture into a clean bowl, cover, and chill for at least 4 hours, or until very cold.
  8. If making the alcoholic version, stir in your chosen spirit after the mixture has cooled slightly. Then, cover and chill for at least 4 hours.
  9. Serve cold, garnished with a sprinkle of fresh nutmeg.

Notes

  • For a smoother texture, strain the custard base through a fine-mesh sieve before chilling.
  • If you prefer a thicker eggnog, reduce the amount of milk slightly or increase the chilling time.
  • You can age this eggnog for several weeks if you use alcohol, as the alcohol acts as a preservative.

Nutrition

Find it online: https://afripaket.com/classic-creamy-homemade-eggnog-recipe/