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Classic Homemade Eggnog Recipe

A close-up of creamy homemade eggnog in a clear mug, topped with a dusting of cinnamon.
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Make rich, creamy eggnog from scratch. This recipe provides 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
  • 1/4 teaspoon ground nutmeg, plus extra for garnish
  • 1/4 teaspoon ground cinnamon
  • 1 cup bourbon, dark rum, or brandy (optional for alcoholic version)

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 whole 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 egg 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 degrees 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 alcoholic version, stir in your choice of liquor now.
  8. Pour the eggnog into a clean container. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  9. Serve cold, garnished with a sprinkle of fresh nutmeg.

Notes

  • For a non-alcoholic version, simply omit the liquor and add 1/2 cup extra milk or cream.
  • You can substitute evaporated milk for some of the whole milk for a thicker texture.
  • For best results, use freshly grated nutmeg.

Nutrition

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