Description
A classic, creamy, and rich homemade eggnog recipe perfect for holiday gatherings. This comforting beverage blends eggs, sugar, cream, milk, and warm spices, gently cooked to a safe temperature and optionally spiked with your choice of alcohol.
Ingredients
Scale
Eggnog Base
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- Pinch of salt
- 1/2 tsp vanilla extract
Toppings and Optional
- Ground cinnamon for dusting
- Alcohol (optional; such as bourbon, rum, or brandy)
Instructions
- Heat the Dairy and Spices: In a medium saucepan over medium-low heat, combine the milk, heavy cream, ground nutmeg, and ground cinnamon. Whisk frequently and gently heat the mixture until it almost reaches boiling, ensuring it doesn’t scorch or boil over.
- Whisk Egg Yolks and Sugar: In a large bowl, vigorously whisk together the egg yolks and granulated sugar. Add the sugar gradually in a couple of tablespoon increments, whisking thoroughly after each addition to create a smooth, pale mixture.
- Temper the Eggs: Using a ladle, slowly add about 1/2 cup of the hot cream mixture to the egg yolk mixture while whisking constantly. Gradually add the rest of the hot cream in increments, thoroughly whisking after each addition. When about three-quarters of the cream has been incorporated, pour the combined mixture back into the saucepan.
- Cook to Safe Temperature: Heat the mixture on medium, stirring constantly with a whisk and occasionally scraping the edges with a spoon to prevent curdling. Cook until the mixture reaches 160°F (71°C), gently thickening to a custard-like consistency.
- Add Flavor and Cool: Remove the saucepan from heat and whisk in the vanilla extract. The eggnog will be slightly thickened now and will continue to thicken as it cools.
- Serve and Garnish: Pour the eggnog into glasses, lightly dust the tops with ground cinnamon, and add alcohol if desired. Serve chilled or slightly warmed according to preference.
Notes
- For safety, be sure to cook the egg mixture to 160°F to kill any harmful bacteria.
- Alcohol (bourbon, rum, or brandy) can be added to taste after cooking and cooling.
- Eggnog can be refrigerated for up to 2 days; stir well before serving.
- For a non-alcoholic version, simply omit the alcohol.
- Use fresh, high-quality eggs for the best flavor and safety.
