Homemade Eggnog
Prep Time: 15 mins
Cook Time: 15 mins
Chill Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 6
Ingredients
- 6 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus more for garnish
- 1/4 teaspoon ground cinnamon
- 1/2 cup bourbon, rum, or brandy (optional)
Directions
- Whisk Eggs and Sugar:
In a large mixing bowl, whisk together the eggs and sugar until smooth and light in color. - Heat Milk and Spices:
In a medium saucepan over medium heat, combine the milk, cinnamon, and nutmeg. Stir occasionally and heat until steaming but not boiling. - Temper the Eggs:
Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly to prevent the eggs from scrambling. Gradually whisk in the remaining hot milk. - Cook the Mixture:
Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon (about 160°F / 70°C). Do not boil. - Add Cream and Flavoring:
Remove from heat. Stir in the heavy cream and vanilla extract. If desired, stir in bourbon, rum, or brandy. - Chill:
Pour the eggnog into a pitcher, cover, and refrigerate for at least 2 hours or until completely chilled. - Serve:
Stir before serving. Pour into glasses, sprinkle with nutmeg, and enjoy cold.
Cook’s Note:
For an extra-rich texture, fold in softly whipped cream before serving. To make it alcohol-free, simply omit the spirits — it’s still delicious!