Description
This homemade eggnog recipe is a creamy, spiced holiday classic made from scratch using rich egg yolks, cream, milk, and warm spices like nutmeg and cinnamon. Perfect for festive gatherings, this smooth and flavorful drink is topped with whipped cream, cinnamon sticks, and freshly grated nutmeg for that extra celebratory touch.
Ingredients
Scale
Eggnog Base
- 6 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream
- 2 cups whole milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- â…› teaspoon salt
- ½ teaspoon pure vanilla extract
Toppings and Garnishes
- Whipped cream
- Ground cinnamon, for dusting
- Ground nutmeg, for dusting
- Cinnamon sticks, for garnish
Instructions
- Whisk egg yolks and sugar: In a medium heatproof bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes smooth and pale yellow. This process helps dissolve the sugar and incorporates air for a silky texture.
- Heat the milk mixture: Combine the whole milk, heavy cream, ground nutmeg, ground cinnamon, and salt in a medium saucepan. Warm the mixture over medium heat until it is hot but not boiling, stirring occasionally to prevent scorching.
- Temper the eggs: Gradually pour a small amount of the hot milk mixture into the egg yolk mixture while whisking constantly. This step gradually raises the temperature of the eggs without cooking them, preventing curdling.
- Cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and reaches about 160°F (71°C), forming a custard that coats the back of the spoon. Do not boil.
- Finish and chill: Remove the saucepan from heat and stir in the vanilla extract. Transfer the eggnog to a bowl, cover it with plastic wrap placed directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or until thoroughly cold.
- Serve and garnish: Before serving, give the eggnog a good stir. Pour into glasses, top each serving with a dollop of whipped cream, and garnish with a sprinkle of ground cinnamon and nutmeg and a cinnamon stick for stirring.
Notes
- For a boozy version, add ¼ to ½ cup of rum, bourbon, or brandy after cooking and before chilling.
- Use pasteurized eggs if serving raw or lightly cooked eggs to reduce risk of salmonella.
- The eggnog thickens further as it chills; stir well before serving.
- Store leftover eggnog in the refrigerator and consume within 2 days for best quality.
