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Amazing Homemade Eggnog Recipe: Simple & Creamy

Eggnog
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A classic homemade eggnog recipe that is rich, creamy, and perfectly spiced. This festive holiday beverage is made with fresh eggs, cream, milk, and a touch of nutmeg. It’s ideal for serving chilled, with or without optional alcohol and festive garnishes.

Ingredients

Scale
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 cups milk
  • 1/2 teaspoon ground nutmeg
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
  • Ground cinnamon (for topping)
  • Fresh whipped cream (optional)
  • Rum, brandy, or bourbon (optional, to taste)

Instructions

  1. In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is light in color and creamy in texture.
  2. In a saucepan over medium-high heat, combine the heavy cream, milk, ground nutmeg, and a pinch of salt. Stir frequently and heat until it barely simmers, but do not boil.
  3. Slowly add a large spoonful of the hot milk mixture to the egg yolk mixture while whisking constantly to prevent curdling. Repeat with another spoonful to gradually warm the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
  5. Whisk constantly over medium heat for about a minute, or until the mixture thickens slightly and reaches about 160°F (71°C); it will continue to thicken as it cools.
  6. Remove the saucepan from heat and stir in the vanilla extract and your chosen alcohol, if using.
  7. Pour the eggnog through a fine mesh strainer into a pitcher or container. Cover with plastic wrap and refrigerate until thoroughly chilled.
  8. For a smoother and thinner consistency, blend the chilled eggnog with 1 to 2 tablespoons of milk until creamy.
  9. Serve the eggnog chilled, garnished with ground cinnamon or nutmeg and fresh whipped cream, if desired.

Notes

  • Use fresh, high-quality eggs for best flavor and safety.
  • Alcohol is optional; traditional choices include rum, brandy, or bourbon, added to taste after cooking.
  • Always temper the eggs carefully to avoid scrambling.
  • The eggnog thickens as it cools; adjust consistency by blending with additional milk if preferred.
  • Store homemade eggnog refrigerated and consume within one week.

Nutrition

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

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