Classic Homemade Eggnog
Creamy, rich eggnog with a hint of nutmeg and vanilla, perfect for the holidays.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 4 large eggs
- 1/3 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 cup bourbon or rum (optional)
Nutrition Facts
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Instructions
Separate the eggs: Carefully separate the egg yolks from the whites into two different bowls.
Beat the yolks: Whisk the egg yolks with the sugar until the mixture is pale and slightly thickened.
Heat the milk: In a saucepan, gently heat the milk and heavy cream over medium heat until warm but not boiling.
Temper the yolks: Slowly pour the warm milk mixture into the egg yolks while whisking constantly to avoid curdling.
Cook the mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes). Do not boil.
Add flavorings: Remove from heat and stir in vanilla extract, nutmeg, cinnamon, and bourbon or rum if using.
Chill: Let the mixture cool to room temperature, then refrigerate for at least 2 hours or overnight.
Serve: Before serving, whisk the egg whites until soft peaks form, then gently fold into the chilled eggnog. Garnish with a sprinkle of nutmeg.
Chef's Tips
- Safety Tip: If you're concerned about raw eggs, use pasteurized eggs or heat the mixture to 160°F (71°C) to kill bacteria.
- Non-Alcoholic Version: Omit the bourbon or rum for a kid-friendly version.
- Creamier Texture: For an extra-rich eggnog, use half-and-half instead of milk.
- Make Ahead: Eggnog tastes better after chilling for a few hours or overnight, allowing flavors to meld.
- Whipped Cream: Top with a dollop of whipped cream for an indulgent touch.
- Spice Variations: Experiment with cardamom or allspice for a unique flavor twist.
