... Print

Classic Homemade Eggnog

A close-up of a glass of creamy eggnog, dusted with cinnamon, ready for holiday enjoyment.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy homemade eggnog recipe, perfect for the holidays. This recipe is designed to be foolproof, yielding a velvety smooth drink with classic spiced flavors.

Ingredients

Scale
  • 6 large eggs, separated
  • 1 cup granulated sugar, divided
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • Optional: 1.5 cups rum, bourbon, or brandy

Instructions

  1. In a large bowl, whisk the egg yolks with 3/4 cup of the granulated sugar until pale and thick.
  2. In a medium saucepan, heat the milk and heavy cream over medium heat until just simmering. Do not boil.
  3. Slowly temper the egg yolks by gradually whisking about half of the hot milk mixture into the yolk mixture.
  4. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
  5. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil, or it will curdle. This usually takes about 5-8 minutes.
  6. Remove from heat and stir in the vanilla extract, salt, and 1/2 teaspoon ground nutmeg.
  7. If using alcohol, stir it in now.
  8. In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
  9. Gently fold the beaten egg whites into the eggnog mixture until just combined.
  10. Chill the eggnog thoroughly for at least 2 hours before serving.
  11. Serve cold, garnished with a sprinkle of fresh nutmeg.

Notes

  • For a thicker eggnog, you can increase the heavy cream slightly.
  • If you are concerned about using raw eggs, you can cook the custard base to 160°F (71°C) to pasteurize them.
  • This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Adjust the amount of nutmeg to your preference.

Nutrition

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