Description
This classic homemade eggnog recipe is rich, creamy, and perfectly spiced with nutmeg and cinnamon. Made with egg yolks, sugar, cream, and milk, it is gently cooked on the stovetop to create a smooth and luscious holiday beverage. Optionally, you can add your favorite alcohol for an adult twist. Serve chilled with a sprinkle of cinnamon and fresh whipped cream for a festive treat.
Ingredients
Scale
Eggnog Base
- 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
For Serving
- Ground cinnamon (for topping)
- Alcohol (optional, see note)
- Fresh whipped cream (optional)
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes light in color and creamy in texture, indicating that the sugar has partially dissolved and the yolks have aerated.
- Heat Cream and Milk: Pour the heavy whipping cream and milk into a saucepan. Add ground nutmeg and a pinch of salt. Heat over medium-high heat, stirring frequently, until the mixture reaches a bare simmer but does not boil. This ensures the dairy is hot enough to temper the eggs without curdling them.
- Temper the Egg Mixture: Slowly add a big spoonful of the hot milk mixture into the egg yolk and sugar mixture while whisking vigorously to raise the temperature of the eggs gradually. Repeat this process, adding the hot milk spoonful by spoonful, to prevent the eggs from scrambling.
- Combine Mixtures: Once most of the hot milk has been incorporated into the eggs, pour the entire egg and milk mixture back into the saucepan on the stove.
- Cook and Thicken: Over medium heat, whisk the mixture constantly for about a minute or until it slightly thickens and reaches approximately 160°F on a kitchen thermometer. This step gently cooks the eggnog, ensuring its safety and a creamy texture. Remember, it will thicken further as it cools.
- Remove from Heat and Add Flavor: Take the saucepan off the heat and stir in the vanilla extract. Add alcohol (such as rum or brandy) if you desire an adult version of the eggnog.
- Strain Mixture: Pour the eggnog through a fine mesh strainer into a pitcher or container to remove any cooked egg bits or lumps, resulting in a silky smooth texture. Cover with plastic wrap.
- Chill the Eggnog: Refrigerate the eggnog until fully chilled, allowing it to thicken naturally. For a thinner and ultra-smooth consistency, transfer the chilled mixture to a blender with 1 to 2 tablespoons of milk and blend until smooth.
- Serve: Pour the chilled eggnog into glasses, sprinkle with ground cinnamon or nutmeg, and top with fresh whipped cream if desired for a festive presentation.
- Store: Keep the homemade eggnog refrigerated and consume within one week for optimal freshness and safety.
Notes
- Alcohol is optional; you can add about 1/2 to 1 cup of rum, brandy, or bourbon based on your preference.
- If you prefer a smoother texture, blending the chilled eggnog with a bit of milk helps eliminate any lumps.
- Always cook the eggnog to at least 160°F to ensure it is safe to consume by eliminating harmful bacteria.
- Store leftovers in a sealed container in the refrigerator for up to one week.
- For a non-alcoholic version, simply omit the alcohol and enjoy as is.
- Use fresh nutmeg and cinnamon for the best flavor and garnish.
