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Homemade Eggnog Recipe

A close-up of a glass of rich, creamy eggnog topped with a sprinkle of cinnamon.
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A rich and creamy traditional eggnog recipe, perfect for the holidays. This recipe uses a cooked custard base for safety and a silky smooth texture.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • 1/2 cup bourbon or dark rum (optional)

Instructions

  1. In a medium bowl, whisk the egg yolks and granulated sugar until pale and slightly thickened.
  2. In a medium saucepan, heat the whole milk and heavy cream over medium heat until it just begins to simmer. Do not boil.
  3. Slowly temper the egg yolk mixture by gradually whisking about half of the hot milk mixture into the egg yolks.
  4. Pour the tempered egg 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 (about 5-7 minutes). Do not let it boil, or the eggs will scramble.
  6. Remove from heat and stir in the vanilla extract and 1/4 teaspoon of ground nutmeg.
  7. If using, stir in the bourbon or rum.
  8. Strain the eggnog through a fine-mesh sieve into a clean bowl or pitcher.
  9. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
  10. Serve cold, garnished with additional ground nutmeg.

Notes

  • For a thicker eggnog, you can increase the heavy cream slightly.
  • Ensure you stir constantly while cooking the custard to prevent scorching.
  • This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipestokeep.com/eggnog-recipe-rich-creamy-safe/