Homemade Eggnog Recipe
A rich, creamy holiday classic made with eggs, milk, cream, and spices, with optional alcohol for a festive twist. Perfect for cozy gatherings or holiday celebrations.
Equipment
- 1 Whisk
- 1 Medium saucepan
- 1 Fine-mesh sieve
- 2 Mixing bowls
- 1 Ladle
- 1 Airtight container
- 1 Thermometer optional
Ingredients
- 6 pcs large Egg Yolks separated
- ⅔ cup Granulated Sugar
- 2 cup Heavy Cream
- 1 cup Whole Milk
- 1 tbsp Ground Nutmeg
- ½ tsp Ground Cinnamon
- 2 tsp Vanilla Extract
- ⅛ tsp Fine Sea Salt
- ⅓ cup Brandy, Rum, or Bourbon optional, adjust to taste
- ½ cup Maple Syrup
Instructions
- Separate the egg yolks from the whites. Whisk the yolks with granulated sugar until light and fluffy.
- In a medium saucepan, combine whole milk, heavy cream, ground nutmeg, cinnamon, and fine sea salt. Heat over medium, stirring occasionally, until steaming and small bubbles form around the edges. Do not let it boil.
- Slowly temper the egg yolk mixture by adding a ladleful of the hot milk mixture while whisking constantly. Gradually pour the tempered yolk mixture back into the saucepan.
- Heat the mixture over medium heat, stirring constantly, until it thickens slightly and reaches 160°F (71°C). Remove from heat immediately to prevent curdling.
- Stir in vanilla extract and, if desired, the alcohol. Strain the mixture through a fine-mesh sieve into a mixing bowl or airtight container.
- Chill in the refrigerator for at least 2 hours before serving.
- Serve in glasses, garnished with freshly grated nutmeg, cinnamon sticks, or whipped cream.
Notes
Estimated 325 calories per serving (based on 6 servings, excluding alcohol).
- For a kid-friendly version, omit the alcohol.
- To make a lactose-free version, substitute almond, coconut, or oat milk for the dairy.
- Chilling the mixing bowl before whipping cream helps achieve smoother consistency.
- Eggnog with alcohol can be stored for up to a week in the fridge or aged for months if it contains at least 20% alcohol.