Description
This homemade eggnog recipe is rich, creamy, and infused with the perfect blend of nutmeg and vanilla. Serve chilled with a sprinkle of cinnamon or nutmeg for a nostalgic festive delight.
Ingredients
Scale
- 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
- Ground cinnamon (for topping)
- Alcohol (optional, such as rum, bourbon, or brandy)
Instructions
- In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is light in color and creamy in texture.
- In a saucepan over medium-high heat, combine the heavy cream, milk, ground nutmeg, and a pinch of salt. Stir frequently until it reaches a bare simmer.
- Slowly add a big spoonful of the hot milk mixture to the egg yolks while whisking vigorously. Repeat until most of the hot milk has been incorporated.
- Pour the tempered egg mixture back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens slightly and reaches around 160°F (71°C).
- Remove from heat. Stir in the vanilla extract and, if using, the alcohol of your choice.
- Pour the eggnog through a fine mesh strainer into a pitcher or container to remove any cooked egg bits. Cover and refrigerate until chilled.
- For a thinner consistency, blend the chilled eggnog mixture with 1 or 2 tablespoons of milk until smooth.
- Serve the eggnog cold, sprinkled with ground cinnamon or nutmeg.
- Store leftover eggnog in the refrigerator for up to one week.
Notes
- Customize with your choice of alcohol.
- Consider adding fresh whipped cream on top for extra richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 307
- Sugar: 22 g
- Sodium: 75 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg