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Classic Homemade Eggnog

A close-up of a glass filled with creamy eggnog, topped with a sprinkle of cinnamon.
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A rich and creamy traditional eggnog recipe, perfect for holiday gatherings.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the egg yolks and 1/2 cup of the granulated sugar until pale and thick.
  2. Gradually whisk in the whole milk, heavy cream, vanilla extract, nutmeg, and salt until well combined.
  3. If using alcohol, stir in the bourbon or rum.
  4. In a separate clean bowl, beat the egg whites until soft peaks form.
  5. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff, glossy peaks form.
  6. Gently fold the whipped egg whites into the egg yolk mixture until just combined, being careful not to deflate the whites.
  7. Cover the eggnog and refrigerate for at least 2 hours, or until well chilled.
  8. Serve cold, garnished with a sprinkle of fresh nutmeg.

Notes

  • For a cooked custard base, gently heat the milk and cream in a saucepan until warm, then temper the egg yolks by slowly whisking a small amount of the warm liquid into the yolks before adding the yolk mixture back to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil. Chill thoroughly before proceeding with the recipe.
  • This eggnog can be stored in the refrigerator for up to 3 days.
  • Adjust the amount of alcohol to your preference, or omit entirely for an alcohol-free version.

Nutrition

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