Print

Old Fashioned Homemade Eggnog: Rich and Creamy

A glass mug filled with creamy homemade eggnog, topped with foam and a dusting of cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic homemade eggnog from scratch. This recipe yields a rich, velvety drink using tempered egg yolks for a thick, safe custard base. It is perfect for holiday gatherings and can be served non-alcoholic or spiked.

Ingredients

Scale
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon
  • Optional spirits: 1 cup dark rum, bourbon, or brandy

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale yellow and thick. This is your base.
  2. In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until steam rises and small bubbles form around the edges. Do not let it boil.
  3. Temper the eggs: Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This raises the temperature of the yolks without scrambling them.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
  5. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This usually happens around 170 degrees Fahrenheit. Do not let it boil.
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract, nutmeg, and cinnamon.
  7. If making an alcoholic version, stir in your chosen spirits now.
  8. Pour the eggnog through a fine-mesh sieve into a clean bowl to remove any small cooked bits.
  9. Cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold and thick.
  10. Serve cold, garnished with freshly grated nutmeg.

Notes

  • For a non-alcoholic eggnog, simply skip adding the rum, bourbon, or brandy in Step 6.
  • If you want a thicker, more custard-like drink, increase the heavy cream to 1 1/2 cups and reduce the whole milk to 1 cup.
  • Freshly grated nutmeg provides the best flavor for this classic holiday drink.
  • You can substitute maple syrup for granulated sugar if you prefer a different sweetness profile.

Nutrition

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