Homemade Eggnog
The BEST Homemade Egg Nog recipe! Thick and creamy with the perfect mild flavor and hint of nutmeg. You'll never buy store-bought eggnog again!
Ingredients
- 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
- alcohol
Directions
- 1
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- 2
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- 3
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- 4
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- 5
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- 6
Remove from heat and stir in the vanilla, and alcohol*, if using.
- 7
Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
- 8
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- 9
Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
- 10
Store homemade eggnog in the fridge for up to one week.