Homeade Eggnog
This Homemade Eggnog is rich, smooth, and full of festive flavor. Easy to make and perfect for holiday gatherings or cozy nights in.
Servings: 4 servings
Equipment
- hand mixer or stand mixer
- medium saucepan
- wooden spoon (for testing thickness)
- refrigerator-safe container with lid
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 2 cups milk
- ¼ teaspoon ground nutmeg
- pinch ground cinnamon
- 1 cup heavy cream
- 2 teaspoons vanilla extract
Instructions
- Add the egg yolks to the bowl of a stand mixer. Mix on medium speed while slowly adding the sugar. Increase speed to high and continue mixing until the mixture is pale, light, and fluffy.6 large egg yolks, ½ cup granulated sugar
- In a medium saucepan, bring the milk, nutmeg, and cinnamon to a simmer over medium-high heat.2 cups milk, ¼ teaspoon ground nutmeg, pinch ground cinnamon
- Temper the egg mixture by slowly ladling in the warm milk while whisking constantly. Once combined, return the mixture to the pot. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Remove from heat and stir in the heavy cream and vanilla extract.1 cup heavy cream, 2 teaspoons vanilla extract
- Pour through a fine-mesh strainer into a clean bowl.
- Cover and refrigerate until completely chilled, about 1 hour. Serve cold.
Notes
🥡 STORAGE
- Store eggnog in a covered container in the refrigerator.
- Keep plain eggnog for up to 4 days.
- Spiked eggnog lasts up to 1 week.
♨️ REHEATING
-
Eggnog is best served chilled, but if you prefer warm:
- Warm gently on the stovetop over low heat.
- Stir often and do not let it boil, or it may curdle.
❄️ FREEZING
- Eggnog does not freeze well due to the tendency for it to separate.
- For long-term storage, consider making smaller batches instead.
💡 TIPS FOR BEST RESULTS
- Whisk constantly when tempering to prevent the mixture from curdling.
- Chill thoroughly before serving for the best flavor.
- Use freshly grated nutmeg for a richer taste.
🍳 ALTERNATE COOKING METHODS
- Stovetop only: Eggnog must be gently cooked to thicken.
- No-bake shortcut: use pasteurized eggs and skip the cooking step (a less traditional approach).
♻️ LEFTOVERS
- Stir well before serving leftovers, as the spices may have settled.
- Use leftover eggnog in baking recipes, such as French toast, cakes, or quick breads.
Nutrition
Calories: 460kcal | Carbohydrates: 34g | Protein: 10g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 357mg | Sodium: 75mg | Potassium: 271mg | Fiber: 0.03g | Sugar: 33g | Vitamin A: 1440IU | Vitamin C: 0.4mg | Calcium: 223mg | Iron: 1mg
