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Creamy Homemade Eggnog Recipe

Close-up of a glass filled with creamy, frothy homemade eggnog, topped with a dusting of nutmeg.
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Make a rich, classic eggnog from scratch. This recipe provides instructions for both alcoholic and non-alcoholic versions.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/2 cup bourbon, brandy, or dark rum (optional, for alcoholic version)

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt until the mixture is pale yellow and thick.
  2. In a saucepan, combine the milk and heavy cream. Heat over medium heat until small bubbles form around the edges; do not boil.
  3. Slowly pour about one cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
  5. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170 degrees F). Do not let it boil.
  6. Remove from heat immediately. Strain the mixture through a fine-mesh sieve into a clean bowl.
  7. Stir in the vanilla extract and ground nutmeg.
  8. If making the alcoholic version, stir in your chosen spirit now.
  9. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until very cold.
  10. Serve cold, garnished with freshly grated nutmeg.

Notes

  • For a non-alcoholic version, simply omit the spirits in step 6.
  • You can make this recipe up to 3 days ahead of time.
  • For a thicker texture, use only 1/2 cup of milk.

Nutrition

Find it online: https://delishdiarist.com/creamy-homemade-eggnog-recipe/