Print

Rich and Creamy Homemade Eggnog Recipe

Two tall, textured glasses filled with creamy homemade eggnog, topped with a sprinkle of cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this classic, thick and creamy homemade eggnog from scratch. It features the perfect balance of nutmeg and vanilla flavor and is simple to prepare for your holiday gatherings. You can easily make this recipe alcoholic or non-alcoholic.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 quart whole milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon, plus more for garnish
  • Optional: 1/2 cup dark rum, brandy, or bourbon

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale yellow and thick.
  2. In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until steam begins to rise and small bubbles form around the edges. Do not let it boil.
  3. Slowly temper the eggs: While whisking constantly, pour about 1 cup of the hot milk mixture into the egg mixture. This prevents the eggs from scrambling.
  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 or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F). Do not let it boil.
  6. Remove the saucepan from the heat. Stir in the vanilla extract, ground nutmeg, and ground cinnamon.
  7. If making an alcoholic version, stir in your choice of spirit now.
  8. Pour the eggnog into a clean container. Cover the surface directly with plastic wrap to prevent a skin from forming.
  9. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the mixture to thicken.
  10. To serve, whisk the chilled eggnog well. Pour into glasses and garnish each serving with a light dusting of fresh nutmeg and cinnamon.

Notes

  • For a non-alcoholic holiday punch, simply omit the spirits.
  • You can make this recipe ahead of time; it tastes best after chilling for 24 hours.
  • For an extra thick custard base, use a candy thermometer and stop cooking right at 170°F.
  • If you prefer a lighter texture, substitute some of the heavy cream with additional whole milk.

Nutrition

Find it online: https://alchemychef.com/homemade-eggnog-recipe-thick-creamy-drink/