Eggnog Recipe
This homemade Eggnog recipe is rich and creamy and full of festive flavor! Add a splash of bourbon or rum or keep it kid-friendly. Either way, this delicious Eggnog is a holiday classic that is sure to bring warmth and cheer to any gathering!
Servings 6
Calories 415kcal
Ingredients
- 6 egg yolks
- ⅔ cup granulated sugar use between ½ cup and ¾ cup depending on how sweet you like it
- 1½ cups milk
- 1½ cups heavy cream
- 1 cinnamon stick or ¼ teaspoon ground cinnamon, OPTIONAL
- 1 teaspoon ground nutmeg use freshly ground nutmeg if possible
- 1 tablespoon vanilla extract
- pinch of salt
- ¼ to ½ cup bourbon or rum, OPTIONAL
Instructions
- Add egg yolks to a medium mixing bowl or the bowl of a stand mixer. Beat on low to medium speed until the yolks lighten in color.6 egg yolks
- Add the granulated sugar, a few tablespoons at a time, mixing after each addition until fully combined. Once all of the sugar has been incorporated, increase speed to high and beat until light and fluffy.⅔ cup granulated sugar
- Meanwhile, add milk, heavy cream and cinnamon stick to a medium, heavy bottomed sauce pan and heat until steaming but not quite to a simmer.1½ cups milk, 1½ cups heavy cream, 1 cinnamon stick
- To temper the eggs, add roughly 1 cup of the hot milk mixture to the whipped eggs, a few tablespoons at a time, mixing constantly.
- Transfer the tempered egg mixture to the sauce pan and add ground nutmeg. Continue heating over low heat, stirring constantly, until the mixture reaches 160°F and the mixture is thick enough to coat the back of a spoon. Keep in mind, the eggnog will continue to thicken as it chills.1 teaspoon ground nutmeg
- Remove the eggnog from heat. Let sit for about 15 to 30 minutes to cool slightly. Stir in vanilla extract, pinch of salt and any alcohol if using. Transfer the eggnog to an airtight, heat safe container and refrigerate for at least 1 hour before serving.1 tablespoon vanilla extract, pinch of salt, ¼ to ½ cup bourbon
Video
Notes
Storage Information
Make in advance. To make this eggnog ahead of time, prepare as directed and store in the refrigerator in an airtight container for up to 3 days.
Storage. Transfer leftover eggnog to an airtight container and store in the refrigerator for up to 5 days.
I do not recommend freezing the eggnog.
Note: The whites of the eggs can be beaten with one tablespoon of sugar and served on top of the eggnog or folded into the eggnog.
Nutrition
Calories: 415kcal | Carbohydrates: 28g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 269mg | Sodium: 49mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 1235IU | Vitamin C: 0.4mg | Calcium: 144mg | Iron: 1mg