Eggnog
This creamy homemade eggnog recipe is a festive holiday drink made from scratch with egg yolks, milk, cream, and warm spices. It’s kid-friendly, customizable, and can be served with or without alcohol.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Category: Drinks
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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, for topping
- Alcohol (optional): 1/4 cup brandy, bourbon, rum or whisky
Instructions
- Whisk egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine cream, milk, nutmeg, and salt. Stir until the mixture reaches a bare simmer.
- Gradually add spoonfuls of the hot milk mixture to the egg yolk mixture, whisking constantly to temper the eggs.
- Once most of the milk has been added, pour the egg mixture back into the saucepan.
- Whisk constantly over medium heat until the mixture slightly thickens or reaches 160°F.
- Remove from heat and stir in vanilla and optional alcohol.
- Strain the mixture through a fine mesh sieve into a container.
- Cover and refrigerate until fully chilled.
- Stir well before serving. Top with ground cinnamon or whipped cream if desired.
Notes
- Use a thermometer to avoid overcooking the eggs.
- To thin the eggnog, blend with 1-2 tablespoons of milk before serving.
- For dairy-free versions, substitute with almond or oat milk and coconut cream.
- Store in the refrigerator for up to 1 week.
- Spirits should be added after the mixture is cooked and cooled slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 307
- Sugar: 20g
- Sodium: 58mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 246mg