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Homemade Eggnog

Homemade Eggnog

5 from 19 reviews

A creamy easy to make homemade eggnog with nutmeg, cinnamon and a pinch of ground cloves. Just as creamy as the store bought brands without any preservatives or artificial ingredients.

Ingredients

Scale
  • 2 cups milk (2% or whole)
  • 1 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • pinch of cloves
  • 6 egg yolks (room temperature)
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • whipped cream (optional)
  • extra ground cinnamon or nutmeg (optional)

Instructions

  1. In a medium saucepan over medium/medium low heat combine milk, cream, nutmeg, cinnamon and cloves. Whisk very frequently while bringing mixture almost to boiling.
  2. Meanwhile in a medium bowl combine egg yolks and sugar.  Add sugar 2 tablespoons at a time whisking thoroughly before adding more.
  3. Using a soup ladle add about 1/3 cup of the hot milk mixture to the egg mixture; whisking thoroughly.  Keep adding the hot mixture to the egg mixture; whisking thoroughly between each addition.  When most of the milk mixture has been whisked into the egg mixture (about 3/4 of it)  add it back to the saucepan.
  4. Cook until the mixture reaches 160 degrees F; whisking constantly. Use a spoon to reach those tight edges at the base of the pan.  It will be slightly thick but will thicken more as it cools.
  5. Remove from the heat and whisk in the vanilla.  Serve with whipped cream and a light dusting of cinnamon or nutmeg.

Notes

  • Use a candy thermometer to make sure that the final mixture reaches 160 degrees F.
  • Stir and whisk almost constantly.  Keep it going as you want the egg yolks and sugar incorporated real well.  You don’t want the milk/cream mixture to burn or scorch to the bottom of the pan and you don’t want egg pieces floating around in your final creamy custard mixture.  Remember that a spoon helps reach the bottom inside corners of the pot but a whisk helps keep everything combined.
  • Refrigerate in an airtight container for up to 5 days.
  • I like the spices on the light side however they can be adjusted to suit your taste.
  • For best results chill overnight.
  • If spiking add 2-3 ounces of dark rum, whiskey or brandy.  It will hit the spot just right without overwhelming the eggnog.

Keywords: how to make eggnog, what's in eggnog, what alcohol goes in eggnog

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