Homemade Eggnog Recipe

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. Make this holiday treat and impress your family and friends.

Course beverage

Cuisine Americen

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Prep Time 5

Cook Time 25

Servings servings

Calories 308kcal

Author Beth Pierce

Ingredients

2 cups whole milk or 2%
1 cup heavy cream
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
pinch of ground cloves
6 egg yolks room temperature
½ cup sugar
½ teaspoon vanilla extract
whipped cream optional
extra ground cinnamon or nutmeg optional

Instructions

In a medium saucepan over medium/medium-low heat, combine milk, cream, nutmeg, cinnamon, and cloves. Whisk very frequently while bringing the mixture almost to boiling.
Meanwhile, in a large bowl, combine egg yolks and sugar. Add sugar 2 tablespoons at a time, whisking thoroughly before adding more.
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.
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.
Remove from the heat and whisk in the vanilla. Serve with whipped cream and a light dusting of cinnamon or nutmeg.

Notes

Refrigerate in an airtight container for up to 5 days.
Reheat in the microwave for 30-second intervals or on the stovetop over low heat until warm.

Nutrition