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Creamy Homemade Eggnog Recipe

A glass of creamy eggnog topped with sprinkled cinnamon, sitting on a wooden table near a window.
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Make rich, creamy, and perfectly spiced homemade eggnog that tastes better than store-bought versions. This recipe is easy to prepare for your holiday gatherings.

Ingredients

Scale
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 quart whole milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Optional: 1 cup bourbon or spiced rum

Instructions

  1. In a medium bowl, whisk the egg yolks and sugar together until the mixture is pale yellow and thick.
  2. In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until small bubbles form around the edges; do not boil.
  3. Slowly temper the egg mixture by pouring about one cup of the hot milk mixture into the egg yolks while whisking constantly.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
  5. Cook over low heat, stirring constantly with a wooden spoon, 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, nutmeg, cinnamon, and salt.
  7. If using alcohol, stir in the bourbon or rum now.
  8. Pour the eggnog into a pitcher or airtight container. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the mixture to thicken further.
  9. Serve cold, garnished with freshly grated nutmeg.

Notes

  • For a non-alcoholic version, omit the bourbon or rum entirely.
  • To achieve the best creamy texture, use the egg yolks as directed and cook the base mixture gently until thickened.
  • Grate fresh nutmeg over the top just before serving for the strongest flavor.

Nutrition

Find it online: https://pureplatepath.com/creamy-homemade-eggnog-recipe/