Description
This homemade eggnog recipe delivers a rich and creamy holiday classic, perfectly spiced with nutmeg and cinnamon. Made with fresh eggs, whole milk, and heavy cream, it can be enjoyed as a non-alcoholic treat or enhanced with bourbon, rum, or brandy for an adult twist. Thickened gently on the stovetop and chilled to deepen the flavors, this eggnog is smooth, comforting, and ideal for festive gatherings.
Ingredients
Scale
Eggnog Base
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (plus extra for garnish)
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of salt
Alcoholic Additions (Optional)
- 1/4 cup bourbon or rum
- 1 tablespoon brandy
Instructions
- Prepare the Eggnog Base: In a medium saucepan, whisk together the eggs and granulated sugar until smooth and slightly pale. Add the milk, heavy cream, vanilla extract, nutmeg, cinnamon if using, and salt, then whisk until well combined.
- Cook the Eggnog: Place the saucepan over medium heat. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens slightly and reaches about 160°F (71°C), approximately 5-8 minutes. This step is crucial to avoid curdling the eggs while properly cooking the mixture.
- Strain the Eggnog: Remove the saucepan from heat. Strain the cooked eggnog through a fine-mesh sieve into a large bowl or pitcher to remove any cooked egg bits and ensure a smooth texture.
- Chill the Eggnog: Allow the eggnog to cool to room temperature. Cover tightly and refrigerate for at least 2 hours or overnight to develop flavors and thicken further.
- Optional Alcoholic Version: Once chilled, stir in bourbon, rum, and/or brandy if desired to make an adult version of the drink.
- Serve: Stir the eggnog before serving to reincorporate any settled ingredients. Pour into glasses and garnish with additional ground nutmeg or a cinnamon stick if desired.
- Enjoy: Serve the eggnog chilled and savor its rich, festive flavor.
Notes
- Use pasteurized eggs or egg substitutes if concerned about raw egg consumption.
- Adjust the sweetness to your taste by increasing or decreasing the sugar.
- For a lighter version, substitute part of the heavy cream with additional milk.
- Keep stirring constantly during cooking to prevent the eggs from scrambling.
- Eggnog can be stored in the refrigerator for up to 3 days; stir well before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Drink
- Method: Stovetop
- Cuisine: American
