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Homemade Eggnog

Rich, creamy homemade eggnog made the safe way with a gently cooked custard base. Spiced with fresh nutmeg and easy to make with or without alcohol.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chilling 4 hours
Total Time 20 minutes
Course Beverage
Cuisine American
Servings 6 servings
Calories 290 kcal

Ingredients
  

  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 tsp freshly grated nutmeg plus more for serving
  • 1/4 tsp ground cinnamon optional
  • 1 pinch salt
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup bourbon, dark rum or brandy optional

Instructions
 

  • In a medium bowl, whisk the egg yolks and sugar until pale and thick, about 1 to 2 minutes.
  • In a medium saucepan, heat the milk, cream, nutmeg, cinnamon and salt over medium heat until steaming. Do not boil.
  • Slowly pour about 1 cup of the hot milk into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan.
  • Cook over medium-low heat, stirring constantly, until the mixture reaches 160°F (71°C) and lightly coats the back of a spoon, about 3 to 5 minutes. Do not let it boil.
  • Pour through a fine-mesh strainer into a pitcher. Stir in the vanilla and the alcohol, if using.
  • Cover and refrigerate until cold, at least 4 hours. Whisk before serving and top with grated nutmeg.

Notes

Make ahead: Make up to 2 days ahead and keep covered in the fridge.
Storage: Refrigerate in a sealed jar for up to 3 days (alcohol-free) or up to 5 days with alcohol.
Reheat: Serve cold. For warm eggnog, heat gently on the stove over low heat, stirring, until warm.
Variations: For thinner eggnog, stir in up to 1/2 cup more cold milk. For extra frothy eggnog, fold in 1/2 cup whipped cream just before serving.
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