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Classic Homemade Eggnog Recipe Your Family Will Love

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This rich, silky homemade eggnog turns skeptics into believers. Made with simple pantry ingredients and a foolproof tempering technique, it’s perfect for holiday gatherings and can be made ahead.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • ¾ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract (pure vanilla preferred)
  • ½ teaspoon freshly grated nutmeg (plus more for garnish)
  • ¼ teaspoon ground cinnamon
  • Pinch of salt
  • Optional: ½ cup bourbon, rum, or brandy (for adults)

Instructions

  1. Separate the eggs. Place the 6 egg yolks in a large mixing bowl. Whisk the yolks lightly just to break them up.
  2. Add the sugar. Pour the ¾ cup granulated sugar into the bowl with the yolks. Whisk vigorously until the mixture turns pale yellow and thickens slightly, about 2 minutes. Look for a ribbon-like consistency.
  3. Heat the milk and cream. In a medium saucepan, combine the 2 cups whole milk and 1 cup heavy cream. Place over medium heat. Stir occasionally until hot but not boiling—small bubbles forming around the edges, about 4 to 5 minutes. Do not let it come to a full boil.
  4. Temper the eggs. Slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This gently warms the eggs so they don’t scramble.
  5. Combine everything. Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Whisk constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon, about 3 to 5 minutes.
  6. Strain the mixture. Immediately pour the eggnog through a fine-mesh strainer into a clean bowl or pitcher to catch any cooked egg bits.
  7. Add the flavorings. Stir in the 1 teaspoon vanilla extract, ½ teaspoon freshly grated nutmeg, ¼ teaspoon ground cinnamon, and a pinch of salt. If adding alcohol, stir it in now.
  8. Chill thoroughly. Cover the pitcher or jar and refrigerate for at least 4 hours, but overnight is better. The eggnog thickens and the flavors deepen as it sits.
  9. Serve and garnish. Pour the chilled eggnog into small glasses. Grate a little fresh nutmeg over the top of each serving. Optionally, add a cinnamon stick or a small dollop of whipped cream.

Notes

Don’t rush the tempering—go slow and whisk constantly to avoid scrambled eggs. Use a thermometer if possible; the ideal milk mixture temperature is 160°F to 170°F. Fresh nutmeg makes a world of difference. This eggnog needs at least 4 hours to chill, but 24 hours is ideal. If serving a crowd, double the recipe. For a dairy-free version, substitute whole milk and heavy cream with full-fat oat milk and canned coconut cream. For a spiced chai variation, steep two chai tea bags in the milk mixture while heating. Leftover eggnog can be used for French toast.

Nutrition

Keywords: homemade eggnog, classic eggnog, holiday drink, Christmas eggnog, eggnog recipe, easy eggnog, traditional eggnog

Find it online: https://zorbmeal.com/classic-homemade-eggnog-recipe-your-family-will-love/