The BEST Homemade Egg Nog recipe! Thick and creamy with the perfect mild flavor and hint of nutmeg. You’ll never buy store-bought eggnog again!
PREPARATION TIME:
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Ingredients:
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups milk
1/2 teaspoon ground nutmeg
pinch of salt
1/4 teaspoon vanilla extract
ground cinnamon , for topping
alcohol optional, see note
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and stir in the vanilla, and alcohol*, if using.
Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
Store homemade eggnog in the fridge for up to one week.
Notes:
Alcohol: If you want to add alcohol to your eggnog, start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla, or after cooling the eggnog. Add more to taste, if desired. Yield: about 4 cups
Nutrition:
Calories: 307 k cal Carbohydrates: 22 g n Protein: 6 g Fat: 21 g Saturated Fat: 12 g Cholesterol: 246 mg Sodium: 58 mg Potassium: 155 mg Sugar: 20 g Vitamin A: 960 I U Vitamin C: 0.2 mg Calcium: 140 mg Iron: 0.5 mg
