Eggnog
This favorite homemade Eggnog Recipe combines milk and cream with egg yolks, sugar, nutmeg, and vanilla extract to create a delicious holiday beverage.
Servings: 8 servings (it’s rich!)
Cost: $4.12
Equipment
- Large pot nonstick
Ingredients
- 9 large egg yolks see note 1
- 3/4 cup granulated sugar
- 1-1/2 cups heavy cream
- 3 cups whole milk
- 3/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- Ground cinnamon optional, for topping
- Whipped cream optional, for topping
Instructions
- In a large nonstick pot set over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a simmer (but don’t boil).
- Meanwhile, in a large bowl, add the egg yolks only (save whites for another recipe or discard—see note 1) and granulated sugar. Use a whisk to whisk until combined.
- While whisking the egg mixture constantly and vigorously, scoop and very gradually pour in 1/2 cup of the hot cream mixture into the eggs. Repeat, adding another 1/2 cup hot cream into eggs (gradually while whisking constantly) until incorporated. Repeat this process, adding a total of 1 more cup.
- Once the eggs are tempered, gradually pour the egg mixture back into the pot on the stove. Add it slowly while whisking constantly! Whisk constantly for a few minutes or until you can feel the mixture slightly thicken (or it hits 160°F on a thermometer). Don’t worry—it thickens more as it cools.
- Remove pot from heat and stir in the vanilla. If adding alcohol, add now too. Place a fine mesh strainer over a pitcher or another container and pour the eggnog through strainer. Cover container with plastic wrap and chill in the fridge until fully cooled, about 3 hours.
- Pour into small glasses (it’s rich!) and top with a sprinkle of cinnamon or a doll-up of whipped cream and sprinkle of cinnamon. Enjoy cold!
Video
Notes
Note 1: Use only the egg yolks in this recipe. I like to save leftover whites to add to breakfast the next morning (throw in a couple in an omelette, scrambled eggs, this Egg Skillet, or Egg Wrap). Or try these Meringue Cookies—they’re one of my favorites!
Note 2: A traditional eggnog recipe is typically made with rum, brandy, or bourbon. I make this Eggnog non-alcoholic, but if you’re serving adults only, feel free to get creative here. Also, the higher the alcohol level, the more it will cut through the sweetness of the rest of the ingredients.
Storage: Store leftover eggnog in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 24.7g | Protein: 6.8g | Fat: 13.3g | Cholesterol: 234.8mg | Sodium: 90.4mg | Sugar: 24.2g