homemade eggnog
This homemade eggnog recipe brings the classic holiday drink into your kitchen with creamy flavors of milk, eggs, and nutmeg. It's perfect for sharing with family and friends at festive gatherings.
Equipment
- 1 medium saucepan
- 1 whisk
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 fine mesh strainer
- 1 stirring spoon
- 4 serving glasses
Ingredients
- 4 large eggs
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg Plus extra for garnish.
- 1 teaspoon vanilla extract
- 1/2 cup bourbon or rum Optional.
Instructions
- In a medium saucepan, combine the eggs and sugar. Whisk until the mixture is smooth and the sugar has dissolved.
- Gradually add the milk to the egg mixture while whisking continuously.
- Heat the saucepan over medium heat, stirring constantly until it reaches 160°F (70°C) or until the mixture thickens slightly, about 10 minutes. Be careful not to let it boil.
- Remove the saucepan from heat. Stir in the heavy cream, nutmeg, vanilla extract, and, if desired, bourbon or rum.
- Let the mixture cool for a few minutes, then strain it through a fine mesh strainer into a mixing bowl to remove any egg bits.
- Chill the eggnog in the refrigerator for at least 2 hours before serving.
- Serve the chilled eggnog in glasses, garnished with additional nutmeg on top.
Notes
If you prefer a non-alcoholic version, simply omit the bourbon or rum.
Homemade eggnog can be stored in the refrigerator for up to 3 days.
For an even richer flavor, you can add a pinch of cinnamon or use flavored extracts like almond.