Homemade Eggnog
An old-fashioned cooked eggnog made on the stove with egg yolks, milk, cream, and fresh nutmeg. There are no raw eggs, and you can make it with or without alcohol. Make it the day before so it has time to chill and thicken.
Servings: 8 servings
Calories: 300kcal
Ingredients
- 6 large egg yolks
- ⅔ cup granulated sugar
- 2 cups whole milk
- 1½ cups heavy cream
- ¾ teaspoon freshly grated nutmeg plus more for serving
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- ⅓ to ½ cup dark rum, bourbon, or brandy optional
Instructions
- Beat the egg yolks and sugar in a medium bowl with an electric hand mixer on medium-high speed for about 2 minutes, until pale, thick, and falling off the beaters in ribbons. A whisk works too, but it takes longer, so go by how it looks.
- Combine the milk, cream, nutmeg, cinnamon, and salt in a heavy saucepan over medium heat. Warm until it just begins to steam and small bubbles form around the edges, about 165°F. Don't let it boil.
- Pour about a cup of the hot milk into the yolks in a thin stream while whisking constantly. Add another cup the same way.
- Pour the tempered mixture back into the saucepan and set it over medium-low heat.
- Stir constantly with a wooden spoon or silicone spatula, scraping the bottom and the corners, for 3 to 4 minutes. The custard is ready at 170 to 175°F, when it coats the back of the spoon.
- Strain it right away through a fine-mesh sieve into a clean bowl or pitcher.
- Stir in the vanilla and the liquor, if using.
- Cool to room temperature, then cover and refrigerate at least 4 hours, ideally overnight. It thickens as it chills.
- Serve cold with fresh nutmeg grated over the top. Thin with a splash of milk if it's thicker than you like.
Notes
Recipe Tips
- Makes about 4½ cups, 6 to 8 servings.
- Above 180°F, the yolks curdle. If that happens, take it off the heat and blend for 30 seconds, then strain.
- No thermometer? Dip a spoon and run a finger across the back. If the line stays clean, it's done.
- For an alcohol-free version with rum flavor, use about 1 teaspoon of rum extract instead of the liquor.
- For a lighter eggnog, swap 1 cup of the heavy cream for whole milk.
- Store in an airtight container in the fridge for up to 4 days. Shake or stir before serving. It doesn't freeze well.
Nutrition
Calories: 300kcal | Carbohydrates: 21g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 204mg | Sodium: 78mg | Potassium: 151mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 950IU | Vitamin C: 0.3mg | Calcium: 123mg | Iron: 0.4mg
