Made with real cream, egg yolks, and warm spices, this is the holiday drink you didn’t know you were missing.
The recipe is surprisingly simple: just eggs, cream, sugar, and a little patience while it thickens on the stove. Whether you serve it chilled, topped with whipped cream, or spiked for the adults (see my notes on how to do that!) It’s the kind of drink that makes December feel extra special. Seriously, this homemade recipe will “WOW” even the biggest eggnog snob!
It just wouldn't feel like Christmas without Homemade Eggnog at our house! We also have a fun printable step-by-step guide so the kids can help make it.
Homemade Eggnog (From-Scratch Custard Style)
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: At least 2 hours
Servings: About 4 cups
Creamy, dreamy eggnog – perfect for holiday mornings, cozy nights, or festive celebrations.
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups milk
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- Pinch of salt
- ¼ teaspoon vanilla extract
- ground cinnamon, for topping
- Optional: ¼ cup bourbon, rum, or brandy
Quick How-To
- Whisk egg yolks and sugar in a medium bowl until light and creamy.
- Heat milk, cream, nutmeg, and salt in a saucepan over medium-high heat, stirring often until mixture reaches a bare simmer.
- Temper the eggs by slowly adding some hot milk to the egg mixture. Repeat, adding a big spoonful at a time while whisking vigorously.
- Return everything to the saucepan and wisk constantly for a minute or so until the mixture is just slightly thickened (or until it reaches 160 degrees F on a digital thermometer) it will thicken more as it cools.
- Add vanilla and alchohol, if using.
- Strain the mixture into a pitcher or other container and chill the mixture.
- Serve cold with a sprinkle of nutmeg and fresh whipped cream.
Tips & Tricks to the best Homemade Eggnog
- Temper the eggs slowly. When adding the hot cream mixture to the egg yolks, do it very gradually while whisking constantly. This prevents curdling and ensures a smooth custard.
- Add alcohol only after cooling. If you’re planning to spike it, wait until the eggnog is fully chilled before adding bourbon, rum, or brandy.
- Make it ahead. This eggnog holds up beautifully for up to a week in the fridge. In fact, the flavor deepens the longer it rests – just give it a good stir before serving.
- We like to serve it with some whipped cream and an extra little dash of cinnamon and nutmeg on top.
- You'll need a Fine Mesh Strainer and an Instant-read digital thermometer. And I love to use these Clear Mugs for serving!
Also try:
Search Our Recipes
from Tastes Better From Scratch https://ift.tt/QCqpvf9 subscriber.email_address }}