Classic Homemade Eggnog
Creamy, rich, and spiced traditional eggnog perfect for the holidays.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 4 large eggs
- 1/3 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 cup bourbon or rum (optional)
- Whipped cream and cinnamon for garnish (optional)
Nutrition Facts
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Instructions
Separate the eggs: Carefully separate the egg yolks from the whites into two different bowls.
Beat the yolks: In a large bowl, whisk the egg yolks and sugar together until pale and creamy.
Heat the milk: In a saucepan, heat the milk and heavy cream over medium heat until warm but not boiling (about 160°F).
Temper the yolks: Slowly pour the warm milk mixture into the egg yolks while whisking continuously to prevent curdling.
Cook the mixture: Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 5 minutes). Do not boil.
Add spices and alcohol: Remove from heat and stir in nutmeg, cinnamon, vanilla extract, and bourbon or rum (if using). Let cool slightly.
Beat the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold into the cooled eggnog mixture.
Chill and serve: Refrigerate for at least 2 hours before serving. Garnish with whipped cream and a sprinkle of cinnamon if desired.
Chef's Tips
- Safety Tip: Use pasteurized eggs if you're concerned about consuming raw eggs.
- Non-Alcoholic Version: Omit the alcohol for a kid-friendly version.
- Extra Creamy: For a richer texture, use half-and-half instead of milk.
- Storage: Store eggnog in an airtight container in the fridge for up to 3 days.
- Serving Suggestion: Serve chilled in festive glasses with a cinnamon stick for stirring.
