Known as an iconic Christmas drink, homemade eggnog is the epitome of holiday cheer. This classic recipe is how I have been making it for years with cinnamon, nutmeg, and heavy cream the topped with whipped cream and a cinnamon stick!
Prep Time: 15 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 25 minutesminutes
Servings: 6
Ingredients
6largeegg yolks
⅔cupgranulated sugar
1cupheavy whipping cream
2cupswhole milk
1teaspoonfreshly grated nutmeg, or 1/4 teaspoon ground nutmeg
In a medium bowl, whisk the egg yolks and sugar together until light and creamy.
In a saucepan over medium-high heat, bring the cream, milk, nutmeg, cinnamon, and salt to a bare simmer.
Add a spoon of hot milk into the egg mixture, whisking vigorously. Repeat, adding a spoonful at a time, to temper the eggs. When most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly a few minutes until the mixture is just slightly thickened, or until it reaches 160℉ on a digital thermometer. Remove from heat and stir in the vanilla.
Pour through a fine mesh strainer into a bowl and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, blend with 1 or 2 tablespoons milk until smooth.
Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
Notes
Storage: Store homemade eggnog in the fridge up to 1 week.