Homemade Traditional Eggnog
Thick, creamy homemade eggnog with cinnamon and nutmeg. One sip and you’ll see why this holiday drink beats the store-bought kind every time.
Ingredients
- 6 large egg yolks
- ⅔ cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups whole milk
- 1 teaspoon freshly grated nutmeg , or 1/4 teaspoon ground nutmeg
- Pinch ground cinnamon
- Pinch salt
- ½ teaspoon vanilla extract
For serving: Whipped cream, Cinnamon, Nutmeg
Instructions
- In a medium bowl, whisk 6 egg yolks and 2/3 cup sugar together until light and creamy.
- In a saucepan over medium-high heat, bring 1 cup heavy cream, 2 cups whole milk, 1 teaspoon nutmeg, pinch of cinnamon, and a pinch of salt to a bare simmer.
- Temper eggs. 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.
Nutrition
Calories: 327kcal, Carbohydrates: 28g, Protein: 7g, Fat: 22g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 238mg, Sodium: 50mg, Potassium: 180mg, Fiber: 0.1g, Sugar: 27g, Vitamin A: 960IU, Vitamin C: 0.2mg, Calcium: 149mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
