Description
Okay, I get it. Eggnog has a reputation. Half the people wrinkle their nose at the mention of it, and the other half are chugging that thick, artificial stuff from the grocery store carton. But hear me out – homemade eggnog is a completely different animal. We’re talking silky, creamy, perfectly spiced liquid holiday magic that tastes like Christmas morning in a glass. This isn’t that cloying, overly sweet mess you’re thinking of. This is rich, boozy (or not – your call), and so good that even the eggnog haters will be sneaking second helpings when they think nobody’s looking.
Ingredients
For the Creamy Base:
- 6 large egg yolks (save the whites for meringue cookies later)
- 1/2 cup granulated sugar, divided
- 2 cups whole milk (don’t even think about using skim)
- 1 cup heavy cream
- 1/2 tsp vanilla extract
For the Spice Situation:
- 1/2 tsp freshly grated nutmeg (plus more for garnish)
- 1/4 tsp ground cinnamon
- Pinch of salt (trust me on this one)
For the Fun Part (Optional but Recommended):
- 1/4 cup bourbon or rum (or both – live dangerously)
- 2 tbsp brandy
For the Fancy Finish:
- Extra nutmeg for grating on top
- Cinnamon sticks for stirring
- Whipped cream if you want to go all out
Instructions
Get all your ingredients ready because once you start, you can’t really walk away. This isn’t a “throw everything in a pot” kind of recipe.
In a medium bowl, whisk together egg yolks and 1/4 cup of sugar until it’s pale and thick. This takes about 2-3 minutes of serious whisking, so consider it your arm workout for the day.
In a heavy-bottomed saucepan, combine milk, remaining 1/4 cup sugar, nutmeg, cinnamon, and salt. Heat over medium-low heat, stirring occasionally, until it’s steaming and tiny bubbles start forming around the edges. Don’t let it boil or you’ll have scrambled egg eggnog (gross).
Here’s where things get real. You need to slowly add the hot milk mixture to the egg yolks without turning them into scrambled eggs. Add about 1/4 cup of the hot milk to the yolks while whisking constantly. Then another 1/4 cup, still whisking. Keep doing this until you’ve added about half the milk mixture.
Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon. This takes about 5-8 minutes. Don’t rush it or turn up the heat – patience is key here.
Remove from heat and stir in vanilla and your booze if using. Strain through a fine-mesh sieve to get rid of any lumps (it happens to the best of us).
In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold this into your cooled eggnog mixture.
Cover and refrigerate for at least 2 hours, but preferably overnight. This is when all the flavors meld together and become magical.
Notes
Serve in small glasses because this stuff is rich. Grate fresh nutmeg on top, add a cinnamon stick for stirring, and maybe a dollop of whipped cream if you’re feeling extra.
Pair it with sugar cookies, gingerbread, or literally anything because it’s the holidays and calories don’t count.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~245 kcal