HOMEMADE EGGNOG
This Homemade Eggnog is creamy, rich, and filled with warm spices. Perfect for festive gatherings, it’s a classic holiday drink that’s easy to make and even easier to enjoy—spiked or alcohol-free!
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- Pinch of salt
- ½ teaspoon vanilla extract
- ¼ to ½ cup bourbon rum, or brandy (optional)
- Ground cinnamon or nutmeg for garnish
Instructions
Whisk Yolks and Sugar:
- In a medium bowl, whisk egg yolks and sugar until thick and pale.
Heat the Milk Mixture:
- In a saucepan over medium heat, combine milk, cream, nutmeg, and salt. Stir often until hot but not boiling.
Temper the Eggs:
- Slowly add a ladle of the hot milk mixture into the yolks while whisking constantly. Continue adding gradually until blended.
Cook Gently:
- Pour everything back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly (about 160°F/70°C).
Finish and Chill:
- Remove from heat. Stir in vanilla and alcohol (if using). Let cool, then refrigerate for 2–3 hours or until well chilled.
Serve:
- Stir before serving and pour into glasses. Garnish with a sprinkle of cinnamon or nutmeg.
Notes
- No Alcohol: Skip the booze for a kid-friendly version.
- Make Ahead: Tastes even better after a day in the fridge.
- Storage: Store in the fridge for up to 3 days.
- Extra Creamy: Use all heavy cream for a richer version.
- Serving Tip: Serve chilled or warm it gently for a cozy twist!