Homemade Eggnog
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Homemade Eggnog
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This homemade eggnog is a delicious holiday treat that can be made in 10 minutes! Thick, creamy, and perfectly spiced this is the best eggnog you will ever taste.
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Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon nutmeg
- 1 pinch salt
- 6 large egg yolks
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
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Instructions
- Pour the milk and cream into a medium size saucepan and heat over medium heat.
- Add in the ground nutmeg and salt. Stir to combine. Bring this mixture to a simmer.
- Meanwhile, add the egg yolks to a medium sized bowl. Mix together with a hand mixer or whisk.
- Mix in the sugar and continue to beat on for 2-3 minutes until egg mixture is thick and you can see ribbons as it mixes.
- Once milk mixture is simmering, temper the eggs by ladling 2-3 spoonfuls of hot milk into the eggs while mixing continuously. Continue until egg mixture is pourable.
- Pour the egg mix into the saucepan with the rest of the milk while whisking.
- Continue whisking until the eggnog reaches a temperature of 160 degrees F. Check the temperature, as this can happen immediately.
- Remove the pan from the heat and stir in the vanilla and rum extracts.
- Pour eggnog through a fine mesh sieve into a pitcher and chill in the refrigerator for at least 4-6 hours before serving.
- After chilling, whisk together the eggnog before serving.
- If eggnog is too thick, you can add milk to thin it out to desired consistency.
- Top with whipped cream when serving if desired.
Notes
- Whole Milk/Heavy Cream: Use your preferred choice of milk either dairy or non-dairy. You can also change the amounts of milk/cream used. If you swap some of the cream out for milk or use a lower fat milk, the less thick and creamy your drink will be.
- Eggs: The egg yolks help to thicken this recipe, I don't recommend substituting the eggs in this recipe.
- Ground Nutmeg: Can be substituted with freshly ground nutmeg. You can also add a pinch of ground cinnamon for more spiced flavorings.
- Rum Extract: This rum extract adds the classic flavoring that most store-bought eggnogs have. You can omit this and only add the vanilla if desired.
- Store: Store homemade eggnog in a sealed container in the refrigerator for up to 5 days.
- Freeze: We don't recommend freezing this recipe.
Nutrition Information
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Calories
232kcal
(12%)
Carbohydrates
17g
(6%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
187mg
(62%)
Sodium
43mg
(2%)
Potassium
136mg
(4%)
Fiber
0.1g
(0%)
Sugar
16g
(32%)
Vitamin A
731IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
113mg
(11%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 187mg | 62% |
| Sodium | 43mg | 2% |
| Potassium | 136mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 113mg | 11% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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