Homemade Eggnog
User Reviews
4.6
Homemade Eggnog
Description
This Eggnog recipe starts by whisking egg yolks with granulated sugar until creamy. Separately, a mixture of heavy cream, milk, freshly grated nutmeg, and salt is brought to a bare simmer. Hot milk mixture is slowly whisked into the eggs to temper them, preventing curdling when returned to the heat. The combined mixture is then cooked gently to 160°F to ensure safe consumption while thickening slightly. After removing from heat, vanilla and optional rum extract are stirred in for aroma and flavor.
The resulting eggnog has a smooth, custard-like texture with distinct nutmeg spice balanced by the rich dairy components. It is chilled thoroughly before serving, integrating the flavors and enhancing its cooling, comforting qualities. The egg yolks provide body and a creamy mouthfeel, while the nutmeg lends a warm spice profile typical of traditional eggnog.
This drink is well suited for festive gatherings and can be adjusted by varying the nutmeg amount to suit personal spice tolerance. Using 1% milk strikes a balance between richness and lightness, but different milk fats can be experimented with. The eggnog is best served cold, straight from the refrigerator.
Ingredients
- 6 large egg yolk
- ½ cup granulated sugar
- 1 cup heavy cream
- 2 cups milk
- 1 ½ teaspoons nutmeg freshly grated
- Pinch salt
- ¼ teaspoon vanilla extract
- ⅛ teaspoon rum extract optional
Instructions
- In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
- In a saucepan, bring the cream, milk, nutmeg and salt to a bare simmer, stirring often. Slowly ladle in 1/2 cup or so of the hot milk to the egg mixture, whisking vigorously to avoid little bits of cooked egg. This will temper the eggs so they don't scramble when cooked on the stovetop. Ladle in another 1/2 cup, whisking vigorously the entire time. Do this until all the hot milk has been added to the eggs and the mixture is well combined.
- Pour the tempered egg mixture back into the saucepan of milk on the stove, whisking quickly, and cook the mixture, stirring constantly, until it reaches 160 degrees F on a thermometer.
- Remove from the heat and stir in the vanilla and rum extract (if using).
- Pour the eggnog into a bowl and cover with plastic wrap. Refrigerate until thoroughly chilled.
Notes
- Using 1% milk provides a balanced creaminess, but you can substitute skim or whole milk depending on preference.
- If you prefer a subtler spice, start with 1 teaspoon of nutmeg and adjust after tasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4 cups of eggnog
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cup | |
| Calories | 584kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 12g | 24% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 485mg | 162% |
| Sodium | 116mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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