Jazz up your Christmas holidays with this traditional sweet, creamy, nutmeg-topped homemade eggnog recipe. Serve it spiked with your choice of spirit for the adults, or leave it out for a non-alcoholic eggnog recipe. With only cream, egg yolks, sugar, and spices, it's easy to make and so much better than store bought!
1(1)fresh vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
1(1)cinnamon stick, or ½ teaspoon ground cinnamon
¼teaspoon(¼teaspoon)ground nutmeg, plus more for garnish
pinch(pinch)kosher salt
3(42grams)large egg yolks
¼cup(50grams)granulated sugar
¼ to ¾cup(60grams)rum, brandy, bourbon, or whisky (optional), see Recipe Notes
Instructions
In a saucepan over medium-high heat, combine the milk, heavy cream, vanilla bean (if using), cinnamon stick (or ground cinnamon), ground nutmeg, and salt. Stir often until it just begins to bubble around the edges. Remove from heat and allow the mixture to steep for about 10 minutes.
With a hand mixer, beat the egg yolks and sugar together in a medium bowl until light and creamy, about 5 minutes. Thick ribbons will form when the mixture is lifted from the bowl and you'll have a smooth, silky sauce.
Slowly whisk about ½ cup of the steeped milk into the yolk mixture until it’s well combined and smooth. The milk will have cooled upon standing, but still, this way raises the temperature of the yolks gently so you don't have scrambled eggs in your drink (this process is called tempering the eggs). Once the tempered egg yolk mixture is warm, pour it into the saucepan with the rest of the steeped milk.
Cook the custard base over medium heat, whisking constantly until the mixture is slightly thickened, about 5 minutes (you want it to be pourable). Just to be safe that the eggs are fully cooked, let the custard come to at least 160 °F when measured with a digital thermometer.
Remove the custard from the heat. Strain into a bowl using a fine mesh strainer (discard the cinnamon stick, but save the spent vanilla bean to make your own vanilla extract). Add the vanilla extract, if using instead of the vanilla bean.
Allow the custard to cool to room temperature (about 80 °F) by putting the bowl in an ice bath (just equal parts ice and water). This will bring down the temperature quickly and safely. Stir in the rum or other spirit, if desired.
Pour the eggnog into a pitcher or an airtight container. Refrigerate for 2 hours until chilled, or overnight. It will thicken as it cools.
Serve chilled or warmed with a sprinkle of nutmeg. Enjoy your cup of cheer!
Storage instructions: The storage time for homemade eggnog will vary depending on the amount of alcohol (or lack thereof) used. Non-alcoholic eggnog will keep in the fridge for 2 to 3 days. If made in a blender, consume within 1 day.
Eggnog with ¼ to ½ cup of liquor will keep for about 1 week, while eggnog made with ½ to ¾ cup of liquor will last several weeks and continue to thicken and age along the way.
Recipe Notes
When adding the liquor, start with the lowest amount and then chill the eggnog. You can always add more if you like it stronger (I found the lowest amount to be perfect for me).If you don't want to wait for the eggnog to chill, it can also be made in the blender (especially if you plan on aging it with liquor over time). Just place all of the ingredients in a blender using 1 teaspoon of vanilla extract and ½ teaspoon ground cinnamon. Pulse until the mixture is well combined and smooth. Store it in the fridge and follow the storage guidelines below. Note: pregnant women and toddlers shouldn't have uncooked eggnog in case of salmonella concerns from the raw eggs.The recipe is easily doubled for more guests (or to make eggnog scones or eggnog bread).