Traditional Homemade Eggnog
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!
Servings: 4 glasses
Calories: 258kcal
Special Equipment
- hand mixer
Ingredients
- 1 cup (240 grams) milk
- ½ cup (119 grams) heavy cream
- 1 (1) fresh vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
- 1 (1) cinnamon stick, or ½ teaspoon ground cinnamon
- ¼ teaspoon (¼ teaspoon) ground nutmeg, plus more for garnish
- pinch (pinch) kosher salt
- 3 (42 grams) large egg yolks
- ¼ cup (50 grams) granulated sugar
- ¼ to ¾ cup (60 grams) rum, brandy, bourbon, or whisky (optional), see Recipe Notes
Instructions
- These instructions are for making a cooked custard eggnog. To make the eggnog in a blender, see the Recipe Notes.
- In a saucepan over medium-high heat, combine 1 cup milk, ½ cup heavy cream, 1 fresh vanilla bean (if using), 1 cinnamon stick (or ½ teaspoon ground cinnamon), ¼ teaspoon ground nutmeg, and pinch kosher 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 3 large egg yolks and ¼ cup granulated 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). Or, add the 1 teaspoon pure 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 (half ice and half water). This will bring down the temperature quickly and safely. Stir in ¼ to ¾ cup rum (starting with the lesser amount) 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.
- 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.
- The recipe is easily doubled for more guests (or to make eggnog scones or eggnog bread).
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).
Making eggnog in the blender: If you you are pressed for time (and are confident in the safety of your egg yolks), eggnog can be made in the blender. 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. Blender eggnog should be consumed within 1 day. Note: pregnant women and toddlers shouldn't have uncooked eggnog in case of salmonella concerns from the raw eggs.
Nutrition
Serving: 1glass | Calories: 258kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 202mg | Sodium: 53mg | Potassium: 168mg | Fiber: 1g | Sugar: 16g | Vitamin A: 731IU | Calcium: 117mg | Iron: 1mg
Scan the QR code to find the online recipe or visit us at www.scotchandscones.com