Print

Homemade Eggnog Recipe: A Creamy Holiday Delight

Homemade Eggnog
Print Recipe

A creamy, spiced holiday classic made from scratch! This easy homemade eggnog is rich, smooth, and perfectly sweetened with warm notes of nutmeg, cinnamon, and cloves. Skip the store-bought versions and enjoy this festive drink without preservatives or artificial flavors. Perfect for holiday gatherings or cozy nights by the fire.

Ingredients

Scale
  • 2 cups whole milk (or 2%)
  • 1 cup heavy cream
  • ½ tsp ground nutmeg (+ extra for garnish)
  • ¼ tsp ground cinnamon
  • Pinch of ground cloves
  • 6 egg yolks (room temperature)
  • ½ cup granulated sugar
  • ½ tsp vanilla extract
  • Whipped cream (optional, for serving)

Instructions

  1. Heat the Milk Mixture:
    • In a medium saucepan over medium-low heat, combine milk, heavy cream, nutmeg, cinnamon, and cloves.
    • Whisk frequently until the mixture is steaming but not boiling (about 5-7 minutes).
  2. Prepare the Egg Yolks:
    • In a large bowl, whisk egg yolks.
    • Gradually add sugar (2 tbsp at a time), whisking well after each addition until smooth and pale.
  3. Temper the Eggs:
    • Slowly pour about ⅓ cup of the hot milk mixture into the egg yolks while whisking constantly.
    • Continue adding the hot liquid in small amounts (¾ of the total mixture) to prevent curdling.
  4. Combine & Cook:
    • Pour the tempered egg mixture back into the saucepan.
    • Cook over low heat, stirring constantly with a whisk, until the mixture reaches 160°F (71°C) and thickens slightly (about 5-7 minutes).
  5. Finish & Chill:
    • Remove from heat, stir in vanilla extract.
    • Strain through a fine-mesh sieve (optional, for extra smoothness).
    • Let cool, then refrigerate at least 4 hours (best overnight) for flavors to meld.
  6. Serve:
    • Pour into glasses, top with whipped cream, and dust with nutmeg or cinnamon.

Notes

✔ Use room-temperature eggs for smoother blending.
✔ Whisk constantly to avoid scrambled eggs.
✔ Low heat is key—don’t rush or the mixture may curdle.
✔ For boozy eggnog, stir in 2-3 oz of rum, bourbon, or brandy after cooking.
✔ Store in the fridge for up to 3 days (shake before serving).

Nutrition

Find it online: https://recipes.gernarb.com/homemade-eggnog-recipe-a-creamy-holiday-delight/