homemade eggnog
Enjoy the festive flavors of homemade eggnog, a creamy and rich holiday drink that is perfect for celebrating with family and friends. This easy recipe allows you to make a traditional eggnog from scratch, ensuring a thick, delicious beverage that can be served with or without alcohol.
Equipment
- 1 medium mixing bowl
- 1 whisk
- 1 saucepan
- 1 measuring cups and spoons
- 1 strainer
- 1 pitcher or large jar for storage
Ingredients
- 4 large eggs
- ½ cup granulated sugar 100g
- 2 cups whole milk 480 ml
- 1 cup heavy cream 240 ml
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- ½ cup bourbon or rum optional
Instructions
- In a medium mixing bowl, whisk the eggs until they are light and frothy.
- Gradually add the sugar to the eggs while whisking, until fully combined and slightly thickened.
- In a saucepan over medium heat, combine the milk and heavy cream. Heat gently until warm but not boiling.
- Slowly pour about half of the warm milk mixture into the egg and sugar mixture while whisking continuously to temper the eggs.
- Once combined, return the egg mixture to the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and ground nutmeg.
- If using alcohol, stir in the bourbon or rum at this stage.
- Strain the eggnog through a fine mesh strainer into a pitcher or large jar to remove any cooked egg bits.
- Let the eggnog cool to room temperature, then refrigerate until chilled, about 1-2 hours. Serve cold with a sprinkle of additional nutmeg if desired.
Notes
For a non-alcoholic version, simply omit the bourbon or rum. Eggnog can be stored in the refrigerator for up to 3 days. For extra creaminess, you can use half-and-half instead of heavy cream.