Homemade Eggnog Recipe
Eggnog is a velvety blend of milk, cream, sugar, and eggs creates a luscious base, while the warmth of nutmeg and cinnamon evokes the cozy essence of winter. For those who enjoy a spirited kick, a splash of rum, bourbon, or brandy adds depth and complexity. Whipped egg whites give it a frothy finish, making every sip feel like a celebration.
Eggnog isn’t just another drink; eggnog is a sensory experience. From aroma of warm spices to the silky richness that coats your palate, every aspect of this beverage exudes comfort and nostalgia.
Learning to make this creamy goodness can seem like something only experienced persons can do, but not when you are armed with a simple-to-follow recipe. That is what the following section aims to achieve.
Homemade Eggnog Recipe
Enjoy the popular and very loved eggnog beverage, with the help of this easy to follow homemade eggnog recipe. This guided recipe intends to make the process easy for even first time cooks.
Equipment
- Whisk or electric mixer
- Saucepan
- Serving glasses
Ingredients
- 4 Large Eggs separated into yolks and whites
- ½ Cup Sugar adjust to taste
- 2 Cups Milk whole milk recommended
- 1 Cup Heavy Cream
- 1 teaspoon Vanilla Extract
- ½ teaspoon Nutmeg plus more for garnish
- ¼ teaspoon Cinnamon optional
- Rum Bourbon, or Brandy: ½ cup (optional, adjust to preference)
- Salt A pinch
Instructions
Prepare the Egg Yolks
- In a mixing bowl, whisk the egg yolks and sugar together until the mixture is creamy and light in color.
Heat the Milk Mixture
- In a medium saucepan, combine milk, heavy cream, nutmeg, and cinnamon. Heat over medium-low heat until the mixture is warm but not boiling.
Temper the Egg Yolks
- Slowly ladle a small amount of the warm milk mixture into the egg yolk mixture while whisking constantly to prevent curdling.
- Gradually add the tempered yolk mixture back into the saucepan with the remaining milk mixture.
Cook the Eggnog Base
- Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches about 160°F (70°C). Do not let it boil.
Cool and Add Flavor
- Remove the saucepan from heat and stir in the vanilla extract and your choice of alcohol (if using). Let the mixture cool to room temperature.
Prepare the Egg Whites
- In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the cooled eggnog for a frothy texture.
Chill and Serve
- Transfer the eggnog to a pitcher and refrigerate for at least 1-2 hours until thoroughly chilled.
- Serve in glasses, garnished with a sprinkle of nutmeg on top.
Notes
Tips For Your Eggnog
- Don't use alcohol if you want it to non-alcoholic.
- Adjust sweetness by reducing or increasing sugar to taste.
- To pasteurize eggs at home, gently heat the yolks with sugar and milk to 160°F, ensuring safety.
Nutrition
Calories: 220kcal
Tried this recipe?Let us know how it was!
