Homemade Eggnog
Servings: 8 Servings
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 3 cups whole milk
- 1 ½ cups heavy cream
- ½ teaspoon nutmeg plus extra for garnish
- ⅓ cup bourbon or black rum (optional)
Instructions
- In a large bowl, whisk the egg yolks and sugar together until well combined.6 large egg yolks, ½ cup granulated sugar
- In a large saucepan over low-medium heat combine the milk, cream, and nutmeg. Stir often until the mixture begins to steam and tiny bubbles form around the edge. Remove from heat.3 cups whole milk, 1 ½ cups heavy cream, ½ teaspoon nutmeg
- While whisking, add small amounts of the hot milk into the egg mixture. Repeat, adding small amounts at a time until the egg mixture and the milk mixture are the same temperature. This is called tempering.
- Pour the tempered eggs back into the saucepan over low-medium heat.
- Stir constantly until the mixture is just slightly thickened or until it reaches 160°F on an instant read thermometer. Don't let it come to a boil! It should coat the back of a spoon and be slightly thicker than milk when it's ready. The mixture will thicken more as it cools.
- Remove from heat, and pour the hot eggnog through a mesh strainer into a heat-safe bowl. Stir in the bourbon if using. Cover with plastic wrap making sure the plastic wrap touches the eggnog.⅓ cup bourbon
- Optional: place the covered bowl of eggnog into a larger bowl filled with ice to create an ice bath. This will help cool it down before transferring it to the fridge. Let it sit in the ice bath for about 30 minutes before transferring to the refrigerator.
- Refrigerate the eggnog until completely chilled, about 2-3 hours. It will thicken a little more as it cools.
- Serve with whipped cream and a sprinkle of cinnamon or nutmeg. Scroll up and see the post for tips, answers to frequently asked questions, and storage information.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 3/4 cup of eggnog. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*This recipe makes about 6 cups total.
*I prefer to use a stand mixer with a heat-safe bowl to whisk the egg yolks and sugar then slowly drizzle in some of the hot liquid to temper the eggs. If you choose this method, it's important to make sure that your bowl is heat-safe (check with the manufacturer), and don't add so much liquid that it sloshes over the sides. The other option is to use a large mixing bowl and whisk by hand.
Nutrition Facts
Homemade Eggnog
Serving Size
0.75 cup
Amount per Serving
Calories
334
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
65
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
207
mg
69
%
Sodium
54
mg
2
%
Potassium
195
mg
6
%
Carbohydrates
19
g
6
%
Fiber
0.03
g
0
%
Sugar
18
g
20
%
Protein
6
g
12
%
Vitamin A
999
IU
20
%
Vitamin C
0.3
mg
0
%
Calcium
160
mg
16
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
