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Rich and Creamy Homemade Eggnog Recipe

Close-up of a glass filled with thick, creamy, yellow eggnog, freshly dusted with cinnamon.
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Make the best homemade eggnog that is thick, creamy, and far superior to store-bought versions. This classic recipe uses stovetop tempering for a rich, velvety texture perfect for holiday gatherings. You can easily make this alcoholic or non-alcoholic.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 pint whole milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus extra for garnish
  • 1/8 teaspoon ground cinnamon
  • Optional: 1 cup bourbon, rum, or brandy

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale yellow and smooth.
  2. In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until steam rises and small bubbles form around the edges, but do not let it boil.
  3. Temper the eggs: Slowly pour about one cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This step prevents the eggs from scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
  5. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This usually happens when the temperature reaches 170°F (77°C). Do not let it boil.
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract, ground nutmeg, and ground cinnamon.
  7. If making the alcoholic version, stir in your chosen spirit now.
  8. Pour the eggnog through a fine-mesh sieve into a clean bowl to remove any small cooked egg pieces, ensuring a smooth texture.
  9. Cover the surface of the eggnog directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold and thick.
  10. Serve the cold eggnog in glasses, garnished with an extra sprinkle of fresh nutmeg.

Notes

  • For a non-alcoholic eggnog, simply omit the bourbon, rum, or brandy in Step 6.
  • To achieve the thickest, creamiest holiday beverage, ensure you cook the custard base to the correct temperature (170°F) using a thermometer.
  • You can substitute some of the milk with evaporated milk for an even richer flavor profile.
  • Chill time is essential; the flavor and texture improve significantly after resting overnight.

Nutrition

Find it online: https://frostedfancies.com/homemade-eggnog-recipe-thick-creamy/