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Decadent Homemade Eggnog Recipe Easy Creamy Holiday Classic to Make

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A rich, creamy, and easy-to-make homemade eggnog recipe perfect for holiday gatherings, featuring classic spices and a smooth texture.

Ingredients

Scale
  • 6 large eggs, separated
  • 3/4 cup (150g) granulated sugar, divided
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground nutmeg, plus extra for garnish
  • 1/2 teaspoon ground cinnamon
  • A pinch of salt
  • Optional: 1/2 to 1 cup bourbon, rum, or brandy

Instructions

  1. Separate 6 large eggs into yolks and whites. Place yolks in one bowl and whites in another.
  2. Whisk together the egg yolks and 1/2 cup (100g) of the sugar until pale and slightly thickened, about 2-3 minutes.
  3. In a saucepan, combine 2 cups (480ml) whole milk, 1 teaspoon ground nutmeg, 1/2 teaspoon cinnamon, and a pinch of salt. Warm over medium heat until just simmering, about 3-4 minutes. Do not boil.
  4. Slowly pour about 1/2 cup (120ml) of the hot milk mixture into the yolks while whisking constantly to temper the eggs.
  5. Pour the yolk mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly until the mixture thickens slightly and reaches 160°F (71°C), about 5-7 minutes. It should coat the back of the spoon.
  6. Remove from heat and strain through a fine mesh sieve into a clean bowl. Stir in 1 cup (240ml) heavy cream and 2 teaspoons vanilla extract. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
  7. Using an electric mixer, beat the egg whites with the remaining 1/4 cup (50g) sugar until stiff peaks form.
  8. Gently fold the whipped egg whites into the chilled eggnog mixture until combined.
  9. Stir in 1/2 to 1 cup of bourbon, rum, or brandy if using. Adjust to taste.
  10. Pour into glasses, sprinkle with freshly grated nutmeg, and serve immediately or refrigerate until ready to serve.

Notes

Use room temperature eggs for better whipping. Temper eggs slowly to avoid scrambling. Chill the mixture well before folding in egg whites. Freshly grated nutmeg enhances aroma and flavor. Store leftover eggnog in an airtight container in the refrigerator for up to 3 days. Freeze custard base without egg whites for up to 1 month.

Nutrition

Keywords: eggnog, homemade eggnog, holiday drink, creamy eggnog, festive beverage, bourbon eggnog, holiday classic

Find it online: https://tessierecipes.com/decadent-homemade-eggnog-recipe-easy-creamy-holiday-classic-to-make/