Classic Eggnog
Make your holidays unforgettable with this creamy and delicious classic eggnog recipe! Perfectly spiced with cinnamon, nutmeg, and vanilla, this homemade treat is easy to customize for kids or adults. Whether served warm or chilled, it’s the ultimate festive drink to pair with cookies, cakes, or savory snacks. Try this recipe today and create a holiday tradition your family will cherish!
Equipment
- Medium Mixing Bowl: For whisking the egg yolks and sugar together.
- Whisk: To ensure smooth and creamy mixtures throughout the process.
- Medium Saucepan: For heating the milk, cream, and spices, and cooking the eggnog base.
- Ladle: For tempering the eggs with the warm milk mixture.
- Heatproof Spoon or Spatula: For stirring the mixture while it thickens on the stove.
- Fine-Mesh Strainer (Optional): To strain the eggnog if you want an extra smooth texture.
- Measuring Cups and Spoons: To accurately measure ingredients.
- Pitcher or Airtight Container: For storing the eggnog while it chills in the refrigerator.
- Serving Glasses or Mugs: To present your eggnog beautifully when ready to serve.
- Grater (Optional): For freshly grating nutmeg as a garnish.
Ingredients
For the Eggnog Base
- 6 Large egg yolks
- 1 Cup Granulated sugar
- 2 Cups Whole milk
- 1 Cup Heavy cream
- 1/2 Tsp Ground cinnamon
- 1/2 Tsp Ground nutmeg
- 1 Tsp Pure vanilla extract
Optional (But Highly Recommended)
- 1/2 Cup Run, bourbon or brandy
- Whipped cream
- Ground cinnamon
Instructions
- Prepare the Egg MixtureIn a medium mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and thick. This step is crucial for a creamy texture and ensures the sugar dissolves completely.Tip: Use a hand or stand mixer to save time and achieve a smoother consistency.
- Heat the Milk and CreamIn a medium saucepan, combine the milk, heavy cream, cinnamon, and nutmeg. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling.Pro Tip: Keep an eye on the saucepan—scalded milk can ruin the eggnog’s flavor.
- Temper the EggsGradually ladle a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly. This step prevents the eggs from scrambling. Slowly add the tempered egg mixture back into the saucepan, stirring continuously.Note: Patience is key here—too much heat too quickly can curdle the eggs.
- Cook Until ThickenedCook the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 8–10 minutes). Avoid letting it boil.
- Add Vanilla and AlcoholRemove the saucepan from the heat and stir in the vanilla extract. If using alcohol, add it now for a festive twist.
- Chill and ServePour the eggnog into a pitcher or container and refrigerate for at least 2 hours to allow the flavors to meld. Serve cold, topped with whipped cream and a sprinkle of cinnamon or nutmeg.
