Breakfast & Brunchbiggerbolderbaking4.8
Creamiest Homemade Eggnog Recipe
Try my Eggnog Recipe made with wholesome ingredients—healthier than store-bought, creamy, customizable, and perfect for the holidays!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- saucepan
- stove
📝 Preparation Steps
1
In a medium bowl whisk together the egg yolks and sugar. Set aside while you prepare the milk mixture.
large egg yolks, at room temperature6(16 fl oz/480 ml) whole milk2 cups(8 fl oz/240 ml) heavy cream1 cup
2
In a medium saucepan over medium heat, warm the milk, cream, and nutmeg until it reaches a simmer.
(16 fl oz/480 ml) whole milk2 cups(8 fl oz/240 ml) heavy cream1 cup½ teaspoon ground nutmegnutmeg, (for garnish)
3
Ladle a big spoonful of the hot milk mixture to the eggs, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
4
Once the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
5
While whisking, cook over medium-low heat until the mixture thickens, about ⏱️ 4 minutes. Note that It will thicken even more as it cools down.
6
Remove from heat and stir in the vanilla and salt.
7
Pour the eggnog through a sieve into a jug and allow it to cool down completely before covering and chilling for a minimum of ⏱️ 3 hours but up to 3 days.
8
Serve with a sprinkle of nutmeg, and freshly whipped cream. Add a splash of bourbon for when the kids go to bed!
(16 fl oz/480 ml) whole milk2 cups(8 fl oz/240 ml) heavy cream1 cup½ teaspoon ground nutmegnutmeg, (for garnish)Whipped cream, for garnish
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