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The Best Creamy, Old-Fashioned Homemade Eggnog

A close-up of creamy homemade eggnog in a glass, topped with a dusting of cinnamon.
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Make rich, thick, and creamy homemade eggnog from scratch. This classic recipe delivers velvety smooth holiday cheer and includes options for spiking it with bourbon or keeping it non-alcoholic.

Ingredients

Scale
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 quart whole milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon, plus more for garnish
  • Optional for Spiking: 1 cup bourbon, dark 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 from the mixture and small bubbles form around the edges. Do not let it boil.
  3. Temper the egg mixture: Slowly pour about one cup of the hot milk mixture into the egg yolks while whisking constantly. This 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 is custard style eggnog). The temperature should reach 160 degrees Fahrenheit. Do not let it boil.
  6. Remove the saucepan from the heat. Stir in the vanilla extract, ground nutmeg, and ground cinnamon.
  7. If making the spiked eggnog, stir in your choice of bourbon, rum, or brandy now.
  8. Pour the eggnog through a fine-mesh sieve into a clean bowl or pitcher to remove any small cooked egg pieces, ensuring a velvety smooth texture.
  9. Cover the surface 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. To serve, whisk the chilled eggnog well. Pour into glasses and garnish each serving with a light dusting of fresh nutmeg and cinnamon.

Notes

  • For a non-alcoholic guide, simply omit the spirits in Step 6. You can increase the vanilla or add a splash of almond extract for depth.
  • If you are concerned about raw eggs, ensure your mixture reaches 160 degrees Fahrenheit during cooking; this pasteurizes the yolks.
  • For the creamiest homemade eggnog, chill it thoroughly. The texture improves significantly after a full overnight rest in the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/homemade-eggnog-recipe-creamy-old-fashioned/