Description
A recipe for making classic eggnog at home.
Ingredients
Scale
- 6 large egg yolks
- 1 cup granulated sugar
- 1 quart whole milk
- 1 pint heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/2 cup bourbon or dark rum (optional)
Instructions
- Whisk egg yolks and sugar together in a bowl until the mixture is pale yellow and thick.
- Heat milk in a saucepan over medium heat until small bubbles form around the edges; do not boil.
- Slowly temper the egg mixture by pouring a small amount of hot milk into the yolks while constantly whisking.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170 degrees F). Do not let it boil.
- Remove from heat and stir in the heavy cream, vanilla extract, nutmeg, and alcohol if using.
- Strain the mixture through a fine-mesh sieve into a clean bowl.
- Chill the eggnog in the refrigerator for at least 4 hours, or until very cold.
- Serve cold, garnished with extra nutmeg.
Notes
- For a non-alcoholic version, omit the bourbon or rum.
- You can use pasteurized eggs if you prefer not to cook the yolks.
- The eggnog thickens as it chills.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 35
- Sodium: 90
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 0
- Protein: 10
- Cholesterol: 250
Keywords: eggnog, homemade, holiday drink, custard, bourbon, rum, vanilla, nutmeg