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Creamy Homemade Eggnog Recipe

A close-up of rich, yellow homemade eggnog topped with foam and sprinkled with cinnamon.
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Make rich, thick, and creamy homemade eggnog from scratch. This easy recipe uses simple ingredients and warm spices, perfect for holiday gatherings. You can serve it spiked with bourbon or non-alcoholic.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 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
  • 1 cup bourbon, rum, or brandy (optional)

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, maple syrup, and salt until the mixture is pale yellow and thick.
  2. In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until steam rises and small bubbles form around the edges. Do not boil.
  3. Slowly pour about one cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
  5. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F). Do not let it boil.
  6. Remove the saucepan from the heat. Stir in the vanilla extract, nutmeg, and cinnamon.
  7. If using alcohol, stir in the bourbon, rum, or brandy now.
  8. Pour the eggnog into a pitcher or airtight container. Chill in the refrigerator for at least 4 hours, or until completely cold and thickened.
  9. Serve cold, garnished with a sprinkle of fresh nutmeg.

Notes

  • For a non-alcoholic version, omit the spirits entirely.
  • If you prefer a thicker texture, chill the eggnog overnight.
  • You can use a blender to mix the final chilled eggnog for extra smoothness before serving.

Nutrition

Find it online: https://cookingzenith.com/homemade-eggnog-recipe-best-rich-creamy/