Description
This Creamiest Homemade Eggnog recipe delivers a rich, velvety holiday classic made from scratch using fresh eggs, cream, and warm spices. Perfectly tempered and gently cooked on the stovetop, this traditional eggnog offers a smooth, chilled treat garnished with nutmeg and whipped cream, with an optional splash of dark rum for added warmth and flavor.
Ingredients
Eggnog Base
- 6 large egg yolks, at room temperature
- ½ cup (4 oz/115 g) granulated sugar
- 2 cups (16 fl oz/480 ml) whole milk
- 1 cup (8 fl oz/240 ml) heavy cream
- ½ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
Optional Additions and Garnishes
- ½ cup (4 fl oz/120 ml) dark rum, optional
- Whipped cream, for garnish
- Nutmeg, for garnish
Instructions
- Whisk Egg Yolks and Sugar: In a medium bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly pale. Set aside as you prepare the milk mixture.
- Heat Milk, Cream, and Nutmeg: In a medium saucepan over medium heat, combine the whole milk, heavy cream, and ground nutmeg. Warm the mixture until it just reaches a simmer but does not boil.
- Temper the Eggs: Ladle one large spoonful of the hot milk mixture into the egg yolk mixture, whisking vigorously to prevent curdling. Repeat this process one spoonful at a time until the egg mixture is gradually warmed.
- Combine and Cook: Pour the tempered egg and milk mixture back into the saucepan. Over medium-low heat, continuously whisk the mixture until it thickens slightly, which should take about 4 minutes. Be careful not to let it boil.
- Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract and salt evenly.
- Strain and Chill: Pour the eggnog through a fine sieve into a jug or bowl to remove any cooked bits. Allow it to cool completely, then cover and refrigerate for at least 3 hours or up to 3 days for best flavor and texture.
- Serve: Serve chilled, garnished with a sprinkle of nutmeg and freshly whipped cream. Optionally, add a splash of dark rum or bourbon for a spirited twist after the kids are asleep.
Notes
- Ensure eggs are at room temperature to help them combine smoothly with the warm milk.
- Temper the eggs slowly to avoid curdling and ensure a creamy texture.
- Do not boil the mixture when cooking; keep the heat medium-low to gently thicken the eggnog.
- Chilling the eggnog for several hours improves flavor and consistency.
- Dark rum or bourbon is optional and can be adjusted according to taste or omitted for a non-alcoholic version.
- This recipe serves six generously and can be doubled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
