This version of homemade eggnog is a creamy and deliciously thick homemade cooked eggnog spiced up with nutmeg, cinnamon, and cloves. You can enjoy this drool-worthy and versatile holiday drink with or without booze. You’ll never buy store-bought eggnog again!
additional nutmeg or cinnamon stick for topping,optional
Instructions
Whisk the egg yolks and sugar together until combined.
In a medium saucepan over medium heat, combine the cream, whole milk, evaporated milk, nutmeg, cinnamon, cloves, and sea salt. Continuously stir until the mixture starts to simmer.
Add a generous amount of milk mixture to the eggs and sugar, making sure it’s combined before adding more. Repeat until all of the milk mixture is whisked together.
Pour back into the saucepan and whisk constantly until mixture has slightly thickened and immediately remove from heat. Note: keeping mixture on the heat for longer than necessary will cause it to clump together.
Stir in the vanilla extract.
To serve, pour the eggnog into a pitcher and garnish with nutmeg and cinnamon sticks.
Store eggnog in the fridge for up to one week.
Notes
Want to spike your coffee? Replace your regular creamer with this fantastic homemade eggnog and sigh gratefully.
If you want to beat the chill with a hot drink, this is a perfect choice. I adore hot eggnog with a dash of spice rum. Yum!
Don’t waste the egg whites! I actually look for an opportunity to have extra egg whites so that I can make coconut macaroons.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.