Homemade Eggnog

Creamy, deliciously thick, and spiced with nutmeg, cinnamon, and cloves. Enjoy this versatile holiday drink with or without booze and forever skip the store-bought version!

Course Drinks

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 373kcal

Author Imma

Ingredients

8 large egg yolks
¾ cup (150g) granulated sugar
½ cup (120ml) heavy whipping cream
1½ cups (355ml) whole milk
12 ounces (355ml) evaporated milk
½ teaspoon (1g) ground nutmeg
¼ teaspoon (1g) cinnamon
4 whole cloves
⅓ teaspoon (2g) sea salt
1 teaspoon (5ml) vanilla extract
freshly ground nutmeg and a cinnamon stick for each glass to garnish (optional)

Instructions

Whisk the egg yolks and sugar together until thoroughly combined, and they form ribbons.
Heat the cream, whole milk, evaporated milk, nutmeg, cinnamon, cloves, and sea salt in a medium saucepan over medium heat. Stir constantly until the mixture starts to simmer.
Slowly pour a generous amount of milk mixture into the egg and sugar mixture, stirring constantly until well combined. Repeat until all of the milk mixture has been whisked with the eggs.
Pour the eggnog back into the saucepan and whisk constantly over low heat until the mixture has slightly thickened. Remove from the heat immediately. You don't want to cook it, just pasteurize it.
Stir in the vanilla extract, then pour the eggnog into a glass pitcher and chill for 2-3 hours, even better overnight.
To serve, pour the eggnog into a drinking mug, stir in optional rum or brandy, and garnish with freshly ground nutmeg and a cinnamon stick.

Notes

Turn this eggnog into a hot drink by heating it and adding a splash of spiced rum.
Freshly grated nutmeg is the way to go, but don't miss out if you only have a jar of the pre-ground.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used in the recipe.

Nutrition