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Homemade Eggnog

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings 8 servings
Calories 330

Ingredients

  • 8 large eggs
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 2 cups heavy cream
  • 1 cup bourbon, rum, or brandy optional
  • 2 tsp vanilla extract
  • 1/2 tsp freshly grated nutmeg, plus extra for garnish
  • 1/4 tsp ground cinnamon

Instructions

  • In a medium bowl, whisk together the eggs and sugar until pale and slightly thickened, about 2 minutes.
  • In a medium saucepan, heat the milk and cream over medium heat until warm but not boiling.
  • Slowly pour the warm milk mixture into the eggs while whisking constantly to temper them.
  • Return the mixture to the saucepan and cook over low heat, stirring continuously, until slightly thickened and able to coat the back of a spoon, about 5–7 minutes.
  • Remove from heat and stir in the vanilla, nutmeg, and cinnamon.
  • Let the eggnog cool slightly, then refrigerate for at least 2 hours until fully chilled.
  • Add the alcohol after chilling, or pour into individual servings so guests can adjust to taste. Garnish with extra grated nutmeg.

Notes

Serve well chilled in small glasses or mugs. Store in a sealed container in the refrigerator for 3–4 days. To freeze, store in an airtight container for up to 2 months, then thaw overnight in the fridge and stir well before serving.