Ingredients
Equipment
Method
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy. This creates the foundation for your eggnog.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir frequently until the mixture reaches a bare simmer.
- Add one large spoonful of hot milk mixture to the egg bowl, whisking vigorously. Repeat this process, adding one spoonful at a time to temper the eggs and prevent them from cooking too quickly.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for 1-2 minutes until the mixture is slightly thickened or until it reaches 160°F on a thermometer. It will thicken more as it cools.
- Remove from heat and stir in the vanilla and alcohol (if using).
- Pour the eggnog through a fine mesh strainer into a pitcher or container to remove any lumps. Cover with plastic wrap.
- Refrigerate until chilled, about 2 hours. The eggnog will thicken as it cools.
- Serve with a sprinkle of cinnamon or nutmeg and fresh whipped cream, if desired.
Notes
Alcohol: If adding alcohol, start with 1/4 cup and adjust to taste. Add it with the vanilla for best results.
Storage: Store homemade eggnog in the refrigerator for up to one week.
Consistency: If the eggnog becomes too thick after chilling, blend with 1-2 tablespoons of milk until smooth.
Temperature Control: Keep heat at medium-high and watch carefully. Too high heat will scramble the eggs.
Make Ahead: This eggnog can be prepared up to 3 days before serving. The flavors actually improve as they meld together.