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Cozy Classic Eggnog with Fresh Nutmeg – Easy Homemade Recipe

homemade eggnog recipe - featured image

This homemade eggnog is velvety, rich, and perfectly balanced with fresh nutmeg. Ready in 20 minutes, it’s a holiday classic that will convert even the biggest eggnog skeptics.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • 1/2 cup (100g) granulated sugar
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg (plus more for garnish)
  • Pinch of salt
  • Optional: 1/2 cup (120ml) bourbon, dark rum, or brandy

Instructions

  1. Whisk the egg yolks and sugar together in a large mixing bowl until pale yellow and slightly thick, about 2 minutes, until the mixture reaches ribbon stage.
  2. Combine the milk, cream, and salt in a medium saucepan over medium heat. Heat until small bubbles form around the edges and steam rises, about 4-5 minutes. Do not let it boil.
  3. Temper the egg mixture: While whisking the egg yolk mixture constantly, slowly pour about 1/2 cup of the hot milk mixture into the eggs. Keep whisking, then pour in another 1/2 cup. Pour the entire egg mixture back into the saucepan with the remaining milk, whisking as you go.
  4. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, for 5-8 minutes, until the mixture thickens enough to coat the back of a spoon. Do not let it boil.
  5. Remove from heat and strain immediately through a fine-mesh strainer into a clean pitcher or bowl.
  6. Stir in the vanilla extract and freshly grated nutmeg. If adding alcohol, stir it in now.
  7. Cool to room temperature, then cover and refrigerate for at least 2 hours, preferably overnight.
  8. Serve chilled with a fresh grating of nutmeg on top.

Notes

For best results, use room temperature egg yolks and fresh whole nutmeg. The eggnog improves after 24 hours in the fridge as flavors meld. Do not let the mixture boil after adding eggs to prevent curdling. For a dairy-free version, use oat milk and full-fat coconut cream.

Nutrition

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