Cozy Homemade Eggnog with Fresh Nutmeg: Best Easy Recipe
This creamy, spiced eggnog is made with fresh nutmeg and simple ingredients. It’s the perfect cozy drink for holiday gatherings or quiet winter evenings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Yield: 4 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 4 large eggs, separated
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- 1/2 cup (100g) granulated sugar, plus 1 tablespoon extra for egg whites
- 1 whole nutmeg, finely grated (about 1–2 teaspoons)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- A pinch of salt
- 1/2 cup (120ml) bourbon or dark rum (optional)
Instructions
- Separate the eggs. Place yolks in a medium bowl and whites in a separate clean bowl.
- Whisk the yolks with 1/2 cup sugar until pale yellow and thick, about 2 minutes.
- In a medium saucepan, combine heavy cream and whole milk. Heat over medium until steaming but not boiling, about 3-4 minutes.
- Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then pour the egg mixture back into the saucepan, whisking.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Strain the custard through a fine-mesh strainer into a clean bowl or pitcher. Stir in vanilla, salt, and freshly grated nutmeg. Add cinnamon if using.
- If desired, beat the egg whites with the extra tablespoon of sugar until soft peaks form. Gently fold into the cooled custard.
- Cover and refrigerate for at least 2 hours, or overnight.
- Serve chilled in small glasses or mugs. Garnish with fresh nutmeg. If spiking, stir in bourbon or rum just before serving.
Notes
Don’t rush the tempering step to avoid scrambled eggs. Use a thermometer if possible; custard is ready at 160°F. Strain even if you think you don’t need to. Let it chill overnight for best flavor. For a dairy-free version, use full-fat coconut milk and oat milk. For a vegan adaptation, use coconut milk, almond milk, and silken tofu.
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 16
- Sodium: 80
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 18
- Protein: 6
Keywords: eggnog, homemade eggnog, fresh nutmeg, holiday drink, Christmas eggnog, creamy eggnog, easy eggnog recipe