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Ultimate Homemade Eggnog Recipe: Rich, Creamy, and Simple

A glass of creamy, yellow homemade eggnog topped with a dusting of cinnamon spice.
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Make the best creamy holiday drink from scratch. This easy stovetop eggnog recipe delivers rich, traditional flavor, perfect for serving as a classic spiced beverage or adapting for alcoholic eggnog ideas.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 quart whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon
  • Optional: 1/2 cup dark rum or brandy

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt until the mixture is pale yellow and smooth.
  2. In a heavy-bottomed saucepan, combine the whole milk and heavy cream. Heat over medium heat until steam rises and small bubbles form around the edges. Do not let it boil.
  3. Slowly temper the eggs: While whisking the egg yolk mixture constantly, gradually pour about one cup of the hot milk mixture into the yolks. This prevents the eggs from scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
  5. Cook over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens enough to coat the back of the spoon. This usually reaches 170 degrees Fahrenheit. Do not let it boil.
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract, ground nutmeg, and ground cinnamon.
  7. If making alcoholic eggnog, stir in the rum or brandy now.
  8. Pour the eggnog through a fine-mesh sieve into a clean bowl to remove any small cooked egg bits, ensuring a smooth texture.
  9. Cover the surface of the eggnog directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
  10. To serve, whisk the chilled eggnog well. Pour into glasses and garnish each serving with a light dusting of fresh nutmeg.

Notes

  • For a non-alcoholic eggnog recipe, simply omit the rum or brandy in Step 6.
  • You can make this eggnog ahead of time; it keeps well in the refrigerator for up to three days.
  • For an extra thick and rich eggnog, you can increase the heavy cream by 1/2 cup and reduce the whole milk by 1/2 cup.
  • Use freshly grated nutmeg for the best traditional holiday spices flavor.

Nutrition

Find it online: https://cookingbyfelix.com/best-homemade-eggnog-recipe-creamy-rich/