Introduction
If you’ve only ever had eggnog from a carton, you haven’t truly had eggnog. Homemade eggnog is thick, creamy, and custard-like, with a warmth from nutmeg and vanilla that store-bought versions can’t match. This “cooked” version gently heats the eggs, making it safe for everyone and creating a richer texture.
Why You’ll Love This Recipe
- Rich Custard Flavor: Tastes like melted premium ice cream.
- Safe to Drink: Cooking the egg base removes any raw egg concerns.
- Customizable: You control the sweetness and the booze (or keep it non-alcoholic).
- Better with Age: It actually tastes better after sitting in the fridge for a day or two.
- Creamy Texture: Much thicker and more luxurious than the carton stuff.
Ingredients
- 2 1/2 cups milk
- 4 cinnamon sticks
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 1/3 cup bourbon or rum (optional)
Instructions
- Heat milk, cinnamon, vanilla, and nutmeg in a saucepan over medium heat until it just simmers. Keep warm.
- In a bowl, whisk egg yolks and sugar until pale and fluffy.
- Temper the Eggs: Slowly whisk 1 cup of the hot milk into the eggs to warm them up without scrambling.
- Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (about 160°F). Do not boil.
- Remove from heat. Stir in heavy cream and bourbon (if using).
- Chill thoroughly (at least 4 hours) before serving. Garnish with fresh nutmeg.
Tips
Stir constantly while cooking the custard to prevent lumpy eggs. Ideally, make this 24 hours in advance to let the flavors meld together perfectly.