Go Back
Print
Notes
Smaller
Normal
Larger
Homemade Eggnog
This eggnog recipe is thick, sweet, creamy and smooth. Making it perfect for the holidays or year-round, we won’t judge.
Print Recipe
Ingredients
6
large
egg yolks
1/2
cup
granulated sugar
1
cup
heavy whipping cream
2
cups
milk
1/2
tsp
ground nutmeg
Pinch of salt
1/4
tsp
vanilla extract
Whipped cream, for topping
Ground cinnamon, for topping
Instructions
In a medium bowl, whisk the egg yolks and sugar until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt.
Stir often until mixture just reaches a simmer.
Add a healthy spoonful of the hot milk to the egg mixture, whisk vigorously. Repeat.
Once most the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Continue whisking constantly for a few minutes until the mixture is slightly thickened. It will continue to thicken as it cools.
Remove from heat, stir in vanilla.
Pour eggnog into a pitcher or other container and cover.
Refrigerate until chilled.
Pour into glasses, top with cinnamon and fresh whipped cream if desired.
Store homemade eggnog in the fridge for up to a week.
Notes
Try adding clove or other warm winter spices for a bit of different flavor.