Homemade Eggnog

1
Beth Pierce

By
@smalltownwoman

It is that time of the year again and this luscious Homemade Eggnog Recipe comes together quickly in just a few easy steps and tastes so much better than store bought. We enjoy ours topped with a little whipped cream and a pinch of cinnamon. For entertaining we make two batches one alcohol free and the other spiked with a little bit of brandy or rum.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
5 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

  • 2 c
    milk (2% or whole)
  • 1 c
    heavy cream
  • 1/2 tsp
    ground nutmeg
  • 1/4 tsp
    ground cinnamon
  • ·
    pinch of cloves
  • 6
    egg yolks (room temperature)
  • 1/2 c
    sugar
  • 1/2 tsp
    vanilla
  • ·
    whipped cream (optional)
  • ·
    extra ground cinnamon or nutmeg (optional)

How to Make Homemade Eggnog

Step-by-Step

  1. In a medium saucepan over medium/medium low heat combine milk, cream, nutmeg, cinnamon and cloves. Whisk very frequently while bringing mixture almost to boiling.
  2. Meanwhile in a medium bowl combine egg yolks and sugar. Add sugar 2 tablespoons at a time whisking thoroughly before adding more.
  3. Using a soup ladle add about 1/3 cup of the hot milk mixture to the egg mixture; whisking thoroughly. Keep adding the hot mixture to the egg mixture; whisking thoroughly between each addition. When most of the milk mixture has been whisked into the egg mixture (about 3/4 of it) add it back to the saucepan.
  4. Cook until the mixture reaches 160 degrees F; whisking constantly. Use a spoon to reach those tight edges at the base of the pan. It will be slightly thick but will thicken more as it cools.
  5. Remove from the heat and whisk in the vanilla. Serve with whipped cream and a light dusting of cinnamon or nutmeg.

Printable Recipe Card

About Homemade Eggnog




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