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Homemade Eggnog Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 24 reviews
  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 12 hours 45 minutes
  • Yield: 8 cups 1x
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Description

This classic Homemade Eggnog recipe delivers a rich, creamy, and festive drink perfect for holiday gatherings. Made with whole milk, egg yolks, cream, warming spices, and a blend of bourbon and dark rum, it’s chilled for over 12 hours to develop deep flavors. Optional pasteurized egg whites add lightness and a frothy texture, making an indulgent treat to savor.

Ingredients

Scale

Base Ingredients

  • 2 ½ cups whole milk (600 mL)
  • 1 tsp freshly grated nutmeg
  • ¼ tsp ground cinnamon
  • Pinch sea salt (⅛ tsp)

Egg Mixture

  • 6 large egg yolks
  • 100 g sugar (½ cup)

Final Additions

  • 1 cup whipping cream 35% fat (240 mL)
  • 2 tsp vanilla extract
  • 3 fl oz bourbon (90 mL)
  • 3 fl oz dark rum (90 mL)

Optional Ingredients

  • ½ cup pasteurized egg whites
  • Extra ground nutmeg (for topping)
  • Extra ground cinnamon (for topping)
  • Whipped cream (for topping)

Instructions

  1. Heat the Milk and Spices: Place the milk, nutmeg, cinnamon, and sea salt in a medium saucepan. Heat over medium heat, stirring occasionally, until the milk just begins to simmer but not boil.
  2. Whisk Egg Yolks and Sugar: While the milk heats, combine the egg yolks and sugar in a bowl. Use a hand mixer or whisk to beat until the mixture is pale, thick, and ribbons form when the whisk is lifted.
  3. Temper the Eggs: Slowly pour about one cup of the hot milk mixture into the egg yolks, whisking constantly to warm the eggs gently and prevent curdling.
  4. Combine Mixtures: Pour the tempered egg mixture back into the saucepan with the remainder of the hot milk. Whisk thoroughly to combine.
  5. Cook to Safe Temperature: Return the saucepan to medium heat and cook, whisking frequently, until the mixture reaches 160°F. Be careful not to let it boil to avoid scrambling the eggs.
  6. Add Cream, Vanilla, and Alcohol: Remove from heat and stir in the whipping cream, vanilla extract, bourbon, and dark rum. Mix well.
  7. Chill the Eggnog: Transfer the eggnog to a container and refrigerate for at least 12 hours or up to 24 hours to let flavors meld and the drink thicken.
  8. Optional – Strain Spices: After chilling, optionally strain the eggnog through a sieve to remove the spices for a smoother texture.
  9. Whip Egg Whites: In a large bowl, whisk the pasteurized egg whites with a hand or stand mixer until soft peaks form.
  10. Incorporate Egg Whites: Gently fold the whipped egg whites into the chilled eggnog, creating a light and frothy consistency.
  11. Serve: Pour the eggnog into glasses, topping with a sprinkle of nutmeg, cinnamon, and a dollop of whipped cream if desired. Serve immediately or keep refrigerated until ready.

Notes

  • For a non-alcoholic version, omit bourbon and rum and add extra milk along with rum or bourbon extract for flavor.
  • Use pasteurized egg whites to ensure safety when consuming raw eggs.
  • Eggnog will keep in the refrigerator for up to 5 days; with at least 2 cups of alcohol, it can be stored longer and tastes better aged at least one week.
  • Heating the mixture only to 160°F ensures safety while maintaining a creamy texture without scrambling eggs.
  • You can adjust sugar quantity for sweetness preference—100 g for standard sweetness, up to 150 g for sweeter eggnog.

Find it online: https://linadinner.com/homemade-eggnog-recipe/