The aroma alone is enough to transport you to a cozy fireside scene. Imagine: snow falling softly outside, the scent of cinnamon and nutmeg swirling in the air, and a mug of rich, creamy goodness warming your hands. That first sip of eggnog – a decadent, spiced custard in liquid form – is a true holiday indulgence.
This recipe for homemade eggnog elevates the experience beyond anything you can find in a carton. Ditch the overly sweet store-bought stuff and treat yourself to a truly special drink! Learning to safely cook eggs into a thick custard is a foundational skill that opens up a world of delicious desserts. It’s easier than you think, and the results are simply divine.
My grandmother used to make eggnog every Christmas Eve, a tradition I’ve happily carried on. Her secret, she always said, was using the freshest, highest-quality ingredients and never skimping on the spices. This version is inspired by hers, with a few personal tweaks to amplify the richness and spice. This homemade eggnog is perfect for holiday gatherings, quiet nights by the fire, or even as a festive addition to your morning coffee.
Why You’ll Love This Recipe
- Rich, Decadent Flavor: The combination of heavy cream, egg yolks, and warm spices creates a flavor profile that is simply irresistible.
- Silky Smooth Texture: This recipe avoids a grainy texture thanks to gentle cooking and careful attention to technique.
- Easy to Customize: Adjust the sweetness, spices, or alcohol content to your preferences.
- Perfect for Sharing: Make a large batch and share the holiday cheer with friends and family.
- Impressive Yet Simple: While it feels special, the recipe is surprisingly straightforward to execute.
Ingredients Breakdown
- Egg Yolks: The foundation of the eggnog! They provide richness and create that characteristic custard-like texture. Use the freshest eggs possible for the best flavor and safety. Pasteurized eggs are also a great option.
- Granulated Sugar: Sweetens the eggnog and helps to stabilize the egg yolks during cooking. Feel free to experiment with brown sugar for a deeper, molasses-like flavor.
- Heavy Cream: Crucial for creating a luxuriously creamy texture. Don’t substitute with milk or half-and-half, as the result won’t be the same richness. Try half heavy cream and half full-fat coconut milk for a dairy-free decadence.
- Whole Milk: Balances the richness of the heavy cream and adds necessary liquid to the mixture.
- Spices (Nutmeg, Cinnamon, Cloves): These warm spices are essential for that classic eggnog flavor. Freshly grated nutmeg makes a huge difference! I wouldn’t skimp on these ingredients.
- Vanilla Extract: Enhances the sweetness and ties all the flavors together. Use pure vanilla extract for the best results.
- Salt: A pinch of salt balances the sweetness and enhances the other flavors.
Kitchen Tools Needed
Before we dive in, make sure you have the right tools! Grab from the cabinet:
- Saucepan: A heavy-bottomed saucepan is ideal for even heat distribution.
- Whisk: Essential for creating a smooth and creamy mixture.
- Heatproof Bowl: For tempering the eggs.
- Thermometer: A candy thermometer isn’t essential, but it helps ensure the eggnog reaches a safe and delicious temperature.
- Fine-Mesh Sieve: To strain the eggnog and remove any lumps for a perfectly smooth texture.
- SIZE -70 mesh test sieves,304 stainless steel lab sieves,aperture lab sieve,20cm/8″ diameter, 4.5cm/1.77” height.
- MATERIAL – The lab sieves made of double-layer frame & 304 stainless steel fine mesh,lightweight but strong,strong corro…
- Durable – High/low temperature resistance,corrosion resistance,smooth edge,long use time,easy to clean.
How to Make Creamy Eggnog
- Whisk Egg Yolks and Sugar: In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened. This step is crucial for creating a smooth and stable base.
- Heat Cream and Milk: In a saucepan, combine the heavy cream, whole milk, cinnamon stick, and cloves. Heat over medium heat until steaming, but do not boil. This infusion helps extract the spices’ flavour.
- Temper the Eggs: Gradually pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. This is a crucial step for tempering the egg mixture. Repeat with another small addition.
- Combine and Cook: Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170-175°F or 77-79°C). Be patient and don’t rush this step, as overheating can cause the eggs to curdle. This can happen quickly; keep a close eye on the mixture.
- Strain: Immediately strain the eggnog through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits. This ensures a perfectly smooth texture.
- Stir in Spices and Vanilla: Stir in the freshly grated nutmeg, vanilla extract, and bourbon (if using).
- Chill: Cover the eggnog and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Serve: Before serving, whisk the eggnog to recombine.
- Garnish with a sprinkle of freshly grated nutmeg. Serve chilled. It doesn’t matter if it’s in a pretty glass or cozy mug; however, a classic bowl is traditional.
Pro Tips for Success
- Use Fresh, High-Quality Ingredients: The better the ingredients, the better the eggnog will taste. Use farm-fresh eggs, if possible!
- Don’t Overcook the Eggs: Overcooking will result in curdled or scrambled eggs. Cook over low heat, stirring constantly, and use a thermometer to ensure it reaches the proper temperature or looks thick.
- Chill Thoroughly: Chilling the eggnog overnight allows the flavors to meld and the texture to thicken nicely.
- Adjust the Spices to Your Liking: Feel free to add more or less of any of the spices to suit your taste.
- Serve Cold: Eggnog is best served very cold. Consider chilling your serving glasses in the freezer before pouring.
Variations & Dietary Swaps
- Dairy-Free Eggnog: Use full-fat coconut milk and almond milk in place of the heavy cream and whole milk. A splash of spiced rum can add a depth of flavour that complements the coconut.
- Spiced Eggnog: Add a pinch of ground ginger, cardamom, or allspice to deepen the flavour.
- Peppermint Eggnog: Stir in a few drops of peppermint extract or candy cane syrup.
- Vegan Eggnog: Substitute silken tofu, cashews, and almond milk for the dairy and eggs.
Serving Suggestions
- Garnish: Top with whipped cream, a sprinkle of freshly grated nutmeg, or a cinnamon stick.
- Boozy Brunch: Serve alongside brunch with mimosas or other festive cocktails.
- Festive Dessert: Offer a small glass of eggnog as an after-dinner treat.
- Coffee Enhancer: Add a splash of eggnog to your coffee for a decadent holiday latte.
Storage & Reheating
Store any leftover homemade eggnog in an airtight container in the refrigerator for up to 3 days. The texture may thicken slightly upon chilling. Although I’ve never tried it, it can be gently stirred before serving. Reheating is not recommended, as it can alter the texture and flavor.
Frequently Asked Questions
This creamy homemade eggnog is guaranteed to be a holiday favorite! It’s a truly special treat that will impress your family and friends, adding a touch of warmth and nostalgia to any gathering.
Now that you know how easy it is to make this classic holiday drink, ditch the store-bought stuff and give this recipe a try! Don’t forget to leave a comment and rating below, letting me know how it turned out. Be sure to share your culinary creations with us by tagging Culinary Craving on Instagram and Facebook!
Related Recipes
- Gingerbread Cookies: Perfect for dipping in eggnog or enjoying on their own.
- Cranberry Sauce: A festive and flavorful addition to any holiday meal; the tartness cuts through the richness of the eggnog beautifully.
Creamy Homemade Eggnog Recipe
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 3 cups heavy cream
- 1 cup whole milk
- 1 cinnamon stick
- 4 whole cloves
- 1/2 teaspoon freshly grated nutmeg plus more for garnish
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
- In a saucepan, combine the heavy cream, whole milk, cinnamon stick, and cloves. Heat over medium heat until steaming, but do not boil.
- Gradually pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Repeat.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170-175°F or 77-79°C).
- Immediately strain the eggnog through a fine-mesh sieve into a clean bowl.
- Stir in the nutmeg, vanilla extract, and bourbon (if using).
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, whisk to recombine as settling is natural. Garnish with a sprinkle of freshly grated nutmeg. Serve chilled.
Notes
- Adjust the amount of spices to your liking.
- Chill thoroughly for the best flavor and texture.