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Homemade Eggnog – Holiday Recipe

Homemade eggnog is a stovetop holiday drink gently cooked until it reaches 160°F and lightly coats a spatula. Chill it thoroughly for a smooth, creamy texture and serve it cold.
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Prep Time 10 minutes
Cook Time 5 minutes
Chilling 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 6 egg yolks large
  • 0.75 cup granulated sugar
  • 0.125 tsp kosher salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract

Equipment

  • 1 3-quart saucepan

Method
 

  1. In a medium heatproof bowl, whisk the egg yolks, sugar, and salt until thick and pale.
  2. Combine the milk, heavy cream, and nutmeg in a 3-quart saucepan.
  3. Heat over medium, stirring occasionally, until steaming with small bubbles around the edge; do not boil.
  4. Slowly whisk about 1 cup of the hot milk mixture into the yolks.
  5. Gradually whisk the tempered yolk mixture back into the saucepan.
  6. Cook over medium-low heat, stirring constantly with a heatproof spatula, until the mixture reaches 160°F on an instant-read thermometer and lightly coats the spatula, about 3 to 5 minutes.
  7. Remove the saucepan from the heat and stir in the vanilla.
  8. Pour the eggnog through a fine-mesh strainer into a covered container.
  9. Refrigerate until thoroughly chilled, at least 4 hours.
  10. Serve cold.

Notes

Temper the yolks gradually to help prevent them from curdling. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the texture may separate. For a lactose-free option, use lactose-free whole milk and cream.