Description
This Easy Homemade Eggnog Recipe creates a creamy, luxurious holiday beverage with fresh eggs, real cream, and warm spices. Ready in just 15 minutes of active prep, it tastes infinitely better than store-bought and becomes even more flavorful after chilling overnight.
Ingredients
6 large eggs, separated and at room temperature
3/4 cup granulated sugar, divided
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg, plus extra for garnish
1/4 teaspoon ground cinnamon
Pinch of salt
Optional: 1/4 teaspoon almond extract
Optional: Whipped cream for serving
Optional: Cinnamon sticks for garnish
Instructions
1. Separate eggs while cold, then let reach room temperature for 20-30 minutes.
2. Beat egg yolks with 1/2 cup sugar in a large bowl until thick and pale yellow (3-4 minutes). Mixture should fall in ribbons from whisk.
3. In medium saucepan, combine whole milk, heavy cream, and remaining 1/4 cup sugar. Heat over medium-low until steaming and sugar dissolves (about 5 minutes, 160-170°F). Do not boil.
4. Slowly pour 1 cup of hot milk mixture into beaten egg yolks while whisking constantly to temper.
5. Pour tempered egg mixture back into saucepan with remaining milk mixture.
6. Cook over low heat, stirring constantly, until mixture slightly thickens and reaches 160°F (3-4 minutes). Should coat the back of a spoon.
7. Remove from heat immediately. Stir in vanilla extract, nutmeg, cinnamon, and salt.
8. Strain through fine-mesh sieve into a pitcher for silky smoothness.
9. Cover and refrigerate at least 4 hours or overnight for best flavor.
10. Before serving, whisk to reincorporate spices. Garnish with freshly grated nutmeg and whipped cream if desired.
Notes
Use room temperature eggs for easier incorporation and smoother texture.
Always temper eggs gradually to prevent scrambling – don’t rush this step.
Heat to exactly 160°F using instant-read thermometer for food safety and best texture.
Eggnog actually improves over 2-3 days as flavors meld and deepen.
Store in airtight container in refrigerator up to 3-4 days.
For extra safety during pregnancy, use pasteurized eggs from the start.
Don’t freeze – texture separates and becomes grainy when thawed.
Use leftover eggnog in French toast, pancakes, or holiday baking.
For richer texture, fold in 1/2 cup fresh whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (8 oz)
- Calories: 245
- Sugar: 24g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 185mg
Keywords: homemade eggnog, easy eggnog recipe, holiday drinks, Christmas beverages, eggnog from scratch