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Homemade Eggnog

A creamy cooked eggnog made with egg yolks, milk, cream, and fresh nutmeg, with an optional splash of bourbon or rum.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Course: Drinks
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large egg yolks
  • ½ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ½ cup bourbon or dark rum optional
  • Whipped cream for serving

Equipment

  • Medium saucepan
  • Large mixing bowl and whisk
  • Fine-mesh sieve
  • Instant-read thermometer
  • Pitcher or jar for chilling

Method
 

  1. Step 1: Whisk the egg yolks and sugar until pale.
  2. Step 2: Heat the milk, cream, nutmeg, and salt until steaming.
  3. Step 3: Temper the yolks with about 1 cup of the hot milk, then whisk everything back into the saucepan.
  4. Tip: Pour slowly while whisking.
  5. Step 4: Cook over medium-low heat until the custard coats a spoon and reaches 160°F.
  6. Tip: Stir constantly.
  7. Step 5: Strain, stir in the vanilla and optional alcohol, and cool.
  8. Step 6: Chill for at least 4 hours and serve cold with nutmeg.

Notes

Calories are an estimate per serving without alcohol or whipped cream.
The custard must reach 160°F for safety.