Homemade Eggnog

Course Drinks

Cuisine American

Keyword eggnog

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 449kcal

Author Emma Chapman

Equipment

food thermometer

Ingredients

5 egg yolks
½ cup granulated white sugar
1 cup heavy whipping cream
2 cups milk
½ teaspoon nutmeg
½ teaspoon vanilla extract
1 cinnamon stick

Instructions

In a small mixing bowl, store the egg yolks, separating them from the whites. Set aside.
In a medium sauce pan, add the sugar, cream, milk, nutmeg, vanilla extract and cinnamon stick.
Whisk over low/medium heat until very warm and the sugar has fully dissolved.
Slowly add 1/2 cup of the warm milk to the egg yolks at a time, stirring between each addition. The goal is to slowly warm the egg yolks because if they go from cold to hot too quickly they can curdle.
Once the mixing bowl with the milk and yolks feels very warm to the touch (on the outside of the bowl), whisk the mixture back into the pan.
Heat until the liquid reaches 160°F (71°C).
Strain to remove any sediments and the cinnamon stick. Store in the refrigerator.

Notes

You can use an instant read thermometer or candy thermometer to check the eggnog for reaching its food-safe temperature

If the egg yolks do curdle a little, it’s OK! While not ideal, the eggnog is not ruined. Once you strain the mixture before chilling, this will remove any curdled pieces.

Feel free to add more nutmeg, cinnamon or other spices to this recipe! Pumpkin pie spice might be a nice addition.

Homemade eggnog can be stored in the refrigerator for at least 2-3 days after it's made.

Nutrition