There’s nothing quite like the velvety richness of *The Creamiest Homemade Eggnog* to elevate your holiday season. This indulgent treat combines smooth, custard-like textures with a perfect balance of sweet cream, warm spices, and a hint of nutmeg.
In just 25 minutes, you can create a drink that feels like a cozy hug in a glass, far surpassing anything store-bought. Its luscious consistency and comforting flavors make it an instant crowd-pleaser, whether served chilled or warm.
What sets this eggnog apart is its *unmatched creaminess* and the joy of crafting it from scratch. With only 20 minutes of prep and 5 minutes of cooking, it’s surprisingly simple to whip up.
The blend of fresh eggs, rich cream, and aromatic spices creates a drink that’s both nostalgic and luxurious. Perfect for sipping by the fire or sharing with loved ones, this recipe promises to become a cherished tradition in your home.
Ingredients for The Creamiest Homemade Eggnog
- 6 large egg yolks (at room temperature for best results)
- ½ cup (4 oz/115 g) granulated sugar
- 2 cups (16 fl oz/480 ml) whole milk
- 1 cup (8 fl oz/240 ml) heavy cream
- ½ teaspoon ground nutmeg (plus extra for garnish)
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup (4 fl oz/120 ml) dark rum (optional, can substitute with bourbon or omit for a non-alcoholic version)
- Whipped cream (for garnish)
Step-by-Step Instructions
- In a medium bowl, whisk together the egg yolks and sugar until smooth and slightly pale. Set aside.
- In a medium saucepan over medium heat, combine the milk, cream, and nutmeg. Warm until it reaches a gentle simmer (do not boil).
- To temper the eggs, ladle a spoonful of the hot milk mixture into the egg mixture while whisking vigorously. Repeat, adding the hot milk gradually, until fully combined.
- Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens slightly (about 4 minutes). It will thicken more as it cools.
- Remove from heat and stir in the vanilla extract and salt.
- Strain the eggnog through a sieve into a jug to ensure a smooth texture. Let it cool completely at room temperature.
- Cover and refrigerate for at least 3 hours (or up to 3 days) to chill thoroughly.
- Before serving, stir in the dark rum (if using). Garnish with a dollop of whipped cream and a sprinkle of nutmeg. For an adult twist, add a splash of bourbon!
Spice It Up: Creative Serving Ideas
Take your eggnog to the next level by serving it in festive mugs with a cinnamon stick or star anise for garnish. For a fun twist, rim the glasses with a mix of sugar and cinnamon.
Pair it with gingerbread cookies or shortbread for a cozy holiday treat. Pro tip: Add a dollop of whipped cream and a sprinkle of cocoa powder for a decadent finish.
Make It Your Own: Recipe Variations
Customize your eggnog to suit your taste! Swap the dark rum for bourbon, brandy, or even spiced rum for a different flavor profile.
For a non-alcoholic version, omit the alcohol entirely and add a splash of almond or vanilla extract. Feeling adventurous? Try adding a pinch of cinnamon or cardamom for a warm, spiced twist.
Keep It Fresh: Storage Tips
Store your homemade eggnog in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, as it may separate slightly. Note: Eggnog doesn’t freeze well due to its creamy texture, so enjoy it fresh or within a few days of making it.
Perfect Every Time: Equipment Guidance
Use a heavy-bottomed saucepan to prevent scorching the milk mixture, and a fine-mesh sieve to ensure a silky-smooth texture.
A whisk is essential for tempering the eggs and achieving that creamy consistency. Bonus tip: A stand mixer or hand mixer makes whipping the cream for garnish a breeze.
Got Questions? We’ve Got Answers
Can I use low-fat milk? Whole milk is best for richness, but you can use 2% milk if needed. How do I know it’s thickened enough? The mixture should coat the back of a spoon. Is it safe to use raw eggs? Tempering the eggs with hot milk ensures safety, but you can use pasteurized eggs for extra peace of mind.
The Creamiest Homemade Eggnog
Ingredients
- 6 large egg yolks, at room temperature
- 1/2 cup granulated sugar 4 oz/115 g
- 2 cups whole milk 16 fl oz/480 ml
- 1 cup heavy cream 8 fl oz/240 ml
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup dark rum, optional 4 fl oz/120 ml
- Whipped cream, for garnish
- nutmeg, for garnish
Instructions
- In a medium bowl whisk together the egg yolks and sugar. Set aside while you prepare the milk mixture.
- In a medium saucepan over medium heat, warm the milk, cream, and nutmeg until it reaches a simmer.
- Ladle a big spoonful of the hot milk mixture to the eggs, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- While whisking, cook over medium-low heat until the mixture thickens, about 4 minutes. Note that It will thicken even more as it cools down.
- Remove from heat and stir in the vanilla and salt.
- Pour the eggnog through a sieve into a jug and allow it to cool down completely before covering and chilling for a minimum of 3 hours but up to 3 days.
- Serve with a sprinkle of nutmeg, and freshly whipped cream. Add a splash of bourbon for when the kids go to bed!
