Homemade Classic Eggnog

Two glasses of eggnog topped with cinnamon next to cinnamon sticks on a white serving tray with the pitcher and bowl of cinnamon sticks behind all on a white towel

During the holiday season, my drink of choice is always eggnog. Many flavors exist, but making it from scratch is better than any store-bought eggnog.

Course Drinks

Cuisine American

Diet Gluten Free, Vegetarian

Keyword alcoholic, christmas, drink, egg yolks, eggnog, holidays

Dietary Needs Gluten-Free

Prep Time 5

Cook Time 15

Cool Time 2

Total Time 2 20

Servings

Calories 231kcal

Author Stephanie Lynch

Equipment

Ingredients

6 egg yolks room temperature
1/2 cup sugar
1 cup heavy whipping cream
2 cups whole milk
3/4 tsp ground nutmeg
1/8 tsp salt
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 cup brandy optional

Instructions

In a medium bowl, use a hand mixer to whisk egg yolks and sugar together until creamy
In a medium saucepan, over medium-high heat, combine the heavy cream, milk, nutmeg, and salt, stirring often until it reaches a light simmer, about 5 minutes
Temper eggs by adding a big spoonful of the hot milk mixture to the eggs, whisking constantly
Repeat until you've added about half of the milk mixture to the eggs
Pour the milk and egg mixture back into the saucepan, reduce to medium-low heat, and whisk constantly for about 3-5 minutes, until it thickens slightly and reaches a temperature of 160F on a candy thermometer
Remove the pan from the heat and whisk in the vanilla extract (and brandy if using)
Pour the eggnog mixture through a mesh strainer over a pitcher to remove any chunks
Cover and refrigerate for about 2 hours, until chilled through
Serve with a sprinkle of cinnamon on top

Nutrition