Homemade Eggnog
Homemade eggnog is easy to make at home and so much better than store-bought!
Ingredients
- 6 large eggs
- ¾ cup granulated sugar (150 grams)
- ¼ teaspoon salt
- 4 cups whole milk (1 quart, about 1 liter), divided
- 1 cup heavy whipping cream (250 ml)
- 1 teaspoon ground nutmeg , fresh if possible
- 1 tablespoon vanilla extract
For serving (optional)
- 1-2 cups Rum, whiskey or brandy (see Notes section for more mix-in suggestions)
Equipment
Instructions
- In a large bowl whisk together the eggs, sugar and salt.
- In a medium saucepan, warm 2 cups of the milk over medium heat until bubbles appear around the edges, stirring occasionally. Do not bring to a boil.
- Add warmed milk to the egg mixture in a small stream while whisking constantly until completely combined.
- Return mixture to the saucepan and cook over medium heat to 160°F while whisking constantly, about 3-4 minutes.
- Remove from heat and strain with a fine mesh strainer into a pitcher. Stir in remaining milk, heavy cream, nutmeg and vanilla.
- Chill completely before serving. Homemade eggnog will keep for about 3 days in the fridge, or longer if you add alcohol to it before storage.
- Serve as-is or add alcohol or other mix-ins as desired (see Notes section for suggestions).
Notes
- For a stronger nutmeg flavor, increase nutmeg to 1 ½ teaspoons. You can also add ¼-½ teaspoon cinnamon and cloves if you want a more heavily spiced eggnog.
- Boozy eggnog additions: Rum or spiced rum, brandy, whiskey or bourbon.
- Non-alcohol eggnog additions: Ginger ale, 1 or 2% milk, lemon-lime soda like Sprite or 7-up (this is how I drank it as a kid!)
Calories: 303kcal, Carbohydrates: 26g, Protein: 9g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 176mg, Sodium: 184mg, Potassium: 229mg, Fiber: 1g, Sugar: 25g, Vitamin A: 813IU, Vitamin C: 1mg, Calcium: 176mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
