Homemade Eggnog
Homemade Eggnog
Ingredients
For the Eggnog Base
- 4 cups milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/8 teaspoon ground cloves
For the Egg Mixture
- 12 egg yolks
- 1 1/2 cups granulated sugar
For Finishing
- 4 cups heavy whipping cream
- 1/4 teaspoon ground nutmeg
Instructions
- 1
In a large saucepan, combine the milk, ground cinnamon, ground allspice, vanilla extract, salt, and ground cloves. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle boil.
⏱️ 5 min
- 2
While the milk mixture is heating, place the egg yolks in a separate large mixing bowl. Add the granulated sugar to the egg yolks. Whisk vigorously for approximately 3 minutes until the mixture is fully incorporated, light in color, and slightly thickened.
⏱️ 3 min
- 3
Temper the egg mixture: Using a ladle, slowly add small amounts of the hot spiced milk into the egg yolk and sugar mixture, whisking continuously and vigorously. This gradual addition and constant whisking prevent the eggs from scrambling. Continue adding hot milk until about half of the milk has been incorporated into the egg mixture.
⏱️ 4 min
- 4
Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Continue to heat the entire mixture over medium-low heat, stirring constantly, for about 3 minutes, or until the mixture slightly thickens and coats the back of a spoon. Do not allow it to boil.
⏱️ 3 min
- 5
Remove the saucepan from the heat. Stir in the heavy whipping cream and ground nutmeg until well combined.
⏱️ 1 min
- 6
Transfer the eggnog to a pitcher or container. Refrigerate for at least 1 hour to chill thoroughly and allow the flavors to meld. Serve cold.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Eggnog
Ingredients
For the Eggnog Base
- 4 cups milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/8 teaspoon ground cloves
For the Egg Mixture
- 12 egg yolks
- 1 1/2 cups granulated sugar
For Finishing
- 4 cups heavy whipping cream
- 1/4 teaspoon ground nutmeg
Instructions
- 1
In a large saucepan, combine the milk, ground cinnamon, ground allspice, vanilla extract, salt, and ground cloves. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle boil.
⏱️ 5 min - 2
While the milk mixture is heating, place the egg yolks in a separate large mixing bowl. Add the granulated sugar to the egg yolks. Whisk vigorously for approximately 3 minutes until the mixture is fully incorporated, light in color, and slightly thickened.
⏱️ 3 min - 3
Temper the egg mixture: Using a ladle, slowly add small amounts of the hot spiced milk into the egg yolk and sugar mixture, whisking continuously and vigorously. This gradual addition and constant whisking prevent the eggs from scrambling. Continue adding hot milk until about half of the milk has been incorporated into the egg mixture.
⏱️ 4 min - 4
Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Continue to heat the entire mixture over medium-low heat, stirring constantly, for about 3 minutes, or until the mixture slightly thickens and coats the back of a spoon. Do not allow it to boil.
⏱️ 3 min - 5
Remove the saucepan from the heat. Stir in the heavy whipping cream and ground nutmeg until well combined.
⏱️ 1 min - 6
Transfer the eggnog to a pitcher or container. Refrigerate for at least 1 hour to chill thoroughly and allow the flavors to meld. Serve cold.
⏱️ 60 min