Eggnog

This homemade Eggnog is rich, creamy, and warmly spiced with nutmeg, cooked to a velvety custard and chilled until cold and thick.

Course Drinks

Cuisine American

Keyword Eggnog

Prep Time 5

Cook Time 20

Chill Time 3

Total Time 3 25

Servings

Calories 468kcal

In a small saucepan over medium low heat, whisk together the milk and vanilla until mixture begins to simmer. Remove from heat.
3 cups whole milk
In a separate large bowl, use an electric mixer to beat together the eggs, yolks, sugar and salt for 5 minutes. The mixture will thicken and become slightly frothy.
3 cups whole milk
Slowly pour the egg mixture into the saucepan with the vanilla and milk, whisking constantly to incorporate.
3 cups whole milk
Return pan to medium low heat and whisk constantly for about 5 minutes, or until temperature reaches 165 degrees.
3 cups whole milk
Remove from heat and pour in the heavy cream and nutmeg. Stir until well combined. If desired, you can pour the mixture through a strainer to ensure there are no lumps.
3 cups whole milk
Refrigerate at least 3 hours or overnight before serving.
3 cups whole milk

Straining will ensure there are no lumps in your egg nog, but as long as you are whisking constantly and keep everything on low heat there should not be a need to strain.
If you can’t wait overnight to serve, chill the mixture as long as you possibly can. It will thicken as it cools. The longer you can wait, the better!
You can add liquor to this if desired, see my notes above.
I highly recommend using a whisk rather than a spoon to prevent lumps.
You can top this with whipped cream, cinnamon and nutmeg if you desire. We like nutmeg the best.