Homemade Eggnog
This homemade eggnog is creamy and rich, with nutmeg, cinnamon, and cloves. Cook it gently on the stovetop, then chill before serving.
Servings: 8 servings
Equipment
- Large Mixing Bowl
- whisk
- medium saucepan
- measuring cups and spoons
- Kitchen thermometer
- Fine mesh strainer
- Pitcher or large bowl for chilling
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg plus more for serving
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- pinch salt
Instructions
- Whisk the egg yolks and sugar in a large bowl until smooth and slightly thickened.
- Combine the milk, heavy cream, nutmeg, cinnamon, cloves, and salt in a medium saucepan. Heat over medium heat until steaming and just beginning to simmer around the edges. Do not boil.
- Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until slightly thickened and 160°F. Do not let it boil.
- Remove from the heat and stir in the vanilla extract.
- Pour through a fine-mesh strainer into a pitcher or large bowl.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Stir well before serving. Sprinkle each glass with nutmeg and add a cinnamon stick if you’d like.
Notes
Allow at least 2 hours for chilling, or longer if needed, until the eggnog is thoroughly cold. Do not boil the dairy or egg mixture.