Homemade Eggnog

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Rich and creamy, this Homemade Eggnog is spiked with rum to make the most delicious eggnog cocktail. It's made with tempered egg yolks for a thick, creamy texture and served topped with whipped cream for a decadent holiday drink.

Prep Time25

Cook Time10

Total Time35

Course: Drinks

Cuisine: American

Keyword: best eggnog recipe, eggnog cocktail, homemade eggnog with alcohol

Servings: servings

Ingredients

6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups whole milk
1/2 teaspoon ground nutmeg
pinch of salt
3 tablespoons rum (or brandy or bourbon)
1/4 teaspoon vanilla extract
whipped cream , for serving
ground nutmeg , for garnish

Instructions

In a medium bowl, whisk together the egg yolks and sugar until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until mixture is steaming and reaches a bare simmer (do not let it boil.)
Temper the eggs: Add a big spoonful of the hot milk mixture to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
Remove from heat and cool for 20 minutes, stirring every 5 minutes.
Add in the alcohol and vanilla.
Pour the eggnog into a pitcher or other container and cover with plastic wrap.
Refrigerate until chilled, at least 3 hours. It will thicken as it cools. (If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.)
Serve with piped whipped cream and a dash of freshly grated nutmeg.
NOTES: For a kid-friendly version, simply omit the alcohol - everything else stays the same. This recipe uses just the egg yolk and not the whites, but don't toss them! See below for ways to use them. Also see below for ways to use leftover eggnog. For other tips and FAQ's, please refer to the article.

Notes

Use the egg whites: This recipe calls for egg yolks, not the whole egg. But don't toss the egg whites - they can be used to make Angel Food Cake, Meringue Cookies, Pavlova, and Coconut Macaroons.

Storing eggnog: Homemade eggnog is best the day it's made, so I don't recommend making it more than a day in advance, however it will keep up to 3 days stored covered in a pitcher in the fridge.

Ways to use leftover eggnog: If you find you have more eggnog than you can drink in 3 days, you can use leftover eggnog to make eggnog muffins, eggnog cookies, and eggnog bread!

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