Homemade Eggnog

Glass of eggnog topped with whipped cream.

5 from 2 votes

This homemade eggnog is a delicious holiday treat that can be made in 10 minutes! Thick, creamy, and perfectly spiced this is the best eggnog you will ever taste.

Prep Time10

Cook Time10

Course: drink

Cuisine: American

Servings:

Author: Serene

Ingredients

2 cups whole milk
1 cup heavy cream
1 teaspoon nutmeg
1 pinch salt
6 large egg yolks
½ cup sugar
1 teaspoon vanilla extract
1 teaspoon rum extract

Instructions

Pour the milk and cream into a medium size saucepan and heat over medium heat.
Add in the ground nutmeg and salt. Stir to combine. Bring this mixture to a simmer.
Meanwhile, add the egg yolks to a medium sized bowl. Mix together with a hand mixer or whisk.
Mix in the sugar and continue to beat on for 2-3 minutes until egg mixture is thick and you can see ribbons as it mixes.
Once milk mixture is simmering, temper the eggs by ladling 2-3 spoonfuls of hot milk into the eggs while mixing continuously. Continue until egg mixture is pourable.
Pour the egg mix into the saucepan with the rest of the milk while whisking.
Continue whisking until the eggnog reaches a temperature of 160 degrees F. Check the temperature, as this can happen immediately.
Remove the pan from the heat and stir in the vanilla and rum extracts.
Pour eggnog through a fine mesh sieve into a pitcher and chill in the refrigerator for at least 4-6 hours before serving.
After chilling, whisk together the eggnog before serving.
If eggnog is too thick, you can add milk to thin it out to desired consistency.
Top with whipped cream when serving if desired.

Notes

Whole Milk/Heavy Cream: Use your preferred choice of milk either dairy or non-dairy. You can also change the amounts of milk/cream used. If you swap some of the cream out for milk or use a lower fat milk, the less thick and creamy your drink will be.
Eggs: The egg yolks help to thicken this recipe, I don't recommend substituting the eggs in this recipe.
Ground Nutmeg: Can be substituted with freshly ground nutmeg. You can also add a pinch of ground cinnamon for more spiced flavorings.
Rum Extract: This rum extract adds the classic flavoring that most store-bought eggnogs have. You can omit this and only add the vanilla if desired.
Store: Store homemade eggnog in a sealed container in the refrigerator for up to 5 days.
Freeze: We don't recommend freezing this recipe.

Nutrition