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The Best Creamy, Old-Fashioned Homemade Eggnog (Alcoholic and Non-Alcoholic)

Close-up of a glass of creamy homemade eggnog topped with a dusting of cinnamon.
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Make rich, creamy, old-fashioned homemade eggnog from scratch. This classic recipe yields a velvety smooth holiday drink that is far superior to store-bought versions. You can easily make this recipe spiked with bourbon or keep it non-alcoholic for all guests.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • Optional: 1/2 cup bourbon, rum, or brandy for spiked eggnog

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale yellow and smooth.
  2. Pour the milk and heavy cream into a medium saucepan. Heat over medium heat until steam rises and small bubbles form around the edges. Do not let it boil.
  3. Slowly temper the eggs: While whisking the egg mixture constantly, gradually pour about one cup of the hot milk mixture into the yolks. This prevents the eggs from scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
  5. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This usually takes 8 to 10 minutes. Do not let it boil. The temperature should reach 170 degrees Fahrenheit.
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract and 1/4 teaspoon of ground nutmeg.
  7. If making alcoholic eggnog, stir in your chosen spirit now.
  8. Pour the eggnog through a fine-mesh sieve into a clean bowl to remove any small cooked egg bits, ensuring a velvety smooth texture.
  9. Cover the surface of the eggnog directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold and thick.
  10. Serve the cold homemade eggnog in glasses, garnished with a fresh grating of nutmeg.

Notes

  • For the thickest eggnog, chill the mixture for a full 24 hours before serving.
  • If you skip the tempering step and cook the eggs too fast, you will end up with scrambled eggs; whisk slowly and continuously.
  • To make this non-alcoholic eggnog, simply omit the liquor.
  • Freshly grated nutmeg provides the best flavor for this classic holiday drink.

Nutrition

Find it online: https://kingscook.com/homemade-eggnog-recipe-creamy-old-fashioned/