Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rich and Creamy Homemade Eggnog with Nutmeg and Vanilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 85 reviews
  • Author: Deborah
  • Prep Time: 0h 15m
  • Cook Time: 0h 15m
  • Total Time: 2h 30m
  • Yield: 6 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: American

Description

This rich and creamy homemade eggnog recipe combines the warmth of nutmeg and vanilla with the smoothness of whole milk and heavy cream. Perfectly tempered egg yolks create a luscious base, optionally enhanced with bourbon or rum for a festive touch. For a frothier texture, whipped egg whites are folded in, resulting in a traditional holiday favorite that’s easy to make and delightful to share.

Ingredients

Scale

Main Ingredients

  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 2 3/4 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground nutmeg (plus more for garnish)
  • 1/2 cup bourbon or rum (optional)

Optional for Frothier Texture

  • 6 large egg whites (optional)

Instructions

  1. Separate the Eggs: Begin by carefully separating the egg yolks from the egg whites. Place the egg yolks in a medium mixing bowl and the egg whites in a separate bowl if you plan to use them later for added texture.
  2. Beat Egg Yolks: Using a whisk or electric mixer, beat the egg yolks on medium speed until they become thick and pale in color, about 2-3 minutes.
  3. Add Sugar: Gradually add the granulated sugar to the egg yolks while continuously whisking until fully incorporated and the mixture turns creamy.
  4. Warm Milk and Cream: In a saucepan over medium heat, combine the whole milk and heavy cream. Stir occasionally and heat until the mixture is just steaming, being careful not to let it boil.
  5. Temper the Egg Yolks: Slowly pour about half of the warm milk and cream into the bowl with the egg yolk and sugar mixture, whisking constantly to temper the yolks and prevent them from scrambling.
  6. Cook the Mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 5-7 minutes.
  7. Add Flavorings: Remove the saucepan from heat and stir in the pure vanilla extract and ground nutmeg. Mix in the bourbon or rum if using.
  8. Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gently fold them into the eggnog mixture for a frothier texture, if desired.
  9. Cool and Chill: Allow the eggnog to cool to room temperature, then transfer to the refrigerator to chill for at least 2 hours to let the flavors meld.
  10. Serve: Once chilled, gently stir the eggnog and pour into glasses. Garnish with a sprinkle of ground nutmeg or a cinnamon stick if desired.

Notes

  • Use fresh, high-quality eggs for the best flavor and safety.
  • Tempering the egg yolks is crucial to avoid scrambling when mixing with hot milk.
  • The bourbon or rum is optional but adds a traditional festive kick.
  • Folding in whipped egg whites adds a light, frothy texture to the eggnog.
  • Eggnog can be stored in the refrigerator for up to 3 days.
  • For a non-alcoholic version, omit the bourbon or rum entirely.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easydinnerinminutes.com/rich-and-creamy-homemade-eggnog-with-nutmeg-and-vanilla-recipe/