Introduction
This homemade eggnog is a holiday classic, rich, creamy, and perfectly spiced. You’ll love how its custardy base, crafted from scratch, far surpasses anything you can buy at the store. It’s a festive treat that rewards you with incredible flavor for a bit of careful cooking.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 12
Ingredients
- 12 large eggs
- 1 1/4 cups sugar
- 1/2 teaspoon salt
- 7 cups milk (separated)
- 1 1/2 teaspoons nutmeg (plus additional for garnish)
- 2 Tablespoons vanilla
- 3 cups heavy whipping cream
Instructions
- In a large, heavy-bottomed pot, whisk together the 12 eggs, 1 1/4 cups sugar, and 1/2 teaspoon salt until smooth and well combined.
- Gradually whisk in 4 cups of the milk and the 1 1/2 teaspoons of nutmeg until fully incorporated.
- Once thickened, remove the pot from the heat and stir in the 2 Tablespoons of vanilla. Transfer the mixture to a large bowl to cool more quickly. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until completely cold, at least 2 hours or overnight.
- When ready to serve, whisk the chilled egg mixture to loosen it. In a separate large bowl, combine the remaining 3 cups of milk and the 3 cups of heavy whipping cream. Whip with a hand mixer or whisk until soft peaks form.
- Gently fold the whipped cream and milk mixture into the chilled egg base until just combined. Pour into a serving pitcher or cups and garnish with a sprinkle of additional nutmeg.
Variations
- For a lighter texture, whip the heavy cream to stiff peaks separately before folding it into the base in Step 6.
- Serve warm by skipping the chilling and whipping steps. After Step 4, simply stir in all the remaining milk and cream, gently reheat, and serve.
- Create an adult-friendly version by stirring in bourbon, rum, or brandy to taste in Step 4 along with the vanilla.
- For a frothy single serving, blend a portion of the finished eggnog with ice until smooth.
Tips for Success
- Constant stirring over medium-low heat is crucial to prevent the eggs from scrambling.
- Use an instant-read thermometer to ensure the custard reaches 160°F for food safety.
- Chilling the base thoroughly before folding in the whipped cream ensures your eggnog stays thick and doesn’t deflate.
- If you see any small bits of cooked egg, you can strain the hot custard through a fine-mesh sieve after Step 4 for an ultra-smooth texture.
Storage & Reheating
FAQ
Is it safe to eat raw eggs in this recipe?
No, the eggs are fully cooked to 160°F, making this recipe safe from the risks associated with raw eggs.
Why is the milk separated in the ingredients list?
The 4 cups of milk are used to cook with the eggs, while the remaining 3 cups are combined with the heavy cream to be whipped and folded in at the end, creating the final creamy texture.
My eggnog curdled a bit. What happened?
The heat was likely too high, causing the eggs to scramble slightly. You can strain the mixture through a fine-mesh sieve when it’s hot to remove any lumps.
Can I make this dairy-free?
No, this specific recipe relies on milk and heavy cream for its traditional flavor and texture. Substitutions would fundamentally change it.
Why is my eggnog thin?
It may not have been cooked long enough to thicken properly to 160°F. Ensure you cook it to the correct temperature. Also, the heavy cream mixture should be whipped to soft peaks to add body.
Can I make this ahead of time?
Yes, you can prepare the cooked custard base (through Step 4) up to 2 days in advance. Complete Step 6 (whipping and folding) just before serving for the best texture.
