This eggnog recipe is thick, sweet, creamy and smooth. Making it perfect for the holidays or year-round, we won’t judge.
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 tsp ground nutmeg
- Pinch of salt
- 1/4 tsp vanilla extract
- Whipped cream, for topping
- Ground cinnamon, for topping
In a medium bowl, whisk 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 just reaches a simmer.
Add a healthy spoonful of the hot milk to the egg mixture, whisk vigorously. Repeat.
Once most the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Continue whisking constantly for a few minutes until the mixture is slightly thickened. It will continue to thicken as it cools.
Remove from heat, stir in vanilla.
Pour eggnog into a pitcher or other container and cover.
Refrigerate until chilled.
Pour into glasses, top with cinnamon and fresh whipped cream if desired.
Store homemade eggnog in the fridge for up to a week.
Try adding clove or other warm winter spices for a bit of different flavor.
Inspired by and adapted from: The Daily Alliance
Learn more about the history of Eggnog.