Homemade Eggnog
Homemade Eggnog is rich, creamy, and perfectly spiced with nutmeg. Serve it chilled or warm, with or without a splash of bourbon, for a festive holiday classic.
Servings: 6
Calories: 443kcal
Ingredients
- 4 large eggs separated
- 1/3 cup granulated sugar plus 1 tablespoon
- 2 cups whole milk
- 2 cups heavy cream divided
- 1/2 teaspoon freshly grated nutmeg plus more for garnish
- 1/3 cup bourbon brandy, cognac, or rum, or to taste (optional)
Instructions
- Beat the egg yolks with a mixer until pale yellow and thick. Gradually beat in ⅓ cup sugar and beat until dissolved.
- In a saucepan, heat milk, 1 cup cream, and nutmeg until simmering.
- Slowly whisk hot milk into yolks to temper. Return the mixture to the saucepan and cook, stirring, until thickened and 160°F.
- Pour into pitcher, stir in liquor (if using), and chill until cold.
- Beat egg whites to soft peaks. Add 1 tablespoon of sugar and beat to stiff peaks.
- Whip the remaining 1 cup of cream to stiff peaks. Fold whipped cream and egg whites into chilled custard.
- Sprinkle with nutmeg before serving.
Notes
Chef Jenn’s Tips
- Use a digital thermometer to make sure the custard hits 160°F for food safety without overcooking.
- Freshly grated nutmeg makes all the difference in flavor; skip the pre-ground if you can.
- If you like your eggnog lighter, fold in all the beaten egg whites. For richer eggnog, just use half.
- You can make this non-alcoholic by skipping the liquor; it’s just as delicious!
Nutrition
Serving: 1g | Calories: 443kcal | Carbohydrates: 19g | Protein: 9g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 223mg | Sodium: 101mg | Potassium: 261mg | Fiber: 0.03g | Sugar: 19g | Vitamin A: 1478IU | Vitamin C: 0.5mg | Calcium: 173mg | Iron: 1mg