Homemade Eggnog – Rich, Creamy & Perfectly Spiced Recipe

Ingredients

• 4 large egg yolks
• 1/3 cup granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 tsp freshly grated nutmeg, plus more for garnish
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/2 cup bourbon, rum, or brandy (optional)

Instructions

1. 1

   Whisk egg yolks and sugar in a medium bowl until pale and thick, about 2 minutes.

2. 2

   Heat milk in a saucepan over medium heat until steaming (not boiling). Slowly pour the hot milk into the egg mixture while whisking constantly (this tempers the eggs).

3. 3

   Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard reaches 160°F (70°C) and coats the back of the spoon — about 5-7 minutes. Do not boil.

4. 4

   Remove from heat. Stir in heavy cream, nutmeg, cinnamon, and vanilla. If using alcohol, add it now.

5. 5

   Strain through a fine mesh sieve into a pitcher. Cover and refrigerate at least 4 hours (overnight is best).

6. 6

   Serve chilled in glasses with a sprinkle of freshly grated nutmeg.