Easy Eggnog Recipe
This eggnog recipe is perfect for the holiday season! It’s rich, creamy, and can be easily customized with or without alcohol.With just a few simple ingredients like eggs, sugar, milk, and cream, you can create this classic festive drink that’s great for sharing with family and friends.
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ½ to 1 cup rum bourbon, or brandy (optional)
- Cinnamon sticks for garnish
Instructions
Beat the Egg Yolks:
- In a medium bowl, whisk the egg yolks until they turn pale and slightly thick. Gradually add the sugar and continue whisking until the mixture is smooth and creamy.
Heat the Milk and Cream:
- In a saucepan, combine the milk, heavy cream, and nutmeg. Place the saucepan over medium heat and cook until the mixture is just simmering. Stir frequently to prevent scorching.
Temper the Eggs:
- Slowly pour a ladle of the hot milk mixture into the beaten egg yolks, whisking constantly. This process helps prevent the eggs from curdling. Gradually add more of the hot milk until the egg mixture is tempered.
Combine and Heat Again:
- Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and reaches around 160°F (71°C). Be careful not to let it boil.
Add Vanilla and Alcohol (Optional):
- Once thickened, remove the saucepan from the heat. Stir in the vanilla extract and your choice of alcohol, if using. Let the eggnog cool to room temperature.
Chill and Serve:
- Refrigerate the eggnog for at least 2 hours, allowing the flavors to meld and the drink to cool. Before serving, give it a gentle stir. Serve in glasses with a sprinkle of nutmeg and a cinnamon stick for garnish.
Notes
Ingredient Notes:
- Eggs: Use fresh, large eggs to ensure the best texture and flavor.
- Dairy: Whole milk and heavy cream make for a rich and creamy base. If you prefer a lighter version, substitute the cream with half-and-half.
- Alcohol: This recipe works beautifully with rum, bourbon, or brandy. However, it’s optional, so feel free to leave it out for a non-alcoholic version.