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The Best Creamy & Classic Homemade Eggnog Recipe

Close-up of creamy homemade eggnog topped with a dusting of cinnamon in a clear glass mug.
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Make rich, velvety homemade eggnog from scratch that tastes better than store-bought. This classic recipe is perfect for holiday gatherings and can easily be spiked with bourbon or rum.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon
  • 2 cups whole milk
  • 1 cup heavy cream
  • Optional: 1 cup bourbon, rum, or brandy

Instructions

  1. In a medium saucepan, whisk the egg yolks and sugar together until the mixture is pale yellow.
  2. Whisk in the maple syrup, salt, vanilla extract, nutmeg, and cinnamon.
  3. Gradually whisk in the whole milk and heavy cream until combined.
  4. Place the saucepan over medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. Do not let it boil. This step tempers the eggs and creates the custard base.
  5. Remove the mixture from the heat immediately. If using alcohol, stir in your choice of bourbon, rum, or brandy now.
  6. Pour the eggnog through a fine-mesh sieve into a clean bowl or pitcher to remove any small cooked egg pieces.
  7. Cover the mixture and chill in the refrigerator for at least 4 hours, or preferably overnight, until it is very cold and thick.
  8. Before serving this rich holiday drink, whisk it well. Serve chilled, garnished with freshly grated nutmeg.

Notes

  • For a nonalcoholic eggnog, simply omit the spirits in Step 5.
  • To achieve a velvety eggnog texture, make sure you stir constantly over low heat and do not allow the mixture to boil.
  • If you prefer a thinner consistency, reduce the heavy cream slightly or add a splash more milk after chilling.

Nutrition

Find it online: https://juliameal.com/homemade-eggnog-recipe-creamy-rich/