Ingredients
Scale
- 6 large eggs
- ¾ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground nutmeg, plus extra for garnish
- ¼ teaspoon ground cinnamon
- Pinch of salt
- Optional: ½ to 1 cup bourbon, dark rum, brandy, or whiskey (for spiked version)
- Whipped cream, for serving (optional)
- Cinnamon sticks, for garnish (optional)
Instructions
- Separate and whisk eggs: Crack the eggs into a large mixing bowl. Add the sugar and whisk vigorously for 2-3 minutes until the mixture is thick, pale yellow, and ribbony. This aerates the eggs and dissolves the sugar completely.
- Heat the milk mixture: In a medium saucepan, combine the whole milk, heavy cream, nutmeg, cinnamon, and salt. Heat over medium-low heat, stirring occasionally, until the mixture is steaming and reaches about 160°F (71°C). Do not let it boil. Remove from heat.
- Temper the eggs: This is the crucial step. Very slowly pour about 1 cup of the hot milk mixture into the egg mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Continue whisking for about 30 seconds.
- Combine everything: Slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly. Place the saucepan back over medium-low heat.
- Cook gently: Cook the mixture, stirring constantly with a whisk or wooden spoon, until it slightly thickens and reaches 160°F (71°C). This takes about 5-8 minutes. The eggnog should coat the back of a spoon. Do not let it boil or the eggs will scramble.
- Strain and cool: Remove from heat and immediately strain the eggnog through a fine mesh strainer into a large pitcher or bowl. This removes any bits of cooked egg and ensures silky smoothness. Stir in the vanilla extract.
- Chill thoroughly: Cover the eggnog and refrigerate for at least 4 hours or overnight. Eggnog is best served very cold. If adding alcohol, stir it in after the eggnog has chilled.
- Serve and garnish: Give the eggnog a good stir before serving, as it may settle slightly. Pour into glasses or mugs. Top with freshly grated nutmeg, a dollop of whipped cream if desired, and a cinnamon stick for stirring. Serve immediately.
Notes
- For food safety, the mixture must reach 160°F to pasteurize the eggs
- Eggnog thickens as it chills, so don’t worry if it seems thin when first made
- Adjust sweetness by adding sugar 1 tablespoon at a time while mixture is still warm
- For a frothy texture, separate eggs and whip whites to soft peaks, fold in after chilling
- Store-bought pasteurized eggs can be used for added food safety
- If mixture curdles, strain through fine mesh strainer and whisk vigorously
- Eggnog continues to develop flavor as it sits, so it’s even better the next day
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage / Holiday Drink
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup (8 oz)
- Calories: 285
- Sugar: 22
- Sodium: 95mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg