Homemade Eggnog Recipe
A festive holiday treat, silky sweet homemade eggnog is warmly flavored with cinnamon, nutmeg, cloves, and vanilla. It's delicious with or without alcohol.
Servings: 8
Ingredients
- 4 cups whole milk
- 4 egg yolks
- ⅔ cup granulated sugar, more to taste
- 1 teaspoon ground nutmeg, plus additional for garnishing
- 2 teaspoons ground cinnamon, plus additional for garnishing
- 2 teaspoons whole cloves
- 1 cinnamon stick, about 1 inch
- 1 ½ teaspoons pure vanilla extract
Instructions
- Add milk, egg yolks, sugar, ground nutmeg and ground cinnamon to a blender. Blend for 1 to 2 minutes or until creamy.4 cups whole milk, 4 egg yolks, ⅔ cup granulated sugar, more to taste, 1 teaspoon ground nutmeg, plus additional for garnishing, 2 teaspoons ground cinnamon, plus additional for garnishing
- Pour mixture into a saucepan over low heat; add cinnamon stick and cloves.2 teaspoons whole cloves, 1 cinnamon stick, about 1 inch
- Cook the eggnog slowly for about 10 to 12 minutes after it starts to steam, stirring frequently until mixture starts to thicken. Slow is important! If you cook it too quickly, the mixture will curdle. Keep the heat low and do not simmer or boil. If you think the mixture is getting close to simmering or boiling, take it off the heat and stir vigorously to bring down the temperature.
- Once the mixture has thickened, remove from heat and stir in vanilla extract and alcohol, if using (see note). Strain the mixture using a fine-mesh strainer to remove the cloves and cinnamon stick.1 ½ teaspoons pure vanilla extract
- Place the mixture in an airtight or covered container and chill for 7 to 8 hours or overnight.
- Pour into glasses, and sprinkle nutmeg and cinnamon on top as a garnish, before serving.
Notes
- Add alcohol: Stir in the desired amount of brandy, rum, or whiskey when you add the vanilla extract, before chilling the eggnog. Nutrition information is calculated without the addition of alcohol.
- Lactose-free option: Substitute almond milk for the whole milk.
- Storage: Eggnog will keep in the refrigerator for three to four days.
Nutrition
Serving: 4oz. | Calories: 170kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 106mg | Sodium: 51mg | Potassium: 199mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 322IU | Vitamin C: 0.03mg | Calcium: 168mg | Iron: 0.3mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.