How to make a classic, simple, Homemade Eggnog, that is going to be perfect for the holidays. Just cream, sugar, eggs, and spices. Spiked or without alcohol for a kid-friendly version.
Course Beverage, Christmas, Eggnog
Keyword Christmas, Eggnog, Homemade
Prep Time 5minutes
Cook Time 20minutes
Total Time 1hour25minutes
Author Sarah Kozowski
1cupheavy whipping cream
6large egg yolks
ground cinnamonfor topping
Bring milk, cream, nutmeg and salt to a simmer in saucepan.
While the milk mixture is simmering, whip the egg yolks and sugar using an electric mixer, until they are light in color.
Once the milk mixture has simmered, slowly temper the milk mixture into the egg yolk mixture by gradually scooping in a little at a time until milk has fully combined with the egg yolk mixture.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Think about the process of making pastry cream, they are practically identical. Stir in the vanilla.
Consistently stir for 10-15 minutes in low heat to prevent curdling. Do not boil.
Strain through a fine mesh sieve in a metal bowl. This step you don't necessarily have to do. Pour it into a container, cover with plastic wrap, and let it cool. Refrigerate until chilled. It will thicken as it cools.
Store and serve as needed. To finish, add extra whipped egg whites, alcohol, or more nutmeg/cinnamon as desired in a glass.
1/4cup cup rum, brandy, or cognac *optional but recommended*