Description
The tradition of eggnog dates back centuries, originally enjoyed by European aristocracy as a symbol of wealth and celebration. Today, this amazingly good eggnog brings that same sense of luxury to your holiday table, but with the satisfaction of creating something truly special from scratch.
Ingredients
Base Ingredients:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
Spices and Flavorings:
- 1/4 teaspoon freshly grated nutmeg (plus extra for garnish)
- Pinch of salt
- 1/4 cup bourbon or rum (optional)
- 2 tablespoons brandy (optional)
For Serving:
- Ground cinnamon
- Whipped cream
- Cinnamon sticks
Substitution Options:
For dietary restrictions, substitute heavy cream with coconut cream for dairy-free versions, or use egg substitute for those avoiding eggs. Maple syrup works beautifully in place of granulated sugar, adding subtle complexity to the flavor profile.
Instructions
Separate the eggs carefully, placing yolks in a large mixing bowl. Save the whites for another use or whip them later for an extra-frothy version. Whisk the yolks gradually while adding sugar, creating a pale, creamy mixture that forms the foundation of your amazingly good eggnog. This process typically takes 3-4 minutes of vigorous whisking.
Combine milk, cream, and salt in a heavy-bottomed saucepan over medium-low heat. Heat until small bubbles form around the edges—never let it boil, as this will curdle your eggnog. The gentle heating process preserves the delicate proteins while infusing the dairy with subtle sweetness.
This step prevents scrambled eggs in your eggnog. Slowly pour about half the hot milk mixture into the egg yolks while whisking constantly. This gradual temperature increase allows the eggs to warm safely without cooking. Take your time here—rushing this step is the most common mistake in eggnog preparation.
Return the tempered mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon. The mixture is ready when it coats the back of the spoon and reaches 160°F. This custard base gives your amazingly good eggnog its signature richness and smooth texture.
Remove from heat and immediately stir in vanilla extract, nutmeg, and spirits if using. The residual heat helps bloom the spices while preventing alcohol from cooking off completely. Strain the mixture through a fine-mesh sieve to ensure silky smoothness.
Transfer to a pitcher or bowl, cover with plastic wrap directly touching the surface to prevent skin formation, and refrigerate for at least 4 hours. Serve in small glasses topped with freshly whipped cream and a sprinkle of nutmeg.
- Cook Time: 20 minutes
Nutrition
- Calories: 285
- Fat: 20g
- Carbohydrates: 18g
- Protein: 8g