Creamy Eggnog
Rich, velvety, and infused with warm holiday spices, this homemade Creamy Eggnog is a festive treat that’s perfect for celebrating the season. Made with a luscious blend of whole milk, heavy cream, and egg yolks, this classic recipe achieves its signature silky texture without being overly thick. A hint of cinnamon and nutmeg adds cozy, aromatic warmth, while a splash of vanilla creates a perfectly balanced sweetness. For an adult twist, you can stir in rum, bourbon, or brandy, making it ideal for holiday parties or quiet evenings by the fire. Strained for ultimate smoothness and chilled to perfection, this eggnog is beautifully finished with a dollop of whipped cream and a sprinkle of spice for an indulgent, crowd-pleasing presentation. Ready in just 25 minutes, this creamy eggnog recipe is the ultimate way to embrace holiday cheer.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Sugar
- 4 pieces Large egg yolks
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cinnamon
- 0.5 cup Rum, bourbon, or brandy (optional)
- Whipped cream (optional for serving)
- Ground cinnamon or nutmeg (optional for garnish)
Instructions
In a medium saucepan, combine the milk, heavy cream, nutmeg, and cinnamon. Place the pan over medium heat and bring the mixture just to a simmer, stirring occasionally. Do not let it boil.
In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and creamy.
Slowly temper the eggs by adding a small amount of the hot milk mixture into the egg mixture while whisking constantly. Gradually add the rest of the hot milk mixture, continuing to whisk.
Pour the combined mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 160°F - 165°F). Do not let it boil to avoid curdling.
Remove the saucepan from heat and stir in the vanilla extract and optional alcohol if desired.
Strain the eggnog through a fine mesh sieve into a pitcher or large bowl to remove any cooked egg bits for a smoother consistency.
Cover and refrigerate the eggnog for at least 2 hours or until chilled.
When ready to serve, pour the eggnog into glasses and garnish with more ground cinnamon or nutmeg as desired. For an extra indulgent touch, top with whipped cream.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 31.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 167 mg | 13% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 190 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
