Holiday Eggnog
Indulge in the creamy, festive charm of homemade Holiday Eggnog—a decadent blend of rich egg yolks, velvety heavy cream, and warming spices like nutmeg and cinnamon. This classic holiday drink is elevated with the option to add a splash of dark rum or bourbon for a boozy twist, making it perfect for cozy gatherings. Skillfully tempered to ensure a silky texture, the eggnog is chilled to perfection before being served with an optional topping of whipped cream and a dusting of fragrant spices. Ready in under 30 minutes, this crowd-pleasing recipe is a must-have for any holiday celebration. Whether sipped by the fireplace or shared at a festive party, this traditional eggnog is the ultimate way to toast the season!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.75 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 0.75 cup dark rum or bourbon (optional)
- whipped cream (optional, for garnish)
- ground cinnamon or nutmeg (optional, for garnish)
Instructions
Separate the egg yolks from the whites, setting the whites aside in a separate bowl for later use.
In a large mixing bowl, whisk the egg yolks until they become lighter in color and slightly frothy.
Gradually add the granulated sugar into the egg yolks, whisking continuously until the mixture is smooth and creamy.
In a medium saucepan over medium heat, combine the whole milk, heavy cream, ground nutmeg, and ground cinnamon. Stir occasionally and heat until the mixture is just about to simmer, but do not let it boil.
Slowly temper the egg yolk mixture by adding a ladle of the hot milk mixture while whisking constantly to avoid scrambling the eggs. Repeat this process with 2-3 more ladles until the yolks are warmed through.
Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, stirring constantly over medium-low heat. Cook the mixture until it thickens slightly and reaches a temperature of about 160°F (71°C). Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. If desired, add the dark rum or bourbon at this stage for an adult version of the eggnog.
Pour the eggnog through a fine mesh sieve into a large pitcher or bowl to remove any small bits of cooked egg. Cover and refrigerate until completely chilled, at least 2 hours.
Just before serving, optionally whip the reserved egg whites to soft peaks and gently fold them into the chilled eggnog for extra creaminess and froth.
Serve the eggnog in individual glasses. Top with a dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg, if desired. Enjoy!
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 120 mg | 5% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 30.3 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 121 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 183 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.
