Homemade Eggnog

Course Dessert, Drinks

Cuisine American, Southern

Keyword eggnog-recipes, homemade-eggnog-recipe

Prep Time 5

Cook Time 15

Chill time 4

Total Time 4 20

Servings servings

Calories 376kcal

In a medium-size heavy bottomed saucepan combine milk, cinnamon, nutmeg and salt. Heat over medium heat until it reaches a low boil. Watch carefully.
Meanwhile, in a mixing bowl, whisk eggs with sugar until pale yellow in color. Ladle hot milk mixture into the eggs whisking constantly about 1/2 cup at a time. Once combined, pour the egg mixture back into saucepan.
Cook over medium-high heat stirring constantly until thickened, do not boil. (Check with a thermometer for 160°-170°F and until it coats the back of a spoon.)
Remove from heat, add cream and vanilla extract, stir to combine. Strain through a fine mesh sieve if needed, to smooth. (You can add 1 cup rum, brandy or bourbon, if desired)
Place into a bowl or pitcher and cover. Chill overnight.
Serve chilled topped with fresh whipped cream, a sprinkle of nutmeg and cinnamon sticks.
Store leftovers chilled for 2-3 days.

Add Citrus: I don't include citrus as an ingredient, but you can add wedges or orange slices after cooking, for a hint of citrus flavor. Go easy, it intensifies in flavor as the oils are released into the eggnog.

Adult Eggnog: Likewise, if you want to make an adult version, you can add 1 cup of dark rum, bourbon, cognac, whiskey or brandy adjusting the amount to your taste. Add it at the end of cooking, along with the cream and vanilla.

Use Extracts to Keep it Family Friendly: If you'd like the flavor without the alcohol, try rum or brandy extract adding to your taste.