Homemade Eggnog Recipe (Spiced and Velvety)

eggnog in glass with cinnamon stick sticking out

Homemade Eggnog Recipe (Spiced and Velvety)

This creamy and rich homemade eggnog recipe is the perfect drink to prepare this Holiday season. Seasoned with the perfect spice mix of cinnamon, nutmeg, and ginger, this is an eggnog recipe you'll want to make year after year.

Course Drinks

Cuisine American

Keyword eggnog recipe, homemade eggnog

Prep Time 10

Cook Time 20

Chill Time 2

Total Time 2 30

Servings

Calories 466kcal

Author Tanya

Ingredients

4 cups whole milk
1 teaspoon ground cinnamon
1 teaspoon ginger powder
¼ teaspoon ground nutmeg
6 large egg yolks
1 cup white granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
½ cup Bourbon or Rum optional

Instructions

In a medium saucepan, combine the whole milk, ground cinnamon, ginger powder, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is steaming and the spices are fragrant. Avoid boiling.
In a separate large bowl, whisk together the egg yolks and sugar until the mixture is light and fluffy.
Gradually pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to avoid curdling. Once combined, pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture.
Cook the combined mixture over low heat, stirring continuously, until it thickens slightly and coats the back of a spoon, around 5-10 minutes. Make sure it doesn’t boil, we want to get it to a temp of 160F. and use a thermometer to keep it below 160°F (71C).
Pour the thickened mixture through a fine-mesh sieve into a pitcher or bowl to remove any bits of cooked egg or spices.
Stir in the heavy cream, vanilla extract, and alcohol if using. For a lighter texture, whip the optional egg whites to soft peaks and fold them into the mixture for added frothiness.
Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.

Notes

- Fresh Spices: Freshly grated nutmeg makes all the difference, providing a more vibrant and aromatic flavor. I stick with ground cinnamon and ground ginger powder in this recipe.

- Temperature Control: Keep a close eye on the heat while cooking the eggnog. A thermometer is your best friend for achieving the perfect consistency without scrambling the eggs. The eggnog should reach 160°F–165°F (71°C–74°C). If you find the eggnog getting too hot, lower the heat and remove the pan from the heat for a few seconds.
- Although I recommend chilling the eggnog for 2 hours, you could also serve it warm and enjoy it immediately.

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