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This homemade eggnog is a thick, creamy, and rich holiday classic. Spiced with cinnamon, cloves, and nutmeg, it's a delicious festive drink that tastes much better than store-bought versions and is perfect for Christmas celebrations.
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Whisk egg yolks and sugar until light and fluffy. → Simmer milk, cream, and spices in a saucepan. → Slowly temper the egg yolks by whisking in the hot milk mixture. → Return the mixture to the saucepan and cook on low heat until it thickens to 160°F (70°C). → Remove from heat, stir in vanilla and optional alcohol, then strain and chill for at least 2 hours before serving.
Whisk egg yolks and sugar until light and fluffy. → Simmer milk, cream, and spices in a saucepan. → Slowly temper the egg yolks by whisking in the hot milk mixture. → Return the mixture to the saucepan and cook on low heat until it thickens to 160°F (70°C). → Remove from heat, stir in vanilla and optional alcohol, then strain and chill for at least 2 hours before serving.
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Using a thermometer is the most reliable way to ensure the eggnog is cooked safely to 160°F (70°C) without scrambling the eggs.
The eggnog will continue to thicken as it chills in the refrigerator.
Straining the mixture is an important step to remove any small bits of cooked egg or spices, resulting in a perfectly smooth drink.
The alcohol is optional but adds a traditional warming flavor. You can adjust the amount to your preference.
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