Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Eggnog Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: American

Description

Indulge in the rich, creamy goodness of this classic holiday beverage. This homemade eggnog recipe combines the perfect blend of spices, dairy, and optional bourbon for a festive treat that’s sure to warm your spirits and delight your taste buds.

Ingredients

Units Scale
  • 1/2 cup granulated sugar
  • 6 eggs, separated
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1 cup bourbon (optional)

Optional Garnishes:

  • 4 candy canes, crushed
  • 2 ounces chocolate, melted
  • 6 cinnamon sticks

Instructions

  1. Prepare Sugar: Set aside 1 tbsp of the granulated sugar.
  2. Beat Egg Yolks: Add the egg yolks to the bowl of your mixer and beat until they lighten in color. Gradually add the remaining sugar to the bowl and beat until the sugar dissolves. Set aside.
  3. Heat Milk Mixture: In a medium saucepan, add the milk, heavy cream, nutmeg, cinnamon, and ginger. Stir and bring to a boil over medium heat, stirring occasionally. Remove from heat.
  4. Temper Eggs: Add a ladle of the milk mixture at a time to the egg mixture and stir. This is called tempering. Add about 4 or 5 ladles of the milk mixture and stir.
  5. Cook Eggnog: Return everything to the saucepan and cook over medium heat until the mixture reaches 160°F.
  6. Add Bourbon and Chill: Remove the saucepan from heat and stir in the bourbon. Cover the bowl with plastic wrap and set in the fridge to chill for at least an hour.
  7. Beat Egg Whites: Add the egg whites to a medium bowl and beat until soft peaks form. Add the reserved tablespoon of sugar and beat until stiff peaks form.
  8. Finish and Serve: Whisk the egg whites into the chilled eggnog. Serve cold.

Notes

  • Use pasteurized eggs for safety, especially since the recipe involves raw eggs.
  • Store leftover eggnog in a sealed container in the refrigerator for up to 3 days. Shake or stir well before serving.
  • Serve chilled with a sprinkle of nutmeg or cinnamon on top. Garnish with a cinnamon stick or candy cane for a festive touch.
  • The bourbon is optional. For a non-alcoholic version, simply omit it.
  • For a dairy-free version, use almond milk, soy milk, or oat milk, and substitute coconut cream for heavy cream.

Nutrition

  • Serving Size: 1 cup
  • Calories: 380
  • Sugar: 25g
  • Sodium: 80mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 0g
  • Protein: 8g
  • Cholesterol: 185mg

Find it online: https://emilyquickdinners.com/homemade-eggnog-recipe/