Have you ever made your own egg nog before? This homemade egg nog is easier than you think, and better than store-bought! Trust me, you’ll want to make this one!
- 2 cups whole milk
- 1 cinnamon stick
- 1/2 tsp. ground nutmeg
- 1 tsp. pure vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/4 tsp ground cinnamon for topping, optional
Whisk together milk, nutmeg and vanilla in a medium saucepan.
Add the cinnamon stick and bring to a low boil. It will take about 3-4 minutes to get there.
Crack egg yolks into a large bowl. Whisk the egg yolks with the sugar until the yolks are pale in color.
Add a spoonful of the hot milk to the egg yolks and mix well. Continue to add the milk by the spoonful until about 1/4 cup of the hot milk has been mixed in, making sure to mix well between each addition.
Finally, pour in the remaining hot milk, and whisk continuously. Return the mixture to the saucepan and cook over medium heat until the mixture starts to thicken.
The mixture will coat the back of the spoon when you raise a spoon out of the milk.
At this point, remove the mixture from heat, and stir in the heavy cream.
Chill the eggnog until you are ready to serve, about 2-4 hours.
Serve with a cinnamon stick and whipped cream.
Want to make it alcoholic? When serving, mix 1 part alcohol to five parts eggnog, and stir it together. You can use brandy, dark rum, bourbon, cognac for a classic eggnog, or add some southern comfort, or fireball to change up the flavor!
You can add bourbon, or other alcohol, to this eggnog when the heavy cream is added.
Store in an airtight container (like a mason jar) will last up to 3 days.
- Category: Hot drinks
- Method: Stove top
Keywords: Eggnog Easy Recipe