Description
This Homemade Eggnog is a rich and creamy holiday classic that combines smooth eggs, milk, and cream with warm spices like nutmeg. For an extra festive touch, add rum and brandy. Serve chilled for a comforting, festive drink perfect for the holiday season!
Ingredients
Scale
- 6 large eggs
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup dark rum (optional)
- 1/4 cup brandy (optional)
Instructions
- Separate the egg yolks from the whites. In a large bowl, beat the egg yolks until they become light in color. Gradually add in the sugar and continue to beat until well combined.
- In a saucepan, heat the milk, cream, vanilla extract, nutmeg, and salt over medium heat until it just begins to simmer. Slowly whisk the hot milk mixture into the egg yolk mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (do not let it boil). Remove from heat and let it cool.
- Stir in the rum and brandy (if using). Cover and refrigerate for at least 4 hours or overnight.
- Before serving, beat the egg whites until stiff peaks form. Gently fold the egg whites into the chilled eggnog mixture.
- Serve chilled and sprinkle with additional nutmeg on top.
Notes
- If you prefer a non-alcoholic version, simply omit the rum and brandy.
- Make sure to let the eggnog chill for several hours to allow the flavors to meld together.
- Store any leftover eggnog in the refrigerator and consume within 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes