Description
This homemade eggnog recipe is a creamy, spiced holiday classic made with whole milk, heavy cream, and egg yolks, infused with cinnamon, nutmeg, cloves, and star anise. Perfectly rich and warming, it’s served chilled with optional whipped cream and freshly grated nutmeg for an indulgent festive treat.
Ingredients
Scale
Liquid Ingredients
- 3 cups whole milk
- 1 cup heavy whipping cream
- 1 tablespoon pure vanilla extract
Spices
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 4 whole cloves
- 3 star anise
- Fresh nutmeg (optional garnish)
Egg Mixture
- 6 large egg yolks
- ½ cup granulated sugar
Optional Garnish
- Whipped cream
Instructions
- Heat Milk and Spices: In a medium saucepan over medium heat, combine whole milk, heavy cream, ground cinnamon, salt, ground nutmeg, whole cloves, and star anise. Stir occasionally and heat until the mixture is hot but not boiling, removing from heat once hot.
- Whisk Egg Yolks and Sugar: In a separate medium bowl, vigorously whisk together the egg yolks and granulated sugar until the mixture becomes light and foamy.
- Temper Eggs: Slowly add about one cup of the hot milk mixture into the egg yolks while continuously stirring to prevent curdling and to temper the eggs.
- Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the eggnog thickens slightly and reaches about 160°F to ensure safety and proper consistency.
- Strain and Cool: Remove the saucepan from heat and strain the eggnog through a fine mesh sieve to remove cloves and star anise. Let it cool to room temperature, then refrigerate for at least one hour or more to chill thoroughly.
- Serve: Serve chilled eggnog in glasses, garnished with freshly grated nutmeg and a dollop of whipped cream if desired for extra richness and festive flair.
Notes
- This recipe uses raw egg yolks, so it’s important to cook the mixture to 160°F to ensure it is safe to drink.
- For adult versions, you can add a splash of rum, bourbon, or brandy after cooking and before serving.
- Tempering the eggs by slowly adding hot milk helps prevent scrambling.
- Store leftover eggnog in the refrigerator and consume within 2-3 days.
- Adjust sweetness by varying the amount of sugar according to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Keywords: eggnog, homemade eggnog, holiday drink, festive beverage, creamy spiced drink, Christmas drink
