Silky, spiced perfection in a glass! This homemade eggnog ditches the artificial junk for real creaminess, balanced with nutmeg and cinnamon. Boozy or virgin – it’s your vibe. Seriously, even eggnog haters sneak seconds.
Dish Story
Picture colonial America, where resourceful folks transformed humble eggs, milk, and spices into a festive treat. Some say tavern keepers spiked it to warm frosty nights, while others credit farm wives for turning surplus dairy into holiday magic. Either way, it became the liquid hug of celebrations – a creamy rebellion against winter’s chill.
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I make this without alcohol?
Totally! Skip the booze and add an extra splash of vanilla or a dash of almond extract for depth.
What if it curdles?
Strain it, whisk in a splash of cold cream, and pretend it never happened. Still tastes amazing!
Can I use pasteurized eggs?
Yes! Great for peace of mind, especially if serving kids or immune-compressed loved ones.
How do I know the custard is done?
It should coat the back of a spoon. Run your finger through it – if the line holds, you’re golden!
Creamy Dreamy Homemade Eggnog
Ingredients
Creamy Base
- 6 large egg yolks (save those whites for meringues later!)
- ½ cup granulated sugar, split
- 2 cups whole milk (skim milk? Not today, loves!)
- 1 cup heavy cream
- ½ tsp vanilla extract
Spice Blend
- ½ tsp freshly grated nutmeg (plus extra for dusting)
- ¼ tsp ground cinnamon
- Pinch of salt (seriously, it’s magic!)
Boozy Boost (Optional)
- ¼ cup bourbon or rum (or both – live a little!)
- 2 tbsp brandy
Fancy Finish
- Extra grated nutmeg
- Cinnamon sticks for stirring
- Whipped cream (go big or go home!)
Instructions
- Grab everything – once you start, no turning back! This ain’t a lazy Sunday recipe.
- Whisk yolks and ¼ cup sugar in a bowl until pale and fluffy. Consider it your arm workout for the day!
- Heat milk, the rest of the sugar, spices, and salt in a pan until steamy. No boiling – we don’t want scrambled eggs!
- Slowly add the warm milk to the yolks while whisking like crazy. Go bit by bit to avoid curdling.
- Pour the mix back into the pan and cook on low until it coats a spoon. Patience, babe!
- Take off heat, stir in vanilla and booze if using. Strain to catch any lumps – happens to the best of us!
- Whip the cream to soft peaks, then gently fold into your cooled mix.
- Chill for at least 2 hours (overnight’s chef’s kiss!). Flavors meld and magic happens!