Best Easy Eggnog Recipe

5 from 12 votes

This homemade eggnog recipe is thick, creamy, perfectly spiced and not too sweet. It’s easy to make from scratch in just 10 minutes with simple ingredients and no raw eggs.

Prep Time15

Cook Time10

Chilling4

Total Time4 25

Course: Dessert, Drinks

Cuisine: American

Diet: Gluten Free

Servings: Servings

Author: Laura Sandford

Cost: $6

Equipment

Ingredients

6 egg yolks
⅔ cup granulated sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
2 teaspoons pure vanilla extract
homemade whipped cream (for serving)

US Customary - Metric

Instructions

In a medium bowl, beat eggs and sugar together with a handheld mixer (or vigorously with a whisk by hand), until, thick, light and fluffy (about 1 minute).
Heat milk, cinnamon, nutmeg, and sea salt in a medium saucepan until warm, whisking constantly.
Temper the eggs by slowly adding warm milk to the beaten eggs as you whisk vigorously.
Pour the tempered egg/milk mixture back into the saucepan and cook until it starts to thicken but does not boil (160 degrees Fahrenheit (71 degrees Celsius), whisking often. (it will lightly coat the back of a spatula).
Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Strain the egg mixture into the heavy cream. Discard what is left on the strainer.
Add vanilla extract, stir to combine.
Transfer the eggnog to a glass container with a lid, and chill in the refrigerator for at least 4 hours.
Serve cold with some homemade whipped cream and an extra sprinkle of nutmeg.

Video

Notes

Ingredient Substitutions

Granulated sugar. white sugar or organic cane sugar are the best choices.
Heavy cream/whole milk. This eggnog recipe calls for 3 cups of liquid dairy. I make it with 2 cups heavy cream and 1 cup whole milk. You can change the ratio (e.g. 2 cups whole milk, 1 cup cream), or use lower-fat products like half and half or 2% milk but you do so at the risk of a less-creamy final product.
Ground Nutmeg. You can substitute an equal amount of freshly ground nutmeg if you prefer. I use store-bought organic nutmeg with the best results.
Sea salt. A pinch of sea salt really makes this recipe extra delicious. You can omit it, if you prefer.

Serve

This eggnog recipe is best served cold with some homemade whipped cream and an extra sprinkle of nutmeg.

Store

Store leftover eggnog in a glass jar with a lid in the refrigerator for up to 5 days.

Freeze

If you'd like, you can freeze this eggnog recipe in ice cube trays and use it to make some delicious eggnog iced coffee! Yum! Or you can freeze it in larger portions in a silicone storage container. Let the eggnog thaw slowly in the refrigerator, and whisk if it separates.

Nutrition