This homemade eggnog recipe is truly the best eggnog you will ever taste. It's thick and creamy with hints of nutmeg, cinnamon and vanilla. It's easy to make and so delicious that you'll never settle for store-bought again!
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 F), 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.
Chill for 4 hours.
Serve cold with some homemade whipped cream and an extra sprinkle of nutmeg.
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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.
ServeThis eggnog recipe is best served cold with some homemade whipped cream and an extra sprinkle of nutmeg.StoreStore leftover eggnog in a glass jar with a lid in the refrigerator for up to 5 days.FreezeIf 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. Reheat slowly on the stovetop or in the microwave.