Homemade Eggnog

Ingredients

• 3 cup Whole milk (Whole milk, 3.5% fat)
• 6 large Egg yolks (Separated from whites; keep whites for optional topping)
• 1 cup Granulated sugar (Approximately 220 g)
• 2 tsp Vanilla (bean or extract) (Half a vanilla bean pod (seeds) or 2 tsp pure vanilla extract)
• 1 tsp Ground cinnamon (Freshly ground if possible)
• 0.25 tsp Ground cloves
• 5 tsp Ground ginger (Approximately 7 g)
• 1.5 tsp Ground nutmeg (Freshly grated if possible; about 4 g)
• 0.25 cup Rum (or brandy or cognac) (60 ml; optional for alcohol flavor)
• 1.5 cup Heavy cream (354 ml, chilled)
• 6 large Egg whites (optional topping) (Whipped with a little sugar for garnish)

Instructions

1. Warm milk

   Place 3 cups whole milk in a medium saucepan over medium heat. Heat until steam rises and small bubbles form around the edges, but do not let it boil.

   Time: PT5M

2. Separate yolks

   Crack 6 eggs into a bowl and gently pull the yolks out with clean hands, setting the whites aside for optional use.

   Time: PT2M

3. Whisk yolks with sugar

   In a separate bowl, whisk the yolks until they become slightly lighter in color. Gradually add 1 cup granulated sugar, a few tablespoons at a time, whisking until the mixture is thick, creamy and resembles a light meringue.

   Time: PT3M

4. Temper yolks

   While whisking continuously, slowly pour a ladleful of the hot milk into the yolk mixture, whisk to combine. Repeat with a second ladleful. The yolks should warm without cooking.

   Time: PT2M

5. Combine and flavor

   Pour the tempered yolk mixture back into the saucepan with the remaining milk. Add the seeds from half a vanilla bean pod (or 2 tsp vanilla extract) and stir to incorporate.

   Time: PT1M

6. Cook eggnog base

   Reduce heat to low. Cook, stirring constantly with a wooden spoon, for 10‑15 minutes until the mixture thickens enough to coat the back of a spoon (about 175°F / 79°C). Do not let it boil.

   Time: PT12M

   Temperature: 175°F

7. Strain custard

   Remove the saucepan from heat. Pour the custard through a fine‑mesh sieve into a clean bowl to remove any cooked egg bits.

   Time: PT2M

8. Add spices & rum

   Whisk in 1 tsp ground cinnamon, 1/4 tsp ground cloves, 1 tbsp + 2 tsp ground ginger, 1.5 tsp freshly grated nutmeg, and 1/4 cup rum (or brandy/cognac). Mix until fully incorporated.

   Time: PT2M

9. Incorporate cream

   Stir in 1.5 cups heavy cream until the mixture is smooth and homogenous.

   Time: PT1M

10. Ice‑bath chill

    Place the bowl into an ice water bath. Stir intermittently for 5‑10 minutes until the mixture is cold to the touch.

    Time: PT7M

11. Bottle and refrigerate

    Transfer the chilled eggnog into a clean jar, seal, label, and refrigerate. It keeps 3‑4 days.

    Time: PT2M

12. Optional whipped egg‑white topping

    Beat the reserved egg whites with a tablespoon of sugar until soft peaks form, then fold or spoon onto served eggnog.

    Time: PT5M

Nutrition Facts

Calories

477

Protein

6 g

Carbohydrates

43 g

Fat

29 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole milk: 2% milk (will be less rich)
• Instead of Granulated sugar: Coconut sugar, Maple sugar
• Instead of Vanilla (bean or extract): Almond extract (different flavor)
• Instead of Rum (or brandy or cognac): Brandy, Cognac, Omit for non‑alcoholic version
• Instead of Heavy cream: Half‑and‑half (less rich)

Equipment Needed

• Medium saucepan
• Whisk
• Measuring cups and spoons
• Ladle
• Fine‑mesh sieve
• Mixing bowl
• Ice water bath container
• Jar with lid for storage
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Do not let the milk boil; keep it at a steamy temperature
• Temper the egg yolks slowly to prevent curdling
• Cook the custard to about 175°F (79°C) and stop when it coats the back of a spoon
• Strain the custard through a fine‑mesh sieve to remove any curdled bits
• Cool quickly in an ice‑water bath to halt cooking

Chef Tips from the Video

• Use fresh whole milk and heavy cream for the richest texture.
• Grate nutmeg moments before adding – pre‑grated loses its aromatic oils.
• Serve over ice with an extra splash of rum and a garnish of freshly grated nutmeg for a classic presentation.
• For a non‑alcoholic version, omit the rum and increase vanilla extract by ½ tsp.

Troubleshooting

Storage

Refrigerator: Store sealed jar in the refrigerator for up to 4 days.

Freezer: Not recommended; freezing may cause separation.

Room temperature: Serve chilled; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the custard base up to step 7 and refrigerate; add cream and rum just before serving.
• Stir the eggnog before each pour as it may thicken further while chilled.
• Grate nutmeg fresh for maximum flavor; store grated nutmeg in an airtight container.

Frequently Asked Questions