Homemade Eggnog

How to Make Homemade Eggnog

1. 1

   Step 1: Whisk yolks with sugar

   In a large heatproof bowl, whisk together the egg yolks, granulated sugar, and fine salt until the mixture is pale and slightly thickened, about 1–2 minutes. This creates the base of the custard and helps the sugar dissolve completely.

   For this step

   • 6 countLarge egg yolks
   • 3/4 cupGranulated sugar
   • a pinchSalt (fine)
   
2. 2

   Step 2: Warm the milk and infuse

   Combine the whole milk and cinnamon stick in a medium saucepan and warm over medium heat until steaming and small bubbles form at the edges (do not boil). Remove from heat and let the cinnamon steep for 5 minutes to infuse flavor, then discard the stick.

   For this step

   • 2 cupsWhole milk
   • 1 stickCinnamon stick
   
3. 3

   Step 3: Temper and cook the custard (safety step)

   Slowly pour about one cup of the hot milk into the yolk mixture while whisking constantly to temper the eggs, then return the tempered mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture reaches 160°F (71°C) or thickens enough to coat the back of a spoon, about 3–5 minutes; this gently pasteurizes the eggs for safety. Remove from heat and stir in the vanilla, then let cool for 10 minutes.

   For this step

   • 1 teaspoonVanilla extract
   
4. 4

   Step 4: Fold in cream, beaten whites and (optional) alcohol

   Whip the heavy cream to soft peaks and, in a separate clean bowl, beat the egg whites to soft peaks; gently fold both into the cooled custard for a light, frothy texture. If making the adult version, stir in the bourbon or rum now; for a family-friendly version omit the alcohol and add an extra 1/4 cup heavy cream if you like. Taste and adjust sweetness or alcohol level, then cover.

   For this step

   • 1 cupHeavy cream
   • 6 countLarge egg whites
   • 3/4 cupBourbon or dark rum (optional)
   
5. 5

   Step 5: Chill, serve and store

   Chill the eggnog at least 2 hours (overnight is best) to let flavors meld. Serve cold in chilled glasses and grate fresh nutmeg over each cup; keep refrigerated and consume within 3 days if cooked and/or boozy, and within 48–72 hours for non-alcoholic batches, discarding if it develops off odors or separation.

   For this step

   • 1/2 teaspoonFreshly grated nutmeg

1. In a large heatproof bowl, whisk together the egg yolks, granulated sugar, and fine salt until the mixture is pale and slightly thickened, about 1–2 minutes. This creates the base of the custard and helps the sugar dissolve completely.
2. Combine the whole milk and cinnamon stick in a medium saucepan and warm over medium heat until steaming and small bubbles form at the edges (do not boil). Remove from heat and let the cinnamon steep for 5 minutes to infuse flavor, then discard the stick.
3. Slowly pour about one cup of the hot milk into the yolk mixture while whisking constantly to temper the eggs, then return the tempered mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture reaches 160°F (71°C) or thickens enough to coat the back of a spoon, about 3–5 minutes; this gently pasteurizes the eggs for safety. Remove from heat and stir in the vanilla, then let cool for 10 minutes.
4. Whip the heavy cream to soft peaks and, in a separate clean bowl, beat the egg whites to soft peaks; gently fold both into the cooled custard for a light, frothy texture. If making the adult version, stir in the bourbon or rum now; for a family-friendly version omit the alcohol and add an extra 1/4 cup heavy cream if you like. Taste and adjust sweetness or alcohol level, then cover.
5. Chill the eggnog at least 2 hours (overnight is best) to let flavors meld. Serve cold in chilled glasses and grate fresh nutmeg over each cup; keep refrigerated and consume within 3 days if cooked and/or boozy, and within 48–72 hours for non-alcoholic batches, discarding if it develops off odors or separation.