Homemade Eggnog Recipe

Eggnog made with milk, egg yolks, and natural sweetener for a creamy, lightly spiced drink you can make at home.

Prep Time 5

Cook Time 25

Chilling Time 1

Total Time 1 30

Servings servings

In a large saucepan over medium heat, combine 3 cups whole milk, ½ teaspoon ground nutmeg, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and a pinch of sea salt and heat to approximately 120°F. Stir regularly to avoid scorching.
In a medium size bowl, whisk the 6 egg yolks with ½ cup turbinado sugar. Whisk briskly until mixture turns pale yellow and slightly creamy.
Incrementally, add the hot milk mixture to the whipped yolks, ½ cup at a time, whisking the entire time. Constantly stir to temper the yolks with the hot milk.
When mixture has been thoroughly combined, pour everything back into the saucepan and warm over medium heat. Stir for another 4 minutes until mixture is thickened but be careful not to bring it to boil.
Strain the eggnog over a sieve to catch any egg clumps or large chunks of spices.
Allow to fully cool, then move to the refrigerator to chill thoroughly. Add whipped cream and dust cinnamon or nutmeg.

Recipe makes approximately 1 quart.

Storage: Prepared eggnog will keep in the refrigerator for up to a week, but no later than the expiration date on the milk used for the recipe.

Helpful Tips:

Low and slow - Milk overheats quickly; keep it medium-low heat and stir often, especially once the egg yolks go in. Never boil (the eggs will scramble).
Sweetener options - I like turbinado for more caramel flavor and thicker body but maple sugar pairs excellently with nutmeg. Avoid honey here as it can overpower.
Straining is key - Even if you think it looks smooth, strain it. It gives a silky, velvety finish.
Spiced eggnog - To spice eggnog with alcohol: use 5:1 ratio of 5 parts eggnog to 1 part dark spirit such as rum, brandy or Cognac. That is approximately 1 (1.5oz) shot of alcohol to 1 cup of eggnog.