Homemade Eggnog

Course: Drinks

Cuisine: American

Keyword: boozy eggnog, homemade eggnog

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 470kcal

Author: Jessica Formicola

Easy instructions for how to make homemade eggnog, spiked eggnog and also a fabulous eggnog bar!

Separate the egg yolks from the whites in a small bowl.*
In a small saucepan, combine the milk, cinnamon, nutmeg and vanilla, bringing to a simmer.
In a medium mixing bowl, combine the egg yolks and sugar. Whisk for 2-3 minutes or until they pale in color.
Begin by adding a very small amount of the heated milk mixture to the eggs (tempering), whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs. Continue until it is all incorporated. **
Return to the saucepan and cook over medium heat until slightly thick and mixture coats the back of a spoon. Do not boil the eggnog.
Remove from the heat and stir in the heavy cream.
Chill the eggnog before serving.
To serve, top with the whipped cream, ground cinnamon, cinnamon stick or star anise, if desired. If you'd like to add alcohol, stir in 1 jigger or ounce per cup, stir well. ***
If you've tried this recipe, come back and let us know how it was in the comments or ratings!

*Leftover eggs whites can be used to create meringue desserts, added to omelets or egg cups or in casseroles. They can also be frozen for future use.

**If you accidentally have little bits of egg, run it through a fine mesh sieve and then return it to the saucepan.

***Best alcohols for eggnog include: