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Creamy Homemade Eggnog Recipe

Creamy Homemade Eggnog Recipe
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★★★★★

5.2 from 22 reviews

This creamy homemade eggnog is a classic holiday favorite made with rich egg yolks, creamy milk and cream, sweetened with pure maple syrup and sugar, and delicately spiced with nutmeg and vanilla. Perfectly smooth and chilled, it’s great served with a splash of brandy or rum and a cinnamon garnish for festive gatherings.

Ingredients

Scale

Egg Mixture

  • 8 large egg yolks
  • 1/4 cup sugar
  • 1/4 cup pure maple syrup
  • 2 teaspoons vanilla extract

Dairy Mixture

  • 1 cup heavy whipping cream
  • 3 cups 2% milk
  • 1/2 teaspoon ground nutmeg

To Serve

  • Brandy or rum (optional)
  • Cinnamon sticks (optional)
  • Extra heavy whipping cream (for swirling, optional)

Instructions

  1. Whisk Egg Yolks and Sugar: In a large bowl, whisk together the 8 large egg yolks and 1/4 cup sugar until smooth and slightly thickened.
  2. Heat Dairy Mixture: In a medium saucepan over medium heat, combine 1 cup heavy whipping cream, 3 cups 2% milk, 1/4 cup pure maple syrup, 2 teaspoons vanilla, and 1/2 teaspoon ground nutmeg. Heat the mixture to about 165°F (73.8°C), stirring frequently to prevent scorching. Do not allow it to boil.
  3. Temper the Eggs: Slowly add about half of the heated milk mixture into the egg yolk mixture in a thin stream, whisking constantly to avoid curdling. Then pour the entire egg mixture back into the saucepan with the remaining milk mixture.
  4. Cook Eggnog: Continue heating the combined mixture until it reaches 165°F (73.8°C) on a cooking thermometer, stirring often. Remove from heat immediately to prevent overcooking.
  5. Chill the Eggnog: Pour the cooked eggnog into a glass pitcher, cover it with plastic wrap or a lid, and refrigerate until thoroughly chilled, about 4 hours. The eggnog will thicken slightly as it cools.
  6. Serve: Serve the chilled eggnog in glasses. Optionally add a splash of brandy or rum, a swirl of heavy whipping cream, and garnish with cinnamon sticks or a dash of ground cinnamon for a festive touch.

Notes

  • Use a thermometer to ensure the dairy mixture heats to the correct temperature without boiling to prevent curdling.
  • Tempering the eggs slowly is crucial to avoid scrambling them.
  • For a non-alcoholic version, simply omit the brandy or rum.
  • The eggnog can be stored in the refrigerator for up to 3 days.
  • Freshly grated nutmeg on top adds extra flavor.

Nutrition

Keywords: eggnog, homemade eggnog, holiday drinks, creamy eggnog, festive beverages, traditional eggnog

Find it online: https://kitchenbyclara.com/creamy-homemade-eggnog-recipe/