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A classic creamy and rich holiday beverage made from scratch. This recipe gently cooks the eggs for a safe, silky-smooth custard base, spiced with nutmeg and enhanced with vanilla. Perfect for festive gatherings, it can be served chilled with a splash of brandy, rum, or bourbon, or enjoyed as a delicious non-alcoholic treat for all ages.
For 6 servings
In a medium bowl, whisk the egg yolks and sugar together vigorously until the mixture is pale, thick, and creamy. This should take about 2-3 minutes. The mixture should form ribbons when the whisk is lifted.
In a heavy-bottomed saucepan, combine the whole milk, heavy cream, salt, and 1 tsp of freshly grated nutmeg. Heat over medium-low heat, stirring occasionally, until the mixture is steaming and small bubbles form at the edges (about 175°F or 80°C). Do not let it boil. This will take 5-7 minutes.
Temper the eggs by slowly ladling about one cup of the hot milk mixture into the egg yolk bowl while whisking constantly. This gradual process prevents the eggs from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, scraping the bottom and sides. Continue until the custard thickens enough to coat the back of the spoon (it should hold a line drawn with your finger). This will take 5-8 minutes. Use an instant-read thermometer to ensure it reaches 160°F (71°C) for safety, but do not exceed 175°F (80°C) to avoid curdling.
Immediately remove the saucepan from the heat. Stir in the vanilla extract. Pour the eggnog through a fine-mesh sieve into a clean pitcher or bowl to ensure a silky-smooth texture.
If using, stir in the brandy, rum, or bourbon. Cover the surface with plastic wrap, pressing it directly onto the eggnog to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
A classic creamy and rich holiday beverage made from scratch. This recipe gently cooks the eggs for a safe, silky-smooth custard base, spiced with nutmeg and enhanced with vanilla. Perfect for festive gatherings, it can be served chilled with a splash of brandy, rum, or bourbon, or enjoyed as a delicious non-alcoholic treat for all ages.
This american recipe takes 265 minutes to prepare and yields 6 servings. At 388.32 calories per serving with 6.32g of protein, it's a moderately challenging recipe perfect for beverage or dessert.
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Before serving, give the chilled eggnog a good whisk as it will have thickened. Pour into glasses and garnish with a final sprinkle of freshly grated nutmeg.
Add a cinnamon stick or a few whole cloves to the milk mixture while it heats for extra warmth. Remove them before serving.
Experiment with different spirits. Spiced rum adds a sweet warmth, while bourbon provides a deeper, oaky flavor.
Replace the heavy cream with half-and-half or more whole milk for a less rich, lower-fat version.
Whisk in 2-3 tablespoons of unsweetened cocoa powder with the sugar and egg yolks for a chocolatey twist.
The eggs and milk provide high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Milk and cream are excellent sources of calcium, a vital mineral for strong bones and teeth, as well as proper nerve and muscle function.
Egg yolks are a natural source of important vitamins like B12, which supports nerve function and red blood cell formation, and Vitamin D, which aids in calcium absorption.
Homemade eggnog is a rich, indulgent treat high in calories, fat, and sugar. While it contains protein and calcium from eggs and milk, it should be enjoyed in moderation as part of a balanced diet, especially during the holidays.
One cup (approx. 240ml) of this non-alcoholic eggnog contains approximately 350-400 calories. Adding spirits will increase the calorie count.
Yes, this recipe is safe. The egg yolks are cooked with the milk to a temperature of 160°F (71°C), which is the temperature recommended by food safety experts to kill any potential bacteria like Salmonella.
Absolutely! The recipe is delicious without any alcohol. Simply omit the brandy, rum, or bourbon. The alcohol does act as a preservative, so non-alcoholic eggnog should be consumed within 3 days.
Curdling usually happens for two reasons: the milk mixture was too hot when tempering the eggs, or the custard was overheated/boiled during the final cooking stage. Cook on low heat, stir constantly, and use a thermometer to avoid this.
Stored in an airtight container in the refrigerator, non-alcoholic eggnog will last for up to 3 days. If you add a significant amount of alcohol, it can last for a week or more as the alcohol acts as a preservative.
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