Description
A rich and creamy homemade eggnog recipe, perfect for holidays, made with fresh ingredients and optionally spiked with spirits.
Ingredients
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 1/4 teaspoon salt
- Optional: 1-1.5 cups spirits (rum, brandy, bourbon)
Instructions
- In a large bowl, beat the egg yolks until light and creamy. Gradually add 1/2 cup of granulated sugar, beating until thick and pale yellow.
- In a separate large bowl, whisk together the milk, heavy cream, vanilla extract, 1/2 teaspoon nutmeg, and salt.
- Slowly temper the egg yolk mixture by gradually whisking in about 1 cup of the milk mixture into the egg yolks. Then, slowly pour the tempered egg yolk mixture back into the remaining milk mixture, whisking constantly.
- If adding alcohol, stir it in now.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and chill thoroughly.
- Just before serving, in a clean, dry bowl, beat the egg whites with the remaining 1/2 cup sugar until soft peaks form.
- Gently fold the whipped egg whites into the chilled eggnog mixture (optional, for a lighter, frothy texture).
- Pour into glasses and garnish with additional freshly grated nutmeg.
Notes
- For a safer option (without raw eggs), you can heat the milk mixture slightly and temper the yolks with the warm liquid, then chill thoroughly.
- The flavor improves significantly if refrigerated overnight.
- Adjust the amount of alcohol to your preference.