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Homemade Eggnog

A creamy, rich drink that captures the essence of winter festivities.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Beverage, Dessert
Cuisine: American, Festive
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggnog Base
  • 6 large large eggs, separated into yolks and whites Use pasteurized eggs for safety.
  • 3/4 cup granulated sugar Adjust sweetness according to preference.
  • 2 cups whole milk You may substitute with almond or coconut milk for dairy-free.
  • 1 cup heavy whipping cream Use fresh, high-quality cream for the best flavor.
  • 1 teaspoon vanilla extract Vanilla bean can also be used for a richer flavor.
  • 1/2 to 1 teaspoon nutmeg, freshly grated Adjust to taste; more nutmeg adds warmth.
  • 1/2 to 1 1/2 cups bourbon (optional) Omit for a non-alcoholic version.

Method
 

Preparation
  1. In a mixing bowl, whisk together the egg yolks and granulated sugar until smooth and creamy.
  2. Gradually add the milk and cream, continuing to whisk until well combined.
  3. Stir in the freshly grated nutmeg and vanilla extract.
  4. If using bourbon, blend it in at this stage.
  5. In a separate bowl, beat the egg whites until soft peaks form.
  6. Gently fold the beaten egg whites into the eggnog mixture.
  7. Chill in the refrigerator for at least one hour before serving.
Serving
  1. Serve the eggnog chilled in delicate glasses with a sprinkle of freshly grated nutmeg on top.

Notes

Store leftover eggnog in an airtight container in the refrigerator for up to three days. Best enjoyed within the first two days for optimal freshness.