Eggnog
Total Time
25 Minutes, plus at least 3 hours to chill
Prep Time
10 Minutes
Cook Time
15 Minutes
Rating
4.88 out of 5 stars
(8)
Ingredients
~6 cups
- 6 large egg yolks
- 1½ cups heavy cream
- ½ cup sugar
- ¼ teaspoon salt
- 2 cups whole milk
- ⅓ cup dark rum (bourbon or brandy can be substituted), plus more if desired
- Scant ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- Whipped cream, for serving (optional)
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Preparation
Step 1
In a large bowl, whisk the egg yolks, cream, sugar, and salt until thoroughly combined.
Step 2
In a medium saucepan over medium-high heat, bring the milk to a gentle boil.
Step 3
Remove the milk from the heat and, whisking constantly, slowly pour it into the yolk mixture to temper. Return the milk-yolk mixture to the saucepan and place over medium-low heat. Cook gently, whisking constantly, until the mixture is slightly thickened and reaches between 160°F-165°F on an instant-read thermometer, 2 to 3 minutes; do not let boil.
Step 4
Set a fine mesh strainer over a large clean bowl. Pour the eggnog through the strainer into the bowl. Whisk in the rum, nutmeg, and cinnamon. Cover with plastic wrap and chill in the refrigerator until cold, at least 3 hours and up to 3 days.
Step 5
Ladle the eggnog into glasses and top with whipped cream and a dash of nutmeg or cinnamon, if desired.
Step 6
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Chef's notes
Homemade eggnog is leagues ahead in flavor and richness compared to store-bought versions. It's essentially a boozy, drinkable custard that’s a holiday favorite.
This recipe opts for gently cooking the eggs instead of using raw eggs for safety and flavor enhancement.
