This recipe for Classic Eggnog is the ultimate rich, sweet holiday sipper. If you've only ever had eggnog from a carton, this homemade version takes things to a whole new level. Spiced with nutmeg — the warm spice that gives eggnog its distinctive flavor — enjoy a small cup with a splash of rum or bourbon. But this beverage isn't just for drinking (or just for the holidays). There are many more ways to enjoy this diverse drinkable custard — it's a great base for ice cream, stirred into coffee, added to a milkshake, or turned into Eggnog Bread Pudding, a dessert like no other.
Makes
7 servings (3½ cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
WHISK:
HEAT:
Test Kitchen Approved
Eggnog can be prepared and refrigerated up to 1 week ahead.
Instructions
Prepare an ice water bath with a bowl inside it.
Whisk together egg yolks and sugar.
Heat cream, milk, nutmeg, and salt in a saucepan over medium-low until it steams.
Temper egg mixture by slowly ladling in cream mixture, whisking constantly until all is added. Pour custard back into saucepan; cook until a thermometer registers 160°. Transfer custard to bowl set in ice water and stir occasionally until cold; cover and refrigerate.
To prevent the eggs from curdling, temper the yolk mixture, drizzling in the hot cream while whisking.
As soon as the eggnog reaches 160 degrees, pour it into a bowl set in ice water to cool it quickly.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 363
% Daily Value*
Total Fat 31g 47%
Saturated Fat 18g 90%
Cholesterol 256mg 85%
Sodium 48mg 2%
% Daily Value*
Carbs 19g 6%
Fiber 0g 0%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
