Homemade Spiced Eggnog
This rich, comforting eggnog is made by gently simmering a custard of egg yolks, milk, and cream infused with warm spices. The mixture is thickened to a velvety smoothness, then chilled to meld flavors before serving, resulting in a festive, luscious drink with a creamy appearance and aromatic spice notes.
Equipment
- Heavy-bottomed saucepan
- Whisk
- Fine sieve
- Jug or pitcher
- Measuring cups and spoons
Ingredients
- 2 cups whole milk full-fat for creaminess
- 1 cup heavy cream
- 4 large egg yolks preferably farm-fresh
- 1/2 cup granulated sugar adjust to taste
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3-4 tablespoons bourbon or rum optional, for warmth
Instructions
- Pour the milk and heavy cream into a heavy-bottomed saucepan and warm over medium heat. Watch for steam and small bubbles around the edges, which signals a gentle simmer, about 10 minutes.
- In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture is smooth, slightly thickened, and a pale yellow color, about 2 minutes.
- Slowly ladle about a cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk and cream, stirring continuously with a whisk.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 10-15 minutes, maintaining a temperature around 70°C/160°F. Do not let it boil.
- Remove the saucepan from heat and stir in vanilla extract, nutmeg, cinnamon, and bourbon or rum if using. The mixture should be fragrant and smooth.
- Pour the custard through a fine sieve into a jug or pitcher to remove any cooked egg bits for a silky texture.
- Chill the eggnog in the refrigerator for at least 4 hours or overnight, allowing flavors to meld and the custard to set slightly.
- Before serving, give the eggnog a gentle stir, then pour into glasses. Garnish with a sprinkle of freshly grated nutmeg or a dollop of whipped cream if desired.
Notes
Ensure the custard thickens enough to coat the back of a spoon without boiling. Adjust sweetness and spices to your preference. Chilling is key to developing the best flavor.