Try my Eggnog Recipe made with wholesome ingredients—healthier than store-bought, creamy, customizable, and perfect for the holidays!
- 6 large egg yolks, at room temperature
- ½ cup (4 oz/115 g) granulated sugar
- 2 cups (16 fl oz/480 ml) whole milk
- 1 cup (8 fl oz/240 ml) heavy cream
- ½ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup (4 fl oz/120 ml) dark rum, optional
- Whipped cream, for garnish
- nutmeg, for garnish
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In a medium bowl whisk together the egg yolks and sugar. Set aside while you prepare the milk mixture.
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In a medium saucepan over medium heat, warm the milk, cream, and nutmeg until it reaches a simmer.
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Ladle a big spoonful of the hot milk mixture to the eggs, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
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Once the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
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While whisking, cook over medium-low heat until the mixture thickens, about 4 minutes. Note that It will thicken even more as it cools down.
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Remove from heat and stir in the vanilla and salt.
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Pour the eggnog through a sieve into a jug and allow it to cool down completely before covering and chilling for a minimum of 3 hours but up to 3 days.
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Serve with a sprinkle of nutmeg, and freshly whipped cream. Add a splash of bourbon for when the kids go to bed!