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Classic Homemade Eggnog

Classic homemade eggnog is a stovetop custard made with egg yolks, cream, milk, and nutmeg. It chills into a silky, creamy drink, with bourbon or dark rum as an optional addition.
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Prep Time 10 minutes
Cook Time 14 minutes
chilling 4 hours 10 minutes
Total Time 4 hours 34 minutes
Servings: 6 servings
Course: Drink
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 6 egg yolks large
  • 0.5 cup granulated sugar
  • 0.125 tsp kosher salt
  • 2 cups whole milk
  • 1 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 0.5 cup bourbon or dark rum optional

Equipment

  • 1 medium heatproof bowl
  • 1 3-quart saucepan

Method
 

  1. In a medium heatproof bowl, whisk the egg yolks, sugar, and salt until smooth and slightly thickened.
  2. In a 3-quart saucepan, heat the milk, heavy cream, and nutmeg over medium heat until steaming with small bubbles around the edges, about 4–6 minutes; do not let it boil.
  3. Slowly whisk about 1 cup of the hot milk mixture into the yolk mixture.
  4. Gradually whisk the tempered yolk mixture back into the saucepan.
  5. Cook over medium-low heat, stirring constantly, until the custard reaches 160°F and lightly coats the back of a spoon, about 5–8 minutes; do not let it boil.
  6. Strain the custard through a fine-mesh strainer into a clean bowl.
  7. Stir in the vanilla and bourbon or rum, if using.
  8. Set the bowl in an ice bath and stir until cool, about 10–15 minutes.
  9. Cover and refrigerate until thoroughly chilled, at least 4 hours.

Notes

For the smoothest texture, use a thermometer and stop cooking as soon as the custard reaches 160°F. Store covered in the refrigerator for up to 3 days; freezing is not recommended. Omit the bourbon or rum for an alcohol-free version.