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Homemade Christmas Eggnog with Fresh Nutmeg – Easy Recipe

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This homemade Christmas eggnog with fresh nutmeg is everything you want the holidays to taste like—rich, creamy, warm with spice, and just a little bit indulgent. It’s the recipe that made me stop buying cartons and start making my own.

Ingredients

  • Whole milk, 4 cups (960 ml)
  • Heavy cream, 1 cup (240 ml)
  • Large eggs, 6
  • Granulated sugar, ¾ cup (150 g)
  • Fresh nutmeg, 1 whole nutmeg, grated
  • Ground cinnamon, 1 teaspoon
  • Vanilla extract, 1 teaspoon
  • Salt, a pinch
  • Bourbon, rum, or brandy (optional), ½ to 1 cup (120-240 ml)

Instructions

  1. Infuse the milk with fresh nutmeg. In a medium saucepan, combine the whole milk, heavy cream, and about half of your freshly grated nutmeg (roughly ½ teaspoon). Heat over medium heat until it’s steaming but not boiling—you’ll see tiny bubbles forming around the edges. This takes about 5-7 minutes. Remove from heat and let it steep for 10 minutes.
  2. Whisk the eggs and sugar. While the milk is steeping, crack your eggs into a medium bowl. Add the sugar and whisk until the mixture is pale yellow and slightly thickened, about 2-3 minutes. It should fall off the whisk in a ribbon.
  3. Temper the eggs. Slowly drizzle about a cup of the warm milk mixture into the eggs while whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining milk. Whisk it all together.
  4. Cook the custard. Return the saucepan to medium-low heat. Cook, stirring constantly with your whisk, until the mixture thickens enough to coat the back of a spoon. This takes about 8-10 minutes. If using a thermometer, aim for 160°F (71°C).
  5. Strain immediately. Set a fine-mesh strainer over a large bowl. Pour the custard through it to catch any lumps.
  6. Cool it down fast. Fill a larger bowl with ice and water. Set the bowl of strained custard into the ice bath and stir occasionally with a wooden spoon. This takes about 10-15 minutes.
  7. Add the flavorings. Once the custard is cool, stir in the vanilla extract, ground cinnamon, and a pinch of salt. If adding alcohol, stir it in now. Start with ½ cup and taste.
  8. Chill thoroughly. Pour the eggnog into a pitcher or jar and refrigerate for at least 4 hours, preferably overnight.
  9. Serve with fresh nutmeg. Pour the eggnog into cups and grate a generous amount of fresh nutmeg over the top.

Notes

For best results, make the eggnog a day ahead to allow flavors to meld. If you accidentally cook the eggs too fast and see small lumps, blend the strained eggnog with an immersion blender for a few seconds. Fresh nutmeg is non-negotiable for the best flavor.

Nutrition

Keywords: homemade eggnog, Christmas eggnog, fresh nutmeg, holiday drink, custard eggnog

Find it online: https://evabake.com/homemade-christmas-eggnog-with-fresh-nutmeg-easy-recipe/