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Light & Creamy Homemade Eggnog with Fresh Nutmeg

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This light and creamy homemade eggnog with fresh nutmeg is proof that sometimes the things you think you hate just haven’t been made the right way yet. It’s the recipe that turned me from a dedicated eggnog skeptic into someone who actually looks forward to making it every December.

Ingredients

Scale
  • 6 large egg yolks (room temperature)
  • 1/2 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fresh grated nutmeg (plus extra for garnish)
  • Pinch of sea salt
  • Optional: 1/4 cup bourbon, rum, or brandy

Instructions

  1. Prepare your ingredients. Separate the egg yolks from the whites while the eggs are still cold. Place the yolks in a large mixing bowl and save the whites for another use. Let the yolks come to room temperature for about 10 minutes.
  2. Whisk the yolks and sugar. Add the sugar to the bowl with the egg yolks. Whisk vigorously for 2-3 minutes until the mixture turns pale yellow and thickens slightly, forming a ribbon when the whisk is lifted.
  3. Heat the milk mixture. In a medium saucepan, combine the whole milk, heavy cream, cinnamon, cloves, and a pinch of sea salt. Place over medium heat and warm gently, stirring occasionally, until hot but not boiling (small bubbles around the edges). Do not let it boil.
  4. Temper the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then slowly pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly.
  5. Cook until thickened. Place the saucepan back over medium-low heat and cook, stirring constantly, for 5-7 minutes until the mixture thickens and coats the back of a spoon. Do not let it boil.
  6. Strain the eggnog. Remove from heat and pour through a fine-mesh strainer into a clean bowl or storage pitcher to catch any cooked egg bits or spice solids.
  7. Add vanilla and fresh nutmeg. Stir in the vanilla extract and 1/2 teaspoon of freshly grated nutmeg.
  8. Chill thoroughly. Let the eggnog cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
  9. Serve with fresh nutmeg. Pour the chilled eggnog into glasses and grate fresh nutmeg over the top. If adding alcohol, stir in just before serving (about 1 tablespoon per serving). Garnish with a cinnamon stick if desired.

Notes

Temperature control is key—do not let the milk boil. Whisk vigorously when tempering eggs to prevent scrambling. Fresh nutmeg is essential for best flavor. Make ahead for best flavor (1-2 days). Strain even if you think you whisked perfectly. If curdling occurs, strain or use an immersion blender.

Nutrition

Keywords: eggnog, homemade eggnog, light eggnog, creamy eggnog, fresh nutmeg, holiday drink, Christmas drink, eggnog recipe

Find it online: https://evabake.com/light-and-creamy-homemade-eggnog-with-fresh-nutmeg/