Homemade Eggnog Recipe
How to make cooked eggnog at home.
large egg yolks
for a thicker, richer eggnog, use 2 cups of whole milk
or half and half
Spiced rum or bourbon
In a medium bowl, using a stand mixer, hand mixer, or a whisk, beat eggs while gradually adding sugar. Beat until eggs lighten in color and sugar has completely dissolved.
Add milk, nutmeg and pinch of salt to a large sauce pan and heat over medium to medium-high heat until milk just begins to boil. Stir often to avoid burning. Remove from heat.
Temper eggs by slowly whisking in 1 cup of hot milk mixture. Repeat with another cup, stirring constantly to avoid accidentally cooking eggs.
After eggs are tempered, slowly whisk tempered egg mixture into the large saucepan with remaining hot milk. Again, stir continuously while combining eggs with hot milk to prevent scrambling eggs.
Return saucepan to medium heat and stir until mixture thickens and reaches 160 degrees F. Do not boil.
Remove from heat, pour into a large glass or metal bowl and chill for at least one hour.
Once cooled, whisk in cream (or half and half), vanilla extract, and alcohol if desired.
Refrigerate for two hours or until ready to serve. Serve cold, sprinkled with ground nutmeg or cinnamon.
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