Homemade Eggnog

This creamy, non-alcoholic homemade eggnog is made with cooked egg yolks. It's so delicious, even folks who don't like eggnog will be asking for seconds.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 532 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon ground nutmeg
• 2 cups heavy whipping cream
• 4 cups whole milk
• 12 large egg yolks
• 7 tablespoons whipped cream, or to taste
• 7 pinches ground cinnamon
• 0.5 teaspoon vanilla extract

Recipe Instructions

Step 1

Beat egg yolks and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Set aside.

Step 2

Combine milk, heavy cream, and nutmeg in a large saucepan and cook over medium heat until mixture begins to simmer and small bubbles appear around the edges, about 3 minutes. Remove from heat.

Step 3

Whisk constantly while gradually pouring a small amount of the hot milk mixture into the yolk mixture to temper the eggs. Continue adding milk mixture in small increments until fully combined; transfer eggnog back into saucepan. Continue to cook over medium heat, whisking constantly, until eggnog thickens slightly and reaches 160 degrees F (70 degrees C), about 5 minutes.

Step 4

Remove from heat and pour eggnog into a large pitcher. Cover and refrigerate until well chilled, at least 6 hours or overnight.

Step 5

Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.