Homemade Eggnog

This Homemade Eggnog Recipe is so thick, creamy, and can be made as a spiked eggnog or a non-alcoholic eggnog!

Prep Time10

Cook Time20

Chill Time2

Total Time2 30

Servings: cups

1/2 cup granulated sugar
6 egg yolks
1/8 teaspoon salt
1 cup heavy cream
2 cups whole milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract or vanilla paste
½ teaspoon rum extract
1/2 cup Myer’s dark rum not spiced (optional and can add an additional 1/4 cup for more flavor)

In a medium bowl, add in the 1/2 cup granulated sugar, 6 egg yolks, and 1/8 teaspoon salt. Whisk until the yolks are pale yellow and thick.
In a medium saucepan, add in the 1 cup heavy cream, 2 cups whole milk, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg. Place over medium/low heat and let it come up to a boil slowly.
Once the milk is boiling, whisk 1/4 cup of the milk into the bowl of yolks until completely incorporated.
Whisk in another 1/4 cup of the hot milk into the egg yolks until combined.
Now that the yolks have been tempered, pour the yolks into the saucepan of hot milk while whisking.
Once the yolks are whisked into the mixture, let it heat over medium/low heat until it thickens and reaches 160 degrees F.
Remove from the heat and stir in the ½ teaspoon rum extract (or the 1/2 cup Myer’s dark rum) and 1 teaspoon vanilla extract or vanilla paste.
Pour into a pitcher and let cool to room temperature.
Place into the refrigerator to chill.
Once chilled, serve. Add a cinnamon stick or National Lampoons moose mug for decoration.

You can leave out the rum and replace it with 1/2 teaspoon to 1 teaspoon of rum extract.

Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days.