Print

Creamy Homemade Eggnog with Fresh Nutmeg

creamy homemade eggnog with fresh nutmeg - featured image
Print Recipe

This creamy homemade eggnog with fresh nutmeg is thick, spiced just right, and made with simple ingredients. A gentle stovetop method creates a velvety texture that’s perfectly pourable—far better than anything from a carton.

Ingredients

Scale
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 cinnamon stick (optional, for steeping)
  • 2 tablespoons bourbon, rum, or brandy per serving (optional, for boozy version)
  • 1/2 teaspoon ground cinnamon (optional, for extra warmth)
  • Whipped cream (optional, for topping)

Instructions

  1. Whisk the egg yolks and sugar together in a medium bowl until pale yellow and slightly thick, about 2-3 minutes, until the mixture reaches ribbon stage.
  2. In a medium saucepan, combine whole milk, heavy cream, salt, and cinnamon stick (if using). Heat over medium heat, stirring occasionally, until hot but not boiling (small bubbles around edges, about 5-7 minutes).
  3. Temper the eggs: Slowly drizzle about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. Then slowly pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  4. Cook the custard over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of a spoon (about 5-8 minutes). Do not let it boil.
  5. Remove from heat. Pour the eggnog through a fine-mesh strainer into a clean bowl or large measuring cup to catch any cooked egg bits or the cinnamon stick.
  6. Stir in vanilla extract and freshly grated nutmeg. If adding alcohol, stir it in now. Taste and adjust seasoning as needed.
  7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the eggnog to prevent a skin from forming. Refrigerate for at least 2 hours, preferably overnight.
  8. Serve chilled in glasses or mugs. Garnish with freshly grated nutmeg and optional whipped cream or a cinnamon stick.

Notes

Use fresh nutmeg for the best flavor—pre-ground nutmeg loses potency. For a dairy-free version, substitute oat milk and coconut cream. The eggnog improves after a day in the fridge as flavors meld. If you see lumps, strain thoroughly. Do not rush the chilling step for best texture.

Nutrition

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

Find it online: https://livelybite.com/creamy-homemade-eggnog-with-fresh-nutmeg/