Homemade Egg Nog
Whip up homemade egg nog in just 15 minutes! Rich, custardy, and better than store-bought—perfect for holiday celebrations or cozy winter nights.
Ingredients
- 2 cups whole milk
- 1 medium cinnamon stick
- ½ tsp ground nutmeg plus more for garnish
- 1 tsp pure vanilla extract
- 6 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream
Optional garnishes: Whipped cream, extra nutmeg, cinnamon stick
Instructions
Warm the Milk & Spice
- In a medium saucepan, whisk together milk, ground nutmeg, and vanilla. Add the cinnamon stick and warm over medium heat until the mixture just begins to boil, about 3–4 minutes. Watch carefully to prevent scalding.
Temper the Egg Yolks
- Whisk the egg yolks and sugar in a bowl until pale and creamy. Slowly stir in about ¼ cup of the hot milk mixture to temper the eggs (stir constantly). Gradually whisk the remaining milk in until fully incorporated.
Thicken the Custard
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon—about 8–10 minutes. Don’t let it boil.
Finish with Cream
- Remove from heat and stir in heavy cream. Discard the cinnamon stick. Let the mixture cool slightly.
Chill Thoroughly
- Transfer the egg nog to a pitcher. Cover and chill for at least 2 hours (up to 4 hours) to allow flavors to meld and reach the perfect temperature.
Serve and Garnish
- Ladle into serving glasses. Optionally top with whipped cream, a sprinkle of nutmeg, and a cinnamon stick. Serve chilled and enjoy.