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Classic Eggnog: Best Homemade Recipe with Fresh Nutmeg

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This classic eggnog recipe is rich, creamy, and has that unmistakable warmth that only freshly grated nutmeg can bring. It’s the perfect holiday drink that makes people close their eyes and sigh.

Ingredients

Scale
  • 6 large eggs, separated
  • ¾ cup granulated sugar, divided (½ cup for yolks, ¼ cup for whites)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 whole nutmeg, freshly grated
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • Optional: ½ cup bourbon, dark rum, or brandy
  • Optional: ¼ teaspoon ground cinnamon

Instructions

  1. Separate the eggs while they’re cold. Put the yolks in a large mixing bowl and the whites in another bowl. Let them come to room temperature for about 15 minutes.
  2. Combine the dairy in your medium saucepan. Pour in the 2 cups of whole milk and 1 cup of heavy cream. Add about half of your freshly grated nutmeg (roughly ½ teaspoon) and the pinch of salt. Place the saucepan over medium heat and warm it slowly, stirring occasionally. You want it hot but not boiling—aim for around 160°F. Tiny bubbles will form around the edges. This takes about 5 to 7 minutes.
  3. While the milk heats, whisk the egg yolks with ½ cup of the sugar. Whisk vigorously for about 2 minutes until the mixture turns pale yellow and thickens slightly. It should fall off the whisk in a thick ribbon.
  4. Temper the yolks. Slowly drizzle about a cup of the hot milk mixture into the yolks while whisking constantly. Once that’s incorporated, pour the yolk mixture back into the saucepan with the remaining milk, whisking the whole time.
  5. Cook the custard. Return the saucepan to medium-low heat. Stir constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom and corners. Cook until the mixture thickens enough to coat the back of your spoon—about 6 to 8 minutes. If you have a thermometer, you’re looking for 170°F to 175°F. Don’t let it boil.
  6. Strain immediately. Set your fine-mesh strainer over a clean bowl or pitcher. Pour the custard through the strainer to catch any accidental lumps or cooked egg bits.
  7. Cool it down. Let the strained custard sit at room temperature for about 15 minutes, then stir in the vanilla extract. If you’re adding alcohol, stir it in now.
  8. Whip the egg whites. Using your hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium speed until they become foamy. Gradually add the remaining ¼ cup of sugar, then increase the speed to high. Whip until stiff, glossy peaks form—about 3 to 4 minutes.
  9. Fold it together. Gently fold the whipped egg whites into the cooled custard. Use a rubber spatula and a light hand, making sure there are no white streaks.
  10. Chill thoroughly. Cover your pitcher or bowl and refrigerate for at least 4 hours, but overnight is better. Before serving, give it a good stir and grate fresh nutmeg over the top.

Notes

Don’t rush the tempering. Use a thermometer if you’re nervous. Fresh nutmeg really matters. Plan your timing—make it the day before. Strain, always strain.

Nutrition

Keywords: eggnog, homemade eggnog, classic eggnog, fresh nutmeg, holiday drink, Christmas eggnog

Find it online: https://freshforkful.com/classic-eggnog-best-homemade-recipe-with-fresh-nutmeg/