As a child, I remember drinking store-bought eggnog at Christmastime. I would only have a little bit, since I wasn’t sure if I liked it or not! 😉 But this recipe will convince even hesitant tasters (like my two younger sisters) that eggnog is one of the best Christmas beverages. ☕
Actually, this eggnog recipe is crème anglaise, a pourable custard usually served with desserts like floating islands. The difference is that eggnog is flavored with nutmeg, which isn’t traditional in crème anglaise. Who knew that cooked eggnog is actually custard? 😋 Since it’s so rich and creamy, you’ll only need a small glass, but if you take seconds, I won’t blame you.
Another cool tip about eggnog and other custards: the sweetness and flavorings in the custard become stronger when it’s thoroughly chilled. Don’t be tempted to add additional vanilla or nutmeg when you’re making the custard.
Best of all, this recipe takes only 6 ingredients and less than half an hour of prep time. Plus, the egg yolks are cooked in the custard, so don’t worry about any foodborne illnesses from raw eggs. 👍
You need to make this recipe! It’s super simple, and so delicious you won’t want to buy store-bought eggnog this Christmas. Go ahead–make a double batch!Print
This easy recipe for homemade cooked eggnog is sure to be the star of your holidays drinks this Christmas season. Your family and friends will be delighted with its creaminess and classic nutmeg flavor!
- 2 cups whole milk
- 1 cup heavy whipping cream
- 6 large egg yolks
- 1/2 cup caster sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
- Pour the milk and cream into a heavy-based, medium saucepan. Heat it until quite hot, but not simmering.
- Meanwhile, blend the egg yolks and caster sugar together with a hand-held electric mixer until the mixture is pale yellow and falls from the whisk in a thick ribbon.
- Gradually pour the steaming milk into the egg mixture, whisking the whole time.
- Pour the custard back into the saucepan and set over low heat. Bring it up to 170-175 F on a candy thermometer, whisking frequently. To test the custard, dip the back of a wooden spoon into the custard. Swipe a finger across the spoon. If the line holds its shape, the custard is done, but if it doesn’t, cook a little longer. Don’t bring the custard above 180 F, though, or it may turn into scrambled eggs!
- Remove the pan from the heat and stir in the vanilla extract and nutmeg. Pour the custard into a deep-dish glass or ceramic pie plate and let it cool on the counter for about 30 minutes.
- Cover the pie plate with plastic wrap and chill the eggnog in the fridge for a few hours, preferably overnight.
- Ladle the eggnog into a jug, then pour into glasses. Serve chilled with a sprinkle of nutmeg on top of each glass.
- Feel free to chill the eggnog in a jug instead of a pie plate. Chilling it in a pie plate will speed up the chilling time, though.
- The eggnog can keep in the fridge for up to 1 week.