Homemade Eggnog
Thick, creamy eggnog that's perfectly spiced with cinnamon and nutmeg.
Servings: 4
Calories: 463kcal
Ingredients
- 2 c. milk
- 1 tsp ground cinnamon plus a little for garnish if desired
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 6 large egg yolks
- ½ c. granulated sugar
- 1 c. heavy cream
Serving
- Whipping cream
- Cinnamon stick
- Star Anise
Instructions
- In a small saucepan, combine milk, cinnamon, nutmeg and vanilla. Slow bring mixture to a low boil over low heat.
- In a medium sized bowl, separate egg yolks from the whites. Add sugar to egg yolks and whisk until light and pale in color, about 2-3 minutes.
- Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs.
- Continue adding small amounts of the milk to the eggs, whisking constantly until all the milk is incorporated and well combined.
- Return the saucepan to stovetop and cook over medium heat until slightly thick and mixture coats the back of a spoon. Do not boil.
- Remove the saucepan from heat and stir in heavy cream until mixed thoroughly.
- Chill for several hours before serving.
- To serve, add whipping cream, ground cinnamon, cinnamon stick or star anise if desired
- Store leftovers in refrigerator.
Notes
Homemade eggnog will last up to three days in the refrigerator. Be sure to store it in an airtight container.
Nutrition
Calories: 463kcal | Carbohydrates: 39g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 380mg | Sodium: 88mg | Potassium: 251mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1491IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 1mg