Homemade Eggnog

• 4 large eggs
• 1 cup granulated sugar
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg

Steps

1. 1 In a large bowl, whisk together eggs and sugar until well combined.
2. 2 In a medium saucepan, heat milk and cream over medium heat just until steaming but not boiling.
3. 3 Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
4. 4 Stir in vanilla extract and nutmeg.
5. 5 Transfer mixture back to the saucepan and cook over low heat, stirring constantly, until slightly thickened but do not let it boil, about 5 minutes.
6. 6 Remove from heat and let cool before serving.

Nutrition

Tips

• For a boozy twist, add a splash of bourbon or rum.
• Chill in the refrigerator for at least 2 hours before serving for best flavor.
• Garnish with freshly grated nutmeg for an extra touch of warmth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired, though it's best served cold.

Serving Suggestions

• Serve in small mugs or glasses garnished with a sprinkle of nutmeg.
• Pair with freshly baked cookies for the ultimate holiday treat.

FAQ