Homemade Eggnog
Family-friendly Homemade Eggnog with no alcohol. A smooth, classic holiday drink that’s perfect for the season.
Ingredients
- 6 egg yolks
- 2 cups milk
- 1 cup whipping cream
- ½ cup granulated sugar
- 2 cinnamon sticks
- ¼ teaspoon salt
- ½ vanilla extract
- ½ ground cinnamon for garnish
Instructions
- In a large bowl, whisk together the egg yolks and granulated sugar until smooth and slightly thickened.6 egg yolks, ½ cup granulated sugar
- In a medium saucepan, combine the whole milk, whipping cream, cinnamon sticks, and a pinch of salt. Stir well.2 cups milk, 1 cup whipping cream, 2 cinnamon sticks, ¼ teaspoon salt
- Warm the mixture over medium heat until it is just below a low boil. Turn off the heat and let it cool for five minutes.
- Slowly drizzle the hot milk mixture into the egg mixture while whisking constantly so the hot liquid does not scramble the yolks.
- Pour the combined mixture back into the saucepan. Cook over medium heat until the eggnog reaches 160°F. Use a candy thermometer or instant-read thermometer to check the temperature.
- Once the mixture thickens slightly and coats the back of a spoon, remove it from the heat, add the vanilla extract and let it cool completely.½ vanilla extract
- Strain the eggnog through a fine-mesh sieve into a bottle or an airtight container, then refrigerate until chilled.
Notes
Storage and Freezing Instructions
Store homemade eggnog in an airtight container in the refrigerator for up to a couple of days. Shake gently before serving.
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