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How to Make Eggnog

What You Need:

  • 6 egg yolks, beaten
  • 2 cups milk
  • 1/3 cup sugar
  • 1 tsp. vanilla
  • 1-3 Tbsp. light rum
  • 1-3 Tbsp. bourbon
  • 1 cup whipping cream
  • 2 Tbsp. sugar
  • Nutmeg, ground

Separate 6 eggs, and beat the yolks in a small bowl. To a saucepan on medium heat, add the beaten yolks, 2 cups milk, and 1/3 cup sugar. Use a wooden  spoon to mix until combined. (Make sure the burner isn't hot. You don't want to scramble the egg yolks.) You'll know the mixture is ready when it's a pale yellow. To test: dip a metal spoon in the mixture. If it's ready, the spoon will be coated. Cool the mixture immediately to stop the cooking. Set the saucepan in a sink or bowl of ice water for 2 minutes. Continue to stir the mixture as the pan cools. 

Once cool, remove from the pan from the ice or water. Add the bourbon, rum, and vanilla. Stir to combine and transfer to a bowl. Cover and chill for 4 to 24 hours. Before serving, make homemade whipped cream by blending the whipping cream and 2 Tbsp. sugar in a bowl with a hand mixer until soft peaks appear. Gently, fold the whipped cream to the chilled eggnog. Using a ladle, scoop some of your finished eggnog into a tumbler and add a sprinkle of nutmeg. 


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