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Homemade Eggnog


  • 6 large egg yolks

  • 1/2 cup granulated sugar

  • 2 cups heavy whipping cream

  • 2 small bottles of milk (2 pints total)

  • 1/2 teaspoon ground nutmeg (optional)

  • pinch of salt

  • 1/2 bottle of Madagascar vanilla extract

  • ground cinnamon , for topping

  • alcohol optional


  • Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

  • In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture reaches a bare simmer.

  • Add the hot milk to the egg mixture, whisking vigorously.

  • Once everything has been mixed together, pour the mixture back into the saucepan on the stove.

  • Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.

  • Remove from heat and stir in the vanilla, and alcohol*, if using.

  • Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

  • Store homemade eggnog in the fridge for up to one week.