Description
This Homemade Eggnog Recipe is a classic, creamy holiday beverage made with rich egg yolks, warm spices, milk, cream, and a splash of bourbon. Perfectly tempered and cooked to ensure safety, then chilled and topped with fluffy whipped egg whites for a smooth, festive treat. Garnished with crushed candy canes, melted chocolate, and cinnamon sticks for an extra holiday flair.
Ingredients
Scale
Base Ingredients
- ½ cup granulated sugar
- 6 eggs, separated
- 2 cups milk
- 1 cup heavy cream
- ½ teaspoon nutmeg
- ½ teaspoon cinnamon
- â…› teaspoon ginger
- 1 cup bourbon (optional)
Garnishes
- 4 candy canes, crushed
- 2 ounces chocolate, melted
- 6 cinnamon sticks
Instructions
- Prepare Sugar: Set aside 1 tablespoon of the granulated sugar from the total ½ cup for later use with the egg whites.
- Beat Egg Yolks: In the bowl of your mixer, add the egg yolks and beat until they lighten in color. Gradually add the remaining sugar and continue beating until the sugar dissolves completely. Set aside this mixture.
- Heat Milk Mixture: In a medium saucepan, combine the milk, heavy cream, nutmeg, cinnamon, and ginger. Stir well and bring to a gentle boil over medium heat, stirring occasionally to prevent scorching. Once boiling, remove from heat.
- Temper Eggs: Slowly add about 4 to 5 ladles of the hot milk mixture into the egg yolk mixture, stirring constantly to gradually raise the egg mixture temperature without curdling. This tempering method ensures a smooth texture.
- Cook Eggnog: Pour the tempered egg mixture back into the saucepan. Heat over medium heat, stirring constantly, until the mixture thickens slightly and reaches a safe temperature of 160°F to properly cook the eggs.
- Add Bourbon and Chill: Remove the saucepan from the heat and stir in the bourbon, if using. Cover the mixture with plastic wrap and refrigerate for at least one hour to chill and let flavors meld.
- Beat Egg Whites: In a clean medium bowl, beat the reserved egg whites until soft peaks form. Add the reserved tablespoon of sugar gradually and beat again until stiff peaks form, creating a light and fluffy meringue.
- Finish and Serve: Gently fold or whisk the beaten egg whites into the chilled eggnog for a creamy, frothy texture. Serve cold, garnished with crushed candy canes, drizzled melted chocolate, and a cinnamon stick in each glass for a festive presentation.
Notes
- Use fresh, very clean eggs to reduce risk when consuming raw or lightly cooked eggs.
- Heating the eggnog mixture to 160°F ensures food safety by killing harmful bacteria.
- Bourbon is optional; omit it for a non-alcoholic version.
- Chilling the eggnog before serving enhances flavor and texture.
- Garnishes like crushed candy canes and melted chocolate add a festive and flavorful twist.
- Store leftover eggnog in the refrigerator for up to 2 days.