Homemade Eggnog (Cooked)

5 from 2 votes

This homemade eggnog is made with eggs, milk, sugar and spices, and is warmed over the stovetop to cook the eggs. (No raw eggs!)

Prep Time5

Cook Time3

Minimum Chilling Time:3

Total Time3 8

Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Calories: 407kcal

Author: Sarah Trenalone

Equipment

electric hand mixer OR stand mixer with whisk attachment
digital thermometer (optional but helpful)

Ingredients

4 cups milk (2% or whole, not skim)
6 eggs
2 egg yolks
½ cup sugar
1 teaspoon vanilla extract (optional)
¼ teaspoon freshly ground nutmeg, plus more for serving Or use pumpkin pie spice
4 ounces bourbon (optional)
whipped cream (optional)

Instructions

Warm milk in a large saucepan over low heat until the milk is just warm, not yet simmering. (If your milk begins to simmer, allow it to cool down slightly off-heat.)
Alternatively, microwave milk for about 4-5 minutes.
While the milk is warming, add the eggs, egg yolks, sugar, vanilla and nutmeg to the basin of a stand mixer (using the whisk attachment.) Whisk eggs and sugar on medium speed until the eggs are frothy.
Alternatively, add to a large mixing bowl and use an electric beater to whisk the eggs, or whisk vigorously by hand.
Begin whisking the eggs again on medium speed. While whisking, temper the eggs by slowly pouring in the milk.
If using an electric hand mixer or whisking by hand, whisk constantly while pouring in the milk.
Pour eggnog mixture into a large saucepan. (If your eggnog got especially frothy, you may need to use a larger pot.)
Heat eggnog over medium-low heat, stirring constantly, for 2-3 minutes, or until the eggnog reaches 160-165°F (when the liquid will just barely begin to simmer). The liquid may be difficult to see because of foam, so I highly recommend using a digital thermometer.
Do not continue cooking-- or the eggnog will thicken into a custard.
Optionally, pour the eggnog through a fine mesh sieve to strain it. (If you're worried that you may have over-cooked your eggnog, creating tiny pieces of scrambled egg in the mixture, make sure to strain it.)
To make the entire batch of eggnog into a cocktail, stir in the bourbon now. Alternatively, wait until serving and add the bourbon to individual cocktails as desired.
Chill eggnog for at least 3 hours before serving (or overnight).
Optionally, whisk the eggnog again before serving to recreate the foam. (The foam will deflate while chilling.)
Serve the chilled eggnog with whipped cream (if desired) and a dusting of nutmeg.

Notes

Yields just over 4 cups of eggnog. This recipe is easily halved for a smaller group.

Troubleshooting: Note that I highly recommend using a digital thermometer while cooking the eggnog. That trick should solve most of the problems before they happen.

I over-cooked my eggnog and it's too thick. Can I save it?
- Start by straining the eggnog once (or even twice) through a mesh sieve.
- Whisk it with more milk.
- Taste the eggnog. If you still think it's too thick, use it for French toast or lattes and try again with a new batch.
I accidentally over-cooked my eggnog. It's not thick, but there are small pieces of scrambled egg. Can I save it?
- If the texture isn't overly thick and custard-like, simply strain the eggnog through a mesh sieve once (or twice). Your eggnog should be just fine.
I turned my stand mixer up too high and over-whisked, and now there is so much foam! What do I do?
- No worries at all. Simply use a larger pot to heat your eggnog if needed. The foam will deflate while the eggnog chills.

Nutrition