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Homemade Eggnog

This homemade eggnog is a silky, pourable custard made with whole spices, real vanilla, and a gentle stovetop method that keeps the texture smooth. The milk and cream are infused with cinnamon, cloves, and star anise, then tempered into whisked eggs and sugar before being cooked carefully to 170–175°F. The result is rich, fragrant eggnog perfect for holiday mornings or cozy evenings.
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Prep Time 5 minutes
Cook Time 20 minutes
Chill time 4 hours

Ingredients
  

Base

  • 6 large eggs
  • 1/2 cup cane sugar (or substitute brown sugar, maple syrup,
  • 1 tbsp molasses
  • 2 cups whole milk
  • 1 cup heavy cream

Whole-Spice Infusion

Ground Spices

Finish

Instructions
 

  • Instructions

    1. Heat the milk and cream (with optional whole spices)

    In a medium saucepan, combine:
    milk
    cream
    salt
    any or all of the optional whole spices (cinnamon stick, cloves, star anise, turmeric)
    Warm over medium heat until warm do not boil.
    Do not exceed 170–175°F.
    While the dairy heats, move to Step 2.

    2. Whisk the eggs, sugar, and molasses

    In a mixing bowl, whisk together:
    6 eggs
    ½ cup cane sugar
    1 tablespoon molasses
    Whisk until smooth and slightly lightened.

    3. Remove the whole spices (if used)

    Use a slotted spoon to remove the cinnamon stick, cloves, and star anise.

    4. Temper the eggs

    Slowly ladle ½–1 cup of the hot dairy into the egg mixture while whisking constantly.
    This gradually warms the eggs so they don’t scramble.
    Once combined, pour everything back into the saucepan.

    5. Cook to a custard (170–175°F)

    Return the pot to medium-low heat.
    Stir continuously with a rubber spatula, scraping the bottom and edges of the pot.
    Cook until the mixture thickens slightly and reaches 170–175°F.
    Do not let it boil.
    It’s ready when it lightly coats the back of a spoon.

    6. Add the nutmeg

    Stir in ½ teaspoon ground nutmeg while the custard is warm.

    7. Strain + finish

    Pour the eggnog through a fine mesh sieve for a silky finish.
    Stir in 1 teaspoon vanilla extract.
    Sometimes nutmeg can sit on the spice rack for a long time and loose its potency, so taste and add more if you need to.

     

    Chill

    Refrigerate for at least 4 hours, preferably overnight.
    The eggnog will thicken as it cools.
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