If you’ve ever wanted to know how to make eggnog, you’re in luck. This boozy homemade eggnog is thick, rich, creamy and so much better than store-bought. With a festive kick from cinnamon, nutmeg and liqueur, this recipe is so easy to make too.
In a medium saucepan over low-medium heat, combine the milk and ¼ cup of sugar. Stir constantly while it heats to dissolve the sugar and until it's steaming. Don't boil.
In a medium bowl, whisk (notes) together egg yolks and remaining ¼ cup of sugar until thick and pale.
While beating on low, very slowly drizzle the milk in until it's almost all combined.
Tip the mixture back into the saucepan and add the nutmeg and cinnamon. Heat over low-medium heat, stirring constantly until a thermometer reaches 73C / 165F (notes). It will have thickened and will coat the back of a spoon
Strain the mixture into a clean bowl, then pour in the cream, vanilla and alcohol. Stir well to combine.
Cover with plastic wrap and place in the fridge to chill completely.
Will keep for 3-4 days.
Alcohol: Traditionally rum or bourbon are used. Brandy works nicely too but I particularly like Drambuie but this is a sweeter liqueur so may not be for everyone.
Whisking: you can do this by hand with a manual whisk or using electric beaters or a stand mixer with whisk attachment. It's safer to have a thermometer since eggs that are not cooked over 71C / 160F are unsafe to eat.
You can make it richer by adding another 1-2 egg yolks.
The mixture can be thinned out or lightened up with more milk.