Classic Silky Homemade Eggnog
A silky, cooked eggnog made with pastured egg yolks and gently heated to custard consistency. Modestly sweetened with maple syrup and honey, warmly spiced with nutmeg and cinnamon.
Equipment
- 1 Heavy-bottomed pot or saucepan Large enough to hold 8 - 10 quarts
- 1 Large mixing bowl
- 1 Whisk or a hand mixer To beat the egg yolks and sugar
- 1 Instant-read thermometer or other cooking thermometer
- 1 Fine-mesh sieve optional, but nice for straining out fine particles
- 1 Grater for nutmeg Any fine grater will work
Ingredients
- 10 Egg yolks
- 3 TBS Maple Syrup
- 2 TBS Raw honey
- 5 Cups Whole Milk
- 2 Cups Heavy Cream
- 1 tsp Freshly grated nutmeg, plus more for serving
- 1 tsp Cinnamon
- 1/4 tsp Allspice
- 1 pinch Ground cloves
- 1 tsp vanilla extract (or 1 vanilla bean, split)
- 1/4 tsp Good Quality Salt
Instructions
- Whisk the egg yolks, maple syrup, and honey together in a large bowl until smooth and slightly lightened in color. Set aside
- Combine the milk, cream, nutmeg, cinnamon, allspice, cloves, and salt in a heavy-bottomed pot. If using a vanilla bean, add it here. Heat over medium-low, stirring occasionally, until the mixture is steaming and reaches about 160°F. Do not allow it to boil.
- Temper the egg yolks by slowly ladling about 1/2 cup of the warm dairy mixture into the yolk bowl, whisking constantly. Add more warm dairy mixture to the egg mixture, whisking continuously. This gradual process prevents the eggs from scrambling. Add a total of 2 to 3 cups of dairy to the egg. The egg bowl should begin to feel warm to the touch.
- Pour the tempered yolk mixture back into the pot with the remaining dairy. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture reaches 170°F and coats the back of a spoon. This takes about 5–8 minutes. Do not let it boil.
- Remove from heat and pour immediately through a fine-mesh sieve into a clean container.
- Stir in the vanilla extract if using.
- Allow to cool slightly, then cover and refrigerate until thoroughly chilled, at least 4 hours. Overnight is ideal—the flavors meld beautifully.
- Serve cold with freshly grated nutmeg on top. This eggnog is also delightful when served warm for a relaxing evening drink.
- For a boozy version, add 1/2 oz bourbon and 1/2 oz amaretto per 8-ounce serving.
Notes
Keeps refrigerated for up to 5 days.
This eggnog is lovely warm or chilled. The sedative effect of nutmeg is stronger when served warm—save that for evenings. Chilled, it makes a beautiful coffee creamer.
Nutrition (per 8-oz serving, plain)
- Calories: 410
- Fat: 33g
- Saturated Fat: 19g
- Cholesterol: 230mg
- Carbohydrates: 21g
- Sugar: 20g
- Protein: 10g