Recipe of Today: Homemade Eggnog

Recipe of Today: Homemade Eggnog


  • 6 large egg yolks
  • ½ cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 cups milk
  • ½ tsp ground nutmeg
  • pinch of salt
  • ¼ tsp vanilla extract
  • ground cinnamon
  • alcohol, optional


  • Beat the egg yolks and sugar together in the mixing bowl of your Kitchenin KM50 Stand Mixer, until light and creamy.
  • In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir frequent until the mixture comes to a full boil.
  • Add one tbsp of hot milk to the egg mixture and stir vigorously. Repeat, adding one tbsp at a time, to temper the eggs.
  • After adding most of the hot milk to the eggs, pour the mixture back into the saucepan on the stove.
  • Whisk constantly for a few minutes until the mixture thickens slightly. It will thicken when cooled.
  • Remove from heat and stir in the vanilla extract. If you want to add alcohol to your eggnog, then start with ¼ cup brandy, bourbon, rum or whisky added at the same time as the vanilla extract, or after cooling the eggnog. Add more to taste, if desired. 
  • Pour eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
  • Refrigerate until chilled. It will thicken as it cools. If you want a thinner, perfectly smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
  • Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.

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