Homemade Eggnog with Fresh Nutmeg
Rich, creamy cooked eggnog flavored with vanilla, cinnamon and freshly grated nutmeg. Make it a day ahead and serve it chilled in small cups.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 6
Cooking the custard to 160°F makes the eggnog safe and silky. Keep the heat low and stir constantly so the yolks don’t scramble. It keeps in the fridge for up to 3 days and thickens as it chills; thin with a splash of milk if needed.
Method
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Warm the milk, cream and cinnamon stick in a saucepan over medium-low heat until steaming. Do not let it boil.
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Whisk the egg yolks, sugar and salt in a large bowl until pale and thick.
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Slowly pour about a cup of the warm milk into the yolks while whisking constantly, then pour the mixture back into the saucepan.
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Cook over low heat, stirring constantly with a spatula, for , until it thickens enough to coat the back of a spoon and reaches 160°F (71°C).
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Strain into a pitcher and stir in the vanilla and nutmeg. Discard the cinnamon stick.
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Chill for at least or overnight. Whisk before pouring and top with a little grated nutmeg.
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