Ingredients
Equipment
Method
- Whisk together the egg yolks and sugar in a mixing bowl until the mixture is smooth and creamy.
- In a saucepan, combine the heavy whipping cream, milk, ground nutmeg, and a pinch of salt. Heat over medium, stirring often, until the mixture just begins to simmer but does not boil.
- Gradually ladle some of the hot cream mixture into the egg yolks while whisking constantly to gently warm (temper) the eggs. Repeat, adding more of the hot liquid in batches, until most of it is incorporated and the mixture feels warm.
- Return the egg and cream mixture to the saucepan. Continue whisking over medium heat for about a minute until it thickens slightly and is well blended.
- Remove the saucepan from the heat. Stir in the vanilla extract and, if desired, the non-alcoholic rum extract or apple juice. Let the mixture cool for a few minutes.
- Pour the eggnog through a fine mesh strainer into a jar or pitcher, pressing to extract as much liquid as possible. Refrigerate until completely cooled.
- Serve the thick eggnog as is with a dollop of whipped cream and a sprinkle of cinnamon, or blend in a tablespoon or two of milk if you prefer it thinner. Enjoy!
Notes
For a dairy-free version, use coconut cream and a plant-based milk instead of the cream and milk. Homemade eggnog thickens in the fridge; stir in a little milk if it becomes too thick for your liking. Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to three months (thaw and blend if separated). Make it ahead for parties—the flavor improves after a day in the fridge.