This homemade eggnog recipe is creamy on the bottom and fluffy on the top, and has converted even the most staunch eggnog skeptics. It's easy to make, uses only six simple ingredients, and can be made without alcohol or as boozy as you like! This will be your new favorite holiday drink!
1/2cupalcoholrum, whiskey, brandy, or bourbon (I used gold rum)
1/2cupmilk
2cupsheavy/whipping cream
Nutmeg and cinnamonfor serving
Instructions
Beat yolks alone with a hand mixer on medium high speed until thick and light in color, about 3 minutes. (see post for photos) Gradually beat in confectioner's sugar.
Add vanilla extract and alcohol very slowly, whisking constantly. Cover and refrigerate for an hour to help dispel the eggy taste.
Add cream and milk, whisking constantly.
Beat egg whites on medium low speed for about a minute, then increase speed to medium high until whites reach stiff peaks (like a meringue). Fold whites into eggnog. This is best done just before serving for the fluffiest drink.
Serve sprinkled with nutmeg and cinnamon to taste. Yield is about 1 quart.
Video
Notes
This eggnog is best enjoyed immediately, while it's the most fluffy. This eggnog will last about 2-3 days in the fridge.
If leftover eggnog separates overnight into a more fluffy layer and a more liquid layer, whisk it by hand until the consistency evens out before pouring a glass.
For a more boozy recipe, substitute more alcohol for the milk.
For a nonalcoholic recipe, substitute more milk for the alcohol.
Raw egg safety: The FDA recommends not eating raw or undercooked eggs, which are in this recipe.
For leftovers: If you have more than you want to drink, throw the leftovers in your ice cream maker with a little nutmeg and cinnamon for the best ice cream ever!