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Cozy Old-Fashioned Cooked Eggnog with Fresh Nutmeg

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This cozy old-fashioned cooked eggnog is safe, silky, and packed with flavor. Made with fresh nutmeg and a gentle cooking process, it’s the perfect holiday drink that tastes like Christmas morning.

Ingredients

Scale
  • 6 large egg yolks
  • ½ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 whole nutmeg (for grating)
  • Optional: ½ cup bourbon, rum, or brandy

Instructions

  1. Prep your ingredients. Separate the eggs, placing only the yolks in a large mixing bowl. Save the whites for another use. Measure out your milk, cream, sugar, and spices. Grate about 1 teaspoon of fresh nutmeg using your Microplane—you’ll add more later for garnish.
  2. Whisk the yolks and sugar. Add the sugar to the egg yolks and whisk vigorously for about 2 minutes, until the mixture turns pale yellow and thickens slightly. You’re looking for a ‘ribbon stage’ where the mixture falls off the whisk in a smooth, continuous ribbon.
  3. Heat the milk and cream. In your medium saucepan, combine the whole milk, heavy cream, ground cinnamon, salt, and about ½ teaspoon of the freshly grated nutmeg. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. You’ll see small bubbles forming around the edges of the pan, and steam will rise from the surface. This takes about 4-5 minutes. Do not let it boil.
  4. Temper the eggs. Slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking continuously.
  5. Cook the eggnog. Return the saucepan to medium-low heat. Cook, stirring constantly with your whisk, for about 5-7 minutes. You’ll notice the mixture start to thicken and coat the back of a spoon. When you run your finger across the back of the spoon and the line holds, it’s ready. The temperature should reach 160°F (71°C) on an instant-read thermometer. Do not let it boil.
  6. Strain the eggnog. Immediately remove the saucepan from the heat. Pour the eggnog through your fine-mesh strainer into a clean pitcher or jar.
  7. Add vanilla and optional alcohol. Stir in the vanilla extract. If you’re adding bourbon, rum, or brandy, stir it in now.
  8. Cool and chill. Let the eggnog cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
  9. Serve with fresh nutmeg. When you’re ready to serve, pour the chilled eggnog into mugs. Grate a generous amount of fresh nutmeg over the top of each serving.

Notes

Don’t rush the tempering process. Use a thermometer if you have one. Fresh nutmeg is a game-changer. Make it ahead for the best flavor. If you see any small lumps forming while cooking, immediately remove the pan from the heat and whisk vigorously.

Nutrition

Keywords: eggnog, cooked eggnog, old-fashioned eggnog, holiday drink, Christmas drink, fresh nutmeg, homemade eggnog

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