EASY Homemade Eggnog Recipe From Scratch

Homemade Eggnog Recipe
This is my favorite eggnog recipe thus far. I don’t buy store-bought eggnog anymore. This homemade recipe is rich, smooth, creamy, and packed with flavor.
6 large eggs (Separate whites and yolk)
½ cup granulated sugar
2 cups whole milk
1 cup heavy whipping cream
Pinch salt
1 tsp vanilla
1 tsp cinnamon
1 cinnamon stick
1 bay leaf
¼ tsp pimento seed/allspice
¼ tsp clove
¼ tsp freshly grated nutmeg
Add a pinch of salt, vanilla, ¼ cup of sugar to the egg yolks. Whisk together in a medium bowl until light and creamy.
Add the remaining ¼ cup of sugar to the egg whites. Whisk meringue to soft peak.
In a saucepan over low/medium heat. Add the whole milk, heavy whipping cream and spices. Stir until a slow simmer.
Add a spoonful of hot milk to the egg mixture to temper the egg yolks.
Add back the tempered eggs and the meringue to the milk mixture on the stove.
Whisk thoroughly until the mixture thickens or reaches 160 degrees F on a thermometer. The eggnog will continue to thicken as it cools.
Strain eggnog into a pitcher and refrigerate for at least 2 hours.
Serve with some fresh whipped cream and sprinkle a bit of nutmeg if desired.
Leftover eggnog can be stored in the refrigerator for up to 1 week.
NOTE: Add your favorite rum/brandy/bourbon if desired.
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I love eggnog. Thanks for sharing