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Test Kitchen Approved

Best Ever Eggnog

5.0 star rating 1 Review

Recipe By Kate Wheeler, Savory Spice—Santa Fe, NM owner

Yields

4 cups

Recipe By Kate Wheeler, Savory Spice—Santa Fe, NM owner

Homemade eggnog is so easy to make and so much tastier than the store-bought stuff.

Ingredients

4 egg yolks

1/2 cup granulated sugar

2 cups whole milk





1 cup heavy cream

2 oz. brandy per serving (optional)

4 egg whites, beaten to soft peaks with 1 Tbsp. sugar (optional)

Savory Spice ingredients in this recipe

  • Indonesian Cinnamon Sticks

    These hard cassia sticks from Indonesia are 4 inches in length.

  • Madagascar Cloves

    Cloves are the unopened flower buds of the clove tree, which is a tropical evergreen that can live up to 100 years. They have a pungent aroma as we...

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  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, the highest quality. Grade A beans, which are also known as gourmet or prime quality, are plump and pliable....

    View full details
  • Whole Nutmeg

    Nutmeg, native to the Banda Islands of Indonesia (commonly referred to as the Spice Islands), is the seed of a fruit produced by an evergreen tree....

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Directions

Whisk egg yolks in an electric mixer until lightened in color. Slowly add sugar, beating after each addition, whisking until fluffy. Slice vanilla bean and scrape seeds into egg-sugar mixture, mixing until incorporated; reserve rest of vanilla bean. Combine milk, 1 cinnamon stick, cloves and remaining vanilla bean in a thick-bottomed pan. Slowly heat until the milk is steaming hot but not boiling. Slowly whisk about ¼ cup of the hot milk mixture into the egg yolks to temper them; add slowly so as not to scramble the eggs. Pour egg mixture back into the saucepan of milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens coats the spoon. (This is usually around 160 degrees on a candy thermometer.) Remove from heat and stir in cream and nutmeg. Strain mixture through sieve then cover and refrigerate to chill for at least 1 hour. Serve garnished with a fresh grating of nutmeg and cinnamon (from the remaining cinnamon stick. Optional: Stir in 2 oz. of brandy per serving for a boozy version and/or fold in or top with beaten egg whites to for a fluffy version.