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Test Kitchen Approved

Best Ever Eggnog

Best Ever Eggnog

Best Ever Eggnog

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

    Indonesian Cinnamon Sticks, or Cassia cinnamon sticks, are the most popular variety of whole cinnamon used with cooking and baking recipes, especia...

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  • Madagascar Cloves

    Whole Cloves from Madagascar are often used to stud fruit (make pomander balls), garnish hams or onions, and for decorating gingerbread and other c...

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  • Mexican Vanilla Beans

    Our Mexican Vanilla Beans are Grade A, of the highest quality. These gourmet Mexican vanilla beans are plump and pliable. This makes them easier to...

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  • Whole Nutmeg

    Fresh Whole Nutmeg keeps indefinitely. It's commonly used both ground and grated in sweet or savory applications. With desserts or sweets, it's mos...

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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.