Cooked-Safe Homemade Eggnog
Silky cooked-custard eggnog heated to a food-safe 160°F—classic USA holiday sip without raw-egg risk. Chill thoroughly; serve cold with nutmeg. Optional splash of rum or bourbon for adults.
🛒Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus more to garnish
- Pinch kosher salt
- Optional: 1/2–1 cup dark rum or bourbon
- Optional: whipped cream for serving
🔧Kitchen Tools Needed
- Saucepan
- Whisk
- Instant-read thermometer
- Fine-mesh strainer
- Pitcher
📝Instructions
- 1
Whisk yolks and sugar in a bowl until pale and thick.
- 2
Warm milk and cream in a saucepan over medium until steaming (do not boil).
- 3
Temper: slowly whisk about 1 cup hot milk into yolks, then return mixture to the pan.
- 4
Cook over medium-low, stirring constantly with a spatula, until the custard coats the spoon and an instant-read thermometer reads 160°F (do not scramble past 170°F).
- 5
Strain into a clean pitcher. Stir in vanilla, nutmeg, salt, and alcohol if using. Chill at least 4 hours or overnight. Serve cold with grated nutmeg. Refrigerate up to 3 days; discard if left at room temperature over 2 hours.
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
❓Frequently Asked Questions
Why cook to 160°F?
Heating the egg custard to 160°F kills Salmonella while keeping eggnog silky—safer than raw-egg versions.
Lumpy?
You got too hot; strain well. Next time stay at medium-low and stir constantly.
Dairy-free?
Use full-fat oat or coconut milk plus coconut cream; cook to 160°F the same way.
Food safety?
Cook to 160°F, chill promptly, refrigerate up to 3 days, and never leave out over 2 hours.
