Quick Homemade Eggnog with Fresh Nutmeg
A quick and easy homemade eggnog recipe that comes together in under 10 minutes of active prep, no stovetop stirring required. Made with fresh nutmeg and simple ingredients, this make-ahead holiday drink is perfect for busy weeknights and festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (includes chilling time)
- Yield: 6 servings 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar (can reduce to 1/3 cup)
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract (pure preferred)
- 1/2 teaspoon ground cinnamon (Saigon preferred)
- 1/4 teaspoon ground cloves
- 1 whole fresh nutmeg (for grating, about 1/2 to 1 teaspoon)
- Pinch of salt
- Additional fresh nutmeg for garnish (optional)
- Cinnamon sticks for garnish (optional)
- Whipped cream for serving (optional)
- Bourbon, rum, or brandy for adult version (optional, 1-2 ounces per serving)
Instructions
- Grate fresh nutmeg using a microplane until you have about 1/2 to 1 teaspoon. Set aside.
- Separate eggs, placing only the yolks in the blender pitcher. Save whites for another use.
- Add sugar to the yolks in the blender. Blend on medium speed for about 30 seconds until pale yellow and slightly thickened.
- Add milk, heavy cream, vanilla extract, cinnamon, cloves, grated nutmeg, and a pinch of salt. Blend on low speed for 20-30 seconds until combined. Do not over-blend.
- Taste and adjust sweetness or spices as desired.
- Place a fine-mesh strainer over a large bowl or pitcher. Pour the eggnog through the strainer to catch any bits of egg white or spice clumps.
- Transfer strained eggnog to an airtight container. Refrigerate for at least 2 hours, preferably overnight.
- Before serving, stir or whisk the eggnog. Pour into glasses, garnish with fresh grated nutmeg and a cinnamon stick. Add alcohol if desired just before serving.
Notes
For best flavor, let the eggnog rest overnight in the refrigerator. The raw egg taste disappears and spices meld. Use pasteurized eggs if concerned about raw eggs. Do not freeze. For a warm version, gently heat on low, stirring constantly, but do not boil. Add alcohol per serving, not to the whole batch.
Nutrition
- Serving Size: 6 ounces
- Calories: 290
- Sugar: 20
- Sodium: 80
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 22
- Protein: 6
Keywords: homemade eggnog, quick eggnog, fresh nutmeg eggnog, holiday drink, make-ahead eggnog, Christmas eggnog, easy eggnog recipe