Ingredients
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6 large egg yolks
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⅓ cup granulated sugar
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2 tablespoons pure maple syrup (to taste)
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1½ cups whole milk
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1½ cups heavy whipping cream (or half & half if you want a thinner consistency)
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¾ teaspoon freshly grated nutmeg – see note below
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⅛ teaspoon ground cinnamon
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Pinch of salt
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1 -2 teaspoons pure vanilla extract
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Optional: Extra nutmeg and cinnamon for topping
Note on Nutmeg:
If you can, buy whole nutmeg “balls” and grate one with a fine lemon zester or microplane. Freshly grated nutmeg using the nutmeg “ball” has a far superior aroma and flavor than just buying a jar of it at the supermarket. But please, use it sparingly — nutmeg contains compounds that can have psychoactive effects in large amounts. I even wrote an article about a risky TikTok “nutmeg challenge,” so trust me on this one: A little goes a long way! I even wrote an ARTICLE about a risky TikTok “nutmeg challenge,” so trust me on this one: a little goes a long way! This recipe calls for 3/4 of a TEA which is just fine, it really elevates the eggnog! I don’t like clove so there are no cloves in this recipe but you can certainly include that spice if you like.
Directions to make Vanilla Eggnog
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Whisk the base:
In a medium bowl, whisk the egg yolks, sugar, and maple syrup until the mixture turns pale and creamy — it should look slightly thick and glossy. -
Warm the dairy:
In a medium saucepan over medium heat, combine the milk, cream, nutmeg, cinnamon, and salt. Stir often and heat just until the mixture is steaming and tiny bubbles form at the edges (a bare simmer). Don’t boil it. Shoot for 170 or 180 degrees if you use a digital thermometer. -
Temper the eggs:
Slowly add a large spoonful of the hot milk mixture into the eggs, whisking constantly. Keep adding spoonfuls, one at a time, until about half the hot liquid has been incorporated. This prevents scrambling of the egg so definitely do this slowly. -
Combine and cook:
Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until it thickens slightly — about 160°F on a thermometer or when it lightly coats the back of a spoon. -
Finish and flavor:
Remove from heat and stir in the vanilla. Strain the custard through a fine-mesh sieve into a large bowl or pitcher. This ensures an ultra-smooth, café-style texture. -
Chill and serve:
Cover and refrigerate for at least 3 hours (overnight is even better). The eggnog will thicken as it cools. Serve chilled with a dusting of nutmeg or cinnamon on top. Whisk again just before serving (or give it a quick spin in the blender for a frothy texture). Sprinkle with cinnamon, add a dollop of whipped cream, or – if you’re feeling festive – stir in a splash of bourbon, brandy, or Chambord® cherry liqueur.
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Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
