Warm the milk In a large saucepan over medium low heat until hot and steamy. Do not allow the milk to boil.
In a large mixing bowl, using a hand mixer, beat the eggs until pale yellow and fully incorporated. Gradually add the sugar to the eggs and mix until the sugar has dissolved.
Gradually beat in 1 cup of hot milk to the egg mixture. Add the egg mixture to the remaining hot milk, whisking constantly.
Cook the eggnog over low heat, stirring constantly, for 20 minutes, or until the temperature is at 160 degrees and eggnog has slightly thickened.
Remove the eggnog from the heat and stir in the vanilla and nutmeg. Cover and chill for 4 hours. Just prior to serving, top with whipped cream and an extra dusting of nutmeg (if using).
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Notes
Tips For Making The Best Eggnog
Be sure to use an electric hand mixer and mix the eggs until they are completely incorporated. This helps prevent cooked egg lumps when cooking the eggnog base.
Whisk the eggnog mixture constantly while cooking and keep the heat as low as possible while still allowing the eggnog to come to temperature.
The eggnog should reach a temperature of 165 before removing from the heat.
Make This Homemade Eggnog Recipe Your Own Way
Substitute 2% or whole milk for the 1%.
Make a dairy free eggnog and use almond milk in place of the milk.
Substitute rum extract or peppermint extract for the vanilla.
Add creaminess to the eggnog by whisking in ½ cup heavy whipped cream or 2 tablespoons of butter to the hot mixture once it is cooked.
Spike the homemade eggnog with a shot of your favorite rum.
If the eggnog seems too thin when cooking, whisk 1 tablespoon of cornstarch with ¼ of milk and then whisk it into the hot eggnog mixture. Cook for 2 minutes longer.
Make pumpkin flavored eggnog and whisk in ½ cup of pumpkin puree in with the eggnog mixture in step