Go Back
Easy Homemade Eggnog Coffee Creamer

Easy Homemade Eggnog Coffee Creamer

Elevate your morning ritual with this Easy Homemade Eggnog Coffee Creamer, a simple yet incredibly rewarding recipe that transforms your everyday coffee into a festive delight. Ditch the store-bought cartons and discover the superior flavor and creamy texture you can achieve right in your own kitchen, making every sip a special occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Hours to Chill 2 minutes
Course: Coffee, Creamer
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups heavy cream
  • 1.5 cups whole milk
  • 0.5 cup granulated sugar
  • 3 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon ground nutmeg plus more for garnish, optional
  • 0.25 teaspoon ground cinnamon optional, for garnish

Equipment

  • Medium Saucepan
  • Medium Bowl
  • Whisk
  • Wooden spoon
  • Fine-mesh Sieve
  • Airtight container

Method
 

  1. In a medium saucepan, whisk together the heavy cream and whole milk. Add the granulated sugar and whisk until it is mostly dissolved into the dairy.
    1.5 cups heavy cream, 1.5 cups whole milk, 0.5 cup granulated sugar
  2. In a separate medium bowl, whisk the 3 large egg yolks until they are smooth and slightly lighter in color. This step is crucial for preventing the eggs from scrambling when added to the warm mixture.
    3 large egg yolks
  3. Place the saucepan with the cream, milk, and sugar over medium heat. Stir constantly with a whisk or wooden spoon, ensuring you scrape the bottom of the pan to prevent scorching. Heat the mixture until it just begins to simmer around the edges. Do not let it boil. This usually takes about 5-7 minutes.
    1.5 cups heavy cream, 1.5 cups whole milk, 0.5 cup granulated sugar
  4. Once the dairy mixture is hot, slowly and gradually temper the egg yolks. This means adding a ladleful of the hot dairy mixture into the bowl with the egg yolks while whisking continuously. The gentle heating of the yolks prevents them from cooking too quickly. Once incorporated, slowly pour the tempered egg yolk mixture back into the saucepan with the rest of the hot dairy, whisking constantly.
    3 large egg yolks
  5. Continue to cook the mixture over medium-low heat, stirring constantly. The custard will gradually thicken. You'll know it's ready when it coats the back of a spoon. This typically takes another 5-8 minutes. Again, be careful not to let it boil, as this can cause the eggs to curdle.
  6. Remove the saucepan from the heat. Stir in the pure vanilla extract and ½ teaspoon of ground nutmeg. For an exceptionally smooth creamer, pour the mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any potential cooked egg bits. This step ensures a perfectly velvety texture.
    1 teaspoon pure vanilla extract, 0.5 teaspoon ground nutmeg
  7. Cover the bowl or pitcher with plastic wrap, pressing it directly onto the surface of the creamer to prevent a skin from forming. Refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the creamer to thicken further.
  8. Once chilled, stir the Easy Homemade Eggnog Coffee Creamer well before serving. Pour about 2-3 tablespoons into your favorite hot or iced coffee. Garnish with a sprinkle of additional ground nutmeg or cinnamon, if desired, for an extra festive touch.
    0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cinnamon

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for longer storage but texture may change. Gently reheat if desired for warm coffee, do not boil.