Every December, my kitchen transforms into a holiday haven, and nothing signals the start of the season quite like whipping up a batch of rich, creamy eggnog recipe from scratch.
My grandmother introduced me to homemade eggnog when I was twelve, and I’ll never forget watching her carefully temper the eggs over a double boiler, insisting that patience was the secret ingredient. Store-bought versions have never come close to matching that velvety texture and warming spice blend.
That first Christmas I tried making it solo was honestly a disaster. I rushed the tempering process and ended up with sweet scrambled eggs floating in milk. But that failure taught me everything I needed to know about respecting the technique.
Now, I make this eggnog recipe every year without fail, usually doubling or tripling the batch because my family drains it within days. The rich custard base, fragrant nutmeg, and optional splash of bourbon create a drink that’s both comforting and celebratory.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 3 hours 35 minutes (including chilling) |
| Servings | 8 cups |
| Difficulty Level | Medium |
Why You’ll Love This Eggnog Recipe
This homemade eggnog recipe beats anything you’ll find in stores, hands down. The texture is impossibly smooth and luxurious, coating your tongue with each sip.
I love that you control exactly what goes into your glass. No artificial thickeners, no high-fructose corn syrup, just pure ingredients that you can pronounce.
The flavor develops beautifully as it chills, with the nutmeg mellowing and the vanilla deepening into something truly magical. Plus, you can adjust the sweetness and spice levels to match your family’s preferences perfectly.
Making it from scratch feels like a true holiday tradition, something special that connects you to generations past. And honestly, watching guests’ faces light up when they taste the difference from homemade is worth every minute of stirring.
Here’s what makes this recipe special:
- Silky custard base that’s cooked to perfection, eliminating any raw egg concerns while creating that signature thick texture
- Balanced sweetness with just enough sugar to complement the rich cream and eggs without overwhelming
- Aromatic spices featuring fresh ground nutmeg and pure vanilla extract that fill your kitchen with holiday magic
- Customizable alcohol content so you can make it family-friendly or add your favorite bourbon or dark rum for adults
- Make-ahead friendly design that actually tastes better after chilling overnight
My friend Emily, who claims to hate eggnog, tried this version at my holiday party last year and asked for the recipe before leaving. That’s the power of homemade.
Read Also: Pumpkin Spice Latte Recipe
Ingredients
This eggnog recipe comes together with simple ingredients that create something extraordinary. I always use the freshest eggs I can find and splurge on good-quality dairy since they’re the foundation of the drink.
The spices make all the difference here. Freshly grated nutmeg transforms this from good to unforgettable.
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar, divided
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 1/2 teaspoon freshly grated nutmeg, plus more for garnish
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 to 3/4 cup (120-180ml) bourbon, dark rum, or brandy (optional)
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- Additional heavy cream for serving (optional)
- Cinnamon sticks for garnish
Kitchen Equipment Needed
Having the right tools makes this eggnog recipe so much easier to execute perfectly. I learned this the hard way after trying to temper eggs without a thermometer and ending up with curdled milk.
Invest in quality equipment and you’ll use it for years of holiday cooking. The instant-read thermometer especially has become one of my most-reached-for kitchen tools.
- Heavy-bottomed saucepan (3-quart capacity)
- Instant-read thermometer
- Medium mixing bowl
- Whisk
- Fine-mesh strainer
- Large glass pitcher or bowl for storage
- Electric hand mixer or stand mixer
- Small bowl for separating eggs
- Ladle for serving
- Nutmeg grater or microplane
You might also enjoy: Mulled Apple Cider Recipe
Recommended Products for This Recipe
After making this eggnog recipe dozens of times over the years, I’ve discovered a few products that genuinely make the process smoother and the results even better. These aren’t necessities, but they’re the tools and ingredients I reach for every single time.
1. Whole Nutmeg with Grater Set
Fresh nutmeg makes such a dramatic difference in this recipe compared to the pre-ground stuff that’s been sitting in your spice cabinet. I grate mine right into the custard, and the aroma alone tells you why it’s worth the extra step. A good nutmeg grater also doubles for zesting citrus and grating hard cheeses.
2. ThermoWorks Thermapen ONE
Temperature control is absolutely critical when tempering eggs for eggnog. This instant-read thermometer gives you accurate readings in under a second, which means you can monitor your custard without standing over the stove anxiously guessing. It’s saved me from scrambled eggs more times than I can count.
3. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Since vanilla is such a prominent flavor in eggnog, using a high-quality extract elevates the entire drink. This brand has a rich, complex flavor that cheap imitations just can’t match. The bottle lasts through multiple batches and makes everything taste more luxurious.
4. All-Clad Stainless Steel Saucepan
A heavy-bottomed saucepan distributes heat evenly, which is essential for the gentle cooking required in this recipe. I’ve used cheap thin pans before and ended up with hot spots that cooked the eggs unevenly. This investment piece has lasted me over a decade and performs perfectly every time.
5. OXO Good Grips Fine Mesh Strainer
Straining your finished eggnog removes any small bits of cooked egg and creates that perfectly smooth texture. This strainer has a comfortable handle and the mesh is fine enough to catch everything without taking forever to drain. It’s also fantastic for countless other kitchen tasks.
Another favorite: Hot Chocolate Recipe
Step-by-Step Instructions: How to Make Eggnog
Making homemade eggnog requires patience and attention, but the process becomes second nature after your first batch. I walk through every detail below so you can achieve that perfect creamy consistency.
Take your time with the tempering step especially. Rushing here is how you end up with scrambled eggs instead of silky custard.
1. Prepare the Egg Mixture
- Separate the eggs carefully, placing the yolks in a medium mixing bowl and the whites in a separate clean bowl (make sure no yolk gets into the whites or they won’t whip properly)
- Add 1/2 cup (100g) of the sugar to the egg yolks
- Whisk vigorously for about 2-3 minutes until the mixture becomes pale yellow and thick enough to form ribbons when you lift the whisk
- The yolk mixture should have increased in volume and look noticeably lighter in color
- Set this bowl aside near your stove so it’s ready for tempering
2. Heat the Milk Mixture
- Combine the whole milk, 1 cup of heavy cream, nutmeg, cinnamon, and salt in your heavy-bottomed saucepan
- Place over medium heat and stir occasionally to prevent scorching on the bottom
- Clip your instant-read thermometer to the side of the pan if possible, or keep it handy for frequent checking
- Heat the mixture until it reaches 160°F (71°C), which should take about 8-10 minutes
- Watch for small bubbles forming around the edges, but don’t let it come to a full boil
- Remove from heat as soon as it reaches temperature
3. Temper the Eggs
- This is the most critical step, so take your time and don’t rush
- With your whisk in one hand and a ladle in the other, slowly add about 1/2 cup of the hot milk mixture to the egg yolks while whisking constantly
- Keep whisking vigorously as you add the hot liquid to prevent the eggs from cooking into chunks
- Add another 1/2 cup of hot milk, still whisking continuously
- Repeat this process one more time with another 1/2 cup of milk (you’ll have added about 1.5 cups total)
- The egg mixture should now be warmed up and thin enough to combine with the rest of the milk without scrambling
4. Cook the Custard
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking as you pour
- Return the pan to medium-low heat
- Stir constantly with your whisk or a wooden spoon, making sure to scrape the bottom and sides of the pan
- Cook until the mixture thickens enough to coat the back of a spoon and reaches 160°F (71°C) again
- This should take 5-8 minutes of constant stirring
- When you run your finger across the back of the spoon, it should leave a clear line that doesn’t immediately run back together
- Do not let the mixture boil or exceed 170°F, or you’ll curdle the eggs
5. Strain and Cool
- Immediately remove the pan from heat once the custard reaches the right temperature and consistency
- Place your fine-mesh strainer over a large glass pitcher or bowl
- Pour the hot custard through the strainer, using a spoon to help it along if needed (this removes any small bits of cooked egg)
- Stir in the vanilla extract while the custard is still hot so the flavor distributes evenly
- If you’re adding alcohol, whisk in the bourbon, rum, or brandy now while everything is warm
- Let the mixture cool at room temperature for about 30 minutes, stirring occasionally
- Cover with plastic wrap pressed directly against the surface to prevent a skin from forming
- Refrigerate for at least 3 hours or preferably overnight (the flavors meld beautifully with time)
6. Whip the Egg Whites
- Just before serving, remove the chilled eggnog base from the refrigerator
- In a clean, completely dry bowl, add the egg whites and cream of tartar
- Using an electric mixer on medium speed, beat the whites until they start to foam
- Gradually add the remaining 1/4 cup (50g) of sugar while continuing to beat
- Increase the mixer speed to medium-high and beat until soft peaks form (the peaks should curl over when you lift the beater)
- Don’t overbeat or the whites will become grainy and separate
- This process should take about 3-4 minutes total
7. Fold and Serve
- Gently fold the whipped egg whites into the chilled eggnog base using a large spatula
- Use a gentle folding motion, cutting down through the center and bringing the spatula up along the side
- Rotate the bowl as you fold to incorporate the whites evenly without deflating them
- Continue folding until no large streaks of white remain, but don’t overmix or you’ll lose the airy texture
- Taste and adjust sweetness or spices if desired
- Pour into individual glasses or a serving punch bowl
- Garnish each serving with a sprinkle of freshly grated nutmeg and a cinnamon stick if desired
- Serve immediately while the texture is light and frothy
- Keep any leftovers refrigerated and consume within 2-3 days
This pairs beautifully with my Sugar Cookies Recipe for a complete holiday dessert spread.
Tips for The Best Eggnog
After years of making this eggnog recipe, I’ve picked up quite a few tricks that guarantee success every time. These tips have saved me from more than one kitchen disaster.
The biggest game-changer was learning to trust my thermometer instead of guessing when things were done. Precision really matters here.
- Use the freshest eggs possible for the best flavor and the safest results, ideally from a source you trust or organic free-range eggs
- Bring eggs to room temperature before starting by letting them sit out for 30 minutes, which helps them incorporate more smoothly
- Never skip the tempering step or add hot milk directly to cold eggs, as this will cook them instantly into scrambled bits
- Stir constantly during cooking without stopping, using a figure-eight pattern to cover all areas of the pan bottom
- Monitor your temperature religiously and remove from heat immediately at 160°F to prevent overcooking
- Strain the custard even if it looks smooth because there are almost always tiny bits that affect the final texture
- Chill thoroughly before serving as the flavors develop significantly during refrigeration (overnight is ideal)
- Adjust alcohol to taste by starting with less and adding more if desired, remembering that it gets stronger as it sits
- Fold egg whites gently right before serving rather than hours ahead to maintain that airy, frothy texture
- Use whole milk and heavy cream rather than low-fat versions for the richest, most authentic taste
- Grate nutmeg fresh each time rather than using pre-ground, which has lost most of its essential oils
- Keep everything cold once the initial cooking is done by storing in the coldest part of your refrigerator
For a lighter option, try: Healthy Apple Pie Recipe
Serving Suggestions
Eggnog is incredibly versatile beyond just sipping it from a glass. I love exploring different ways to enjoy this rich, creamy drink throughout the holiday season.
My favorite way to serve it is in small vintage punch cups with a cinnamon stick for stirring. The presentation makes even a simple gathering feel special.
Here are my favorite ways to serve and pair this eggnog:
- Classic presentation in small cups with freshly grated nutmeg and a cinnamon stick garnish, served alongside Gingerbread Cookies
- Eggnog latte by adding 1/4 cup of eggnog to your morning coffee or espresso with a dusting of cinnamon
- Holiday brunch poured over French Toast instead of regular milk for an extra-indulgent breakfast
- Ice cream topping drizzled warm over vanilla ice cream with a sprinkle of crushed peppermint
- Dessert pairing served alongside Pecan Pie, apple crisp, or Pumpkin Pie
- Cocktail base mixed with coffee liqueur or used as the creamy element in holiday martinis
- Cookie dunking with Sugar Cookies, snickerdoodles, or ginger snaps
- Warm eggnog gently heated (not boiled) and served in mugs on cold winter evenings
- Punch bowl centerpiece at holiday parties with ice cubes made from eggnog to prevent dilution
- Gift presentation in decorative bottles with handwritten labels and a spice bundle tied with ribbon
Variations of Eggnog
One of the best things about making your own eggnog is customizing it to your exact preferences. I’ve experimented with countless variations over the years, and these are the ones my family requests again and again.
Don’t be afraid to get creative. The base recipe is forgiving enough to handle different flavor profiles.
- Chocolate eggnog by whisking in 1/4 cup of cocoa powder and an extra 2 tablespoons of sugar to the milk before heating
- Pumpkin spice eggnog using 1/4 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice instead of the cinnamon and nutmeg
- Coffee eggnog by adding 2 tablespoons of instant espresso powder to the hot milk mixture for a mocha flavor
- Maple eggnog substituting 1/2 cup of pure maple syrup for half the granulated sugar (reduce total sugar to 1/2 cup)
- Coconut eggnog replacing 1 cup of the whole milk with full-fat coconut milk for a tropical twist
- Chai-spiced eggnog by steeping 3 chai tea bags in the hot milk for 5 minutes before adding eggs
- Salted caramel eggnog stirring in 1/3 cup of caramel sauce and a pinch of sea salt after straining
- Almond eggnog adding 1 teaspoon of almond extract along with the vanilla and topping with toasted almonds
- Mexican chocolate eggnog with a pinch of cayenne pepper and ground cinnamon for a spicy kick
- Vegan version using cashew cream and aquafaba (chickpea liquid) whipped as egg replacements
- Lighter eggnog substituting half-and-half for the heavy cream and using 4 egg yolks instead of 6
- Extra-boozy version increasing the alcohol to 1 cup and using a combination of bourbon and rum
Read Also: Pumpkin Spice Latte Recipe
Storage and Reheating
Proper storage keeps your homemade eggnog fresh and safe to drink for several days. I always make sure to cool it properly and store it correctly to maintain that silky texture.
The alcohol actually acts as a preservative, so spiked versions last a bit longer than non-alcoholic. Either way, freshness is key.
- Refrigerate immediately after the initial cooling period, always keeping eggnog at 40°F (4°C) or below
- Store in airtight containers such as glass pitchers or bottles with tight-fitting lids to prevent absorption of refrigerator odors
- Keep for 3-4 days maximum if non-alcoholic, or up to 5-7 days if you’ve added spirits
- Shake or stir before serving since the mixture naturally separates slightly during storage
- Don’t freeze the finished eggnog as the texture becomes grainy when thawed (though you can freeze the custard base before adding egg whites)
- Use clean utensils every time you serve to prevent introducing bacteria
- Watch for signs of spoilage including off smells, curdling, or color changes, and discard immediately if any appear
- Warm gently if desired by heating in a saucepan over low heat, stirring constantly, without boiling (only heat the amount you’ll serve)
- Skip reheating egg white-topped eggnog as the texture doesn’t recover well, instead add fresh whipped whites if making ahead
- Store egg whites separately if making the custard base in advance, whipping and folding them in just before serving
- Label containers with dates so you know exactly when the eggnog was made and when to use it by
Another favorite: Cranberry Sauce Recipe
Nutritional Facts
Per serving (1 cup of eggnog with alcohol):
- Calories: 345
- Total Fat: 19g
- Saturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 245mg
- Sodium: 95mg
- Total Carbohydrates: 22g
- Dietary Fiber: 0g
- Sugars: 21g
- Protein: 7g
- Vitamin A: 18% DV
- Calcium: 15% DV
- Vitamin D: 10% DV
- Iron: 4% DV
Note: Nutritional values are approximate and will vary based on specific ingredients used and whether you include alcohol. The values above are calculated using whole milk, heavy cream, and bourbon.
Health Benefits of Key Ingredients
While eggnog is definitely an indulgent treat, the ingredients do provide some surprising nutritional benefits. I always remind myself that moderate enjoyment of rich foods is part of a balanced approach to eating.
The egg yolks especially pack quite a nutritional punch beyond just creating that creamy texture.
Here’s what these ingredients contribute:
- Egg yolks are rich in choline for brain health, vitamins A and D for immune function, and lutein for eye health
- Whole milk provides calcium for strong bones, vitamin D for calcium absorption, and protein for muscle maintenance
- Heavy cream offers fat-soluble vitamins and conjugated linoleic acid, which some studies suggest supports heart health
- Nutmeg contains antioxidants, has anti-inflammatory properties, and traditionally aids digestion
- Cinnamon helps regulate blood sugar levels, has powerful antioxidant properties, and may reduce inflammation
- Vanilla extract provides small amounts of antioxidants and has been shown to have calming aromatherapy effects
For more healthy holiday options, try: Healthy Pumpkin Pie Recipe
FAQs About Eggnog
1. Is homemade eggnog safe to drink with raw eggs?
This recipe cooks the egg yolks to 160°F (71°C), which is the temperature recommended by the FDA to kill any potential salmonella bacteria. The egg whites are pasteurized through the cooking process as well when they’re folded into the warm custard.
If you’re still concerned, you can use pasteurized eggs, which are available at most grocery stores. They’ve been heat-treated to eliminate bacteria while still in the shell.
2. Can I make eggnog without alcohol?
Absolutely, and many people prefer it that way, especially when serving children or those who don’t drink. Simply omit the bourbon, rum, or brandy from the recipe.
The flavor will be slightly less complex, but you can boost it by adding an extra 1/2 teaspoon of vanilla extract and a pinch more nutmeg. Non-alcoholic eggnog is just as delicious and creamy.
3. Why did my eggnog turn lumpy or curdled?
This usually happens when the eggs cook too quickly during tempering or if the custard base gets too hot during cooking. The key is gradual temperature changes and constant stirring.
If it happens, immediately strain the mixture through a fine-mesh strainer, which should catch most of the cooked egg bits. For future batches, keep your heat lower and temper more slowly.
4. Do I have to use the whipped egg whites?
The whipped egg whites create that traditional frothy, airy texture on top of the eggnog, but they’re not essential. Many people prefer a denser, creamier eggnog without them.
If you skip the whites, reduce the sugar to 1/2 cup total and consider adding an extra 1/2 cup of heavy cream to the base for richness. The flavor will be virtually the same, just with a thicker consistency.
5. How can I make my eggnog thicker?
If your eggnog isn’t as thick as you’d like, you have several options. First, make sure you cooked it long enough to reach 160°F and coat the back of a spoon.
You can also add an extra egg yolk or two, cook it slightly longer (without exceeding 170°F), or whip 1/2 cup of heavy cream separately and fold it in before serving. Chilling overnight also allows it to thicken naturally.
Read Also: Homemade Hot Chocolate Recipe
Final Thoughts
Making homemade eggnog has become one of my favorite holiday traditions, something I look forward to every December. The process itself feels meditative, standing at the stove and stirring, watching the custard slowly transform into liquid gold.
There’s something deeply satisfying about serving guests a drink you made from scratch, especially when you see their surprised reactions at how different it tastes from store-bought versions. This eggnog recipe has traveled with me through different homes, different cities, and countless holiday celebrations.
I hope this becomes a tradition in your home too. The first batch might feel a bit intimidating, but by your second or third attempt, you’ll wonder why you ever bought the carton version.
Pour yourself a cup, garnish it with a generous grating of fresh nutmeg, and toast to the season. I’d love to hear how your eggnog turns out or any creative variations you try!
Recommended:
- Pumpkin Pie Recipe
- Apple Pie Recipe
- Pecan Pie Recipe
- Gingerbread Cookie Recipe
- Sugar Cookies Recipe
- Cranberry Sauce Recipe
- Dinner Rolls Recipe
- Prime Rib Recipe
- Mashed Potatoes Recipe
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