Classic Homemade Eggnog: Rich, Creamy, and Better Than Store-Bought
Make the best homemade eggnog for your holiday gatherings. This recipe delivers a rich, thick, and creamy texture with traditional spices. You can easily make this recipe alcoholic or non-alcoholic.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 4 hr 25 min
- Yield: 6 servings 1x
- Category: Beverage
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 pint whole milk
- 1 pint heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg, plus more for garnish
- 1/4 teaspoon ground cinnamon, plus more for garnish
- Optional: 1 cup bourbon, dark rum, or brandy
Instructions
- In a medium bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale yellow and thick.
- In a medium saucepan, heat the whole milk over medium heat until small bubbles form around the edges. Do not let it boil.
- Slowly temper the eggs: Pour about one cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F). Do not let it boil. This step creates the thick, creamy custard base.
- Immediately remove the saucepan from the heat. Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Stir in the heavy cream, vanilla extract, nutmeg, and cinnamon.
- If making the alcoholic version, stir in your choice of bourbon, rum, or brandy now.
- Cover the bowl and chill the eggnog in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to fully meld and the drink to thicken.
- Before serving, whisk the chilled eggnog well. Pour into glasses and garnish each serving with a fresh sprinkle of ground nutmeg and cinnamon.
Notes
- For a non-alcoholic version, simply omit the spirits listed in the ingredients.
- If you prefer a thinner consistency, reduce the heavy cream slightly or increase the milk by the same amount.
- You can make this recipe a day ahead; the flavor improves overnight.
- For the best presentation, chill your serving glasses before pouring the eggnog.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 35g
- Sodium: 90mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 250mg