Homemade Eggnog
This homemade eggnog is the real thing — gently cooked egg yolks, cream, and milk, sweetened just enough and spiced with fresh nutmeg — and it tastes nothing like the carton. It is rich, silky, and custardy, with a warmth that comes from the spices, not the alcohol, so it works just as well for the whole family as it does spiked for the adults.
The trick is tempering: whisking the hot milk into the yolks slowly so they thicken into a smooth custard instead of scrambling. It takes about 20 minutes of active work, then the eggnog chills overnight and actually gets better — the flavors meld, the texture thickens, and you can pour it straight from the fridge when guests arrive.
Prep time: 20 minutes Cook time: 10 minutes (plus overnight chilling) Servings: 8 cups
What You’ll Need
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Large pitcher or jar with a lid
A hand mixer makes quick work of whipping the egg whites or cream for the topping — see our hand mixer guide for models that handle whipping and beating with ease.
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated nutmeg, plus more for serving
- 1/4 teaspoon ground cinnamon
- Pinch of fine salt
- 1/2 cup bourbon or dark rum (optional)
- Whipped cream, for serving (optional)
Instructions
- Whisk the yolks and sugar. In a medium bowl, whisk the egg yolks and sugar together until pale, thick, and ribbons off the whisk — about 2 minutes.
- Heat the milk and cream. In a medium saucepan, combine the milk, heavy cream, vanilla, nutmeg, cinnamon, and salt. Warm over medium heat until steaming and just starting to bubble at the edges — about 5 minutes. Do not let it boil.
- Temper the yolks. While whisking constantly, slowly pour about 1 cup of the hot milk mixture into the yolk mixture in a thin stream. This warms the yolks gently so they won’t scramble.
- Cook into a custard. Pour the tempered yolk mixture back into the saucepan. 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 5–7 minutes. It should reach about 160°F (71°C). Do not let it boil.
- Strain and cool. Pour the eggnog through a fine-mesh strainer into a pitcher or large jar to catch any bits of cooked egg. Stir in the bourbon or rum now, if using.
- Chill overnight. Cover and refrigerate for at least 4 hours, preferably overnight. The eggnog will thicken as it chills and the flavors will meld.
- Serve. Stir well, pour into glasses, and top with a dollop of whipped cream and a dusting of freshly grated nutmeg.
Tips for the Best Homemade Eggnog
- Fresh nutmeg makes the difference. Pre-ground nutmeg tastes flat next to the real thing — grate it fresh over the finished glasses and into the custard for the classic eggnog aroma.
- Watch the heat. If the custard starts to look grainy or curdled, pull it off the heat immediately and whisk in a splash of cold cream. The strainer at the end catches any small bits, so a little imperfection is fixable.
- Make it ahead. Eggnog keeps in the fridge for 3–4 days and the flavor improves after the first day. Add any alcohol at step 5 — it also helps the eggnog keep a day or two longer.
Rich, creamy, and spiced just right — this homemade eggnog is the drink Christmas morning deserves.
