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Classic Homemade Eggnog: Rich and Creamy Holiday Drink

Close-up of a glass filled with creamy, yellow homemade eggnog, topped with a dusting of cinnamon.
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Make this easy homemade eggnog from scratch for a thick, creamy holiday treat that tastes better than store-bought versions. This classic recipe is perfect for Christmas gatherings.

Ingredients

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  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • Optional: 1/2 cup dark rum, brandy, or bourbon

Instructions

  1. In a medium saucepan, whisk the egg yolks, sugar, salt, nutmeg, cinnamon, and cloves until well combined.
  2. Whisk in the whole milk until the mixture is smooth.
  3. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Do not let it boil.
  4. Continue cooking until the mixture thickens enough to coat the back of the spoon (about 170°F or 77°C). This tempering process takes about 10 to 15 minutes.
  5. Immediately remove the saucepan from the heat. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
  6. Stir in the heavy cream and vanilla extract.
  7. If making the alcoholic version, stir in your choice of spirit now.
  8. Cover the surface of the eggnog directly with plastic wrap to prevent a skin from forming.
  9. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  10. Before serving, whisk the chilled eggnog well. Serve in glasses, garnished with a fresh sprinkle of nutmeg.

Notes

  • For a non-alcoholic eggnog, simply omit the spirits in step 6.
  • You can make this eggnog up to three days ahead of time; chilling improves the flavor.
  • To achieve a truly velvety custard drink texture, ensure you stir constantly while tempering the eggs on the stovetop.
  • For a thicker result, you can gently heat the mixture until it reaches a slightly higher temperature, but watch carefully to avoid scrambling the eggs.

Nutrition

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