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Creamy Homemade Eggnog Recipe

Close-up of a glass mug filled with rich, creamy eggnog, topped with grated chocolate.

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Make this rich, creamy, and perfectly spiced homemade eggnog. This classic recipe is easy to prepare and tastes better than store-bought versions, perfect for holiday gatherings.

Ingredients

Scale
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1 quart whole milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • Optional: 1 cup bourbon or spiced rum

Instructions

  1. In a medium bowl, whisk the egg yolks and sugar together until the mixture is pale yellow and thick.
  2. In a saucepan, combine the whole milk and heavy cream. Heat over medium heat until small bubbles form around the edges, but do not boil.
  3. Slowly temper the egg mixture by pouring about one cup of the hot milk mixture into the yolks while whisking constantly.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
  5. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170°F). Do not let it boil.
  6. Remove the saucepan from the heat. Stir in the vanilla extract, nutmeg, cinnamon, and salt.
  7. If using alcohol, stir in the bourbon or rum now.
  8. Pour the eggnog into a pitcher or airtight container. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set.
  9. Serve cold, garnished with freshly grated nutmeg.

Notes

  • For a thicker, old-fashioned texture, use only egg yolks and cook the mixture gently.
  • If you prefer an alcohol-free version, simply omit the bourbon or rum.
  • Grate fresh nutmeg over the top just before serving for the best aroma and flavor.
  • Chill time is essential for achieving a rich, creamy consistency.

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