Eggnog represents the essence of holiday celebration, transforming simple ingredients into a rich, creamy beverage that’s both luxurious and comforting. This classic homemade eggnog recipe creates a velvety smooth drink with the perfect balance of sweet custard flavor, warm spices, and optional spirits that make it the quintessential holiday treat. Made with fresh eggs, real cream, and aromatic spices like nutmeg and cinnamon, this eggnog is infinitely superior to store-bought versions and creates an unforgettable experience with every sip. This recipe serves 8 to 10 people generously, making it perfect for holiday parties, Christmas morning traditions, or cozy winter evenings by the fireplace. The beauty of homemade eggnog lies in its rich, silky texture and the ability to customize the flavor and alcohol content to your exact preferences.
Serving Size: 8-10 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon freshly ground nutmeg (plus extra for garnish)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 large egg whites
- 1/2 cup bourbon, rum, or brandy (optional)
- 2 tablespoons cognac (optional)
- Whipped cream for serving
- Cinnamon sticks for garnish
Preparing the Egg Base
Start by separating your eggs while they’re cold, as this makes the process much easier. Place the egg yolks in a medium mixing bowl and the egg whites in a separate, clean bowl. Let the egg whites come to room temperature while you work with the yolks, as they’ll whip better when not cold.
In the bowl with the egg yolks, add 1/2 cup of the granulated sugar. Using a whisk or electric mixer, beat the yolks and sugar together for 2 to 3 minutes until the mixture becomes pale yellow and thick. The mixture should fall in ribbons when you lift the whisk, which means the yolks are properly beaten and will create a smooth custard base.
Creating the Custard Base
In a heavy-bottomed saucepan, combine the whole milk, 1/2 cup of the heavy cream, vanilla extract, nutmeg, cinnamon, and salt. Heat this mixture over medium-low heat, stirring occasionally, until it just begins to steam and small bubbles form around the edges. Do not let it boil, as this can curdle the mixture.
Once the milk mixture is hot, you need to temper the egg yolks to prevent them from scrambling. Remove the saucepan from heat and very slowly add about 1/4 cup of the hot milk mixture to the beaten egg yolks, whisking constantly as you pour. This gradual process raises the temperature of the eggs safely.
Cooking the Custard
Continue adding the hot milk mixture to the egg yolks, about 1/4 cup at a time, whisking constantly after each addition. Once you’ve added about half the milk mixture to the eggs, pour the entire egg mixture back into the saucepan.
Return the saucepan to medium-low heat and cook the mixture, stirring constantly with a wooden spoon or whisk, for 5 to 8 minutes. The eggnog is ready when it coats the back of a spoon and reaches a temperature of 160 degrees Fahrenheit. You can test this by running your finger across the back of the coated spoon – if it leaves a clear line, the custard is properly thickened.
Straining and Cooling
Remove the custard from heat immediately and strain it through a fine-mesh sieve into a clean bowl. This step removes any small lumps that might have formed and ensures your eggnog is perfectly smooth.
Stir in the remaining 1/2 cup of heavy cream, which helps cool the mixture and adds to the final richness. If you’re adding alcohol, stir in the bourbon, rum, brandy, and cognac at this point. The alcohol not only adds flavor but also helps preserve the eggnog.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the eggnog to prevent a skin from forming. Refrigerate for at least 2 hours or up to 24 hours before serving.
Whipping the Egg Whites
Just before serving, remove the eggnog from the refrigerator and give it a good stir. In the clean bowl with the reserved egg whites, use an electric mixer to beat the whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until the whites form medium peaks that hold their shape but aren’t stiff.
Gently fold about one-third of the whipped egg whites into the chilled eggnog using a large spoon or rubber spatula. Use a folding motion rather than stirring to maintain the light, airy texture the egg whites provide.
Final Assembly and Serving
Fold in the remaining whipped egg whites until just combined. The eggnog should be light, creamy, and have a beautiful pale color with a slightly frothy top from the incorporated egg whites.
Taste the eggnog and adjust the seasoning if needed. Some people prefer a bit more nutmeg or vanilla, while others might want an extra splash of spirits for a stronger flavor.
Presentation and Garnishing
Serve the eggnog in chilled glasses or a punch bowl, depending on your occasion. Ladle carefully to maintain the light texture from the whipped egg whites. Top each serving with a small dollop of lightly whipped cream and a generous sprinkle of freshly ground nutmeg.
For an elegant touch, add a cinnamon stick to each glass as both garnish and stirrer. Some people also enjoy a light dusting of cinnamon or a few drops of vanilla extract on top of the whipped cream.
Storage and Safety
Homemade eggnog contains raw eggs, so it’s important to use fresh, high-quality eggs and consume the eggnog within 2 to 3 days when stored in the refrigerator. Keep it covered and well-chilled at all times.
The alcohol in traditional eggnog helps preserve it and adds antimicrobial properties, but non-alcoholic versions should be consumed more quickly and kept very cold.
Non-Alcoholic Version
For a family-friendly version, simply omit all the alcohol and add an extra 1/2 teaspoon of vanilla extract for enhanced flavor. You might also want to add a pinch more nutmeg and cinnamon to compensate for the complexity that spirits typically provide.
Make-Ahead Tips
The custard base can be made up to 2 days ahead and stored covered in the refrigerator. Only fold in the whipped egg whites just before serving to maintain the light, airy texture that makes homemade eggnog so special.
For parties, you can double or triple this recipe easily. Just make sure you have a large enough saucepan for cooking the custard base safely.
Troubleshooting Common Issues
If your custard base curdles while cooking, strain it immediately through a fine-mesh sieve and whisk vigorously. You can also blend it briefly with an immersion blender to smooth it out.
If the eggnog seems too thick after chilling, thin it with a little additional cream or milk. If it’s too thin, you can fold in additional whipped cream to give it more body.
Traditional Variations
Different regions and families have their preferred spirits for eggnog. Bourbon creates a smooth, vanilla-forward flavor, while rum adds tropical notes. Brandy provides sophisticated depth, and many recipes combine multiple spirits for complexity.
Some people prefer aged eggnog, where the mixture (without egg whites) is made weeks ahead and allowed to mellow in the refrigerator, developing deeper, more complex flavors over time.
This classic homemade eggnog delivers all the rich, creamy indulgence that makes this beverage a beloved holiday tradition. The smooth custard base, aromatic spices, and light texture create a drink that’s both nostalgic and luxurious, perfect for celebrating the most wonderful time of the year.
