This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Homemade eggnog tastes nothing like the carton kind. It’s rich and silky, warmly spiced with fresh nutmeg and cinnamon, and not overly sweet. This version is a cooked custard-style eggnog: you gently heat the yolks with milk and cream to 160°F, so it’s thick, creamy, and safe to drink, then chill it until cold.
It takes about 25 minutes of hands-on time, and you can make it up to two days ahead. Serve it plain for the whole family, or set out bourbon, rum, or brandy so the adults can spike their own glass.
Why You’ll Love This Homemade Eggnog
- Cooked and safe: heating the yolks to 160°F means no raw-egg worries.
- Thick and creamy: a gentle custard base gives it body without any thickeners.
- Simple pantry ingredients: eggs, sugar, milk, cream, vanilla, and spices.
- Family-friendly or spiked: the alcohol is optional and can be added by the glass.
Ingredients Overview
- Egg yolks: they make the eggnog rich and custardy. Save the whites for meringues or an omelet.
- Granulated sugar: just enough to sweeten. You can cut it to ⅓ cup if you like it less sweet.
- Whole milk and heavy cream: the combination gives the best body. Using all milk makes a thinner eggnog.
- Nutmeg and cinnamon: freshly grated nutmeg makes a big difference. Grate it with a Microplane.
- Vanilla and a pinch of salt: round out the flavor.
- Bourbon, dark rum, or brandy (optional): classic choices for a spiked eggnog.
Equipment You’ll Need
- A medium saucepan for heating the milk and cooking the custard.
- A whisk and a silicone spatula for tempering and stirring the bottom of the pan.
- An instant-read thermometer: the only way to know you’ve reached 160°F.
- A fine-mesh strainer to catch any bits of cooked egg.
- A Microplane for fresh nutmeg.
- Glass bottles with lids or a glass pitcher for chilling and serving.
How to Make Homemade Eggnog
1. Whisk the yolks and sugar
In a medium bowl, whisk the egg yolks and sugar together for about 1 minute, until pale and slightly thick.
2. Warm the milk and cream
In a medium saucepan, combine the milk, cream, nutmeg, cinnamon, and salt. Heat over medium heat, stirring often, until it’s steaming with small bubbles around the edge. Don’t let it boil.
3. Temper the yolks
Slowly pour about 1 cup of the hot milk into the yolks while whisking constantly. This warms the eggs gently so they don’t scramble. Then whisk the yolk mixture back into the saucepan.
4. Cook to 160°F
Cook over medium-low heat, stirring constantly with a silicone spatula and scraping the bottom, for 4 to 6 minutes. The eggnog is ready when it coats the back of a spoon and reads 160°F on an instant-read thermometer. Don’t let it boil.
Tip: Keep the heat moderate and keep stirring. If the bottom gets too hot, the eggs can curdle before the rest reaches temperature.
5. Strain, flavor, and chill
Pour the eggnog through a fine-mesh strainer into a pitcher or bowl. Stir in the vanilla and the spirits, if using. Press plastic wrap onto the surface and refrigerate for at least 3 hours or overnight, until completely cold. It thickens as it chills.
6. Serve
Whisk well, pour into glasses, and top each one with a little freshly grated nutmeg or a cinnamon stick.
Eggnog Food Safety
- Cook it to 160°F. USDA recommends heating egg-based drinks like eggnog to 160°F. Use a thermometer rather than guessing.
- Alcohol doesn’t make raw eggs safe. Cooking does. Add the spirits after the custard is cooked.
- Keep it cold. Don’t leave eggnog at room temperature for more than 2 hours. Set the pitcher on ice at a party.
Make-Ahead and Storage
- Make-ahead: make it up to 2 days before your party and keep it covered in the refrigerator.
- Storage: store in covered glass bottles in the refrigerator and drink within 2 to 4 days. Whisk or shake before serving.
- Too thick? Whisk in a splash of cold milk until it’s the consistency you like.
Photos in this post come from fellow food bloggers’ homemade eggnog recipes. Tap a photo credit to see each version.
Homemade Eggnog FAQ
Can I make eggnog without alcohol?
Yes. This recipe is delicious without it. Just skip the spirits, or add an extra ½ teaspoon of vanilla or a splash of rum extract.
Why is my eggnog lumpy?
The eggs got a little too hot. Straining usually fixes it. Next time, temper slowly and cook over medium-low heat while stirring constantly.
Can I use whole eggs?
This recipe uses only yolks for the richest texture. Whole eggs make a lighter eggnog, but the mixture still needs to reach 160°F.
Planning a holiday spread? Serve your eggnog with our Christmas cookies or alongside a cozy Christmas breakfast.
You might also like: Christmas drinks, Christmas desserts, and Christmas cake recipes.
Tools You Need
- Medium saucepan
- Whisk and silicone spatula
- Instant-read thermometer
- Fine-mesh strainer
- Microplane for nutmeg
- Glass bottles with lids
Homemade Eggnog
Ingredients
Equipment
Method
- In a medium bowl, whisk the egg yolks and sugar together until pale and thick, about 1 minute.
- In a medium saucepan, combine the milk, cream, nutmeg, cinnamon, and salt. Heat over medium heat, stirring often, until steaming with small bubbles around the edge. Don’t let it boil.
- Temper the yolks: slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. Then whisk the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom, until the mixture thickens slightly, coats the back of a spoon, and reaches 160°F on an instant-read thermometer, about 4 to 6 minutes. Don’t let it boil.
- Remove from the heat and pour through a fine-mesh strainer into a pitcher or bowl. Stir in the vanilla and the bourbon, rum, or brandy, if using.
- Cover with plastic wrap pressed onto the surface and refrigerate until completely cold, at least 3 hours or overnight. It thickens as it chills.
- Whisk well, pour into glasses, and top with freshly grated nutmeg.
Notes
- USDA recommends cooking egg-based drinks like eggnog to 160°F to make them safe. Use a thermometer rather than guessing.
- If the eggnog gets too thick after chilling, whisk in a splash of cold milk.
- Store in a covered container in the refrigerator and drink within 2 to 4 days. Shake or whisk before serving.
- For a family batch, leave the alcohol out and offer it on the side for the adults.
