Homemade Eggnog is one of those holiday traditions I look forward to every year. Rich, creamy, and flavored with nutmeg, it’s miles better than anything you can buy at the store. You can make it with or without alcohol, which makes it perfect for family gatherings, and it keeps beautifully in the fridge for a couple of days, so you can make it ahead of time.
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I love making eggnog from scratch because it has such a fresh flavor and velvety texture. The custard base is silky and smooth, the nutmeg adds warmth, and the whipped cream makes it extra decadent. Plus, you can control the sweetness and boozy kick to suit your guests.
Whether you sip it warm right off the stove or chill it and serve it frosty-cold with a sprinkle of nutmeg, this is the kind of recipe that makes holiday gatherings extra special.
Ingredients
- Eggs – You can also use extra large eggs. This recipe isn’t fussy.
- Granulated sugar – You can start with a wee bit less sugar and then add a bit more to get it as sweet as you like.
- Whole milk – You really want whole milk here for the richness and texture. This is not a waistline-friendly recipe.
- Heavy cream – Heavy whipping cream is what you want. I always look for a brand without many additives.
- Grated nutmeg – I keep whole nutmeg in my spice closet and then grate what I need with a microplane grater.
- Bourbon, brandy, cognac, or rum – This is optional, but a little splash in your glass is pretty festive.
How To Make Homemade Eggnog
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by separating the eggs and beating just the egg yolks in a mixing bowl with the hand mixer until they’re thick and pale yellow. While mixing, gradually add ⅓ cup sugar and beat until it dissolves completely.
Meanwhile, in a small saucepan, combine the milk, 1 cup of heavy cream, and nutmeg, and bring it just to a simmer over medium heat.
Slowly whisk the warm milk mixture into the yolk mixture in a thin stream, whisking constantly so the eggs don’t scramble. Then return everything to the saucepan. Using a heatproof silicone spatula, cook it over medium heat, stirring constantly, until it thickens slightly and reaches 160°F on a digital thermometer.
Pour the custard into a pitcher or bowl and stir in the liquor, if using it. Then cover and refrigerate until it’s chilled.
While the custard cools, beat the egg whites in a clean bowl with a mixer until soft peaks form. Add the remaining 1 tablespoon of sugar and beat until firm peaks hold. In another bowl, whip the remaining 1 cup of cream until stiff peaks form.
To assemble, gently fold the whipped cream into the chilled custard. For extra creaminess, fold in half and spoon the rest over the top as a garnish. Also, fold in the beaten egg whites for that classic frothy texture.
Finish with a dusting of fresh nutmeg before serving. A microplane grater is perfect for this; it makes feathery light shavings that look elegant and release an amazing aroma.
Chef Jenn’s Tips
- Use a digital thermometer to make sure the custard hits 160°F for food safety without overcooking.
- Freshly grated nutmeg makes all the difference in flavor; skip the pre-ground if you can.
- If you like your eggnog lighter, fold in all the beaten egg whites. For richer eggnog, just use half.
- You can make this non-alcoholic by skipping the liquor; it’s just as delicious!
Serving Suggestion
Serve eggnog in chilled glasses with a sprinkle of nutmeg or even a cinnamon stick for stirring. Pair it with holiday cookies, spiced cakes, or a slice of pie for the ultimate holiday treat.
Storage
Store eggnog covered in the fridge for up to 3 days. Give it a gentle whisk before serving again. I don’t recommend freezing eggnog since the texture won’t hold up.
Homemade Eggnog
Add Preferred SourceIngredients
- 4 large eggs separated
- 1/3 cup granulated sugar plus 1 tablespoon
- 2 cups whole milk
- 2 cups heavy cream divided
- 1/2 teaspoon freshly grated nutmeg plus more for garnish
- 1/3 cup bourbon brandy, cognac, or rum, or to taste (optional)
Instructions
- Beat the egg yolks with a mixer until pale yellow and thick. Gradually beat in ⅓ cup sugar and beat until dissolved.
- In a saucepan, heat milk, 1 cup cream, and nutmeg until simmering.
- Slowly whisk hot milk into yolks to temper. Return the mixture to the saucepan and cook, stirring, until thickened and 160°F.
- Pour into pitcher, stir in liquor (if using), and chill until cold.
- Beat egg whites to soft peaks. Add 1 tablespoon of sugar and beat to stiff peaks.
- Whip the remaining 1 cup of cream to stiff peaks. Fold whipped cream and egg whites into chilled custard.
- Sprinkle with nutmeg before serving.
Notes
Chef Jenn’s Tips
- Use a digital thermometer to make sure the custard hits 160°F for food safety without overcooking.
- Freshly grated nutmeg makes all the difference in flavor; skip the pre-ground if you can.
- If you like your eggnog lighter, fold in all the beaten egg whites. For richer eggnog, just use half.
- You can make this non-alcoholic by skipping the liquor; it’s just as delicious!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.