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Eggnog

A glass of creamy eggnog garnished with ground nutmeg and a cinnamon stick, placed on a decorative tray with another glass of eggnog in the background.

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This creamy, homemade eggnog recipe is a festive holiday drink made with rich egg yolks, warm spices, and optional alcohol. It’s customizable, safe to drink with cooked or pasteurized eggs, and perfect for both adults and kids.

Ingredients

Scale
  • 6 large egg yolks (pasteurized recommended)
  • 1/2 – 3/4 cup granulated sugar (to taste)
  • 3 cups whole milk
  • 1 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground cinnamon
  • Small pinch of salt
  • 1 cup heavy cream
  • 1-2 oz bourbon, cognac, or brandy (optional)
  • 1-2 oz rum (optional)
  • 1 tsp pure vanilla extract
  • 6 large egg whites + 1 tbsp sugar (optional, for folding)
  • Whipped cream and extra nutmeg for serving (optional)

Instructions

  1. In a large bowl or mixer, beat egg yolks until light and fluffy.
  2. Gradually add sugar while mixing, and beat until pale and thick.
  3. In a saucepan, heat milk, nutmeg, cinnamon, and salt over medium heat until steaming. Do not boil.
  4. Slowly pour hot milk into the yolk mixture while whisking constantly to temper the eggs.
  5. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 160°F and slightly thickens.
  6. Remove from heat and stir in the cream, vanilla, and alcohol if using.
  7. Strain through a fine mesh sieve to remove any lumps.
  8. Chill in the fridge for several hours or overnight.
  9. (Optional) Beat egg whites with 1 tbsp sugar until stiff peaks form, and fold into chilled eggnog before serving.
  10. Serve with whipped cream and grated nutmeg on top.

Notes

  • Use pasteurized eggs or cook the egg mixture to 160°F for safety.
  • Adjust sugar and spices to taste.
  • Add alcohol to extend shelf life up to 2 weeks in the fridge.
  • Store in airtight containers and stir before serving as spices settle.
  • Optional egg whites add fluffiness but can be skipped.

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