Homemade Eggnog

Homemade eggnog is fresher, more customizable, and free from the preservatives
often found in commercial varieties. You can adjust the sweetness, spice levels,
and alcohol content (or omit it entirely), tailoring it to your preference.
Plus, there’s something magical about crafting this classic drink from scratch.
If you aren't a fan of eggnog, I invite you to give homemade a try.

Servings: 1 quart

Author:

Prep Time:
10 minutes

Cook Time:
20 minutes

Chill Time:
1 hour

Total Time:
1 hour, 30 minutes

Course:

Drinks

Cuisine:

American English

Keywords:

eggnog holiday drinks festive drinks homemade eggnog spiked eggnog

🧂 Ingredients

6 large eggs
1/2 cup sugar
1 cup heavy cream
2 cups whole milk
1/2 tsp ground nutmeg (plus more for garnish)
1/2 tsp vanilla extract
Optional: 1/2 cup rum, bourbon, or brandy

Instructions

1 Separate the egg yolks from the whites, placing the yolks in a mixing bowl.
Store the whites in a separate bowl if you plan to use them for a fluffy topping
later.
2 Whisk the egg yolks and sugar together until the mixture becomes pale and
creamy. This step is key to achieving the eggnog’s smooth texture.
3 In a medium saucepan, combine the milk, heavy cream, and nutmeg. Heat the
mixture over medium heat, stirring occasionally, until it’s hot but not boiling.
4 Gradually add the hot milk mixture to the egg yolks while whisking constantly.
This step, known as tempering, prevents the eggs from scrambling. Once combined,
return the mixture to the saucepan.
5 Cook the eggnog over low heat, stirring constantly, until it thickens slightly
and reaches about 160°F (71°C). This is the temperature at which pasteurization
occurs. Be careful not to overheat, as this could cause curdling.
6 Remove the saucepan from the heat and stir in the vanilla extract. If you’re
adding alcohol, this is the time to mix it in. If you prefer a smoother texture,
strain the mixture through a sieve to remove any small particles.
7 Transfer the eggnog to a pitcher and let it cool to room temperature before
refrigerating it for at least 2 hours. Serve chilled, garnished with a sprinkle
of nutmeg.
8 For an extra indulgent touch, whip the reserved egg whites to soft peaks and
fold them into the chilled eggnog for a light, frothy finish.