There’s something about homemade eggnog that the store-bought cartons just can’t touch — it’s richer, silkier, and you control exactly how sweet and spiced it gets. This version is cooked gently into a custard base, which makes it luxuriously thick and means you’re not drinking raw eggs. Spike it with bourbon, rum, or brandy, or keep it alcohol-free so everyone at the table can enjoy a glass.
We make this every holiday season, and the one thing that matters most is going slow over the heat. Rush it and you’ll scramble the eggs; take your time and you’re rewarded with the smoothest, most comforting drink of the season.
Why This Works
Tempering is the secret. Whisking the warm milk into the beaten eggs a little at a time raises their temperature gently, so they thicken into a smooth custard instead of scrambling. Cooking the mixture low and slow until it coats the back of a spoon gives eggnog its signature velvety body, while the nutmeg and cinnamon bloom into warm, spiced flavor as the eggnog chills.
Ingredient Notes & Substitutions
- Eggs: Use fresh eggs. They’re cooked into a custard here, so the finished eggnog is not raw.
- Milk & cream: Whole milk and heavy cream give the richest result. For a lighter version, use half-and-half in place of the cream.
- Sugar: A cup makes a classic, holiday-sweet eggnog. Reduce it slightly if you prefer it less sweet.
- Alcohol: Bourbon, dark rum, or brandy all work beautifully and are completely optional. Add after chilling so you can adjust to taste.
- Nutmeg: Freshly grated nutmeg is worlds better than pre-ground — it’s worth grating your own.
Tools You’ll Need
Homemade Eggnog
Ingredients
- 8 large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup bourbon, rum, or brandy optional
- 2 tsp vanilla extract
- 1/2 tsp freshly grated nutmeg, plus extra for garnish
- 1/4 tsp ground cinnamon
Instructions
- In a medium bowl, whisk together the eggs and sugar until pale and slightly thickened, about 2 minutes.
- In a medium saucepan, heat the milk and cream over medium heat until warm but not boiling.
- Slowly pour the warm milk mixture into the eggs while whisking constantly to temper them.
- Return the mixture to the saucepan and cook over low heat, stirring continuously, until slightly thickened and able to coat the back of a spoon, about 5–7 minutes.
- Remove from heat and stir in the vanilla, nutmeg, and cinnamon.
- Let the eggnog cool slightly, then refrigerate for at least 2 hours until fully chilled.
- Add the alcohol after chilling, or pour into individual servings so guests can adjust to taste. Garnish with extra grated nutmeg.
Notes
Common Mistakes to Avoid
- Cooking on high heat: Too much heat scrambles the eggs. Keep it low and stir constantly until the custard just thickens.
- Boiling the milk: Warm it until steaming, not bubbling. Boiling can curdle the mixture once the eggs go in.
- Skipping the chill: Eggnog needs at least 2 hours in the fridge to thicken and let the flavors come together.
Variations
- Maple eggnog: Swap some of the sugar for maple syrup for a deeper, cozier sweetness.
- Extra spiced: Add a pinch of ground clove or allspice along with the nutmeg and cinnamon.
- Dairy-free: Use full-fat coconut milk or oat milk and cream in place of the dairy.
Storage
Store eggnog in a sealed container in the refrigerator for 3–4 days, giving it a good stir before serving since it naturally settles. It also freezes well for up to 2 months — thaw it overnight in the fridge and whisk thoroughly to bring back its smooth texture.
Frequently Asked Questions
Is homemade eggnog safe to drink?
Yes. This recipe gently cooks the eggs into a custard rather than leaving them raw, which makes it safe to enjoy. Cook until the mixture coats the back of a spoon.
Can I make it without alcohol?
Absolutely. It’s completely delicious alcohol-free — just leave out the spirits and serve it chilled with extra nutmeg on top.
Why did my eggnog curdle?
The heat was too high. Strain it through a fine-mesh sieve to smooth it out, and next time keep the heat low and stir constantly.
How far ahead can I make it?
Up to 3–4 days ahead. Many people think eggnog actually tastes better after a day in the fridge, once the spices have had time to meld.
Complete your holiday drinks spread with our warm and spiced Festive Mulled Wine, or round out the dessert table with our Classic Gingerbread Cookies.
See the full kitchen lineup on our Tools & Equipment page.
Leave a comment! We’d love to hear from you!
