This classic homemade eggnog recipe brings the magic of holiday traditions right to your kitchen in just 25 minutes. Rich, creamy, and perfectly spiced, this beloved beverage combines the smoothness of eggs with the warmth of seasonal flavors.
Our recipe strikes the perfect balance between indulgence and simplicity, delivering 307 calories of pure comfort in every serving. Whether you’re hosting a festive gathering or simply treating yourself, this velvety drink promises to become your go-to holiday essential.
Ingredients for Classic Eggnog
- Egg Yolks (6 large): Fresh eggs at room temperature work best
- Granulated Sugar (1/2 cup): Provides perfect sweetness
- Heavy Whipping Cream (1 cup): Creates rich, luxurious texture
- Milk (2 cups): Whole milk preferred for creamiest results
- Ground Nutmeg (1/2 tsp): Adds traditional warm spice flavor
- Salt (pinch): Enhances overall flavor profile
- Vanilla Extract (1/4 tsp): Adds lovely aromatic depth
- Ground Cinnamon: Perfect for garnishing
Step-by-Step Instructions
- Prepare Base: Whisk egg yolks and sugar until light and creamy in texture
- Heat Dairy: Combine cream, milk, nutmeg, and salt in saucepan until barely simmering
- Temper Eggs: Gradually add hot milk mixture to eggs, one spoonful at a time, whisking continuously
- Cook Mixture: Return to saucepan, whisk until slightly thickened or reaches 160°F
- Add Flavoring: Remove from heat, stir in vanilla extract
- Strain & Chill: Pour through fine mesh strainer into container, cover and refrigerate
- Serve: Garnish with cinnamon or nutmeg and optional whipped cream
- Storage: Keep refrigerated for up to one week
Cooking Techniques
Making eggnog at home is all about the gentle art of tempering eggs! This method keeps your eggs smooth and silky instead of scrambled. Think of it as slowly introducing the eggs to the warm milk – like helping someone get used to swimming by starting in the shallow end.
When you add the hot milk one spoonful at a time, you’re creating the perfect, creamy base for your eggnog. The key is patience and constant whisking – your arms might get a little workout, but the result is so worth it!
Variations
Want to make this eggnog your own? Try these fun twists! For a dairy-free version, swap the milk and cream for coconut milk – it adds an amazing tropical hint. Love it extra creamy? Use half-and-half instead of milk.
If you’re adding alcohol, dark rum, bourbon, or cognac are classic choices – start with 1/2 cup and adjust to taste. For a festive touch, try adding a tiny splash of maple syrup or a dash of cinnamon to the mix. Each twist makes it special!
Serving Tips
Make your eggnog feel extra special with some simple touches! Pour it into pretty glasses and add a dollop of freshly whipped cream on top. Sprinkle with cinnamon or nutmeg – or both! For a fancy party touch, line your serving glasses with a light dusting of nutmeg before pouring.
Love it cold? Chill your serving glasses in the freezer for 15 minutes before pouring. Having a cozy night in? Warm it slightly and sip it like a comfort drink!
Storage Success
Your homemade eggnog will stay fresh for up to a week in the fridge. Keep it in a sealed container or pitcher, and give it a good stir before serving – it might separate a bit, but that’s totally normal! If it thickens too much while storing, just add a splash of milk and whisk until smooth.
The flavor actually gets better after a day or two as everything mingles together. Just remember to keep it nice and cold!
Homemade Eggnog
Equipment
- Saucepan
- Fine mesh strainer
- Whisk
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- 1 pinch salt
- 1/4 teaspoon vanilla extract
- ground cinnamon for topping
Instructions
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. Whisk constantly for a minute or so, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer).
- Remove from heat and stir in the vanilla, and alcohol*, if using.
- Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. Refrigerate until chilled.
- Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
