This homemade eggnog is the old-fashioned cooked kind, made on the stove with egg yolks, milk, cream, sugar, and freshly grated nutmeg. It takes about 25 minutes at the stove, then it chills in the fridge until it’s thick and cold.
I remember homemade eggnog at the Christmas parties my parents took me to every year, and I was never allowed to drink it. With this recipe, the rum, bourbon, or brandy goes in at the very end, so you can pour the kids a glass first. The custard cooks to 170°F, so there are no raw eggs to worry about either.
Need a dessert to go with it? This eggnog tres leches cake belongs on the same table.
An Easy Eggnog Recipe That Tastes Like an Old-Fashioned Christmas
Eggnog is a thin custard you drink. You beat egg yolks with sugar, warm the milk and cream with the spices, then bring the two together slowly so the yolks don’t scramble. If you like an old-fashioned egg custard, this is the same idea in a glass.
Knowing how to make homemade eggnog comes down to three small steps. Beating the yolks and sugar until pale and thick helps keep the yolks from curdling when the hot milk goes in. Adding that milk a cup at a time keeps everything smooth. Straining at the end catches any little cooked bits, so the eggnog pours silky.
It also thickens a lot as it chills, which is why it’s best made the day before. That makes it an easy one for Christmas Eve or a holiday party. Set it out next to a pitcher of apple cider punch and a plate of Christmas cookies, and you’re done.
FAQs
Is Homemade Eggnog Safe to Drink?
This one is, because it has no raw eggs. The yolks are cooked on the stove to 170 to 175°F, which makes the eggnog safe for anyone avoiding raw eggs, including kids. Uncooked eggnog counts on the alcohol to do that job, and that isn’t reliable.
Can I Make Eggnog Without Alcohol?
Yes. The liquor is optional and gets stirred in at the very end, so you can leave it out and nothing else in the recipe changes. If you’d like the rum flavor without the alcohol, try about 1 teaspoon of rum extract instead. For a party, make it plain and let the adults add their own to the glass.
What Type of Alcohol Is Best in Eggnog?
Dark rum, bourbon, or brandy, ⅓ to ½ cup for the whole batch. Dark rum is the most traditional and has a molasses flavor. Bourbon is warmer with more caramel, and brandy is the smoothest. A lot of older recipes use a mix of rum and brandy.
How Do I Know When Eggnog Is Done Cooking?
It’s ready at 170 to 175°F, when it coats the back of a spoon. No thermometer? Dip the spoon and run your finger across the back. If the line stays clean, pull it off the heat.
Why Did My Eggnog Curdle?
It got too hot. Above 180°F, the yolks curdle. Take it off the heat and blend it for 30 seconds with an immersion blender or in a regular blender. It usually comes back together, and straining catches the rest.
Why Is My Homemade Eggnog So Thick?
Cold eggnog is much thicker than warm eggnog, and it keeps thickening overnight. That’s normal. Stir in a splash of milk until it’s as thin as you like.
Can I Make Eggnog Ahead of Time?
You should. It needs at least 4 hours in the fridge, and it’s better after a full night. Make it the day before you plan to serve it.
How Long Does Homemade Eggnog Last?
Keep it in an airtight container in the fridge for up to 4 days. It separates a little as it sits, so shake or stir it before you pour.
Can You Freeze Eggnog?
I don’t recommend it. Homemade eggnog doesn’t freeze well, so make only what you’ll drink within 4 days.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
- 6 large egg yolks – Thicken the eggnog into a custard.
- ⅔ cup granulated sugar – Sweetens the eggnog and helps protect the yolks from the hot milk.
- 2 cups whole milk – The base of the eggnog.
- 1½ cups heavy cream – Makes it rich and creamy.
- ¾ teaspoon freshly grated nutmeg, plus more for serving – The flavor most people think of as eggnog.
- ¼ teaspoon ground cinnamon – Adds a little warmth behind the nutmeg.
- ⅛ teaspoon salt – Balances the sweetness.
- 2 teaspoons vanilla extract – Stirred in after cooking.
- ⅓ to ½ cup dark rum, bourbon, or brandy (optional) – Leave it out for a non-alcoholic eggnog.
Instructions
- Beat the 6 egg yolks and ⅔ cup sugar in a medium bowl with an electric hand mixer on medium-high speed for about 2 minutes, until the mixture is pale and thick and falls off the beaters in ribbons that sit on the surface for a moment. A whisk works too. It takes longer, so go by how it looks, not the clock.
- Combine the 2 cups milk, 1½ cups cream, ¾ teaspoon nutmeg, ¼ teaspoon cinnamon, and ⅛ teaspoon salt in a heavy saucepan over medium heat. Warm it until it just starts to steam and small bubbles form around the edges, about 165°F. Don’t let it boil.
- Pour about a cup of the hot milk into the yolks in a thin stream while whisking constantly. Add another cup the same way. Going slowly keeps the yolks from scrambling.
- Pour the yolk mixture back into the saucepan and set it over medium-low heat.
- Stir constantly with a wooden spoon or silicone spatula, scraping the bottom and the corners, for 3 to 4 minutes. It’s ready at 170 to 175°F, when it coats the back of the spoon.
- Take it off the heat right away and strain it through a fine-mesh sieve into a clean bowl or pitcher.
- Stir in the 2 teaspoons vanilla and the ⅓ to ½ cup liquor, if you’re using it.
- Cool to room temperature, then cover and refrigerate for at least 4 hours. Overnight is better.
- Serve cold with fresh nutmeg grated over the top. Thin it with a splash of milk if it’s thicker than you like.
Tips
- Watch the temperature, not the clock. A thermometer takes out the guesswork, but the spoon test works too.
- Grate the nutmeg fresh if you can. Whole nutmeg and a microplane taste much better here than the pre-ground jar.
- For a lighter eggnog, swap 1 cup of the heavy cream for whole milk. For a richer one, go the other way.
- For a frothy top, whip the leftover egg whites to soft peaks and fold them into the chilled eggnog right before serving. The whites aren’t cooked, so skip this for anyone avoiding raw eggs.
- For an alcohol-free eggnog with a little rum flavor, stir in about 1 teaspoon of rum extract with the vanilla instead of the liquor.
- To serve it warm, heat it gently over low, stirring, and never let it simmer.
- Add a pinch of ground cloves or allspice with the other spices, or steep a split vanilla bean in the milk instead of using extract.
- For a coffee version, swap ½ cup of the milk for strong brewed coffee.
More Recipes
If you love an old-fashioned holiday treat like this one, then you’ll also love these:
Recipe
Homemade Eggnog
Ingredients
- 6 large egg yolks
- ⅔ cup granulated sugar
- 2 cups whole milk
- 1½ cups heavy cream
- ¾ teaspoon freshly grated nutmeg plus more for serving
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- ⅓ to ½ cup dark rum, bourbon, or brandy optional
Instructions
- Beat the egg yolks and sugar in a medium bowl with an electric hand mixer on medium-high speed for about 2 minutes, until pale, thick, and falling off the beaters in ribbons. A whisk works too, but it takes longer, so go by how it looks.
- Combine the milk, cream, nutmeg, cinnamon, and salt in a heavy saucepan over medium heat. Warm until it just begins to steam and small bubbles form around the edges, about 165°F. Don’t let it boil.
- Pour about a cup of the hot milk into the yolks in a thin stream while whisking constantly. Add another cup the same way.
- Pour the tempered mixture back into the saucepan and set it over medium-low heat.
- Stir constantly with a wooden spoon or silicone spatula, scraping the bottom and the corners, for 3 to 4 minutes. The custard is ready at 170 to 175°F, when it coats the back of the spoon.
- Strain it right away through a fine-mesh sieve into a clean bowl or pitcher.
- Stir in the vanilla and the liquor, if using.
- Cool to room temperature, then cover and refrigerate at least 4 hours, ideally overnight. It thickens as it chills.
- Serve cold with fresh nutmeg grated over the top. Thin with a splash of milk if it’s thicker than you like.
Notes
- Makes about 4½ cups, 6 to 8 servings.
- Above 180°F, the yolks curdle. If that happens, take it off the heat and blend for 30 seconds, then strain.
- No thermometer? Dip a spoon and run a finger across the back. If the line stays clean, it’s done.
- For an alcohol-free version with rum flavor, use about 1 teaspoon of rum extract instead of the liquor.
- For a lighter eggnog, swap 1 cup of the heavy cream for whole milk.
- Store in an airtight container in the fridge for up to 4 days. Shake or stir before serving. It doesn’t freeze well.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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