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Creamy Homemade Eggnog: The Best Classic Holiday Drink Recipe

Close-up of a glass filled with creamy, yellow eggnog, topped with foamed milk and a dusting of nutmeg.
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You deserve a rich, creamy, and perfectly spiced homemade eggnog that beats any store-bought version. This easy recipe, featuring a smooth custard base, lets you celebrate the season by treating yourself like royalty.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • Optional: 1/2 cup dark rum, brandy, or bourbon

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale yellow and thick.
  2. In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steam rises and small bubbles form around the edges. Do not boil.
  3. Slowly temper the eggs: While whisking constantly, pour about one cup of the hot milk mixture into the egg mixture. This warms the eggs gently.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
  5. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F or 77°C). Do not let it boil.
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract and ground nutmeg.
  7. If making the alcoholic version, stir in your chosen spirit now.
  8. Pour the eggnog into a clean bowl or pitcher. Cover the surface directly with plastic wrap to prevent a skin from forming.
  9. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the drink to thicken.
  10. When ready to serve, whisk the chilled eggnog well. Pour into glasses and garnish each serving with a fresh sprinkle of ground nutmeg.

Notes

  • For a non-alcoholic eggnog, simply omit the rum, brandy, or bourbon.
  • You can make this ahead of time; it tastes best when chilled for 24 hours.
  • If you prefer a thinner consistency, substitute 1/2 cup of the heavy cream with an extra 1/2 cup of whole milk.

Nutrition

Find it online: https://eatableempress.com/creamy-homemade-eggnog-recipe/