The Coziest Drink Of The Season
Nothing kicks off the holidays quite like a creamy glass of homemade eggnog! ♡
If you’ve only had the grocery store stuff before, you’re in for such a treat because homemade eggnog tastes so much better and takes less than 30 minutes to prep! This classic stovetop version comes together with just a handful of simple ingredients — eggs, milk, cream, sugar, vanilla, and a few warm spices — which are all gently heated until thickened into a custard-like base.
The result is rich without being heavy, sweet without being too cloying, and perfectly delicious served either chilled or warm. Enjoy it plain, spike it with bourbon or rum, top it with whipped cream, or finish each glass with a festive dusting of nutmeg. However you serve it, this homemade eggnog is guaranteed to bring a little extra holiday magic to the season!
Eggnog Tips
Here are a few helpful tips to ensure your homemade eggnog turns out perfectly every time:
- Warm gently and don’t boil. Keep the milk and cream mixture just below a simmer. Boiling can cause the dairy to separate or the spices to become bitter.
- Whisk constantly when tempering. Adding the warm milk too quickly can scramble the yolks. Slow and steady is the name of the game!
- Use an instant-read thermometer. Eggnog thickens quickly, and you want to pull it from the heat right at 160–165°F for the safest, silkiest texture.
- Strain for extra smoothness. If you want an ultra-velvety finish, pour the finished mixture through a fine-mesh strainer before chilling.
- Chill fully before serving. Eggnog thickens as it cools, so give it at least 2–3 hours in the fridge (or overnight!) for the best texture and flavor.
- Adjust the sweetness. Feel free to add a splash more milk at the end if you prefer a lighter, less sweet drink — or extra sugar in the yolk mixture for a sweeter sip.
Eggnog Variations
Try customizing your homemade eggnog with any of these delicious twists:
- Maple eggnog: Replace half of the sugar with pure maple syrup for a rich, caramelly flavor.
- Spiked eggnog: Stir in 1 cup of bourbon, dark rum, brandy, or try a combo for extra depth.
- Coffee eggnog: Add a shot or two of espresso to make this an eggnog latte.
- Peppermint eggnog: Add ¼ teaspoon of peppermint extract and top with crushed candy canes.
- Extra-spiced eggnog: Double up on the cinnamon and nutmeg, or add a pinch of cloves, allspice or cardamom for extra warmth.
FAQ
Yes! Eggnog tastes even better after a night in the fridge. You can make it up to 2–3 days in advance.
This version is cooked to 160–165°F, which gently pasteurizes the yolks and makes the eggnog safe to drink.
It should lightly coat the back of a spoon when warm, then thicken more as it chills. If it becomes too thick, whisk in an extra splash of milk.
You can! It’s traditionally served chilled, but a warm mug on a cold evening is absolutely lovely.
Eggnog
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: About 6 cups (4 to 6 servings) 1x
Ingredients
- 6 large egg yolks
- 2/3 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1 teaspoon vanilla extract
- 1 cup bourbon, dark rum, or brandy (optional)
- optional toppings: whipped cream, ground cinnamon or nutmeg
Instructions
- Whisk the yolks. In a medium bowl, whisk together the egg yolks and sugar until smooth and slightly pale.
- Heat the milk mixture. In a medium saucepan, combine the milk, cream, cinnamon, nutmeg, and salt. Warm over medium heat until steaming (don’t let it boil).
- Temper the eggs. Slowly whisk about ½ cup of the hot milk mixture into the yolks to warm them. Gradually add the rest of the hot milk mixture, whisking constantly.
- Cook to thicken. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 160–165°F and lightly coats the back of a spoon.
- Finish. Remove from the heat, stir in the vanilla and liquor (if using).
- Chill + serve. Transfer to a pitcher, cover, and chill at least 2–3 hours before serving. Garnish with a dusting of nutmeg.
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