What the heck is this?
Okay, I get it. Eggnog has a reputation. Half the people wrinkle their nose at the mention of it, and the other half are chugging that thick, artificial stuff from the grocery store carton. But hear me out – homemade eggnog is a completely different animal. We’re talking silky, creamy, perfectly spiced liquid holiday magic that tastes like Christmas morning in a glass. This isn’t that cloying, overly sweet mess you’re thinking of. This is rich, boozy (or not – your call), and so good that even the eggnog haters will be sneaking second helpings when they think nobody’s looking.
Why You’ll Love This Recipe
- Tastes nothing like the store-bought stuff (seriously, it’s like comparing homemade cookies to store-bought ones)
- You control the sweetness and booze level
- Makes your house smell like a holiday movie set
- Perfect for impressing the in-laws or your fancy friends
- Can be made days ahead (actually gets better with time)
- Customizable for every dietary need and taste preference
- Way cheaper than buying the “fancy” stuff at the store
The Good Stuff You’ll Need
For the Creamy Base:
- 6 large egg yolks (save the whites for meringue cookies later)
- 1/2 cup granulated sugar, divided
- 2 cups whole milk (don’t even think about using skim)
- 1 cup heavy cream
- 1/2 tsp vanilla extract
For the Spice Situation:
- 1/2 tsp freshly grated nutmeg (plus more for garnish)
- 1/4 tsp ground cinnamon
- Pinch of salt (trust me on this one)
For the Fun Part (Optional but Recommended):
- 1/4 cup bourbon or rum (or both – live dangerously)
- 2 tbsp brandy
For the Fancy Finish:
- Extra nutmeg for grating on top
- Cinnamon sticks for stirring
- Whipped cream if you want to go all out
Let’s Do This
Step 1: Prep Like a Pro
Get all your ingredients ready because once you start, you can’t really walk away. This isn’t a “throw everything in a pot” kind of recipe.
Step 2: The Egg Magic
In a medium bowl, whisk together egg yolks and 1/4 cup of sugar until it’s pale and thick. This takes about 2-3 minutes of serious whisking, so consider it your arm workout for the day.
Step 3: Heat It Up (Slowly!)
In a heavy-bottomed saucepan, combine milk, remaining 1/4 cup sugar, nutmeg, cinnamon, and salt. Heat over medium-low heat, stirring occasionally, until it’s steaming and tiny bubbles start forming around the edges. Don’t let it boil or you’ll have scrambled egg eggnog (gross).
Step 4: The Temperamental Tempering
Here’s where things get real. You need to slowly add the hot milk mixture to the egg yolks without turning them into scrambled eggs. Add about 1/4 cup of the hot milk to the yolks while whisking constantly. Then another 1/4 cup, still whisking. Keep doing this until you’ve added about half the milk mixture.
Step 5: Back to the Pan
Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon. This takes about 5-8 minutes. Don’t rush it or turn up the heat – patience is key here.
Step 6: Cool It Down
Remove from heat and stir in vanilla and your booze if using. Strain through a fine-mesh sieve to get rid of any lumps (it happens to the best of us).
Step 7: The Cream Dream
In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold this into your cooled eggnog mixture.
Step 8: Chill and Thrill
Cover and refrigerate for at least 2 hours, but preferably overnight. This is when all the flavors meld together and become magical.
Serving Suggestions
Serve in small glasses because this stuff is rich. Grate fresh nutmeg on top, add a cinnamon stick for stirring, and maybe a dollop of whipped cream if you’re feeling extra.
Pair it with sugar cookies, gingerbread, or literally anything because it’s the holidays and calories don’t count.
Switch It Up
Virgin Version: Skip the booze and add an extra splash of vanilla Chocolate Lover: Add 2 tbsp of cocoa powder to the milk mixture Coffee Shop Style: Add a shot of espresso for an eggnog latte vibe Lighter Version: Use half-and-half instead of heavy cream (but honestly, why?) Vegan Magic: Use coconut milk, cashew cream, and aquafaba (it’s actually pretty good) Spice It Up: Add a pinch of cardamom or allspice
Make-Ahead Game Plan
This stuff actually gets better after sitting in the fridge for a day or two. The flavors meld and it gets even creamier. You can make it up to 3 days ahead.
If it gets too thick, just whisk in a little milk before serving.
Safety Talk (Because We Have To)
We’re using raw eggs here, so make sure they’re fresh and from a reputable source. If you’re serving to pregnant people, elderly folks, or anyone with compromised immune systems, you can use pasteurized eggs or make a cooked version.
Questions People Actually Ask
Q: Can I use egg substitute? A: Technically yes, but it won’t be as rich. Use 1/4 cup of liquid egg substitute for the yolks.
Q: How long does this keep? A: About 3-4 days in the fridge. Give it a good stir before serving if it separates.
Q: Can I make this without alcohol? A: Absolutely! It’s still delicious. Maybe add an extra splash of vanilla or some rum extract.
Q: What if it curdles? A: Strain it and whisk in a little cold cream. It might not be perfect, but it’ll still taste good.
Q: Can I freeze this? A: I wouldn’t recommend it. The texture gets weird when it thaws.
Q: How do I know if the custard is done? A: It should coat the back of a spoon and when you run your finger across it, the line should hold.
Print
Classic Homemade Eggnog: The Holiday Drink That Actually Doesn’t Suck
- Total Time: 30 minutes
- Yield: 6-8 1x
Description
Okay, I get it. Eggnog has a reputation. Half the people wrinkle their nose at the mention of it, and the other half are chugging that thick, artificial stuff from the grocery store carton. But hear me out – homemade eggnog is a completely different animal. We’re talking silky, creamy, perfectly spiced liquid holiday magic that tastes like Christmas morning in a glass. This isn’t that cloying, overly sweet mess you’re thinking of. This is rich, boozy (or not – your call), and so good that even the eggnog haters will be sneaking second helpings when they think nobody’s looking.
Ingredients
For the Creamy Base:
- 6 large egg yolks (save the whites for meringue cookies later)
- 1/2 cup granulated sugar, divided
- 2 cups whole milk (don’t even think about using skim)
- 1 cup heavy cream
- 1/2 tsp vanilla extract
For the Spice Situation:
- 1/2 tsp freshly grated nutmeg (plus more for garnish)
- 1/4 tsp ground cinnamon
- Pinch of salt (trust me on this one)
For the Fun Part (Optional but Recommended):
- 1/4 cup bourbon or rum (or both – live dangerously)
- 2 tbsp brandy
For the Fancy Finish:
- Extra nutmeg for grating on top
- Cinnamon sticks for stirring
- Whipped cream if you want to go all out
Instructions
Get all your ingredients ready because once you start, you can’t really walk away. This isn’t a “throw everything in a pot” kind of recipe.
In a medium bowl, whisk together egg yolks and 1/4 cup of sugar until it’s pale and thick. This takes about 2-3 minutes of serious whisking, so consider it your arm workout for the day.
In a heavy-bottomed saucepan, combine milk, remaining 1/4 cup sugar, nutmeg, cinnamon, and salt. Heat over medium-low heat, stirring occasionally, until it’s steaming and tiny bubbles start forming around the edges. Don’t let it boil or you’ll have scrambled egg eggnog (gross).
Here’s where things get real. You need to slowly add the hot milk mixture to the egg yolks without turning them into scrambled eggs. Add about 1/4 cup of the hot milk to the yolks while whisking constantly. Then another 1/4 cup, still whisking. Keep doing this until you’ve added about half the milk mixture.
Pour the whole mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon. This takes about 5-8 minutes. Don’t rush it or turn up the heat – patience is key here.
Remove from heat and stir in vanilla and your booze if using. Strain through a fine-mesh sieve to get rid of any lumps (it happens to the best of us).
In a separate bowl, whip the heavy cream until it forms soft peaks. Gently fold this into your cooled eggnog mixture.
Cover and refrigerate for at least 2 hours, but preferably overnight. This is when all the flavors meld together and become magical.
Notes
Serve in small glasses because this stuff is rich. Grate fresh nutmeg on top, add a cinnamon stick for stirring, and maybe a dollop of whipped cream if you’re feeling extra.
Pair it with sugar cookies, gingerbread, or literally anything because it’s the holidays and calories don’t count.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~245 kcal