Classic Homemade Eggnog Drink

This creamy homemade eggnog is a holiday classic everyone wants to sip during festive gatherings. The rich blend of warm spice and velvety texture is so much smoother and fresher than any store bottle. Once you make it from scratch, you will want it at every winter celebration.

I first made this eggnog for a Christmas party that almost got canceled because of a snowstorm. We ended up sharing stories around the fireplace with mugs of warm eggnog and now it is our family’s holiday tradition.

Ingredients

• Egg yolks: provide body and that essential thick creamy texture. Choose eggs with rich golden yolks for the best color and flavor
• Granulated sugar: gives balanced sweetness. Use fine sugar for easier whisking
• Whole milk: forms the base and keeps it light but still creamy. Look for fresh high-quality milk from a local source if possible
• Heavy cream: adds richness and that luxurious mouthfeel. Go for cream that is labeled for whipping if you want extra decadence
• Ground nutmeg: brings classic eggnog flavor and warmth. Freshly grated nutmeg is especially fragrant
• Ground cinnamon: adds extra depth and cozy aroma. Organic ground cinnamon has the best flavor
• Cinnamon stick: infuses the milk with gentle spice notes as it simmers. Select sticks that are tightly rolled and aromatic
• Vanilla extract: enhances all the flavors. Pure vanilla is best for a rounder finish
• Extra nutmeg or cinnamon on top: is optional but makes each mug feel special

Step-by-Step Instructions

Separate the eggs:

Whisk only the yolks in a mixing bowl with sugar until the mixture becomes pale and thick. Take your time here to ensure a lovely creamy texture

Simmer the milk and cream:

In a saucepan combine milk heavy cream nutmeg ground cinnamon and a whole cinnamon stick. Bring the mixture to a gentle simmer over medium heat and allow the spices to infuse for at least five minutes before moving on

Temper the eggs:

Carefully pour a small splash of hot milk mixture into the beaten eggs while whisking constantly. Keep adding small splashes about a quarter cup at a time until about half of the milk mixture is blended in. You are preventing scrambling by raising the eggs’ temperature slowly

Cook and thicken:

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Cook over medium heat stirring all the time with a wooden spoon until thick enough to coat the back of the spoon or a thermometer reads one hundred sixty degrees For extra smoothness do not let it boil

Finish and chill:

Remove from heat stir in vanilla extract and discard the cinnamon stick. Let cool at room temperature for one hour then transfer to a large glass jar or pitcher. Refrigerate until completely cold at least another hour but it gets even better overnight

Serve and garnish:

Stir the chilled eggnog and pour into glasses. Sprinkle with more nutmeg or cinnamon and garnish with a cinnamon stick for that signature holiday look

Egg yolks are my favorite part because they add that silky richness and depth that reminds me of my grandmother’s recipe. I still remember sneaking an early sip while she was stirring the pot and feeling like I was part of the adult holiday magic.

Storage Tips

Keep leftover eggnog in a well-sealed glass jar or pitcher in the refrigerator. It stays fresh for three to four days. If you add alcohol it will last up to one week. Eggnog does not freeze well as the texture changes once thawed so always make it fresh

Ingredient Substitutions

If you want a dairy-free version swap the milk and cream for full-fat coconut milk or a creamy oat milk. Pasteurized eggs are a safe option if you are concerned about food safety. For spice changes try using a pinch of cloves or allspice

Serving Suggestions

Serve eggnog chilled in small mugs or punch glasses with a dash of extra nutmeg. For a special treat top with whipped cream or a drizzle of maple syrup. If you prefer a warm version gently reheat on the stove just until steaming

Cultural and Historical Context

Eggnog dates back centuries with roots in the British posset which was a hot milk and ale drink. In colonial America they added rum for celebration and warmth. Today it is a staple at every holiday gathering symbolizing comfort and shared joy

Common Recipe Questions

→ How can I avoid curdling the eggs?

Slowly whisk the hot milk mixture into the egg yolks while constantly stirring. This gradual process, called tempering, prevents curdling by evenly distributing the heat.

→ Is homemade eggnog safe to drink?

Yes, as long as the mixture is heated to at least 160°F, which removes concerns about raw eggs. Consider using pasteurized eggs for added safety.

→ Can I add alcohol to eggnog?

Absolutely. Stir in dark rum, brandy, or bourbon after chilling the drink. Start with small amounts and adjust to your taste.

→ How should I store homemade eggnog?

Keep in a covered jug or mason jar in the refrigerator. Enjoy within 3-4 days for the best flavor. Alcohol extends its freshness to about a week.

→ Why is tempering eggs important?

Tempering eggs helps achieve a smooth, creamy texture without scrambling the eggs, keeping the drink luscious and free from unwanted clumps.

→ What are traditional eggnog spices?

Classic choices include cinnamon and nutmeg, both of which lend warmth, fragrance, and rich flavor to each glass.