Homemade eggnog is thick and creamy, with a delicious mix of cinnamon and vanilla. I love making eggnog from scratch because using real egg yolks makes it so much richer and more luxurious than the pale imitation you get from a carton.
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Eggs give eggnog a natural thickness you can’t fake, and they carry the flavor of the spices beautifully. Heating the mixture just enough to make it safe to drink also deepens the flavor, balancing the sweetness, spice, and richness. The process is straightforward, but the payoff is huge: a smooth, spiced drink that feels like an event, even when you’re sipping it in your pajamas.
Eggnog has been around for centuries, showing up in early English cookbooks as a milk-and-egg punch laced with ale or spirits. Here in the US, it’s often spiked with rum or bourbon. My version is non-alcoholic so anyone can enjoy it, but I’m all for adding splash of something strong if that’s your thing.
Ingredients Notes
The ingredients are super basic, but here are a few notes.
Eggs: Egg yolks are the backbone here, so use fresh eggs for the best flavor and texture.
Dairy: Whole milk keeps the drink from feeling too heavy, while cream gives it that signature richness.
Spice: Cinnamon sticks lend a deeper, rounder spice than ground cinnamon alone, so don’t skip them if you can help it. A pinch of salt may seem small, but it sharpens the flavors and keeps the sweetness from feeling flat.
How to Make Homemade Eggnog
The ingredient list is short, but each step matters if you want the smooth, custard-like texture that makes eggnog irresistible. Here’s the basic flow:
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- Whisk the yolks and sugar until the mixture is thick and pale.
- Heat the milk, cream, cinnamon sticks, and salt together gently.
- Temper the eggs by slowly adding the hot milk to the yolk mixture, whisking constantly so the eggs don’t scramble.
- Return everything to the pan and cook gently until the mixture thickens slightly.
- Strain and then chill until cold.
Expert Tips for Success
Making eggnog isn’t complicated, but a few tricks help you nail it every time.
- Whisk the yolks and sugar until they’re light in color; this traps air and improves the texture.
- Always temper the eggs to avoid curdling. Dumping cold eggs into warm milk can quickly ruin the batch.
- Strain the eggnog before chilling for an extra-smooth finish, the same way you do when making flan or Crème Brûlée.
- Make it a day ahead if you can; the flavors meld and deepen as it rests.
- For a looser texture, add a splash of milk before serving if it thickens too much in the fridge.
How to Spike Your Homemade Eggnog
If you want to turn this into a boozy holiday drink, eggnog plays well with a range of spirits. Dark rum, bourbon, and brandy are the most traditional choices, each adding its own depth. Rum brings sweetness, while bourbon adds a little heat, and brandy leans fruity and rich.
Add the alcohol after the eggnog has chilled so it stays smooth and creamy. Start with a small splash, taste, and adjust until it’s as strong as you like. If you’re serving a crowd, you can mix the alcohol directly into the pitcher, or keep it on the side so guests can pour their own.
Homemade Eggnog
Robin Donovan
Ingredients
- 6 egg yolks
- ½ cup granulated sugar
- 2 cups milk
- 1 cup whipping cream
- 2 sticks cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Whisk yolks and sugarAdd the egg yolks and sugar to a medium bowl. Whisk until the mixture is pale and thick.
- Heat milk and spicesIn a saucepan, combine milk, cream, cinnamon sticks, and salt. Stir and heat until just below boiling, then remove from the heat and let sit for 5 minutes.
- Temper the eggsSlowly drizzle hot milk into the yolk mixture, whisking constantly, until all the milk is incorporated.
- Cook the eggnogReturn the mixture to the saucepan. Heat gently, stirring, until it reaches 160°F and thickens slightly.
- Strain and chillRemove the cinnamon sticks. Strain into a bottle or container, cover, and refrigerate until cold.
- Finish and serveStir in vanilla extract and ground cinnamon before serving.
Notes
- For an adult version, stir in a splash of rum, bourbon, or brandy before serving.
- If the eggnog thickens too much in the fridge, thin it with a little extra milk.
Nutrition
