Homemade Eggnog

Introduction

You can capture the magic of the holidays in a glass with this rich, creamy, and perfectly spiced Homemade Eggnog. Unlike store-bought versions, this recipe delivers an authentic, custard-like texture and depth of flavor that feels truly special. It’s a festive project that rewards you with the definitive taste of the season.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12

Ingredients

• 12 large eggs
• 1 1/4 cups sugar
• 1/2 teaspoon salt
• 7 cups milk (separated)
• 1 1/2 teaspoons nutmeg (plus additional for garnish)
• 2 Tablespoons vanilla
• 3 cups heavy whipping cream

Instructions

1. In a large, heavy-bottomed pot, whisk together the 12 large eggs, 1 1/4 cups sugar, and 1/2 teaspoon salt until completely smooth and slightly pale.
2. Gradually whisk in 4 cups of the milk and the 1 1/2 teaspoons of nutmeg until everything is fully combined.
3. Immediately remove the pot from the heat and stir in the remaining 3 cups of milk and the 2 tablespoons of vanilla. This stops the cooking and cools the base.
4. Transfer the eggnog base to a large bowl or pitcher, cover, and refrigerate until completely chilled, at least 4 hours or overnight.
5. When ready to serve, in a separate large bowl, whip the 3 cups of heavy whipping cream until it holds soft peaks.
6. Gently fold the whipped cream into the chilled eggnog base until well combined and creamy.
7. Pour into glasses or a punch bowl and garnish with an additional sprinkle of nutmeg before serving.

Variations

1. Cooked Cream Method: For extra richness, gently heat the heavy whipping cream with the nutmeg before adding it to the egg mixture in step 2, then proceed with cooking the custard.
2. Serve à la Mode: For a decadent dessert, serve the chilled eggnog in a mug and top with a small scoop of vanilla ice cream.
3. Non-Alcoholic Spritzer: Lighten individual servings by topping a glass of eggnog with a splash of chilled ginger ale or cream soda.
4. Coffee Nog: Stir a shot of chilled espresso or strong coffee into each serving for a festive coffee house twist.

Tips for Success

1. Constant Stirring is Key: To avoid scrambling the eggs, stir the custard base constantly over medium-low heat and use a thermometer to ensure it doesn’t exceed 160°F.
2. Chill Thoroughly: Allowing the base to chill completely before folding in the cream ensures a thicker, more flavorful final eggnog.
3. Temper the Eggs: If you’re concerned about curdling, you can very slowly drizzle a cup of the warm milk into the egg-sugar mixture while whisking vigorously, then whisk this tempered mixture back into the pot.
4. Fresh Nutmeg: For the best flavor, grate whole nutmeg yourself using a microplane instead of using pre-ground.

Storage & Reheating

Store fully prepared eggnog in a sealed container in the refrigerator for up to 3 days. This recipe is meant to be served cold and should not be reheated once the whipped cream has been added. The base (before adding cream) can be made and stored for up to 5 days; whip and fold in the fresh cream just before serving.

FAQ

Is it safe to eat raw eggs in this recipe?

No, this recipe is fully cooked. The egg mixture is heated to 160°F, which is the temperature recommended by the USDA to pasteurize eggs and eliminate harmful bacteria.

Can I make this eggnog ahead of time?

Yes, you can prepare the cooked base (through step 5) up to 5 days in advance. Wait to whip and fold in the heavy cream until just before serving for the best texture.

Why is my eggnog thin/watery?

This can happen if the custard wasn’t cooked to a full 160°F or if it was under-chilled. Ensure you cook to the correct temperature and let the base chill for at least 4 hours. Also, ensure your cream is whipped to soft peaks before folding.

Can I skip whipping the cream?

You can simply stir in the unwhipped heavy cream for a thinner, but still rich, eggnog. Whipping it first creates a luxuriously thick and frothy texture.

My eggnog has little cooked egg bits. What happened?

This means the heat was too high or you stopped stirring, causing the eggs to scramble. Strain the mixture through a fine-mesh sieve immediately after cooking to remove any bits.

Is this recipe very sweet?

It is a traditional, sweet dessert drink. You can reduce the sugar slightly to taste, but it is integral to the texture and classic flavor profile.