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Glasses of thick, creamy homemade eggnog dusted with freshly grated nutmeg, with cinnamon sticks and a glass pitcher on a festive table

Homemade Eggnog

Rich, creamy cooked eggnog made with egg yolks, milk, cream, sugar and fresh nutmeg, gently heated to 160°F for egg safety.
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Prep Time 10 minutes
Cook Time 15 minutes
Chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Drinks
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggnog
  • 6 large egg yolks
  • 2/3 cup granulated sugar (135 g)
  • 2 cups whole milk (480 ml)
  • 2 cups heavy cream divided (480 ml)
  • 1/2 teaspoon freshly grated nutmeg plus more for serving
  • 1/8 teaspoon ground cinnamon
  • 1 pinch fine salt
  • 1 1/2 teaspoons pure vanilla extract
Optional for adults
  • 1/2 to 3/4 cup bourbon, dark rum or brandy or 1 ounce per glass

Method
 

  1. Whisk the egg yolks and sugar in a medium bowl for about 2 minutes, until pale and thick.
  2. In a heavy saucepan, heat the milk, 1 cup of the cream, the nutmeg, cinnamon and salt over medium until steaming. Do not boil.
  3. Slowly whisk about 1 cup of the hot milk into the yolks, then pour the yolk mixture back into the saucepan while whisking.
  4. Cook over medium-low heat, stirring constantly, until the custard reaches 160°F (71°C) and coats the back of a spoon, 5 to 8 minutes. Do not exceed 175°F (79°C).
  5. Strain into a large bowl or pitcher and stir in the remaining 1 cup of cold cream and the vanilla.
  6. Press plastic wrap onto the surface and refrigerate for at least 4 hours or overnight.
  7. Whisk well and serve topped with grated nutmeg. For adults, stir in spirits after chilling if desired.

Notes

Egg safety: Always cook the custard to 160°F (71°C) and check with an instant-read thermometer.
Storage: Refrigerate covered for up to 3 days. Do not leave out longer than 2 hours.
Nutrition is an estimate per serving without alcohol.