My traditional Eggnog recipe is rich and creamy with simply the best balance of sweetness and spice. Bourbon adds an extra kick, and the addition of heavy cream makes this cocktail reminiscent of melted ice cream. If your memories of eggnog always include a cardboard carton, you must try this recipe. This homemade version has so much more flavor than store-bought eggnog, and you can personalize the flavors too!
Make this classic eggnog recipe with your preferred bourbon, rum, or brandy, or make extra light and airy cocktails by adding in whipped meringue made with egg whites. And, because it’s cooked on the stove, it’s safe to consume if you want to make it nonalcoholic and suitable for any guest at your holiday party. Finish this classic Christmas cocktail with a sprinkle of nutmeg or cinnamon for extra cheer to pair with your favorite holiday desserts. For more drink recipes to sip all holiday season, try my peppermint martini recipe, coquito recipe, or mudslide.
What You Need to Make This Recipe
Egg Yolks – eggs are what make this drink extra rich and velvety. The eggs are cooked on the stove with sugar, milk, and cream so there’s no need to worry about consuming raw eggs. Use large eggs for this recipe.
Heavy Cream – the cream and whole milk are essential for making this recipe creamy and decadent. If you choose to omit the alcohol from this recipe, you’ll need additional milk or half and half for the correct texture.
Nutmeg – adds a warm and comforting spice that makes this drink taste Christmasy. Freshly grated nutmeg has superior flavor compared to store-bought ground nutmeg, so grate your own when possible. Use ground cinnamon if you don’t like nutmeg.
Bourbon – use bourbon, rum, or brandy to take this recipe from a holiday drink to a cocktail! The alcohol is optional, so you can substitute it with additional milk or hold it back and add it to individual glasses when serving.
How to Make Eggnog
1. In a large mixing bowl, combine the egg yolks and sugar.
2. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy about 1 minute. Set aside.
3. In a medium saucepan, combine the milk, cream, and nutmeg. Place over medium heat and cook, stirring occasionally until steaming, about 3 minutes.
4. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks.
5. Return the mixture to the saucepan.
6. Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. Do not boil. The mixture should reach at least 160°F but for a thicker eggnog, cook to 190-200°F.
7. Strain the egg nog mixture through a fine mesh sieve into a bowl.
8. Whisk in the bourbon and vanilla. Chill for at least 3 hours or until ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg.
Pro Tips For Making This Recipe
- For non-alcoholic eggnog, substitute milk or half and half. For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm.
- Whisk the hot milk mixture into the eggs slowly. Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking.
- No cooking option. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve.
- Strain the cooked egg mixture. For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup.
- For frothier eggnog, make use of the egg whites. Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately.
- For thicker eggnog, use less milk. 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired.
- Alternate thickening method. Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture.
- Use extra eggnog for baking. Eggnog is delicious in baked goods, especially in my eggnog cake recipe or eggnog cookies recipe.
Frequently Asked Questions
Leftovers keep in an airtight container in the refrigerator for up to 1 week. If you it with the egg white meringue, give it a good whisk before serving again, as it will separate a bit with the foam floating to the top. You can also store the eggnog base and then whip the egg whites and whisk them into the base just before serving.
This homemade eggnog recipe is complimented perfectly with freshly grated nutmeg or cinnamon on top for serving. Use a fun cocktail glass to showcase the creamy texture of this drink. You can also serve this with Mexican hot chocolate to offer guests an alcohol-free option. Eggnog pairs well with many baked goods, especially crispy lace cookies, butter shortbread cookies, or Linzer cookies.
I love using bourbon for this easy eggnog recipe, but brandy, rum, and whisky are all good options. Use what you have on hand, or try a different type of liquor each time you make this recipe to discover your favorite!
If you love this recipe try these out!
If you’ve tried this eggnog recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Eggnog Recipe
Video
Equipment
- Large mixing bowl
- Saucepan
- Electric hand mixer or whisk
Ingredients
- 6 large egg yolks
- 1 cup granulated sugar (200g)
- 1 to 2 cups whole milk (240-480ml)
- 1 cup heavy cream (240ml)
- ¼ teaspoon grated nutmeg
- 1 cup bourbon (brandy and rum work as well) (240ml)
- 1 tablespoon vanilla extract
- Cinnamon for serving
Instructions
- In a large mixing bowl, combine the egg yolks and sugar. Whisk vigorously by hand or beat with an electric mixer on medium speed until the yolks are very thick, pale, and fluffy, about 1 minute. Set aside.
- In a medium saucepan, combine the milk, cream, and nutmeg. (Use less milk if you like a thicker eggnog.) Place over medium heat and cook stirring occasionally until steaming, about 3 minutes. Whisk ½ cup of hot milk into the egg yolk mixture, then slowly whisk the rest of the milk into the egg yolks. Return the mixture to the saucepan.
- Place over medium-low heat and cook, stirring constantly until the mixture is thickened enough to coat the back of a spoon or your desired consistency, then remove it from the heat. (Do not boil. The mixture should reach at 160°F but for a thicker eggnog, cook to 190-200°F.)
- Strain through a fine mesh sieve into a bowl. Whisk in the bourbon and vanilla. Chill for at least 3 hours or ready to serve. Serve with a sprinkling of cinnamon or freshly grated nutmeg. Eggnog can be refrigerated in an airtight container for up to 1 week.
Notes
- For non-alcoholic eggnog, substitute milk or half and half. For an alcohol-free version, replace the bourbon with the same amount of additional milk or half and half and add it to the saucepan to warm.
- Whisk the hot milk mixture into the eggs slowly. Start by whisking in ½ cup of the hot milk to temper the eggs, then slowly add the remaining milk while whisking.
- No cooking option. You can make a non-cooked version of this recipe, but you will need to include the alcohol or use pasteurized eggs to serve the raw eggs safely. After beating the yolks and sugar, beat in the bourbon until well combined. Then immediately whisk in the milk, cream, nutmeg, and vanilla extract. Chill for 1 hour or until ready to serve.
- Strain the cooked egg mixture. For the best eggnog that is smooth and creamy, pour the cooked mixture through a fine mesh strainer. For the easiest pouring, place the strainer over a large bowl or 8-cup glass measuring cup.
- For frothier eggnog, make use of the egg whites. Once the eggnog recipe is combined and chilled, beat the egg whites with 2 tablespoons of sugar in the bowl of a stand mixer until soft peaks form. Use a whisk to fold the egg whites into the chilled eggnog. Serve immediately.
- For thicker eggnog, use less milk. 2 cups of milk will make a smooth and creamy eggnog, about the consistency of heavy cream. Less milk will make the eggnog recipe thicker and more custardy in texture. If you’re uncertain which you’d prefer, use less milk in the recipe, and add more milk or cream to thin out the batch or individual servings once chilled, if desired.
- Alternate thickening method. Instead of reducing the amount of milk used, you can cook the eggnog longer, until it reaches 190-200°F for a thicker texture.
- Use extra eggnog for baking. Eggnog is delicious in baked goods, especially in my eggnog cake or eggnog cookies.
