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Classic Homemade Eggnog: Rich, Creamy, and Better Than Store-Bought

Close-up of a creamy, yellow glass of homemade eggnog topped with frothy foam and a heavy dusting of cinnamon.
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Make the best homemade eggnog for your holiday gatherings. This recipe delivers a rich, thick, and creamy texture with traditional spices. You can easily make this recipe alcoholic or non-alcoholic.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 pint whole milk
  • 1 pint heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • 1/4 teaspoon ground cinnamon, plus more for garnish
  • Optional: 1 cup bourbon, dark rum, or brandy

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt together until the mixture is pale yellow and thick.
  2. In a medium saucepan, heat the whole milk over medium heat until small bubbles form around the edges. Do not let it boil.
  3. Slowly temper the eggs: Pour about one cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  5. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon (about 170°F). Do not let it boil. This step creates the thick, creamy custard base.
  6. Immediately remove the saucepan from the heat. Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
  7. Stir in the heavy cream, vanilla extract, nutmeg, and cinnamon.
  8. If making the alcoholic version, stir in your choice of bourbon, rum, or brandy now.
  9. Cover the bowl and chill the eggnog in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to fully meld and the drink to thicken.
  10. Before serving, whisk the chilled eggnog well. Pour into glasses and garnish each serving with a fresh sprinkle of ground nutmeg and cinnamon.

Notes

  • For a non-alcoholic version, simply omit the spirits listed in the ingredients.
  • If you prefer a thinner consistency, reduce the heavy cream slightly or increase the milk by the same amount.
  • You can make this recipe a day ahead; the flavor improves overnight.
  • For the best presentation, chill your serving glasses before pouring the eggnog.

Nutrition

Find it online: https://purecookingjoy.com/best-creamy-eggnog-recipe-homemade/

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