Eggnog has been a holiday tradition in my house for years, and making it from scratch is easier than you might think. The key is patience while you stir the custard on low heat, letting the eggs thicken without scrambling. Once you taste the silky texture and that warm hint of nutmeg, you will understand why people have been making this drink for generations.
It does take a bit of time between cooking and chilling, but the actual hands on work is straightforward. I always make a big batch because it disappears quickly once family arrives.
About the Recipe
Homemade Eggnog gives you control over sweetness and texture, and you can taste the difference immediately. The custard base is cooked gently so the eggs thicken without turning grainy, which is what makes this version so much smoother than store bought options. Nutmeg adds warmth without overwhelming the drink, and the folded cream at the end creates a light finish.
This recipe makes enough to serve a crowd, and you can prepare it hours ahead so you have one less thing to worry about when guests arrive. It works beautifully as a dessert drink or an afternoon treat during the colder months.
Why you will love this recipe
The texture here is what really makes the difference. Cooking the custard low and slow gives you a velvety base that coats your spoon, and folding in the whipped cream just before serving keeps everything airy. You get that classic spiced flavor from the nutmeg without any artificial taste or strange aftertaste. Because you chill it for several hours, the flavors have time to settle and blend together.
I like how flexible the recipe is, too. You can adjust the sugar if you prefer it less sweet, or add a splash of rum or bourbon if you want a grown up version. The garnish of freshly grated nutmeg on top adds a little extra aroma right when you take your first sip.
Eggnog
Cooking Tips
Keep your heat low and stir constantly while the custard cooks. If the mixture gets too hot, the eggs will scramble instead of thickening smoothly. I find a wooden spoon works well because you can feel when the custard starts to coat the back of it, which tells you it is ready. Do not let the mixture boil at any point.
If you see steam rising or tiny bubbles forming, pull the pan off the heat for a moment and keep stirring. Beat the cream until it holds soft peaks, not stiff ones, so it folds into the chilled custard without deflating.
Serving and Storing Suggestions
This recipe serves about six to eight people, depending on portion size. Plan for at least three hours of chilling time, though overnight works even better if you have the time. Serve the Eggnog in mugs or small glasses with a light dusting of nutmeg on top. Store any leftovers in a covered container in the refrigerator for up to three days.
Give it a gentle stir before pouring again, as the cream may settle slightly. The flavors actually deepen after a day, so do not worry if you make it ahead.
Similar Recipes
- Hot Chocolate with Whipped Cream
- Vanilla Custard Pudding
- Spiced Milk Punch
- Cinnamon Rice Pudding
- Pumpkin Spice Latte
Nutrient Benefits
Eggs provide high quality protein and important vitamins like B12 and choline, which support brain function and energy. Milk contributes calcium and vitamin D for bone health, while the cream adds richness and fat soluble vitamins. Nutmeg contains antioxidants and has been used traditionally to aid digestion. Because this is a rich drink, enjoy it in moderate portions. The homemade version lets you control added sugar, which is helpful if you are watching your intake during the holidays.
Eggnog
Ingredients
- 5 Eggs
- 2/3 cup Sugar
- 1/4 tsp Salt
- 1/2 tsp Nutmeg Powder (a pinch for garnish)
- 475 ml Milk (+ 475 ml)
- 1 tbsp Vanilla Extract
- 1/2 cup Heavy Cream (beaten)
Instructions
- Whisk eggs, sugar, and salt in a pan.
- Pour in 475 ml of milk and place the pan over low flame.
- Stir continuously until custard thickens (15-25 mins). Avoid boiling to prevent curdling.
- Pour into a large bowl, add vanilla extract and nutmeg.
- Pour 475 ml of milk, cover it, and refrigerate it for at least 3 hours.
- Just before serving, gently fold in the beaten Cream.
- Garnish with grated nutmeg and serve chilled.
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Frequently Asked Questions
Can I make Eggnog without cooking the eggs?
Cooking the eggs is important for both safety and texture. Raw eggs carry a risk of salmonella, and the gentle cooking process creates that smooth custard base that makes homemade Eggnog special.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of your spoon and you can draw a line through it with your finger that holds its shape. This usually takes between fifteen and twenty five minutes of steady stirring over low heat.
Can I add alcohol to this recipe?
Yes, you can stir in rum, bourbon, or brandy after the custard has cooled but before you refrigerate it. Start with a quarter cup and adjust to your taste. Add the alcohol after cooking so it does not interfere with the custard texture.
Why did my Eggnog turn grainy?
Grainy texture usually means the eggs cooked too fast or the mixture got too hot. Keep your heat very low and stir constantly. If you notice the custard starting to steam heavily, pull it off the burner immediately and keep stirring until it cools slightly.
How long does homemade Eggnog last in the fridge?
Homemade Eggnog keeps for up to three days in a covered container in the refrigerator. Because it contains cooked eggs and dairy, do not leave it at room temperature for more than two hours.
