Classic Homemade Eggnog

Classic Homemade Eggnog brings all the cozy holiday comfort you crave in one creamy sip. This non-alcoholic version stays rich and velvety, yet wonderfully approachable, making it a festive favorite for gatherings and quiet winter nights. And because it’s simple to prepare, you can easily whisk it together while still enjoying the season. As the mixture warms and thickens, the fragrance of vanilla and nutmeg fills the kitchen, creating a nostalgic moment before you even take a sip.

Throughout history, eggnog has appeared in winter celebrations as early as the 1700s, when warm milk punches were served during cold months. Over time, the recipe evolved into the egg-based custard drink we know today. Even so, the heart of it remains the same—comforting ingredients blended into something smooth and celebratory.

Because this homemade version rests and thickens in the fridge, the flavors become deeper and rounder. As a result, every glass feels luxurious, festive, and irresistibly seasonal. Serve it chilled, add a sprinkle of nutmeg, and enjoy a true holiday classic.

Recipe Yield: 6 servings

INGREDIENTS

4 cups whole milk
1 cup heavy cream
6 large egg yolks
½ cup granulated sugar
1 tsp pure vanilla extract
½ tsp ground nutmeg
⅛ tsp ground cinnamon
Pinch of salt

Optional Garnish: extra nutmeg, cinnamon sticks, whipped cream

INSTRUCTIONS

1. Warm the base:
In a medium saucepan, combine the milk, heavy cream, nutmeg, cinnamon, and salt. Warm over medium heat until steaming, but not boiling.

2. Whisk the yolks:
Meanwhile, whisk the egg yolks and sugar in a bowl until pale and slightly thickened.

3. Temper the eggs:
Slowly ladle some of the warm milk mixture into the yolks while whisking constantly. Gradually pour the tempered yolks back into the saucepan.

4. Thicken the eggnog:
Cook over medium-low heat, stirring continuously, until the mixture reaches 160–170°F and lightly coats the back of a spoon. Do not boil.

5. Finish the flavor:
Remove from heat and stir in the vanilla extract. For an ultra-smooth texture, strain through a fine-mesh sieve.

6. Chill and serve:
Transfer to a container and refrigerate for at least 3 hours, or until fully chilled. Stir before serving and garnish with nutmeg or whipped cream.

Helpful Tips to Perfect This Recipe

• Control the heat for creaminess:
  Keeping the mixture below boiling ensures the eggnog thickens gently without curdling, resulting in a silky, custard-like texture.
• Temper slowly for best results:
  Gradually warming the egg yolks prevents them from scrambling. This transition helps keep the custard smooth and perfectly blended.
• Chill fully for maximum flavor:
  Eggnog develops richer flavor as it rests. Allowing it to chill completely creates a balanced, creamy drink that tastes beautifully homemade.