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The Easiest Rich and Creamy Homemade Eggnog (Alcoholic & Non-Alcoholic Options)

A glass of rich, creamy yellow eggnog topped generously with ground cinnamon, catching sunlight.
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Stop buying store-bought eggnog. You can make this rich, creamy, classic holiday drink from scratch using simple ingredients. This guide provides a stovetop method for the best texture and includes options for serving it spiked or family-friendly.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • Optional: 1/2 cup bourbon, dark rum, or brandy

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt until the mixture is pale yellow and thick. This takes about 2 minutes.
  2. In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until steam rises and small bubbles form around the edges. Do not let it boil.
  3. Temper the eggs: Slowly pour about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This step prevents the eggs from scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk and cream.
  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. This usually takes 8 to 10 minutes. Do not let it boil. The temperature should reach 170°F (77°C).
  6. Remove the saucepan from the heat immediately. Stir in the vanilla extract, nutmeg, and cinnamon.
  7. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any small cooked egg pieces, ensuring a smooth texture.
  8. If making the alcoholic version, stir in your chosen spirit now.
  9. Cover the surface of the eggnog directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold.
  10. To serve, whisk the chilled eggnog well. Pour into glasses and garnish each serving with a fresh sprinkle of ground nutmeg.

Notes

  • For the creamiest texture, cook the custard slowly on the stovetop. If you are short on time, you can use a blender method: combine all cold ingredients (milk, cream, yolks, sugar, spices) in a blender and blend until smooth. Then, slowly stream in 1 cup of hot (but not boiling) milk while blending to gently cook the yolks. Chill thoroughly before serving.
  • This homemade eggnog tastes best when made one day ahead, allowing the spices to fully infuse the custard.
  • Store leftover eggnog in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenican.com/easy-rich-creamy-homemade-eggnog-recipe/