I make this easy homemade eggnog when I want a holiday party drink that feels rich, creamy, and completely special. One sip and everyone wants the recipe.
I’m obsessed with homemade eggnog because it tastes richer, fresher, and way more alive than anything I’ve poured from a carton. I love that first sip: creamy, sweet, a little spiced, with that unmistakable holiday-party mood before the glass even hits the table.
The whole milk gives it that lush, silky body I want, and nutmeg brings the classic flavor I crave every December. And yes, I absolutely go back for seconds.
Maybe thirds. No shame.
This is the drink I want next to cookies, cake, or just a quiet night with the tree lights on. Pure holiday dessert energy.
Ingredients
- Egg yolks make it rich and silky, like a holiday milkshake with manners.
- Egg whites bring that light, fluffy vibe so it’s not too heavy.
- Sugar sweetens the deal without making it taste like melted candy.
- Whole milk keeps it creamy but still easy to sip.
- Heavy cream adds the cozy, dessert-like richness everyone secretly wants.
- Rum or bourbon gives it a grown-up kick, if you’re into that.
- Vanilla smooths everything out and makes it smell ridiculously good.
- Nutmeg is the classic holiday flavor, warm, cozy, and a little spicy.
- Salt sounds boring, but it makes the sweet flavors pop.
Basically, it matters.
Ingredient Quantities
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 cup dark rum or bourbon, optional
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground nutmeg, plus more for garnish
- Pinch of salt
How to Make this
1. Separate the eggs into two bowls, placing yolks in one and whites in the other.
2. Whisk the yolks with the granulated sugar until the mixture is pale and slightly thickened.
3. In a saucepan, combine the whole milk, heavy cream, vanilla extract, ground nutmeg, and a pinch of salt; warm over medium heat until it is steaming but not boiling.
4. Temper the yolk mixture by slowly adding about one cup of the hot milk mixture to the yolks while whisking constantly, then pour the tempered yolks back into the saucepan with the remaining milk mixture.
5. Cook the combined mixture over low to medium heat, stirring constantly, until it reaches 160 degrees F or thickens enough to coat the back of a spoon, about 3 to 5 minutes; do not boil.
6. Remove from heat and stir in 1/2 to 1 cup dark rum or bourbon if using; allow the eggnog to cool to room temperature.
7. Chill the cooled eggnog in the refrigerator for at least 2 hours to develop flavor and fully chill.
8. Just before serving, beat the reserved egg whites to soft peaks and fold them gently into the chilled eggnog for a lighter texture, or spoon whipped cream on top if preferred.
9. Serve cold in glasses, garnishing each with a dusting of ground nutmeg.
Equipment Needed
1. Medium mixing bowls (at least two)
2. Whisk
3. Saucepan (medium)
4. Instant read thermometer or candy thermometer
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Electric hand mixer or balloon whisk for egg whites
8. Fine grater or microplane for nutmeg
9. Serving glasses or small pitchers
FAQ
Easy Eggnog Recipe Substitutions and Variations
- Eggs: Use pasteurized liquid egg product for safety, or for a vegan version replace yolks with 3 tablespoons blended silken tofu per egg yolk and replace whites with 2 tablespoons aquafaba per egg white to whip.
- Sugar: Substitute 3/4 cup pure maple syrup or 3/4 cup honey for 1/2 cup granulated sugar, reduce other liquids slightly and taste for sweetness.
- Whole milk and heavy cream: Use 2 1/4 cups full‑fat coconut milk (one 13.5 oz can plus 3/4 cup water) for a dairy free richer version, or use 1 1/2 cups whole milk plus 3/4 cup half and half to lighten.
- Dark rum or bourbon: Swap with brandy, spiced rum, or 1 to 2 teaspoons rum extract per 1/2 cup alcohol for a nonalcoholic flavor boost.
Pro Tips
1. Temper eggs slowly and keep the heat low when cooking. Add the hot milk little by little to the yolks while whisking, and cook the combined mixture gently until it reaches about 160 F or coats a spoon. This prevents curdling and gives a silky texture.
2. Chill it well and give it time to rest. Refrigerating for several hours, or overnight if you can, deepens the flavor and lets the spices meld so the nutmeg tastes more rounded.
3. If using alcohol, add it after you remove the pot from the heat and after the mixture has cooled somewhat. Alcohol will both lift the flavors and help preserve the eggnog, but adding it too hot will drive off delicate aromatics.
4. For the lightest texture, beat the egg whites to soft peaks and fold them in gently right before serving. Use a rubber spatula and fold with slow, wide movements to keep as much air in the mixture as possible.
Easy Eggnog Recipe
I make this easy homemade eggnog when I want a holiday party drink that feels rich, creamy, and completely special. One sip and everyone wants the recipe.
6
servings
343
kcal
Equipment: 1. Medium mixing bowls (at least two)
2. Whisk
3. Saucepan (medium)
4. Instant read thermometer or candy thermometer
5. Measuring cups and spoons
6. Rubber or silicone spatula
7. Electric hand mixer or balloon whisk for egg whites
8. Fine grater or microplane for nutmeg
9. Serving glasses or small pitchers
Ingredients
4 large eggs, separated
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 cup dark rum or bourbon, optional
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg, plus more for garnish
Pinch of salt
Directions
- Separate the eggs into two bowls, placing yolks in one and whites in the other.
- Whisk the yolks with the granulated sugar until the mixture is pale and slightly thickened.
- In a saucepan, combine the whole milk, heavy cream, vanilla extract, ground nutmeg, and a pinch of salt; warm over medium heat until it is steaming but not boiling.
- Temper the yolk mixture by slowly adding about one cup of the hot milk mixture to the yolks while whisking constantly, then pour the tempered yolks back into the saucepan with the remaining milk mixture.
- Cook the combined mixture over low to medium heat, stirring constantly, until it reaches 160 degrees F or thickens enough to coat the back of a spoon, about 3 to 5 minutes; do not boil.
- Remove from heat and stir in 1/2 to 1 cup dark rum or bourbon if using; allow the eggnog to cool to room temperature.
- Chill the cooled eggnog in the refrigerator for at least 2 hours to develop flavor and fully chill.
- Just before serving, beat the reserved egg whites to soft peaks and fold them gently into the chilled eggnog for a lighter texture, or spoon whipped cream on top if preferred.
- Serve cold in glasses, garnishing each with a dusting of ground nutmeg.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 6
- Calories: 343kcal
- Fat: 20.7g
- Saturated Fat: 11.9g
- Trans Fat: 0.08g
- Polyunsaturated: 0.67g
- Monounsaturated: 6.7g
- Cholesterol: 150mg
- Sodium: 87mg
- Potassium: 163mg
- Carbohydrates: 22.1g
- Fiber: 0g
- Sugar: 21.9g
- Protein: 7.7g
- Vitamin A: 663IU
- Vitamin C: 0mg
- Calcium: 136mg
- Iron: 0.83mg
