Homemade Egg Nog Recipe

I share my Homemade Eggnog using a cooked custard method that yields rich, velvety results whether made with alcohol or not.

I still get a little thrill when I pour a glass of my Cooked Egg Nog. I use eggs and vanilla extract and that tiny bit of freshly grated nutmeg and somehow it feels grown up not cloying, more like a secret.

I wont pretend its just nostalgia, there is texture and depth that surprises people, and yes you can go boozy or keep it sober. I like how it makes conversations slow down, you notice little things.

If you like curiosity in a cup this might be the drink that makes you ask for the recipe twice.

Ingredients

• Eggs give protein and richness and help make it frothy, sorta custardy.
• Sugar sweetens everything, adds carbs, and balances the boozy bite, very noticeable.
• Whole milk brings calcium carbs and a light creaminess, keeps it from being thin.
• Heavy cream gives luscious fat and body, makes it velvety and indulgent.
• Vanilla adds warm sweet floral notes, rounds flavors without adding sugar.
• Fresh nutmeg gives spicy warm aroma, tiny amount goes a long way.
• Bourbon or rum add warmth and complexity, alcohol also masks sweetness a bit.

Ingredient Quantities

• 6 large eggs, separated
• 3/4 cup granulated sugar
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 1 tsp pure vanilla extract or 1 vanilla bean split and scraped
• 1/2 tsp freshly grated nutmeg, plus more for garnish
• Pinch of kosher salt
• 3/4 to 1 cup bourbon or 3/4 cup dark rum or 1/2 cup brandy, optional
• Ice for chilling, optional

How to Make this

1. Separate the 6 eggs, putting yolks in a large bowl and whites in another; add the 3/4 cup granulated sugar to the yolks and whisk until pale and slightly thick, about 2 to 3 minutes.

2. In a medium saucepan combine 2 cups whole milk, 1 cup of the 1 1/2 cups heavy cream, 1 tsp vanilla extract or the seeds plus pod from a split vanilla bean, 1/2 tsp freshly grated nutmeg, and a pinch of kosher salt; heat over medium until steaming and small bubbles form at the edges, dont let it boil.

3. Temper the yolks by whisking a ladle of the hot milk mixture into the yolks, then whisk in another ladle, working slowly so the yolks warm without scrambling; when warmed, pour the yolk mixture back into the saucepan with the rest of the milk.

4. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon or reaches 160°F, usually 5 to 8 minutes; again, do not boil or youll end up with curds.

5. Remove from heat and stir in the remaining 1/2 cup heavy cream; if you want alcohol now is the time to add 3/4 to 1 cup bourbon or 3/4 cup dark rum or 1/2 cup brandy, or hold off until after chilling for a brighter boozy flavor.

6. Strain the cooked mixture through a fine mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod; cool slightly, then chill thoroughly in the fridge for at least 4 hours or overnight for best flavor.

7. For a light, frothy top just before serving whip the reserved egg whites with a pinch of salt to soft peaks using a whisk or electric mixer; if you like it sweeter add a tablespoon of sugar while whipping.

8. Gently fold the whipped whites into the chilled egg nog to keep it airy, taste and adjust sweetness or liquor if needed.

9. Serve in glasses over ice if you want a colder, diluted drink, and grate extra fresh nutmeg on top for garnish.

10. Store leftovers in the fridge up to 3 days; if the froth falls, quickly re-whip a fresh egg white and fold it in before serving.

Equipment Needed

1. Two large mixing bowls (one for yolks, one for whites)
2. Medium saucepan
3. Whisk plus electric mixer or hand beater for whipping whites
4. Wooden spoon or heatproof spatula for stirring
5. Fine mesh sieve for straining
6. Ladle for tempering the yolks
7. Instant read thermometer to check 160°F
8. Measuring cups and spoons
9. Rubber spatula for scraping the bowl
10. Microplane grater and serving glasses for fresh nutmeg and serving

FAQ

Homemade Egg Nog Recipe Substitutions and Variations

• Eggs: Use 1 1/8 cups (about 270 ml) pasteurized whole egg product instead of 6 large eggs for same texture and safer raw use. For a vegan option blend one 12 oz block silken tofu (about 1 1/2 cups) as the yolk base and whip 1/3 cup aquafaba for the foam, then taste and adjust vanilla.
• Milk + Heavy cream: Replace 2 cups whole milk + 1 1/2 cups heavy cream with 3 1/2 cups half and half for a lighter nog. For dairy free, use 2 cups full‑fat canned coconut milk plus 1 1/2 cups coconut cream for similar richness, just know it’ll be a bit coconutty.
• Sugar: Swap 3/4 cup granulated sugar with 3/4 cup maple syrup or honey (reduce other liquids by ~2 tbsp or sweeten to taste), or use 3/4 cup coconut sugar 1:1 for a deeper, caramel like flavor.
• Bourbon/rum/brandy: If you want no alcohol, add 1 1/2 to 2 tsp rum extract or 2 tsp extra vanilla plus an extra pinch of nutmeg to mimic warmth. Or swap brandy for an equal amount of dark or spiced rum for a different profile.

Pro Tips

– Use pasteurized eggs if you’re serving other people, kids, pregnant friends or older folks, dont rely on the booze to kill bacteria. If you only have fresh eggs and want extra safety, you can gently heat the whole mix to 160°F and cool it down before folding in anything raw. Also keep the nog refrigerated and drink within 2 to 3 days.

– When you temper the yolks go slow and keep the milk just under a simmer, that way you wont get little cooked bits. If curds do show up, pass the mix through a fine sieve and then give it a quick whizz with an immersion blender to smooth it out.

– For flavor timing, chill the base at least 4 hours or overnight for the best depth, but if you want a brighter, punchier booze flavor add your spirit right before serving. If you want the alcohol to help preserve it a bit more, stir it in after cooking and before chilling, but dont overdo the amount or youll hide the nutmeg and vanilla.

– For a light froth, chill your mixing bowl and beaters, add a pinch of salt (and a tablespoon sugar if you like it sweeter), and stop when the whites reach soft to medium peaks so they fold in easily. If the foam falls later, you can quickly whisk another egg white or use a hand mixer for a few seconds and fold it back in.