Eggnog is a classic holiday drink that’s creamy, rich, and just a little sweet with a hint of warm spices like nutmeg and cinnamon. It’s made with milk, cream, eggs, and sugar, giving it that smooth, velvety texture that feels like a cozy hug in a glass. It’s the kind of drink that instantly brings thoughts of festive gatherings and cold winter nights.
I love making eggnog from scratch because you can adjust the flavors just the way you like it—more spice for warmth or a little extra sweetness for that festive cheer. Plus, adding a splash of rum or bourbon is always a fun way to kick it up a notch if you’re serving adults. I usually sprinkle a little fresh nutmeg on top right before serving; it’s a small touch but really adds to the experience.
Eggnog is one of those drinks that everyone seems to have their own special memory with, whether it’s sipping it by the fireplace or sharing it at holiday parties. I find it’s perfect for slowing down and savoring the moment. If you’re new to eggnog, I’d say start with a small glass and enjoy it alongside some cozy conversation or a good holiday movie—it’s a little tradition I look forward to every year.
Key Ingredients & Substitutions for Eggnog
Eggs: Fresh eggs are essential for that rich, creamy texture. If you’re worried about raw eggs, you can use pasteurized eggs or cook the mixture gently as shown here to make it safe.
Milk & Cream: Whole milk and heavy cream give eggnog its smooth, velvety feel. For a lighter version, try half-and-half or a dairy-free substitute like coconut milk, but it will change the texture a bit.
Sugar: Granulated sugar is standard, but you can swap for maple syrup or honey for a deeper sweetness. Just adjust amounts to taste.
Alcohol: Bourbon or rum adds warmth and depth, but it’s optional. You can leave it out or try brandy, whiskey, or spiced rum.
Spices: Nutmeg is classic and key to eggnog’s cozy flavor. Cinnamon sticks and star anise are lovely for garnish and subtle aroma, but you can add a pinch of ground cinnamon if you prefer.
How Do I Make Safe, Smooth Eggnog Without Clumps?
The trick is gently heating the egg mixture and constantly stirring to avoid curdling or lumps:
- Whisk egg yolks and sugar until pale before adding heated dairy slowly to temper the eggs.
- Pour everything back into the saucepan and cook on low heat, stirring constantly.
- Stop as soon as it thickens enough to coat a spoon—don’t let it boil or scramble the eggs.
- Cooling the mixture before folding in whipped egg whites helps keep the texture light and smooth.
This careful, slow heating creates that silky eggnog you expect without the risk of lumps or graininess. Patience here really pays off!
Equipment You’ll Need
- Mixing bowls – I use a large bowl for beating the egg yolks and sugar, making mixing easier and mess-free.
- Whisk or electric mixer – a whisk works fine, but an electric mixer speeds things up and ensures smooth, fluffy whites.
- Saucepan – necessary for gently heating the milk and cream without immediate boiling.
- Measuring cups and spoons – for accuracy in your ingredients, especially the alcohol and spices.
- Fine strainer – to strain out any cooked eggs or lumps if needed, keeping your eggnog smooth.
- Serving mugs or glasses – for presentation and making each serve feel festive and cozy.
Flavor Variations & Add-Ins
- Spiced Eggnog: Add a pinch of ground cinnamon, cloves, or ginger to give it a warmer, more aromatic flavor.
- Fruity Eggnog: Stir in a splash of cranberry juice or add fresh cranberries for a tart contrast that looks pretty.
- Vegan Version: Swap dairy with coconut milk or almond milk; skip the eggs or use a plant-based egg replacer for a similar creamy texture.
- Chocolate Eggnog: Mix in a little cocoa powder or chocolate liqueur for a rich, dessert-like flavor.
How to Make Classic Eggnog
Ingredients You’ll Need:
- 4 large eggs, separated
- 1/3 cup granulated sugar, divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup bourbon or rum (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- Whipped cream, for topping
- 2 cinnamon sticks, for garnish
- Star anise, for garnish (optional)
How Much Time Will You Need?
This eggnog recipe takes about 15 minutes to prepare and cook, plus an additional 2-3 hours chilling time in the fridge so the flavors can come together and it gets nice and cold.
Step-by-Step Instructions:
1. Beat the Egg Yolks
In a large bowl, beat the egg yolks with 1/4 cup of the sugar until the mixture is thick and pale yellow. This adds sweetness and richness to your eggnog base.
2. Warm the Milk and Cream
In a saucepan over medium heat, combine the whole milk, heavy cream, and ground nutmeg. Warm the mixture until it’s hot but not boiling—this will help gently cook the eggs later.
3. Temper the Eggs
Slowly whisk the hot milk mixture into the egg yolk mixture to heat the eggs gradually without scrambling. Then, pour everything back into the saucepan.
4. Cook Until Thickened
Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Make sure it doesn’t boil to keep the texture smooth.
5. Cool and Add Flavor
Remove the saucepan from heat. Stir in the vanilla extract and bourbon or rum if you’re using it. Let the eggnog cool to room temperature, then refrigerate for a couple of hours until it’s nicely chilled.
6. Beat Egg Whites for Froth
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar (about 1/12 cup), and beat until stiff peaks form for a light, airy texture.
7. Fold Egg Whites into Eggnog
Gently fold the beaten egg whites into the chilled eggnog mixture. This will make your eggnog frothy and lighter.
8. Serve and Garnish
Pour the eggnog into mugs or glasses. Top each serving with whipped cream. Add a sprinkle of ground nutmeg, two cinnamon sticks, and a star anise for a festive and aromatic finish.
9. Enjoy!
Enjoy your rich and creamy classic eggnog chilled, perfect for cozy winter nights and holiday gatherings.
Can I Use Pasteurized Eggs for This Eggnog?
Yes! Using pasteurized eggs is a great option if you want to reduce the risk of consuming raw eggs. They work perfectly the same way and keep the eggnog safe and creamy.
How Long Can I Store Homemade Eggnog?
Store your eggnog in an airtight container in the fridge for up to 3 days. Give it a good stir before serving since some separation may occur.
Can I Make This Eggnog Without Alcohol?
Absolutely! The bourbon or rum is optional and can be left out to make a kid-friendly or alcohol-free version. The flavors will still be rich and delicious.
What’s the Best Way to Thicken Eggnog If It’s Too Runny?
If your eggnog isn’t thick enough, gently cook it a bit longer on low heat, stirring constantly until it coats the back of a spoon. Just be careful not to let it boil.
