Rich and creamy classic eggnog with nutmeg
Homemade Holiday Eggnog
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
8
6 cups
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Thick, creamy homemade eggnog with warm nutmeg and vanilla that puts any store-bought version to shame. Spike it with bourbon or rum, or enjoy it virgin.
Cuisine: American
Category: Dessert
Difficulty: Medium
Cost: $
Dietary: Gluten-Free
Quick Summary
25 min total time|8 servings|Medium difficulty
Thick, creamy homemade eggnog with warm nutmeg and vanilla that puts any store-bought version to shame. Spike it with bourbon or rum, or enjoy it virgin.
AmericanGluten-Free
Sarah Chen
(Updated )
This eggnog is made the traditional way by tempering eggs with warm cream and sugar, then chilling until thick and luscious. The result is incomparably rich and smooth with a beautiful custard flavor.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 4 large egg yolks
- 1/2 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp freshly grated nutmeg
- 1 tsp vanilla extract
Instructions
- 1
Whisk egg yolks and sugar together until pale and thick, about 2 minutes.
- 2
Heat milk and cream in a saucepan over medium heat until steaming but not boiling.
- 3
Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper without scrambling.
- 4
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it coats the back of a spoon (170°F).
- 5
Strain through a fine mesh sieve, stir in vanilla and nutmeg, and refrigerate until thoroughly chilled, at least 4 hours. Serve with grated nutmeg on top.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Whole milkOat milk
A lighter, dairy-free base with a creamy mouthfeel
NutmegCinnamon (1/2 tsp)
A warmer, slightly different holiday spice profile
Tips & Storage
Pro Tips
Add 1/4 cup bourbon, rum, or brandy per batch for a boozy holiday version.
For extra richness, fold in 1/2 cup softly whipped cream just before serving.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (130mg) · 8 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates13g
Fat19g
Fiber65mg
Sugar0g
Sodium17g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is it safe to drink with eggs?
- Yes, the custard is cooked to 170°F which pasteurizes the eggs. Alternatively, use pasteurized eggs.
- Can I make it dairy-free?
- Substitute coconut cream for heavy cream and oat milk for whole milk for a rich dairy-free version.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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