Homemade eggnog is rich, creamy, and fragrant with fresh nutmeg and vanilla, and it tastes worlds better than anything in a carton. This version uses a gently cooked custard base, so it is silky smooth and safe to serve to everyone.
This cooked homemade eggnog recipe is made with egg yolks, milk, and cream, and takes just 30 minutes of work plus chilling. Stir in bourbon or rum for an adult version, or leave it out for the creamiest classic eggnog from scratch.
Recipe at a Glance
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Total Time | 30 minutes (plus 4 hours chilling) |
| Servings | 6 servings (about 6 cups) |
| Category | Drink / Christmas |
Why You’ll Love This Homemade Eggnog
- Rich, velvety, and perfectly spiced
- Cooked custard base is smooth and safe to drink
- Ready in 30 minutes plus chilling
- Easy to make boozy or non-alcoholic
- Keeps for days, so you can make it ahead for parties
Ingredients You’ll Need
- 6 large egg yolks
- ½ cup granulated sugar
- 2 cups whole milk and 1 cup heavy cream
- ½ teaspoon freshly grated nutmeg, plus more for serving
- 1 teaspoon vanilla extract and a pinch of salt
- Optional: ½ cup bourbon, dark rum, or brandy
- Optional: ½ cup heavy cream, whipped, for topping
How to Make Cooked Homemade Eggnog
- Whisk the egg yolks and sugar in a large bowl until pale and slightly thickened, about 2 minutes.
- Heat the milk, 1 cup of cream, nutmeg, and salt in a medium saucepan over medium heat until steaming but not boiling.
- Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them, then whisk the yolk mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, for 6 to 8 minutes until the custard thickens enough to coat the back of the spoon and reaches 160°F (71°C).
- Strain through a fine-mesh sieve into a pitcher, stir in the vanilla and alcohol if using, and let cool slightly.
- Cover and refrigerate for at least 4 hours, then serve cold with whipped cream and a dusting of nutmeg.
Tips for the Best Creamy Homemade Eggnog
- Use freshly grated nutmeg; it has far more flavor than pre-ground.
- Stir constantly and keep the heat gentle so the eggs do not scramble.
- Strain the custard for an ultra-smooth texture.
- Chill thoroughly; the eggnog thickens as it cools.
- Whisk or shake before serving, thinning with a splash of milk if needed.
Variations to Try: Eggnog Ideas
- Stir in a splash of bourbon, dark rum, or spiced rum for a classic spiked eggnog.
- Add a cinnamon stick to the milk while heating for extra spice.
- Fold in whipped egg whites for a lighter, frothier eggnog.
- Use it to make eggnog French toast or eggnog lattes.
How to Store It
Refrigerate in an airtight pitcher or jar for up to 4 days (up to several weeks if made with alcohol and kept very cold). Shake well before serving. Do not freeze, as the texture can change.
Frequently Asked Questions
Is homemade eggnog safe to drink?
Yes, when the custard is cooked to 160°F as in this recipe, which makes it safe for everyone.
Why is my eggnog lumpy or scrambled?
The eggs overheated. Temper them slowly and cook over low heat, stirring constantly, then strain.
How long does homemade eggnog last?
About 4 days in the fridge without alcohol. With alcohol, it can keep longer if kept very cold.
Can I make eggnog without alcohol?
Absolutely. This recipe is delicious as is, and the alcohol is optional.
Homemade Eggnog
Ingredients
Equipment
Method
- Step 1: Whisk the egg yolks and sugar until pale.
- Step 2: Heat the milk, cream, nutmeg, and salt until steaming.
- Step 3: Temper the yolks with about 1 cup of the hot milk, then whisk everything back into the saucepan.
- Tip: Pour slowly while whisking.
- Step 4: Cook over medium-low heat until the custard coats a spoon and reaches 160°F.
- Tip: Stir constantly.
- Step 5: Strain, stir in the vanilla and optional alcohol, and cool.
- Step 6: Chill for at least 4 hours and serve cold with nutmeg.
Notes
The custard must reach 160°F for safety.