Eggnog Recipe: How to Make It Taste Better From Scratch

Homemade eggnog is a chilled, creamy drink made by gently cooking eggs with milk, cream, and sugar, then flavoring it with vanilla and nutmeg. This cooked-from-scratch version is silky rather than overly thick, with fresh spice and a custard-like richness that makes it taste especially good after a few hours in the fridge.

Ingredients

4 large eggs, plus 2 large egg yolks (about 236 g total without shells)
1/2 cup (100 g) granulated sugar
3 cups (720 ml) whole milk
1 cup (240 ml) heavy cream
1/4 teaspoon (about 0.5 g) fine salt
1/2 teaspoon (about 1 g) freshly grated nutmeg, plus more for serving
1/4 teaspoon (about 0.5 g) ground cinnamon
2 teaspoons (10 ml) vanilla extract

Instructions

Set up the custard. Separate two eggs, keeping both yolks and whites; use the other two eggs whole. Put the eggs and yolks in a medium heatproof bowl and whisk until combined. Set a fine-mesh strainer over a clean bowl or large measuring jug nearby. Measure the milk and cream, and have a saucepan and an instant-read thermometer ready. Keeping the tools close makes it easier to stir continuously once the custard begins heating.
Whisk the eggs and sugar. Add the sugar and salt to the eggs. Whisk for about 1 minute, until the mixture looks smooth and slightly lighter. In a separate bowl, stir together the nutmeg and cinnamon so the spices are less likely to clump when they meet the liquid. The sugar helps the eggs blend smoothly, but it does not make uncooked eggs safe, so the mixture must be cooked in the next steps.
Warm the dairy. Pour the milk and cream into a medium saucepan and stir in the cinnamon and nutmeg. Set the pan over medium-low heat, stirring occasionally, until the dairy is steaming and small bubbles appear around the edge, about 4 to 6 minutes. Do not let it boil. Boiling can make the dairy foam over and may cause a grainier texture later. Take the pan off the heat once it is hot.
Temper the eggs. While whisking the egg mixture constantly, slowly pour in about 1 cup (240 ml) of the hot dairy in a thin stream. Add another cup the same way. This gradual warming, called tempering, brings the eggs closer to the dairy’s temperature without scrambling them. Pour the warmed egg mixture back into the saucepan, whisking as you go, and return the pan to low heat.
Cook to a safe temperature. Stir constantly with a flexible spatula, scraping across the bottom and into the corners of the pan. Cook gently for about 5 to 8 minutes, until the custard thickens slightly and coats the back of a spoon. Check the center with an instant-read food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum temperature for egg dishes. Remove the pan from the heat as soon as it reaches that temperature. Do not rely on thickness or appearance alone as a safety check.
Strain, flavor, and cool. Pour the custard through the prepared strainer into the clean bowl to catch any small cooked bits. Stir in the vanilla. Set the bowl in a larger bowl filled with ice and a little cold water, making sure water cannot splash into the eggnog. Stir for about 10 minutes, until it is no longer warm. This ice-bath cooling is included in the 25-minute prep time.
Chill before serving. Cover the bowl and refrigerate the eggnog for at least 4 hours, until thoroughly cold. It will become a little thicker as it chills. Stir well before pouring, since a light layer of spice or cream can settle. Serve in small glasses with a little freshly grated nutmeg on top.

Tips

Keep the heat gentle. Low heat and steady stirring are the best defenses against scrambled bits. If the pan starts steaming heavily or the custard thickens quickly at the edge, lift it off the burner briefly while you keep stirring. A thermometer is more dependable than judging the temperature by eye, and the custard should not be allowed to boil.
Use fresh nutmeg if possible. Whole nutmeg grated just before serving has a more fragrant, warm aroma than pre-ground spice. If ground nutmeg is what you have, use the same amount in the custard and taste after chilling; its flavor can seem stronger or more muted depending on how fresh it is.
Choose dairy to suit the texture. Whole milk and heavy cream make a rich, smooth drink. For a lighter result, replace up to 1 cup (240 ml) of the cream with whole milk. Lower-fat milk also works, but the eggnog will taste less full-bodied and may feel thinner.
Strain before chilling. Even careful tempering can leave a few tiny bits of cooked egg. Straining gives the finished drink a smoother texture. If it thickens more than you like in the refrigerator, whisk in cold milk a tablespoon at a time just before serving.

Serving Suggestions

Serve the eggnog cold in small cups or glasses; it is rich enough that a modest pour is satisfying. Grate a little nutmeg over each serving just before it goes to the table. A cinnamon stick makes a simple stirrer, while a small pinch of cinnamon or a curl of orange zest adds a different aromatic note. For a holiday gathering, keep the main bowl refrigerated and pour only what you expect to serve right away.

Eggnog pairs naturally with crisp cookies, gingerbread, shortbread, or a slice of plain pound cake. Those lightly sweet accompaniments let the nutmeg and vanilla stand out rather than competing with them. If serving it after a large meal, offer small portions and leave a pitcher of cold milk nearby so guests can adjust the richness in their glass.

Variations

Make it dairy-free: Replace the milk with an unsweetened, creamy oat beverage and the heavy cream with canned coconut milk. Choose unsweetened products so the drink does not become too sweet. The result will have a slightly different flavor and may be less custardy; stir it well before serving because plant-based drinks can separate during chilling.

Add a spirit: For an adult version, stir in up to 1/2 cup (120 ml) of bourbon, dark rum, or brandy after the cooked custard has cooled. Start with less, taste, and add more gradually; a strong pour can overwhelm the vanilla and nutmeg. If adding alcohol, serve only to adults of legal drinking age and drink responsibly. Refrigerate the spiked eggnog just as carefully as the unspiked version.

Change the spice: Add a pinch of ground cloves or allspice with the cinnamon for a deeper, more complex spice profile. Use a light hand because both can take over quickly. For a brighter flavor, add a strip of lemon or orange peel to the warming dairy, then remove it before tempering the eggs.

Make it sweeter or less sweet: The listed sugar gives a balanced, moderately sweet drink. If you prefer a dessert-like eggnog, whisk in 1 to 2 tablespoons (12 to 25 g) extra sugar with the eggs. For a less sweet batch, reduce the sugar by up to 2 tablespoons (25 g); a much larger reduction can make the egg flavor and spice seem more prominent.

Storage and Reheating

Transfer the eggnog to a clean, covered container and refrigerate it within 2 hours of cooking. Keep it at 40°F (4°C) or colder and use it within 3 days for the best flavor and texture. Although many cooked leftovers keep 3 to 4 days refrigerated, homemade eggnog contains dairy and eggs, so this recipe uses a more cautious 3-day window. Write the preparation date on the container if you are making it ahead.

Eggnog is served cold, so reheating is not needed and can make it separate or turn the eggs grainy. If it has thickened in storage, whisk it briskly or blend it briefly, then loosen it with a little cold milk if desired. Do not leave a serving pitcher sitting out for more than 2 hours; return it to the refrigerator sooner in a warm room. Discard the drink if it has been left out too long or develops an unusual smell, appearance, or texture.

Freezing is possible, but it is not ideal: thawed eggnog can separate and become slightly grainy. If you choose to freeze some, use a freezer-safe container with room for expansion, thaw it in the refrigerator, and whisk thoroughly before serving. For the smoothest result, make only the amount you expect to use within the refrigerated storage period.

Frequently Asked Questions

Can I make this eggnog without a thermometer?

A thermometer is strongly recommended because the custard needs to reach 160°F (71°C) for egg safety, and appearance alone cannot confirm that temperature. A custard that coats a spoon may still be below the safe minimum, while cooking it too long can make it curdle. If you make eggnog often, an instant-read thermometer is a useful, straightforward tool for this step.

Why did my eggnog turn lumpy?

Lumps usually mean the eggs heated too quickly or the pan was too hot. Straining can remove small bits, and a brief blend can smooth a slightly uneven batch, though it cannot fully fix a strongly scrambled texture. Next time, pour the hot dairy into the eggs slowly while whisking, then cook the combined mixture over low heat with constant stirring and check its temperature.

Can I make it ahead for a party?

Yes. Make it up to 2 days ahead, cool it promptly in the ice bath, cover it, and keep it refrigerated. Chilling gives the spice and vanilla time to settle into the custard, and the drink is easier to serve when it is already cold. Stir it before pouring, and keep the serving bowl chilled or return it to the refrigerator between rounds.

Can I use only whole eggs and skip the extra yolks?

You can, but the extra yolks make the drink richer and silkier. To use only whole eggs, replace the 4 whole eggs and 2 yolks with 5 large whole eggs. The finished eggnog may be a little less lush and may set up differently, so still cook it gently to 160°F (71°C), strain it, and chill it fully before serving.

Is this recipe safe for children?

The base recipe contains no alcohol, and the eggs are cooked to the USDA FSIS safe minimum temperature for egg dishes. Keep the finished drink refrigerated and serve it in age-appropriate portions. If you make the spirit variation, keep it clearly separate from the alcohol-free batch and do not serve the spiked version to children.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).