Eggnog Recipe

This Christmas, I’m ditching the carton for something far more special.

There’s just something about homemade eggnog that turns a sip into a memory.

A Toast Through Time

Our creamy drink has quite the adventurous past, starting centuries ago in Europe.

It evolved from a spiced, ale-curdled “posset” into the rich, comforting treat we know today.

Ingredients Needed for the Recipe

Each ingredient here builds the classic, silky texture and spiced flavor we love. Here’s what you’ll need:

• 6 large egg yolks: These are the heart of the recipe, creating a luxurious, creamy base and that signature froth.
• 1/2 cup granulated sugar: Sweetens the mix perfectly; maple syrup is a wonderful, flavorful swap if you have it.
• 2 cups whole milk & 1 cup heavy cream: This duo is non-negotiable for that decadent, rich mouthfeel we’re after.
• 1/2 teaspoon ground nutmeg: The essential, warming spice that makes eggnog taste unmistakably like the holidays.
• 1/4 teaspoon salt: A tiny pinch to balance all the sweetness and enhance the other flavors.
• 1/4 teaspoon vanilla extract: Adds a beautiful, fragrant layer of sweetness that complements the spices.
• Ground cinnamon & a cinnamon stick: Mostly for garnish, but that final sprinkle adds a lovely aromatic touch.

How to make Eggnog Recipe?

The process is simple, but a few key techniques make all the difference. Let’s walk through it.

Step 1 – Cream the Yolks

In a medium bowl, vigorously whisk the egg yolks and sugar together.

Keep going until the mixture turns a pale yellow and becomes beautifully light and creamy.

Step 2 – Heat the Dairy

Combine the milk, heavy cream, nutmeg, and salt in a saucepan.

Place it over medium heat, stirring often, until you see small bubbles form around the edges—just simmering.

Step 3 – The Temper Dance

Now, here’s the crucial part. Slowly drizzle the hot milk mixture into the egg yolks, whisking without pause.

This gradual introduction, called tempering, gently cooks the eggs without scrambling them.

Step 4 – Cook to Perfection

Pour the combined mixture back into your saucepan. Cook over medium heat, stirring constantly with a spoon.

You’re looking for it to thicken just enough to coat the back of that spoon, about 5 to 7 minutes.

Step 5 – Finish and Flavor

Remove the pan from the heat immediately once it’s thickened. Stir in that vanilla extract.

You’ll smell the wonderful aroma the moment it hits the warm base.

Step 6 – Strain and Chill

Pour your eggnog through a fine-mesh sieve into a clean bowl or pitcher. This catches any tiny curdled bits.

Cover it tightly and let it chill in the fridge for at least 4 hours, or until it’s thoroughly cold.

Step 7 – Serve and Savor

Pour the chilled eggnog into your favorite glasses. Give each one a little sprinkle of ground cinnamon.

If you’re feeling festive, drop in a cinnamon stick for stirring and style, then enjoy deeply.

Making It Your Own: Variations

This classic recipe is a perfect canvas for a little personal creativity, if you wish.

For a dairy-free version, use full-fat coconut milk and a creamy oat or almond milk blend.

Tips

A few simple pointers will ensure your eggnog is smooth, safe, and spectacular every single time.

• Use a heavy-bottomed saucepan to prevent the dairy from scorching during the heating stage.
• When tempering, start with just a few tablespoons of hot milk into the eggs, whisking madly, before adding the rest in a steady stream.
• Don’t rush the chilling process. That time in the fridge allows the flavors to meld and develop fully.
• For an extra-fluffy texture, you can whip the leftover egg whites to soft peaks and fold them in before serving.

Serving and Storing Your Creation

Homemade eggnog is wonderfully versatile when it comes to planning your holiday moments.

You can make this entire recipe up to three days ahead, which actually improves the flavor.

Just keep it sealed in the refrigerator until you’re ready to pour. Leftovers keep for a few days, too.

It pairs magically with spiced cookies, gingerbread, or even a slice of pecan pie after a big meal.

My grandma and I love ours by the fireplace, but it’s just as good handed around at a festive gathering.