Eggnog is a classic holiday drink that’s creamy, rich, and full of warm spices like nutmeg and cinnamon. It usually combines eggs, milk, and sugar to make a smooth, velvety treat that feels like a festive hug in a glass. If you love cozy, comforting drinks with just the right hint of sweetness, this is the one to try.
I like to make eggnog from scratch because it tastes so much fresher than store-bought versions. Adding a splash of vanilla or a little whiskey or rum can really bring it to life, but it’s just as tasty on its own. Plus, it’s fun to whip up with family or friends during the holidays—you get to stir in all those spices and watch it turn silky and delicious.
My favorite way to enjoy eggnog is with a sprinkle of freshly grated nutmeg on top and a few crunchy cinnamon sticks for stirring. It’s a cozy way to end a chilly evening, especially by a fire or while watching holiday movies. Every sip feels like a special treat that brings a little extra warmth and cheer to the season.
Key Ingredients & Substitutions
Eggs: Fresh eggs are essential for the rich, creamy texture. If you’re nervous about raw eggs, gently cooking the egg yolk mixture helps make it safe. You can also use pasteurized eggs as a safer alternative.
Milk and Cream: Whole milk and heavy cream give eggnog its smooth, velvety body. For a lighter version, try using half-and-half or a mix of milk and cream. Dairy-free milks like coconut or almond can work too, but the taste and texture will change.
Alcohol: Bourbon, rum, or brandy add warmth and depth. If you prefer a non-alcoholic drink, just leave it out; the spices will still make it festive. You can also swap in spiced rum for an extra flavor boost.
Spices: A sprinkle of fresh nutmeg on top is key for that classic holiday aroma. Cinnamon sticks are fun for stirring, but ground cinnamon works fine too. Feel free to experiment with a pinch of cloves or allspice if you like.
How Do You Make Eggnog Without Curled or Scrambled Eggs?
Tempering the eggs is the secret to a smooth, creamy eggnog without any cooked bits.
- Whisk the eggs well with sugar until pale and smooth.
- Warm the milk and cream gently—hot but not boiling.
- Slowly pour half the warm milk into the eggs while whisking constantly. This raises their temperature gradually.
- Pour the mixture back into the saucepan and heat slowly, stirring constantly until thickened.
- Keep the heat low and stir well; never let it boil or the eggs will scramble.
This careful process makes the eggnog safe, silky, and perfectly creamy every time.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for whisking eggs and a medium one for whipping egg whites; they help keep things organized and clean.
- Whisk or electric mixer – a whisk works fine, but an electric mixer makes whipping egg whites quicker and easier.
- Medium saucepan – perfect for gently heating the milk and cream without boiling.
- Wooden spoon – helps stir the mixture evenly and prevent sticking as it heats.
- Fine-mesh strainer – optional, for straining the egg mixture to remove any possibly cooked egg bits and keep it silky.
- Glasses or mugs – for serving your festive eggnog in style.
Flavor Variations & Add-Ins
- Spiced rum or bourbon with cinnamon and vanilla extract – extra warmth and cozy flavor for a richer experience.
- Chocolate syrup or a dash of cocoa powder mixed in – adds a chocolatey twist that’s perfect for chocolate lovers.
- Vanilla or caramel syrup – for added sweetness and depth of flavor that turns traditional eggnog into a dessert.
- Top with whipped cream and a sprinkle of cinnamon or additional nutmeg for a fancy, festive look.
Classic Eggnog Recipe
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, rum, or brandy (optional)
- 1 teaspoon pure vanilla extract
- Freshly grated nutmeg, for garnish
- Cinnamon sticks, for garnish
- Whipped cream, for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. After mixing, you’ll need to chill the eggnog in the fridge for at least 2 hours so the flavors meld and it gets nicely cold and creamy.
Step-by-Step Instructions:
1. Whisk the Egg Yolks:
In a large bowl, whisk the egg yolks with 1/4 cup of sugar. Keep whisking until the mixture looks smooth and turns a light yellow color.
2. Warm the Milk and Cream:
Pour the whole milk, heavy cream, and vanilla extract into a medium saucepan. Warm it on medium heat until it’s hot, but be careful not to let it boil.
3. Temper the Eggs:
Slowly pour about half of the warm milk mixture into the egg yolks, whisking constantly. This warms the eggs gently so they don’t scramble.
4. Cook the Mixture:
Pour the tempered egg yolk mix back into the saucepan with the rest of the milk mixture. Stir constantly over low heat with a wooden spoon until the mixture thickens a bit and coats the back of the spoon (about 170°F). Do not let it boil!
5. Add Alcohol & Chill:
Take the pan off the heat and stir in the bourbon, rum, or brandy if you’re using it. Let the mixture cool to room temperature, then cover and refrigerate for at least 2 hours.
6. Whip the Egg Whites:
In a clean bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the remaining sugar and keep beating until stiff peaks form.
7. Fold in the Egg Whites:
Gently fold the beaten egg whites into the chilled eggnog base. This will make the eggnog light and frothy.
8. Serve and Garnish:
Pour the eggnog into glasses and top each with a dollop of whipped cream. Sprinkle with freshly grated nutmeg and add a cinnamon stick for a lovely festive touch.
9. Enjoy!
Sit back and enjoy your classic homemade eggnog—creamy, rich, and full of holiday cheer!
Can I Use Pasteurized Eggs Instead of Fresh Eggs?
Yes, pasteurized eggs are a great safe alternative if you’re concerned about using raw eggs. They work perfectly in eggnog and reduce any risk of bacteria.
How Long Can I Store Homemade Eggnog?
Store eggnog in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as it may separate slightly over time.
Can I Make This Eggnog Without Alcohol?
Absolutely! Simply omit the bourbon or rum for a delicious non-alcoholic version that everyone can enjoy, especially kids.
What If I Don’t Have an Electric Mixer to Whip the Egg Whites?
You can still whisk the egg whites by hand with a balloon whisk—it’ll just take a bit more elbow grease! Keep going until stiff peaks form for that light, frothy texture.