Eggnog has always been a holiday staple, but I find that making it from scratch transforms the experience. It’s about slow mornings and lingering spoons of warm custard, not just a quick pour from a carton. This version, with its gentle simmer and rich flavors, feels like wrapping yourself in a soft blanket—comfort in a glass.
There’s something about the process that makes the final sip more rewarding. I like to think of it as a quiet act of celebration, a way to slow down and appreciate the season’s simple pleasures. Plus, homemade eggnog can be tweaked to suit your taste—less sweet, more spice, a splash of your favorite booze.
Why Make Eggnog Again and Again
Every season I crave that rich, custardy sip—it’s a nostalgic hug that warms the soul. The process feels grounding, a quiet ritual amid holiday chaos. Plus, customizing the spices or booze makes each batch feel special and personal. It’s a drink that reminds me of home, and that’s worth repeating every year.
Breaking Down the Eggnog Essentials
- Egg yolks: The rich base, adding creaminess and depth; use farm-fresh for best flavor.
- Milk and cream: Create a luscious, velvety texture—full-fat makes a noticeable difference.
- Sugar: Sweetens and balances the spices, but go easy if you prefer less sweetness.
- Spices (nutmeg, cinnamon): The aroma triggers holiday memories—measure carefully to avoid overpowering.
- Alcohol (bourbon or rum): Adds warmth and complexity—use your favorite or skip for a non-alcoholic version.
- Vanilla extract: Brightens the custard, making it feel more layered and fragrant.
- Salt: A tiny pinch enhances all the flavors—don’t skip it.
Tools & Equipment for a Cozy Eggnog
- Heavy-bottomed saucepan: Prevents scorching and provides even heat for gentle simmering.
- Whisk: Ensures smooth mixing of egg yolks and sugar.
- Fine sieve: Removes any cooked eggs or lumps for a silky texture.
- Jug or pitcher: For pouring and chilling the finished eggnog.
- Measuring cups and spoons: Accurate measurement for perfect balance of ingredients.
Step-by-Step to a Rich, Spiced Eggnog
Step 1: Start by warming your milk and cream in a heavy-bottomed saucepan over medium heat. Watch for steam and a gentle simmer, about 10 minutes.
Step 2: In a separate bowl, whisk together egg yolks, sugar, and a pinch of salt until smooth and slightly thickened, about 2 minutes.
Step 3: Slowly pour a ladle of the hot milk mixture into the eggs, whisking constantly to temper. Then, pour everything back into the saucepan.
Step 4: Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon—about 10-15 minutes at 70°C/160°F.
Step 5: Remove from heat, stir in bourbon or rum (if using), vanilla extract, and a pinch of freshly grated nutmeg.
Step 6: Pour the mixture through a fine sieve into a jug. Chill for at least 4 hours or overnight to let flavors meld.
Step 7: Before serving, give it a gentle stir, pour into glasses, and garnish with whipped cream and a dusting of nutmeg.
Cooking Checkpoints & Tips for Perfect Eggnog
- Ensure the mixture thickens enough to coat the back of a spoon but doesn’t boil—watch the temperature closely.
- Keep the heat low to avoid curdling or scrambling the eggs—patience is key.
- Taste and adjust the sweetness or spice levels before chilling—every batch can be a little different.
Common Eggnog Mistakes & How to Fix Them
- Cooking at too high a temperature.? If the mixture curdles, lower the heat immediately and whisk vigorously. Strain and start again.
- Not cooking long enough to thicken.? If it’s too thin, cook a few minutes longer until it thickens. If overcooked, add a splash of cold milk to loosen.
- Overly sweet custard.? If it’s too sweet, add a pinch more nutmeg or a dash of lemon juice to brighten.
- Skipping the chilling step.? If you forget to chill, it won’t develop flavors. Chill for at least 4 hours.
Homemade Spiced Eggnog
Equipment
- Heavy-bottomed saucepan
- Whisk
- Fine sieve
- Jug or pitcher
- Measuring cups and spoons
Ingredients
- 2 cups whole milk full-fat for creaminess
- 1 cup heavy cream
- 4 large egg yolks preferably farm-fresh
- 1/2 cup granulated sugar adjust to taste
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3-4 tablespoons bourbon or rum optional, for warmth
Instructions
- Pour the milk and heavy cream into a heavy-bottomed saucepan and warm over medium heat. Watch for steam and small bubbles around the edges, which signals a gentle simmer, about 10 minutes.
- In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture is smooth, slightly thickened, and a pale yellow color, about 2 minutes.
- Slowly ladle about a cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk and cream, stirring continuously with a whisk.
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 10-15 minutes, maintaining a temperature around 70°C/160°F. Do not let it boil.
- Remove the saucepan from heat and stir in vanilla extract, nutmeg, cinnamon, and bourbon or rum if using. The mixture should be fragrant and smooth.
- Pour the custard through a fine sieve into a jug or pitcher to remove any cooked egg bits for a silky texture.
- Chill the eggnog in the refrigerator for at least 4 hours or overnight, allowing flavors to meld and the custard to set slightly.
- Before serving, give the eggnog a gentle stir, then pour into glasses. Garnish with a sprinkle of freshly grated nutmeg or a dollop of whipped cream if desired.
