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Best Homemade Eggnog (No Raw Eggs) – Cozy Cooked Custard

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This cooked custard eggnog is the answer to your late-night cravings, your holiday gatherings, and your quiet, cozy evenings. It’s safe, it’s indulgent, and it’s surprisingly simple to make—no raw eggs, just pure, creamy comfort.

Ingredients

Scale
  • 4 large egg yolks (room temperature)
  • ½ cup granulated sugar
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean (split and scraped, or 2 teaspoons pure vanilla extract)
  • ½ teaspoon freshly grated nutmeg (plus more for garnish)
  • ¼ teaspoon salt
  • 2 to 4 tablespoons bourbon, dark rum, or brandy (optional)
  • ½ teaspoon vanilla extract (if not using vanilla bean)
  • Whipped cream (for topping)
  • Extra nutmeg or cinnamon sticks (for garnish)

Instructions

  1. Prepare the vanilla bean (if using): Split the vanilla bean lengthwise with a sharp knife. Use the back of the knife to scrape out the tiny black seeds. Add both the seeds and the pod to a medium saucepan. If using extract, you’ll add it later.
  2. Combine the dairy: Pour the whole milk and heavy cream into the saucepan with the vanilla bean pod and seeds. Add the freshly grated nutmeg and salt. Place the saucepan over medium heat and warm the mixture until it’s steaming but not boiling—about 5 to 7 minutes. You’ll see small bubbles around the edges, but don’t let it come to a full boil. Stir occasionally to prevent a skin from forming.
  3. Whisk the egg yolks and sugar: While the milk mixture heats, add the egg yolks and granulated sugar to a heatproof mixing bowl. Whisk vigorously until the mixture is pale, thick, and falls in ribbons—about 2 to 3 minutes.
  4. Temper the eggs: Slowly drizzle about ½ cup of the hot milk mixture into the egg yolk mixture while whisking constantly. Do not dump it all in at once. Keep whisking as you add the hot liquid, then gradually add another ½ cup, still whisking. By now, the egg mixture should be warm to the touch.
  5. Combine everything: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously. Return the saucepan to medium-low heat.
  6. Cook the custard: Stir the mixture constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom and corners of the pan. Cook until the custard thickens enough to coat the back of a spoon—about 8 to 10 minutes. If you’re using a thermometer, aim for 160°F to 170°F. Do not let it boil.
  7. Strain the custard: Remove the saucepan from the heat immediately. Place a fine-mesh strainer over a clean bowl or large measuring cup. Pour the custard through the strainer to catch any bits of cooked egg or the vanilla bean pod. Discard the pod (or rinse and save it for vanilla sugar).
  8. Cool it down: Let the custard cool at room temperature for about 20 minutes, stirring occasionally to prevent a skin from forming. If you’re adding alcohol (bourbon, rum, or brandy), stir it in now while the custard is still warm.
  9. Chill thoroughly: Transfer the eggnog to a storage bottle or pitcher. Cover and refrigerate for at least 4 hours, but overnight is best. The texture thickens and the flavors deepen as it chills.
  10. Serve and enjoy: Pour the chilled eggnog into glasses. Top with a dollop of whipped cream and a generous grating of fresh nutmeg. If you’re feeling fancy, add a cinnamon stick for stirring.

Notes

Don’t rush the tempering—go slow and whisk constantly to avoid scrambled eggs. Cook over medium-low heat and stir constantly. Strain even if you think you did everything perfectly. Chill overnight for best flavor. The eggnog can be stored in a sealed container in the refrigerator for up to 5 days. Do not freeze.

Nutrition

Keywords: eggnog, cooked custard, no raw eggs, holiday drink, homemade eggnog, creamy eggnog, eggnog recipe

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