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Homemade Christmas Eggnog Recipe – Easy & Creamy

Homemade Christmas Eggnog - featured image
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This creamy, spiced eggnog is a holiday tradition made simple. With a silky custard base and fresh nutmeg, it’s the perfect cozy drink for Christmas gatherings.

Ingredients

Scale
  • 6 large eggs, yolks and whites separated (room temperature)
  • 3/4 cup granulated sugar (organic cane sugar preferred)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean (or 1 tablespoon vanilla extract)
  • 1 teaspoon freshly grated nutmeg (plus more for garnish)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • Optional: 1/2 cup bourbon, dark rum, or brandy

Instructions

  1. Separate the eggs. Place yolks in a large mixing bowl and whites in a separate clean bowl.
  2. Whisk the yolks and sugar until pale yellow and thick, about 2-3 minutes (ribbon stage).
  3. In a medium saucepan, combine milk, heavy cream, and vanilla bean seeds (or extract). Heat over medium-low until warm and steaming, but not boiling (about 4-5 minutes).
  4. Temper the eggs: Slowly drizzle about 1 cup of warm milk mixture into the egg yolk mixture, whisking constantly. Then pour the egg mixture back into the saucepan, whisking continuously.
  5. Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-8 minutes). Do not let it boil.
  6. Strain the custard through a fine-mesh strainer into a clean pitcher or bowl. Stir in nutmeg, cinnamon, cloves, salt, and optional alcohol. Cool to room temperature, then refrigerate for at least 2 hours or overnight.
  7. Just before serving, beat the reserved egg whites with an electric mixer on medium-high until soft peaks form (about 2-3 minutes). Gently fold into the chilled custard.
  8. Serve in mugs, garnished with freshly grated nutmeg and optional cinnamon stick or whipped cream.

Notes

For best flavor, use freshly grated nutmeg. The eggnog tastes even better after chilling overnight. If you prefer not to use raw egg whites, substitute with 1/2 cup heavy cream whipped to soft peaks. Do not let the custard boil to prevent curdling.

Nutrition

Keywords: eggnog, homemade eggnog, Christmas eggnog, holiday drink, eggnog recipe, creamy eggnog, nutmeg eggnog

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