Eggnog is a creamy, rich holiday drink that brings together milk, cream, sugar, eggs, and a sprinkle of nutmeg. It’s smooth and a little sweet, with just a touch of spice, making it perfect for chilly winter evenings or festive gatherings.
I love making eggnog because it feels like a warm hug in a cup. When I serve it chilled or with a dash of cinnamon on top, everyone always wants a second glass. It’s one of those classic recipes that reminds me of family get-togethers and cozy nights by the fire.
If you’re having friends over for the holidays, I like to keep some eggnog handy—it’s an easy way to add a special touch without much fuss. Whether you enjoy it plain or add a little rum for a grown-up treat, it’s a simple recipe that’s sure to bring smiles all around.
Key Ingredients & Substitutions for Eggnog
Eggs: Fresh eggs are key for the rich, creamy texture. You can use pasteurized eggs if you’re worried about raw egg safety. Separate yolks and whites for that perfect froth and creaminess.
Milk & Cream: Whole milk and heavy cream give eggnog its smooth and rich body. For lighter options, try half-and-half or even a plant-based milk like oat or coconut milk, though the texture will be less creamy.
Alcohol: Bourbon or rum adds warmth and depth, but it’s totally optional. If you prefer non-alcoholic eggnog, just skip this part—it’s still delicious!
Nutmeg & Vanilla: Freshly grated nutmeg really brings out that classic eggnog flavor. Vanilla extract adds a lovely aroma. If you don’t have vanilla, a little almond extract can be a fun twist.
How Do I Temper Eggs Safely Without Scrambling Them?
Tempering eggs means slowly mixing warm milk into egg yolks to raise their temperature gently, stopping them from cooking too fast.
- Whisk egg yolks with part of the sugar until smooth.
- Heat milk mixture until just warm, not boiling.
- Slowly add warm milk to the eggs while whisking constantly.
- Return mixture to low heat, stirring gently until it thickens but does not boil.
This careful process keeps the eggs creamy and safe without turning your eggnog into scrambled eggs!
Equipment You’ll Need
- Mixing bowls – I recommend a large one for whisking the egg yolks and a smaller one for the egg whites; they make the process easier and less messy.
- Whisk or electric mixer – a whisk works fine, but an electric mixer speeds things up and whips the whites to fluffy peaks.
- Saucepan – I like a medium saucepan to gently heat the milk and cream without boiling.
- Measuring cups and spoons – essential for accuracy, especially with spices and sugar.
- Thermometer (optional) – helps ensure the milk mixture reaches the right temperature when tempering.
- Fine-mesh sieve (optional) – to strain the mixture if you want extra smooth eggnog.
- Glasses or mugs – for serving your festive drink, of course!
Flavor Variations & Add-Ins
- Swap bourbon or rum for brandy or add a splash of vanilla liqueur for different flavors.
- Stir in a teaspoon of cocoa powder or chocolate shavings to make arich, chocolatey eggnog.
- Add a pinch of cinnamon or ginger along with the nutmeg for extra spice complexity.
- For a non-dairy version, use coconut, almond, or oat milk and dairy-free whipped cream and adapt the recipe accordingly.
How to Make Classic Eggnog
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 or rum (optional)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg, plus extra for garnish
- Whipped cream, for topping
- Cinnamon sticks, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and mix the ingredients, plus at least 2 hours chilling time in the refrigerator to let the flavors blend and the eggnog chill nicely before serving.
Step-by-Step Instructions:
1. Whisk Egg Yolks and Sugar:
In a large mixing bowl, whisk together the egg yolks and 1/4 cup of sugar until the mixture is smooth and light yellow. This helps create a creamy base for your eggnog.
2. Warm Milk, Cream, and Vanilla:
In a saucepan, combine the whole milk, heavy cream, and vanilla extract. Gently heat the mixture over low heat until it is just warm — be careful not to let it boil.
3. Temper the Eggs:
Slowly pour the warm milk mixture into the egg yolks while whisking constantly. This step warms the yolks gently, preventing them from scrambling.
4. Cook the Mixture:
Return the mixed egg and milk to the saucepan. Cook over low heat, stirring constantly until the mixture thickens slightly and reaches about 160ºF (but don’t let it boil).
5. Add Flavor and Cool:
Remove the saucepan from heat and stir in bourbon or rum if using, along with the ground nutmeg. Let the mixture cool to room temperature.
6. Beat Egg Whites:
In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form. This adds a light, fluffy texture to your eggnog.
7. Combine and Chill:
Gently fold the egg whites into the cooled eggnog mixture. Cover and refrigerate the eggnog for at least 2 hours to chill and meld the flavors.
8. Serve:
Before serving, give the eggnog a good stir. Pour it into glasses, topping each with whipped cream, a sprinkle of ground nutmeg, and a cinnamon stick for garnish. Serve chilled and enjoy your creamy, festive drink!
Can I Use Pasteurized Eggs for Eggnog?
Yes! Using pasteurized eggs is a great option if you’re concerned about raw eggs. They’re safe to use and won’t affect the texture or taste of your eggnog.
How Should I Store Leftover Eggnog?
Store leftover eggnog in an airtight container in the fridge. It’s best consumed within 2-3 days. Give it a good stir before serving again, as some separation may occur.
Can I Make Eggnog Without Alcohol?
Absolutely! Simply leave out the bourbon or rum for a non-alcoholic version. It’s delicious as is and perfect for all ages.
Is There a Way to Make Eggnog Thicker or Creamier?
To make your eggnog richer, try increasing the amount of heavy cream, or adding a spoonful of mascarpone or cream cheese for extra creaminess. Just adjust the milk accordingly.