How To Make Homemade Egg Nog Recipe

I never thought homemade eggnog could be this simple. My Best Homemade Eggnog Recipe blends 6 large eggs, whole milk, heavy cream, a splash of dark rum, granulated sugar and freshly grated nutmeg. Keep reading to learn the single easy trick that lifts this classic above the ordinary.

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Have you ever made your own egg nog before? I hadn’t tried a proper batch until last year and honestly I was hooked.

This Best Homemade Eggnog Recipe is easier than it looks, and it really tastes better from scratch. You start with 6 large eggs, separated, yolks for richness, whites for whipping, and 3/4 cup granulated sugar divided so the yolks get 1/2 cup and the whites get 1/4 cup.

Then there’s 2 cups whole milk and 1 cup heavy cream to make it decadently smooth, a pinch of fine salt and 1 teaspoon pure vanilla extract. If you want it spiked add 1/2 cup dark rum or bourbon and go up to a cup if you feel brave.

I like to warm the milk with a cinnamon stick and grate 1/2 teaspoon nutmeg over the top at the end, with a little ground cinnamon dusting. It’s an easy DIY egg nog that’s full of surprises, trust me you’ll want to make it again.

Why I Like this Recipe

– I love how rich and custardy it is, the yolks make it feel like a dessert in a glass.
– I like that its customizable, I can start light on the booze and add more later so its exactly how I want.
– I enjoy the frothy top from the whipped whites, it makes it feel homemade and fancy but not fussy.

Ingredients

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Egg yolks add richness and protein, whites whipped for froth, not much fiber
Granulated sugar sweetens the nog, adds carbs and body, nothing healthy here
Whole milk gives calcium, some protein and carbs, keeps it creamy and smooth
Heavy cream boosts fat and calories, makes mouthfeel luxe, use smaller amounts
Dark rum or bourbon adds warmth and boozy depth, optional, start with half cup
Vanilla extract adds sweet aromatic notes, makes flavors round, tiny bit goes far
Freshly grated nutmeg gives spicy aromatics and bitter edge, great for garnish too

Ingredient Quantities

- 6 large eggs, separated (yolks for richness, whites for whipping)

- 3/4 cup granulated sugar, divided (1/2 cup for yolks, 1/4 cup for whites)

- 2 cups whole milk

- 1 cup heavy cream

- 1/2 cup to 1 cup dark rum, bourbon, or brandy, optional, start with 1/2 cup and add more to taste

- 1 teaspoon pure vanilla extract

- 1/2 teaspoon freshly grated nutmeg, plus more for garnish

- Pinch of fine salt

- 1 cinnamon stick, optional, for warming the milk

- Ground cinnamon for dusting, optional

How to Make this

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1. Separate 6 large eggs into two bowls, placing the whites in a chilled bowl and the yolks in another; add a pinch of fine salt to the yolks and 1/2 cup granulated sugar, then whisk the yolks until thick and pale (this gives the nog its richness).

2. In a medium saucepan combine 2 cups whole milk, 1 cup heavy cream, 1 cinnamon stick if using, and 1/2 teaspoon freshly grated nutmeg; heat gently over medium low until steaming and small bubbles form at the edges, dont let it boil.

3. Temper the yolks by slowly streaming about 1 cup of the hot milk mixture into the yolks while whisking constantly, then pour the warmed yolk mix back into the saucepan with the rest of the milk and cream.

4. Cook the custard gently over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches about 160 F (use a thermometer if you have one); do not let it boil.

5. Remove from heat, take out the cinnamon stick, stir in 1 teaspoon pure vanilla extract and start with 1/2 cup dark rum, bourbon, or brandy if using (you can add up to 1 cup later), then set the custard into an ice bath or refrigerate to cool quickly.

6. While the custard cools, beat the reserved egg whites with the remaining 1/4 cup granulated sugar until soft to medium peaks form; this gives the nog that classic frothy top.

7. When the custard is cold or near cold, gently fold the whipped egg whites into the custard until just combined and still airy; dont overmix or youll lose volume.

8. Taste and adjust: add more alcohol up to 1 cup if you want a boozier nog, stir in a little extra grated nutmeg if needed, and if the texture seems grainy strain once through a fine mesh for silky smoothness.

9. Serve chilled in glasses, grate extra fresh nutmeg on top and dust with ground cinnamon, garnish with a cinnamon stick if you like; store refrigerated and consume within 2 to 3 days (or longer if higher alcohol content). Tip: for maximum safety use pasteurized eggs or keep the yolk custard at 160 F during cooking, many people still whip raw whites so use pasteurized whites if youre worried about raw egg.

Equipment Needed

1. Medium saucepan, for heating the milk and cooking the yolk custard.
2. Two large mixing bowls, one chilled metal bowl for the egg whites and one for the yolks/custard.
3. Whisk, to beat the yolks and to temper them when adding hot milk.
4. Electric mixer (hand or stand) or a sturdy whisk, to whip egg whites to soft/medium peaks.
5. Wooden spoon or heatproof spatula, for gentle, constant stirring while cooking.
6. Instant read thermometer, to confirm the custard reaches about 160 F for safety.
7. Measuring cups and spoons, for milk, cream, sugar, salt, vanilla and alcohol.
8. Rubber spatula, for folding whipped whites into the custard without deflating them.
9. Fine mesh strainer, to remove any grainy bits and ensure a silky texture.
10. Large bowl and ice for an ice bath, to cool the custard quickly and safely.
11. Microplane or small grater, for fresh nutmeg garnish.
12. Serving glasses and a small ladle or measuring cup, for portioning and serving.

FAQ

6 large eggs, separated (yolks for richness, whites for whipping)

3/4 cup granulated sugar, divided (1/2 cup for yolks, 1/4 cup for whites)

2 cups whole milk

1 cup heavy cream

1/2 cup to 1 cup dark rum, bourbon, or brandy, optional, start with 1/2 cup and add more to taste

1 teaspoon pure vanilla extract

1/2 teaspoon freshly grated nutmeg, plus more for garnish

Pinch of fine salt

1 cinnamon stick, optional, for warming the milk

Ground cinnamon for dusting, optional

Q: Can I use pasteurized eggs instead of cooking? Yes, pasteurized eggs are a great safe option if you want the raw style flavor and texture without cooking. They’re sold in most grocery stores.

Q: How long does homemade egg nog keep? If uncooked and spiked with alcohol it keeps 4 to 5 days refrigerated. If uncooked and alcohol free, use within 2 to 3 days. If cooked, it lasts about 3 to 4 days refrigerated.

Q: Do I have to add alcohol? No. Alcohol is optional. It adds flavor and helps preserve the nog but you can omit it for a family friendly version.

Q: Why did my egg whites deflate? Overbeating, warm bowls or getting any yolk in the whites will make them collapse. Use a clean, cold bowl and stop when you see medium peaks.

Q: Can I freeze egg nog? Yes but texture changes. Freeze in ice cube trays for cocktails or freeze in freezer safe containers up to 2 months. Thaw in fridge and whisk to recombine.

Q: How do I make it less sweet? Reduce the sugar by a few tablespoons in the yolk stage, or add more milk/cream to stretch it. Taste after chilling because flavors mellow when cold.

How To Make Homemade Egg Nog Recipe Substitutions and Variations

Eggs: use pasteurized liquid eggs or pasteurized egg yolks if you worry about raw eggs. Or cook the yolks with the milk to 160 F until slightly thickened then cool. For a vegan foam try aquafaba (about 3 tbsp per egg white) though it whips lighter.
Dairy (whole milk + heavy cream): swap with full fat canned coconut milk plus a bit of coconut cream for richness, or use almond milk plus 1/3 cup coconut cream per cup to mimic mouthfeel. Evaporated milk can also boost richness if you want dairy but less fat.
Sugar: replace with pure maple syrup or honey at about 2/3 the volume (so ~1/2 cup for 3/4 cup sugar) and cut back on other liquids a little. For low sugar use erythritol or monk fruit cup-for-cup but the texture and flavor change.
Alcohol: if you want no booze use 1 to 2 tsp rum extract plus a splash of vanilla and extra spice to taste. For different booze flavors swap dark rum with bourbon, spiced rum, or brandy starting at 1/2 cup and add more if needed.
Nutmeg / cinnamon: substitute ground mace for nutmeg or mix cinnamon and a pinch of allspice. For garnish you can grate orange zest or dust with cocoa powder instead of cinnamon.

Pro Tips

– Get that custard safely thick and silky by using a thermometer, aim for about 160 F. Dont let it boil, and if it starts to bubble turn the heat way down and keep stirring so it doesnt scramble.

– Chill your mixing bowl and beaters, and make sure no yolk sneaks into the whites. Add the sugar to the whites slowly, stop at soft to medium peaks, then fold them in gently so you keep the air. If youre nervous about raw whites use pasteurized egg whites or a dollop of whipped cream instead.

– Add booze after the custard cools and start small, taste and then add more if you want it stronger. Alcohol preserves and changes texture too, so go slow; grate fresh nutmeg on top right before serving for the best smell.

– For the smoothest mouthfeel strain the custard through a fine mesh, cool it quickly in an ice bath and chill overnight so flavors really meld. If it loses froth, give it a quick spin with a whisk or blender just before serving to revive the top.

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

299

kcal

Equipment: 1. Medium saucepan, for heating the milk and cooking the yolk custard.
2. Two large mixing bowls, one chilled metal bowl for the egg whites and one for the yolks/custard.
3. Whisk, to beat the yolks and to temper them when adding hot milk.
4. Electric mixer (hand or stand) or a sturdy whisk, to whip egg whites to soft/medium peaks.
5. Wooden spoon or heatproof spatula, for gentle, constant stirring while cooking.
6. Instant read thermometer, to confirm the custard reaches about 160 F for safety.
7. Measuring cups and spoons, for milk, cream, sugar, salt, vanilla and alcohol.
8. Rubber spatula, for folding whipped whites into the custard without deflating them.
9. Fine mesh strainer, to remove any grainy bits and ensure a silky texture.
10. Large bowl and ice for an ice bath, to cool the custard quickly and safely.
11. Microplane or small grater, for fresh nutmeg garnish.
12. Serving glasses and a small ladle or measuring cup, for portioning and serving.

Ingredients

6 large eggs, separated (yolks for richness, whites for whipping)
3/4 cup granulated sugar, divided (1/2 cup for yolks, 1/4 cup for whites)
2 cups whole milk
1 cup heavy cream
1/2 cup to 1 cup dark rum, bourbon, or brandy, optional, start with 1/2 cup and add more to taste
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for garnish
Pinch of fine salt
1 cinnamon stick, optional, for warming the milk
Ground cinnamon for dusting, optional

Directions

Separate 6 large eggs into two bowls, placing the whites in a chilled bowl and the yolks in another; add a pinch of fine salt to the yolks and 1/2 cup granulated sugar, then whisk the yolks until thick and pale (this gives the nog its richness).
In a medium saucepan combine 2 cups whole milk, 1 cup heavy cream, 1 cinnamon stick if using, and 1/2 teaspoon freshly grated nutmeg; heat gently over medium low until steaming and small bubbles form at the edges, dont let it boil.
Temper the yolks by slowly streaming about 1 cup of the hot milk mixture into the yolks while whisking constantly, then pour the warmed yolk mix back into the saucepan with the rest of the milk and cream.
Cook the custard gently over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches about 160 F (use a thermometer if you have one); do not let it boil.
Remove from heat, take out the cinnamon stick, stir in 1 teaspoon pure vanilla extract and start with 1/2 cup dark rum, bourbon, or brandy if using (you can add up to 1 cup later), then set the custard into an ice bath or refrigerate to cool quickly.
While the custard cools, beat the reserved egg whites with the remaining 1/4 cup granulated sugar until soft to medium peaks form; this gives the nog that classic frothy top.
When the custard is cold or near cold, gently fold the whipped egg whites into the custard until just combined and still airy; dont overmix or youll lose volume.
Taste and adjust: add more alcohol up to 1 cup if you want a boozier nog, stir in a little extra grated nutmeg if needed, and if the texture seems grainy strain once through a fine mesh for silky smoothness.
Serve chilled in glasses, grate extra fresh nutmeg on top and dust with ground cinnamon, garnish with a cinnamon stick if you like; store refrigerated and consume within 2 to 3 days (or longer if higher alcohol content). Tip: for maximum safety use pasteurized eggs or keep the yolk custard at 160 F during cooking, many people still whip raw whites so use pasteurized whites if youre worried about raw egg.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.