🍪 Homemade eggnog recipe (with an alcohol-free version)
Prep: 10 min · Cook: 10 min · Makes: 6 (1/2-cup servings)
Store-bought eggnog has nothing on the homemade kind. This version is a cooked custard, gently heated to 160°F (71°C), so it's rich and silky and safe to serve to everyone at the table, from grandparents to the youngest cousins.
The base is completely alcohol-free. That way, you make one batch, pour the kids' glasses first, and let the grown-ups add a splash of bourbon, rum or brandy to their own.
Tips
- Low and slow. Keep the heat at medium-low and keep stirring. If the custard gets too hot it can scramble.
- Use a thermometer. It takes the guesswork out of reaching 160°F (71°C).
- Fresh nutmeg makes a real difference. A whole nutmeg and a fine grater will last you for years.
- Label the pitchers if you're serving both versions at a party.
Variations
- Frothy eggnog: just before serving, whip 1/2 cup cold heavy cream to soft peaks and fold it in.
- Gingerbread eggnog: add 1/2 tsp ground ginger and 1 tbsp molasses with the milk.
- Dairy-free: use full-fat oat milk and canned coconut cream instead of the milk and cream.
For little helpers
Kids can grate the nutmeg (carefully, over a plate), whisk the yolks and sugar, and sprinkle the tops. They'll feel very grown-up sipping from a small glass with a cinnamon stick.
Ingredients
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 tsp freshly grated nutmeg, plus extra to serve
- 1/4 tsp ground cinnamon
- a pinch of salt
- 1 1/2 tsp vanilla extract
- optional for the grown-ups: 1/2 cup (4 fl oz) bourbon, dark rum or brandy
Method
- In a medium bowl, whisk the egg yolks and sugar until pale and thick, about 2 minutes.
- In a saucepan, heat the milk, cream, nutmeg, cinnamon and salt over medium heat until steaming, with small bubbles around the edge. Do not boil.
- Slowly pour about 1 cup of the hot milk into the yolks, whisking constantly, to warm them up gently. Then pour the yolk mixture back into the pan.
- Cook over medium-low heat, stirring constantly with a spatula, until the mixture thickens slightly, coats the back of a spoon, and reaches 160°F (71°C) on an instant-read thermometer, about 4 to 6 minutes.
- Strain through a fine sieve into a pitcher, stir in the vanilla, and let it cool for 20 minutes.
- Cover and refrigerate until thoroughly cold, at least 4 hours or overnight. It will thicken as it chills.
- To serve: stir well and pour into small glasses. For an alcohol-free batch, serve as is. For the grown-ups, stir 1 to 2 tbsp of bourbon, rum or brandy into each glass. Finish with a little grated nutmeg.
Questions
Is homemade eggnog safe to drink?
This recipe cooks the egg yolks to 160°F (71°C), the temperature recommended for eggs, so it is suitable for kids and the whole family. Keep it refrigerated and drink within 3 days.
Can I make eggnog ahead?
Yes. It's best made a day ahead so it can chill and thicken. Keep it covered in the fridge for up to 3 days and stir before serving.
How can I make it lighter?
Use 3 cups whole milk and skip the cream. It will be thinner but still rich and spiced.