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Classic Homemade Eggnog: Thick, Creamy, and Easy

A tall glass filled with thick, frothy homemade eggnog, topped with a dusting of cinnamon.
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Make rich, thick, and creamy homemade eggnog from scratch. This classic holiday drink recipe includes instructions for both alcoholic and non-alcoholic versions, perfect for your festive gatherings.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg, plus more for garnish
  • Optional: 1/2 cup dark rum, brandy, or bourbon

Instructions

  1. In a medium bowl, whisk the egg yolks, sugar, and salt until the mixture is pale yellow and thick. This takes about 3 minutes.
  2. In a medium saucepan, heat the whole milk over medium heat until small bubbles form around the edges. Do not let it boil.
  3. Temper the eggs: Slowly pour about one cup of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
  4. Pour the tempered egg mixture back into the saucepan with the remaining milk.
  5. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (reaching 160°F on a thermometer). Do not let it boil. This process creates the thick, creamy custard base.
  6. Remove the saucepan from the heat immediately. Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture.
  7. Stir in the heavy cream, vanilla extract, and ground nutmeg.
  8. For the alcoholic version: Stir in your choice of rum, brandy, or bourbon now. For the non-alcoholic version, skip this step.
  9. Cover the surface of the eggnog directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the drink to thicken further.
  10. Before serving this rich winter dessert drink, whisk well. Serve cold, garnished with an extra sprinkle of fresh nutmeg.

Notes

  • For the thickest, creamiest eggnog, chilling overnight is essential. This allows the custard base to fully set.
  • If you prefer a lighter texture, you can use only whole milk instead of heavy cream, but the result will be less rich.
  • You can make this recipe ahead of time; it keeps well in the refrigerator for up to 3 days.
  • For a classic Christmas beverage feel, use freshly grated nutmeg instead of pre-ground for superior flavor.

Nutrition

Find it online: https://fooddexterity.com/easy-homemade-eggnog-recipe-thick-creamy/