Homemade Eggnog Recipe

There’s nothing quite like a glass of cold, homemade eggnog as you get into the Christmas spirit! Forget the store-bought stuff, the real deal is richer, smoother and packs real flavour from scratch. Whether you enjoy it straight, over ice, or with a cheeky splash of rum, this recipe will turn you into the holiday hero in about 15 minutes.

Prep Time: 10 minutes
Cook Time: 10 minutes
Batch Size: ~1 litre (34 fl oz)

Ingredients

• 6 large egg yolks
• 100 g granulated sugar (½ cup)
• 240 ml heavy whipping cream (1 cup)
• 480 ml milk (2 cups)
• ½ tsp ground nutmeg (2.5 ml)
• ½ tsp ground cinnamon (2.5 ml)
• Pinch of salt
• 1 tsp vanilla extract (5 ml)
• Optional: rum, bourbon, or brandy (a generous splash to taste)
• Ground cinnamon, for topping

Step-By-Step Instructions

1. Whisk the yolks and sugar

In a medium mixing bowl, whisk 6 egg yolks and 100 g (½ cup) sugar until pale, creamy and slightly thickened.

2. Heat the dairy and spices

In a saucepan over medium-high heat, combine:

• 240 ml (1 cup) cream
• 480 ml (2 cups) milk
• ½ tsp nutmeg
• ½ tsp cinnamon
• Pinch of salt

Stir often and heat until the mixture reaches a bare simmer (just steaming, not boiling).

3. Temper the eggs

Add a large spoonful of the hot milk mixture to the egg mixture while whisking vigorously.
Repeat spoonful by spoonful until most of the hot liquid has been incorporated.
This prevents the eggs from scrambling and keeps your eggnog silky.

4. Cook to thicken

Pour the tempered mixture back into the saucepan.
Heat over medium, whisking constantly for 1–2 minutes, until slightly thickened or until it reaches 71°C (160°F).
It will continue to thicken as it cools.

5. Add vanilla (and optional booze)

Remove from heat and stir in 1 tsp vanilla and your chosen alcohol, if using.

6. Strain and chill

Pour the eggnog through a fine mesh strainer into a jug or container.
Cover and refrigerate for at least a few hours until cold.

7. Blend if you want it ultra-smooth

Once chilled, blend with 1–2 tbsp (15–30 ml) milk if you prefer a lighter, thinner texture.

8. Serve & store

Serve cold with a dusting of cinnamon or nutmeg.
Store in the fridge for up to 1 week.

Tips for Best Results

• Fresh spices make a big difference—use good nutmeg and cinnamon.
• Don’t rush tempering—slow and steady equals smooth eggnog.
• For a thicker, dessert-style nog, use more cream and less milk.
• For a more drinkable, cocktail-style nog, thin with extra milk or blend before serving.

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