Name: Eggnog
Yield: 8

This from-scratch Eggnog Recipe blends milk, cream, egg yolks, sugar, nutmeg, and vanilla for an irresistible holiday drink.

author’s note

One Sip and You’ll Understand Why I’m Obsessed!

I used to walk right past the store-bought cartons of eggnog without a second thought. It always felt a little too sweet and a little too… mysterious. Then, a few years back, I went to a holiday party where my friend served from-scratch eggnog. I took a polite sip, fully expecting it to be like the cartons I avoided every December.

But one sip changed everything.
It was silky. Warmly spiced. Sweet without being heavy. I loved it so much that I shamelessly took a few sneaky sips from my husband’s glass, too. The next morning I was in my kitchen, recreating it until it tasted exactly like what I’d had the night before.

Now from-scratch Eggnog is one of my must-make holiday traditions (along with this Christmas punch). Nothing compares! And if you’ve only had the store-bought stuff, this version will absolutely convert you.

Process shots-- images of the cream, milk, salt, and nutmeg being combined and then eggs and sugar being whisked together

Eggnog Recipe Ingredients

Ingredient	Helpful Tip or Swap
Whole Milk	2 percent works, but whole milk gives the best flavor.
Heavy Cream	Light cream works, but it won’t thicken as much.
Egg Yolks	Use very fresh eggs for the smoothest eggnog. Save whites for breakfast or meringues.
Granulated Sugar	Reduce slightly if adding alcohol.
Nutmeg, cinnamon, and vanilla	These add a cozy, holiday flavor.
Salt	Even a small pinch makes a big difference.
skippable Alcohol	See below.

What Alcohol Is In Eggnog?

Eggnog recipes usually includes rum, brandy, or bourbon.

This version is alcohol-free so kids can enjoy it. For adults, feel free to add some. More alcohol will also reduce the sweetness.

Process shots of making Eggnog-- images of the eggs and cream mixture being mixed together

How To Make This Eggnog Recipe

Heat: In a pot, warm cream, milk, nutmeg, and salt (don’t let it boil).
Whisk: In a bowl, mix egg yolks with sugar.
Temper: Slowly pour hot cream into the eggs, stirring constantly.
Combine: Add the egg mixture back to the pot, stirring until it’s a bit thicker.
Add & Chill: Mix in vanilla (and alcohol if using), strain, and chill for 3 hours.
Serve: Pour into glasses, top with cinnamon or whipped cream, and enjoy cold!

Tips For Success

Slowly temper the eggs by adding hot cream a little at a time, stirring constantly to keep them smooth.
Heat the mix to 160°F, using a thermometer if you have one. (Then make a reliable Buttercrunch Candy or Honeycomb Candy!)
Strain through a fine strainer for a smooth, creamy texture, then chill well before serving.

Process shots of Eggnog-- images of the mixture being heated through to thicken and then strained to chill

Storage

This from-scratch eggnog recipe typically lasts up to a week if made with very fresh ingredients and stored in an airtight container in the fridge. If it smells “off,” it’s probably no longer safe to drink.