This Homemade Eggnog Recipe has been my holiday staple for years. I first learned to make it on a quiet December afternoon when store-bought eggnog tasted overly sweet and thin; I wanted something richer, with a genuine egg custard texture and a warm nod of nutmeg. The result is wonderfully thick and creamy, with a comforting aroma that makes the whole kitchen smell like the holidays. Guests often ask whether I used a special cream or secret ingredient, and the secret is careful tempering and heating to build body without scrambling the yolks.

I developed this approach after several kitchen experiments, dialing in the yolk-to-cream ratio so the mixture finishes silky rather than curdled. Seven yolks and a generous measure of heavy cream produce a custardy mouthfeel that clings to the spoon, but the drink remains pourable. I keep the spices simple so nutmeg sings through, and I always remove whole cloves to avoid sharp clove flavor. This is the kind of recipe that becomes a ritual: whisking yolks until pale, heating milk to the brink of a simmer, and slowly bringing the two together. It’s an indulgent treat best shared with friends and family.

Ingredients

• Egg yolks: Use seven large egg yolks for structure and creaminess. Fresh, room-temperature yolks whip up to a pale, thick ribbon; do not use egg whites in this measure or the texture will be thinner.
• Sugar: 1/2 cup granulated sugar provides sweetening without cloying. If you prefer a less-sweet drink, reduce by 1 to 2 tablespoons.
• Milk: 1 3/4 cups whole milk adds lightness. Full-fat milk creates body without overshadowing the cream; ultra-filtered or organic milks work beautifully.
• Heavy whipping cream: 1 cup heavy cream is the ingredient that gives the drink its luxurious texture. Use labeled heavy cream or heavy whipping cream with at least 36 percent fat.
• Nutmeg: 1 teaspoon ground nutmeg provides the signature warm spice. For the freshest flavor, grate nutmeg from a whole seed at the end, if you have one.
• Whole cloves: Two cloves are optional and add gentle aromatic depth; remove them before chilling to avoid pungency.
• Salt and vanilla: A pinch of salt brightens flavors and 1/4 teaspoon vanilla rounds out the profile. Use pure vanilla extract for the best result.

Instructions

Whip the yolks and sugar: Place the seven egg yolks and 1/2 cup granulated sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until the mixture becomes pale yellow, thick, and ribbons form when the whisk is lifted, about 6 to 8 minutes. This aeration helps create body and a smooth mouthfeel. Warm the dairy and spices: In a medium to large saucepan, combine 1 3/4 cups whole milk, 1 cup heavy cream, 1 teaspoon ground nutmeg, two whole cloves if using, and a pinch of salt. Warm over medium heat, stirring occasionally, until it reaches a gentle simmer and tiny bubbles form at the edge, about 6 to 8 minutes. Do not let it boil; you only want it to steam and begin to thicken slightly. Temper the eggs: To prevent scrambling, slowly add a small ladleful of the warm milk mixture to the whipped yolks while whisking constantly. Continue adding warm milk in small increments, whisking until incorporated, until about half of the milk is absorbed. This gradual temperature equalization prevents curdling and builds a stable custard base. Finish cooking the mixture: Return the tempered yolk mixture to the saucepan with the remaining warm milk and cream. Cook over low to medium heat, stirring constantly with a heatproof spatula, until the mixture registers 160 to 170 degrees Fahrenheit on an instant-read thermometer and thickens enough to coat the back of the spatula, about 3 to 5 minutes. If you touch the spatula and draw a line with your finger, the line should hold briefly. Cool and flavor: Remove the pan from heat. Stir in 1/4 teaspoon vanilla extract and remove the cloves. Strain through a fine-mesh sieve if you see any small bits. Transfer to a container, cover, and refrigerate until cold. Chill for at least 2 hours for best results; the flavor mellows and body firms slightly as it cools.

Storage Tips

Store in a nonreactive airtight container in the refrigerator and consume within 48 to 72 hours. Glass jars with tight-fitting lids or a covered pitcher work well; leave a little headspace if you plan to stir in spirits later. To re-chill, stir the mixture vigorously or give it a one-minute whisk to reincorporate any cream separation. Do not freeze or leave at room temperature for extended periods; the custardy base is perishable. If you plan to add alcohol, do it just before serving for best texture and flavor stability.

Ingredient Substitutions

To lighten the drink, substitute half-and-half for the heavy cream, but expect a thinner texture and slightly less luxurious mouthfeel. Use lactose-free milk and lactose-free cream if needed; flavor will be near-identical. For a vegan variation, this base will not work; see the variations section for a plant-based alternative using silken tofu or cashew cream and aquafaba to emulate egg structure. If you prefer a smokier flavor, swap 1/4 teaspoon of nutmeg for a small pinch of ground cinnamon, but do so conservatively to preserve balance.

Serving Suggestions

Serve chilled in small glasses or demitasse cups garnished with a fresh grating of nutmeg and a cinnamon stick for stirring. For a boozy version, add 1/4 cup to 1/2 cup of bourbon, rum, or brandy per batch and taste as you go. For nonalcoholic entertaining, float a thin slice of orange peel for a citrus lift. Pair with buttery cookies, gingerbread, or a slice of fruitcake — the creaminess balances spicy and citrus-forward sweets beautifully.

Cultural Background

Eggnog has roots in medieval Europe where warm, milky posset-like beverages were spiked with alcohol and spices. The North American version leaned into rum and later bourbon, becoming a holiday tradition at gatherings. Over centuries the recipe evolved from a household punch to a signature wintertime drink. Regional variations include British “posset” and Canadian versions that sometimes incorporate maple syrup. The essential elements — eggs, dairy, spice, and optional spirit — remain constant across cultures.

Seasonal Adaptations

For winter holidays keep the original warm spice profile. In early fall, consider adding a splash of pumpkin puree and a pinch of pumpkin spice for a harvest twist, but reduce sugar slightly. For spring celebrations lighten the drink with more milk than cream and a touch of orange blossom water. During peak holiday entertaining, double the batch and hold the heated, tempered base chilled so you can add spirits and garnish quickly for guests.

Meal Prep Tips

Whip the yolks and sugar the day before and refrigerate covered. Warm the dairy mixture and temper the yolks on the day you plan to serve so the final drink is freshest. Store in wide-mouth jars for easy ladling and label with the date. If you plan to serve both alcoholic and nonalcoholic versions, portion the base into separate pitchers before adding spirits so guests can choose. Use an instant-read thermometer to hit the target temperature precisely; it saves time and prevents overcooking.

There’s a quiet pleasure in making eggnog from scratch: the ritual of whisking, the aroma that fills the kitchen, and the way a small glass can make an ordinary evening feel special. I hope this method becomes part of your holiday rotation and brings warm memories to your table.