
Thick, creamy homemade eggnog flavored with cinnamon and nutmeg — a classic holiday sipper by Jamielyn Nye that outshines any store-bought carton.

This thick, creamy eggnog has been a holiday ritual in my kitchen ever since I first tried a small, steaming cup on a snowy December evening. I discovered this particular version while browsing vintage holiday notes and testing small tweaks to the classic mix of yolks, sugar, cream and milk. The result is a drink with a velvety mouthfeel, warm spices and just the right balance of sweet and rich. Every sip brings back memories of childhood carols, a tree in the corner, and the hush that falls over the house when everyone finally slows down to savor the season.
I first made this for a family gathering when a carton of store-bought eggnog simply wouldn’t do. The texture here is noticeably thicker thanks to heavy cream and the slow tempering of yolks, which creates a custard-like body without turning into scrambled eggs. Freshly grated nutmeg gives it a fragrant lift that pre-ground spices can’t match; that tiny burst of aroma as you raise the cup is what makes people close their eyes and smile. Serve it lightly chilled or at room temperature, and top with whipped cream and a dusting of cinnamon for the full holiday effect.
When I served this the first time, my relatives kept reaching for refills and asking if I could bottle it for them to take home. The aroma of nutmeg and cinnamon turned a simple dessert drink into a moment — people stopped talking and just enjoyed the flavor. It’s one of those recipes that makes the holiday feel elevated with very little extra effort.
My favorite part of this eggnog is the ritual: grating nutmeg over each cup and watching the steam carry the aroma across the room. At holiday gatherings people often ask what’s different — the texture, the warmth of the spices, and the homemade finish make it stand out. One year a neighbor returned the empty pitcher and asked for the recipe; that kind of quiet approval is what keeps me making it every winter.
Store in the refrigerator in an airtight container for up to one week. To avoid a skin, press a sheet of plastic wrap directly onto the surface before sealing. If you plan to freeze, note that the texture will change — custards often separate after freezing and thawing, so freezing is not recommended unless you’re prepared to re-emulsify by briefly blending. When reheating for serving warm, do so gently over low heat and stop before boiling to preserve the silky texture.
If you need to reduce richness, substitute half-and-half for the heavy cream and cut the sugar slightly; the body will be lighter but still pleasant. For a dairy-free alternative, use full-fat canned coconut milk in place of cream and a neutral plant milk for the whole milk — expect a coconut undertone. For fewer eggs, reduce to 4 yolks and increase cream slightly; texture will be less custardy. Ground spices can replace fresh nutmeg at 1/4 teaspoon per teaspoon fresh, though flavor will be milder.
Serve chilled in heatproof mugs or small glasses. Garnish with a swirl of whipped cream, a light dusting of grated nutmeg, or a cinnamon stick for stirring. Pair with gingerbread, shortbread cookies or a slice of fruitcake — the spices in the drink complement molasses and citrus notes in baked goods. For a festive presentation, rim the glass with a little sugar and grated nutmeg or top each cup with a few shaved dark chocolate flakes.
Eggnog traces its roots to medieval European possets and milk-and-wine curdled drinks, evolving into the rum-spiked nog enjoyed in colonial America where dairy, eggs and imported spirits were combined at holiday gatherings. Regional variations developed over time, with some versions using brandy, rum or whiskey, and other cultures adapting the concept into warm milk-based holiday beverages. This homemade version leans on American holiday traditions while keeping the custard technique closer to classic European preparations.
In winter, emphasize warm spices — increase nutmeg slightly and add a pinch of ground cloves for depth. For spring or summer holiday parties, serve lightly chilled and reduce heavy cream for a fresher finish; add a splash of chilled espresso for an adult brunch variation. At Thanksgiving, infuse the milk briefly with a cinnamon stick and a strip of orange peel for a bright, citrus-spiced profile that pairs beautifully with roasted dishes.
Make the base up to two days ahead and refrigerate. If you plan to serve for a crowd, double the recipe and cool quickly by placing the bowl in an ice bath before refrigerating to bring temperature down safely. Label containers with the date and shake gently before serving to recombine any settled spices. For individual portions, pour into glass bottles or jars and chill; guests can top with whipped cream and choose whether to add spirit.
This eggnog is more than a drink — it’s a holiday ritual that brings people together. Make a batch, invite someone over, and share the warmth in a cup. Small details like fresh nutmeg and careful tempering turn simple ingredients into something memorable.
Use a digital thermometer and remove the mixture from heat at 160°F to ensure safety without overcooking.
Grate nutmeg fresh just before serving for maximum aromatic impact and brighter flavor.
Cover the surface of the chilled custard with plastic wrap to prevent a skin from forming while it cools.
If texture is too thick after chilling, blend with 1 to 2 tablespoons of milk to achieve a smoother consistency.
This nourishing homemade traditional eggnog recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — cooking the mixture to 160°F reduces the risk associated with raw eggs. Use a digital thermometer to be certain.
Store in an airtight container in the refrigerator for up to one week. Press plastic wrap onto the surface to prevent a skin.
Yes. Add about 1/2 to 1 ounce of bourbon, rum or brandy per serving and stir gently before serving.
This Homemade Traditional Eggnog recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

In a medium bowl whisk 6 egg yolks and 2/3 cup sugar until pale and slightly thickened, about 2–3 minutes by hand or 60 seconds with a mixer.
In a saucepan combine 1 cup heavy cream, 2 cups whole milk, 1 teaspoon grated nutmeg, a pinch of cinnamon and a pinch of salt. Warm to a bare simmer over medium-high heat, stirring occasionally.
Add a spoonful of hot milk to the yolks while whisking vigorously, repeating a tablespoon at a time until most of the hot dairy has been incorporated to raise the yolk temperature safely.
Return the tempered mixture to the saucepan and stir constantly over medium heat until slightly thickened and it reaches 160°F on a digital thermometer, about 3–4 minutes.
Strain through a fine-mesh sieve into a bowl, cover the surface with plastic wrap, and refrigerate until chilled. Blend with 1–2 tablespoons milk if a smoother, thinner texture is desired before serving.
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