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Homemade eggnog in a bottle, topped with grated nutmeg.
Classic homemade eggnog with grated nutmeg

Homemade Creamy Eggnog

Author: Flavelo
Recipes Drinks
Technically, the base of eggnog is a crème anglaise (custard) preserved with alcohol. The goal is to create a silky, thick emulsion between the egg yolks, the heavy cream, and sugar. Heat treatment makes the eggs safe and deepens the flavors, but be careful: only a few degrees separate a creamy liqueur from sweet scrambled eggs.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan
  • Whisk
  • Thermometer (optional but useful)
  • Bottle for storage

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Pour the milk and cream into a saucepan. Scrape in the seeds of the vanilla bean and throw in the pod as well. Heat until just reaching the boiling point, then remove from heat.

Tip: Let it steep for 10 minutes so the vanilla flavor fully infuses into the fatty liquid.
2 ✓

Whisk the egg yolks with the powdered sugar until pale. It's ready when the volume increases and it turns a very light yellow.

Tip: Sugar protects egg proteins from heat-induced coagulation, so thorough mixing is important.
3 ✓

Tempering: Ladle a small amount of the hot (but not boiling!) milk mixture into the eggs and whisk quickly. Repeat twice more, then pour everything back into the saucepan.

Tip: This gradually accustoms the eggs to the heat, preventing them from scrambling.
4 ✓

Return to low heat and cook, stirring constantly (including the bottom!), until thickened (approx. 175-180°F).

Tip: It is done when it coats the back of a wooden spoon and leaves a clear trail when you run your finger through it.
5 ✓

Remove from heat, take out the vanilla pod. Let it cool to lukewarm, then stir in the alcohol.

Tip: If you add alcohol while it's boiling hot, it will evaporate and taste harsh.
6 ✓

Pour into bottles and chill completely. Sprinkle with nutmeg before serving.

Tip: The flavors truly mature after 2-3 days in the fridge.

Recipe FAQ

The eggs curdled.
You overheated it (went above 185°F). Immediately remove from heat, pour into a cold bowl, and blend with an immersion blender. It might still be saveable.
It's too thin.
It will thicken significantly in the fridge. The emulsifying effect of the egg yolks and the solidifying fats give the final texture.

Ingredients

  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 1 bean Vanilla
  • 1 1/4 cups Confectioners' Sugar
  • 6 large Egg Yolks
  • 3/4 cup White Rum or Brandy
  • 1 pinch Freshly Grated Nutmeg