Christmas doesn’t feel complete without eggnog, and nothing beats a truly homemade classic. It takes more time than grabbing a quart at the store, but the reward is huge: fresh vanilla and grated nutmeg, a custard base lightened by whipped egg whites, and a texture that’s rich yet airy—think drinkable ice cream folded into a cloud. This eggnog is non-alcoholic and family friendly, though you can add a shot of dark or spiced rum or brandy to individual servings for a boozy version.

I once brought a quart up to visit my Amish friends and it became their post-chores dinner—true testament to how memorable homemade eggnog can be. If you’ve only had store-bought versions, you might wonder how something can be both light and filling. That contrast is the hallmark of a proper homemade eggnog made from a tempered custard folded with whipped egg whites.

Cook’s Notes

• Light cream is ideal for the creamiest texture. If you can’t find it, half-and-half is a fine substitute.
• Use freshly grated whole nutmeg rather than pre-ground. The aroma and flavor from freshly grated nutmeg are noticeably brighter and more complex. A Microplane or any fine grater works well.
• Temper the eggs: whisk the egg yolks and sugar until pale and slightly thickened. When the milk and cream come to a gentle boil, whisk a cup of the hot dairy into the yolk mixture in a thin stream to raise the eggs’ temperature slowly, then pour the tempered egg mixture back into the pot. This prevents curdling and creates a smooth custard.
• An instant-read thermometer is helpful but not required. Cook the custard to 160°F. If you don’t have a thermometer, dip a metal spoon into the custard and run your finger through the back—if the line holds and the custard doesn’t immediately fill back in, it’s ready.
• Vanilla bean imparts a depth of flavor that extract can’t match, but pure vanilla extract stirred in after straining is an acceptable substitute if needed.
• Strain the finished custard through a fine-mesh sieve to remove the vanilla pod and any tiny curdled bits for a silky base.
• Chill the custard completely before folding in the whipped egg whites. If the base is warm, the egg whites will deflate or scramble, ruining the texture.
• If you choose to add alcohol, stir it into individual servings after the eggnog is fully assembled. Alcohol can cause dairy and eggs to curdle over time, so add spirits just before serving if the eggnog will be stored.
• Finish each serving with a sprinkle of freshly grated nutmeg for the best aroma and appearance.

Homemade Classic Eggnog

Rebecca Lindamood

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Ingredients

  

• 1 cup light cream
• 3 cups whole milk
• 1 vanilla bean split and scraped
• 1/4 teaspoon freshly grated nutmeg
• 6 egg yolks
• 3/4 cup sugar
• 6 egg whites

Optional but tasty:

• 1 shot brandy or rum per serving
• more freshly grated nutmeg for garnish

Instructions

 

• Combine the light cream, whole milk, split vanilla bean and scraped seeds, and freshly grated nutmeg in a 3-quart pot. Warm over low heat and bring just to a gentle boil.
• While the dairy heats, whisk the egg yolks and sugar in a heatproof bowl until pale and slightly thickened. When the milk mixture boils, ladle about 1 cup of it into the yolk mixture in a thin stream while whisking vigorously to temper the eggs. Then pour the tempered yolk mixture back into the pot in a thin stream over low heat and continue cooking until the custard reaches 160°F (or coats the back of a spoon and holds a line when tested). Strain through a fine-mesh sieve, let cool slightly, cover, and chill completely.
• Whip the egg whites to firm peaks using a stand or hand mixer. Gently fold the whipped egg whites into the thoroughly chilled custard base until evenly blended. Serve immediately, garnished with more freshly grated nutmeg and, if desired, a shot of brandy or rum added to each serving.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.

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