Classic Homemade Eggnog
Beloved for generations, eggnog’s roots trace back to 18th-century England, where it began as a rich milk punch enjoyed by the upper class during winter feasts. When it made its way to colonial America, it quickly became a holiday favorite — with local rum or whiskey adding warmth to every celebration. This homemade version stays true to that timeless tradition, blending fresh eggs, cream, vanilla, and nutmeg into a smooth, custardy drink that’s festive, cozy, and full of old-world charm. Serve it chilled or gently warmed, with or without a splash of bourbon, for the perfect taste of Christmas past and present.
TheKnird
Creamy, festive, and steeped in holiday tradition, eggnog has been a winter favorite for centuries. Originating in 18th-century England as a luxurious milk punch shared among the wealthy, it crossed the Atlantic and became a staple of American Christmas celebrations. This homemade version is smooth, custardy, and full of flavor — with the perfect balance of cream, spice, and optional spirits for that nostalgic holiday warmth.
Ingredients (Serves 6–8)
6 large eggs, separated
¾ cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon pure vanilla extract
½ teaspoon ground nutmeg (plus extra for garnish)
¼ teaspoon ground cinnamon
Pinch of salt
Optional: ¾ to 1 cup bourbon, rum, or brandy
Instructions
In a large mixing bowl, whisk the egg yolks and sugar together until thick and pale in color.
In a saucepan, heat the milk, cream, vanilla, nutmeg, cinnamon, and salt over medium heat until just steaming — do not boil.
Slowly whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then, pour the tempered yolks back into the saucepan, whisking constantly.
Continue cooking over low heat, stirring with a wooden spoon, until the mixture slightly thickens and coats the back of the spoon (about 160–165°F).
Remove from heat. If using alcohol, stir it in now.
Pour through a fine mesh strainer into a clean bowl to remove any cooked bits.
In a separate bowl, beat the egg whites to soft peaks, then gently fold them into the cooled custard mixture for a lighter, frothier texture.
Chill for at least 2 hours before serving. Sprinkle with nutmeg and enjoy cold, or warm gently for a cozy version.
Make-Ahead and Storage
Eggnog improves in flavor after resting; refrigerate in a sealed container for up to 3 days.
For longer storage, omit the egg whites and store the cooked base (with alcohol added) for up to 1 week.
Always use pasteurized eggs if you plan to store or serve to children or older guests.
Notes
Brandy offers a sweet finish, bourbon adds warmth, and rum gives a classic kick — or mix them for depth.
For a non-alcoholic version, skip the spirits and add a splash of extra vanilla.
Serve with a cinnamon stick or fresh whipped cream for a festive touch.