This rich, homemade eggnog has been my holiday favorite for years: luxuriously creamy, warmly spiced, and just sweet enough to feel indulgent without overpowering the palate. I first developed this version on a snowy December afternoon when I wanted something more honest than the supermarket mixes — the kind of drink that fills the kitchen with nutmeg and makes everyone slow down for a sip. The texture is pleasantly thick from the heavy cream and egg yolks, with the milk keeping it balanced so it's sip-able rather than syrupy.

I discovered the tempering technique after one failed attempt where the eggs scrambled and ruined the batch; once I learned to gradually incorporate the hot dairy, the result was buttery and silky. This recipe yields about 3 1/4 cups, enough for three to four generous servings, and it comes together quickly: ten minutes of active prep and about fifteen minutes on the stovetop. Whether you keep it alcohol-free for family gatherings or spike it for an adult toast, it always feels like a little celebration in a glass.

Ingredients

• Egg yolks (7 large): Use room-temperature yolks for easier whipping. The yolks provide richness and body — seven yolks create a custardy texture without using whole eggs. Pastured or organic yolks (for example, Vital Farms) have deeper color and flavor.
• Granulated sugar (1/2 cup): Standard white sugar dissolves cleanly into the whipped yolks and balances the dairy; use classic cane sugar for neutral sweetness.
• Whole milk (1 3/4 cups): Choose full-fat whole milk for best mouthfeel; lower-fat milks thin the final texture. Brands like Organic Valley or your local dairy work well.
• Heavy whipping cream (1 cup): This is the backbone of the creamy texture. Don’t substitute light cream if you want the thick mouthfeel expected in traditional eggnog.
• Ground nutmeg (1 teaspoon): Freshly grated nutmeg is ideal for brightness; pre-ground is fine but add a touch more if it tastes faint.
• Whole cloves (2, optional): Add while heating for a warm, aromatic note, then remove before serving to avoid an overpowering bite.
• Pinch of salt: Balances sweetness and accentuates dairy flavors.
• Vanilla extract (1/4 teaspoon): Stir in at the end for rounded flavor; pure vanilla extract is preferable to imitation.

Instructions

Whip the yolks and sugar:Place the seven room-temperature egg yolks and 1/2 cup granulated sugar in a large mixing bowl. Using a stand mixer or a hand mixer on medium speed, whip until the mixture becomes pale, thick, and ribbon-like — about 6 to 8 minutes. You’re incorporating tiny air bubbles and dissolving sugar into the yolks; the color should fade to a light yellow and the texture should feel silky.Heat the dairy and spices:Combine 1 3/4 cups whole milk, 1 cup heavy whipping cream, 1 teaspoon ground nutmeg, 2 whole cloves (if using), and a pinch of salt in a medium-to-large saucepan. Warm over medium heat, stirring occasionally, until the liquid just begins to steam and small bubbles form at the edge — a gentle simmer. Do not let it boil vigorously; you want it hot enough to cook the yolks but not so hot that it scalds the milk.Temper the yolks:With the mixer running or whisk in hand, slowly pour a small ladle of the hot milk mixture into the whipped yolks while whisking constantly. This warms the yolks gradually and prevents curdling. Continue adding the hot liquid in small amounts until about one-third has been incorporated and the yolk mixture is warmed through.Combine and cook to temperature:Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Return the pan to medium-low heat and stir constantly with a wooden spoon or heatproof spatula. Cook until the mixture reaches 160–170°F on an instant-read thermometer — the custard should thicken slightly and coat the back of the spoon. This temperature pasteurizes the eggs and ensures a silky texture. Avoid boiling.Finish and chill:Remove the pan from heat. Stir in 1/4 teaspoon vanilla extract and fish out the whole cloves. Let the mixture cool slightly, then transfer to a sealed container and refrigerate until fully chilled, at least 2 hours. Eggnog develops flavor as it cools; serve cold, freshly grated nutmeg on top, and if you like, add 1/4 cup (or more to taste) bourbon, dark rum, or brandy per batch for an adult beverage.

Storage Tips

Store chilled eggnog in an airtight glass container or pitcher in the coldest part of the refrigerator and consume within 2–3 days. Keep alcohol-free and spiked versions separate: add spirits to individual glasses just before serving to retain texture and avoid accelerating separation. If the mixture separates slightly after refrigeration, whisk briskly before serving. Avoid freezing because ice crystals will change the emulsion and produce a grainy texture once thawed.

Ingredient Substitutions

If you need to adapt, you can substitute half-and-half for the milk and cream in a pinch, but expect a lighter texture. For a lower-sugar option, replace up to half the sugar with a granular sweetener like erythritol or a 1:1 cup-for-cup sugar substitute, though flavor and mouthfeel will be slightly different. To make it dairy-free (and nontraditional), try canned coconut milk and a neutral plant-based cream, but the result will be thinner and will lack the classic custard richness.

Serving Suggestions

Serve chilled in heatproof glasses or small mugs with a grating of fresh nutmeg on top and a cinnamon stick for stirring. For brunch, pair with spiced baked goods like gingerbread or pumpkin scones; for an evening gathering, offer warm nuts and dark chocolate alongside. Garnish ideas include whipped cream, a citrus twist of orange peel, or a few toasted nutmeg shavings for added drama.

Cultural Background

Eggnog traces back to medieval British posset and was adapted in colonial America where eggs, milk, and rum were plentiful. The American version evolved into a holiday staple, often featuring local spirits like bourbon in the South. Over time, it became associated with celebration and hospitality; pouring a bowl of spiced custard is a long-standing way to welcome guests during winter festivities.

Seasonal Adaptations

For a summer-friendly twist, serve a chilled, lighter version using half the cream and topping with crushed ice and a sprig of mint. For winter holidays, boost the spice with a pinch of cinnamon or substitute some nutmeg with mace for a floral note. You can also infuse the dairy with a cinnamon stick or orange peel while heating, then remove before tempering for subtler aromatics.

Meal Prep Tips

Make the base up to two days ahead and refrigerate in a sealed container. If you’re prepping for a party, divide into a nonalcoholic pitcher and a separate spiked pitcher to accommodate guests. Label containers with the date and re-whisk briefly before serving if any separation occurs. Keep a bowl of freshly grated nutmeg and a small grater nearby so guests can finish their own servings.

There’s a special pleasure in serving something homemade at the holidays — the aroma, the warmth, and the small ritual of grating nutmeg over each glass. Invite friends, offer choices for spiking, and watch this simple custard become the cozy center of winter gatherings.