Recipe
This homemade eggnog recipe is the one—a rich, velvety, and utterly indulgent treat that will forever change how you think about holiday drinks. Forget the store-bought stuff; this version is made with real whipped cream, fresh eggs (yes, raw—but we’ll make it safe!), and a splash of bourbon or rum that gives it that warm, spiced kick.
It’s creamy yet light, sweet but not cloying, and the warmth from the nutmeg and cinnamon makes it feel like a hug in a glass.
I’ve been making this for years, and it’s become a non-negotiable part of my holiday tradition—trust me, once you try it, you’ll skip the cartons and never look back.
Plus, it’s surprisingly simple to whip up, and the results are so impressive, your friends and family will think you’re a culinary genius. Let’s make some magic!
Ingredients
The key to making the creamiest, most decadent homemade eggnog lies in selecting the right ingredients. While it’s tempting to cut corners, a few high-quality essentials will elevate your nog from good to unforgettable. Here’s what you’ll need:
Essential Ingredients:
- Eggs (6 large, separated): Fresh, high-quality eggs are non-negotiable—they create the rich, custardy base. Use pasteurized if you’re concerned about raw eggs.
- Whole milk (2 cups): Whole milk guarantees a creamy texture. Avoid skim or low-fat options here.
- Heavy cream (1 cup): This is what gives eggnog its signature luxurious mouthfeel. No substitutes!
- Granulated sugar (1/2 cup): Essential for sweetness. Adjust to taste, but don’t skip—it balances the richness.
- Vanilla extract (1 tsp): Real vanilla extract adds depth. Imitation just won’t cut it.
- Nutmeg (1/2 tsp, freshly grated): Freshly grated nutmeg is a game-changer. Pre-ground lacks the same aromatic punch.
Optional Add-Ins:
- Bourbon or rum (1/2 cup): For a boozy twist, bourbon adds warmth, while rum gives a Caribbean vibe. Adjust to your preference.
- Cinnamon (a pinch): For a subtle spice kick.
Pro Tips:
- Use room-temperature eggs for easier separation and a smoother mix.
- For a dairy-free version, swap whole milk with oat milk and heavy cream with coconut cream, but expect a slightly different flavor profile.
Little Wins:
- Garnish with a dusting of extra nutmeg and a cinnamon stick for a festive finish.
- Chill your glasses beforehand for an extra-refreshing sip.
These ingredients, combined with a little patience, will result in eggnog that’s rich, smooth, and utterly irresistible.
How to Make the Best Creamy Holiday Eggnog Recipe
– Cool and flavor – Remove the mixture from the heat and stir in vanilla extract, nutmeg, and any optional spirits like rum or bourbon.
Let it cool to room temperature, then refrigerate until chilled—this allows the flavors to develop.
– Whip the egg whites – In a clean bowl, Whip the egg whites with a pinch of salt until soft peaks form.
This adds a light, airy texture to the eggnog.
– Fold in the whipped cream – Whip the heavy cream until stiff peaks form, then gently fold it into the chilled egg mixture.
For extra fluffiness, fold in the whipped egg whites last.
– Serve and garnish – Pour the eggnog into glasses and garnish with a sprinkle of nutmeg or cinnamon.
For a festive touch, add a cinnamon stick or a dollop of whipped cream on top.
Pro Tip: For a non-alcoholic version, simply omit the spirits and add a splash of extra vanilla extract or almond extract for depth of flavor.
Watch-Out Warning: Be careful not to overheat the egg mixture—keep the heat low and stir constantly to avoid scrambling the eggs.
Time-Saving Trick: Use store-bought pasteurized egg whites to skip the separation step and save time.
Visual Cue: The eggnog should be velvety and creamy, with a light froth on top when served.
Nutrition
Eggnog is a rich and creamy holiday drink packed with essential nutrients. Here’s the nutritional breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Cholesterol | 150 mg |
| Sodium | 120 mg |
| Carbohydrates | 22 g |
| Sugars | 21 g |
| Protein | 10 g |
| Calcium | 150 mg |
| Vitamin D | 2.5 mcg |
Chef Tips
When making homemade eggnog, I always recommend using fresh, high-quality ingredients to guarantee the best flavor and texture. I’ll temper the eggs slowly to avoid scrambling them and whisk continuously for a smooth consistency.
I prefer chilling the mixture overnight to let the flavors meld. For a boozy twist, I’ll add rum or bourbon, but it’s optional. Garnish with nutmeg for a festive finish.
Frequently Asked Questions
Can I Use Almond Milk Instead of Regular Milk?
Yes, I can use almond milk instead of regular milk, but it’ll change the flavor and texture. Almond milk’s thinner and nuttier, so I’d adjust the spices or thickeners to get a richer, creamier consistency.
Is It Safe to Consume Raw Eggs in Eggnog?
I’d be cautious about raw eggs in eggnog because they can carry salmonella. I’d use pasteurized eggs to reduce the risk, or heat the mixture gently while whisking to make it safer without compromising the flavor.
How Long Does Homemade Eggnog Last in the Fridge?
Homemade eggnog lasts about 3 to 5 days in the fridge if it’s made with raw eggs, but I’ve found it can stretch to a week if I’ve pasteurized the eggs or used a cooked base. Best to check for freshness!
Can I Make This Recipe Without Alcohol?
Yes, I can make this recipe without alcohol. Just skip the rum or bourbon and enjoy the creamy, spiced flavor. It’ll still taste delicious, and I can always add whipped cream or cinnamon for extra flair.
What’s the Best Way to Serve Eggnog at a Party?
I’d serve eggnog chilled in a punch bowl with ladles for self-pouring. I’d add festive garnishes like cinnamon sticks or nutmeg, and set out mugs or glasses with whipped cream or extra spices for topping.
