Nothing says Christmas quite like a glass of classic homemade eggnog rich, silky, and warmly spiced. This festive favorite combines velvety cream, egg yolks, and a touch of nutmeg for a drink that’s both nostalgic and luxurious. Serve it chilled and frothy with a sprinkle of cinnamon, or add a splash of bourbon or rum for a grown-up twist by the fireplace. Best of all, this stovetop version comes together in minutes and tastes infinitely better than store-bought. Whether you’re sipping it on Christmas Eve, pairing it with cookies, or sharing it at a holiday party, this recipe brings comfort and sparkle to every pour.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2–3 hours
Total Time: 2 hours 20 minutes
Servings: 6 (makes about 6 cups)
Ingredients
- 6 large egg yolks
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) heavy whipping cream
- 2 cups (480 ml) milk
- ½ tsp ground nutmeg, plus more for serving
- Pinch of salt
- ¼ tsp vanilla extract
- Ground cinnamon, for topping
- Optional: ½–¾ cup bourbon, rum, or brandy (add once cooled)
Kitchen Tools You’ll Need
This recipe is refreshingly simple no fancy equipment needed!
- Medium saucepan
- Mixing bowl
- Whisk
- Instant-read thermometer (optional but helpful)
- Fine-mesh strainer
- Pitcher or lidded jar
- Blender (optional, for extra-smooth texture)
Step-by-Step Instructions
- Whisk the Yolks & Sugar:
In a medium bowl, whisk egg yolks and sugar until the mixture becomes pale yellow and slightly thickened bout 1 minute. - Warm the Milk & Cream:
In a saucepan, heat milk, cream, nutmeg, and salt over medium heat until steaming with small bubbles at the edges (do not boil). - Temper the Eggs:
Slowly whisk a few spoonfuls of the hot milk into the yolks to warm them. Continue adding the milk gradually while whisking constantly. - Cook to Thicken:
Pour the mixture back into the saucepan and cook over medium heat, whisking continuously until it thickens slightly and reaches 160°F/71°C. - Finish the Nog:
Remove from heat and stir in vanilla (and alcohol, if using). - Strain & Chill:
Strain through a fine-mesh sieve into a pitcher to remove any bits. Cover the surface with plastic wrap and chill for 2–3 hours until creamy and cool. - Serve:
Stir or blend before serving if you prefer it extra smooth. Pour into glasses, top with whipped cream, and dust with cinnamon or nutmeg.
Pro Tips
- Silky Perfection: A quick blend before serving makes the texture ultra-smooth.
- Better Overnight: Eggnog tastes richer the next day as the flavors meld.
- Alcohol-Free Version: Skip the spirits and add an extra splash of vanilla for a sweet, family-friendly treat.
- Safety First: Heat gently to 160°F (71°C) for safe, custardy eggnog without curdling.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| per 1 cup | 260 | 6g | 20g | 17g | 0g | 19 |