Recipe

Classic Eggnog Recipe

Creamy, cozy, and properly spiced with nutmeg and vanilla. This homemade eggnog is smooth, festive, and easy to make ahead for stress-free sipping.

By Matt Campbell

•

4.9

A glass mug of creamy homemade eggnog topped with freshly grated nutmeg on a wooden kitchen counter with soft holiday lights in the background

Jump to Recipe

Eggnog is one of those holiday things that people either love or politely avoid while reaching for the cider. If you have only had the carton kind, I get it. Homemade eggnog is a different situation entirely: thick but not heavy, gently sweet, and kissed with warm spices that make your kitchen smell like you are winning December.

This is my go-to classic eggnog recipe that is creamy, festive, and realistically doable on a weeknight. It is a custard-style eggnog made with egg yolks (no whipped whites needed). We gently cook the base to 160°F for a silky texture, then chill it until it turns into that dreamy, sippable dessert. Spike it if you want, keep it family-friendly if you do not. Either way, do not skip the fresh nutmeg. It is the little move that makes it taste like the real deal.

A small saucepan on a stovetop with pale eggnog custard being whisked while steam gently rises

Why It Works

Silky texture, custard-style: The base is gently cooked to 160°F, which sets the proteins for a smooth pour and that classic spoon-coating richness.
Balanced richness: Whole milk + heavy cream gives you that traditional body without tasting like melted ice cream.
Big holiday flavor with pantry spices: Cinnamon, nutmeg, and vanilla do the heavy lifting. Freshly grated nutmeg on top is the finishing touch.
Make-ahead friendly: Eggnog gets better after a long chill, which is ideal when your calendar is chaos.

Pairs Well With

Storage Tips

Refrigerate: Pour eggnog into a clean, airtight container (or a pitcher with a lid) and refrigerate for up to 3 days. For best quality, aim for 2 days, especially if it is alcohol-free. Whisk or shake before serving since spices can settle.

Keep it cold: Eggnog is happiest below 40°F. If it sits out at a party, nest the pitcher in a bowl of ice and refill smaller glasses instead of leaving the whole batch on the counter.

Freezing: Not my favorite. Dairy-based custards can separate and get grainy after thawing. If you do freeze it, thaw overnight in the fridge, then whisk well or blend briefly to bring it back together. Expect the texture to be a little less lush.

Common Questions

Is homemade eggnog safe to drink?

It can be, as long as you handle it like the custard it is. In this recipe, we gently cook the base until it reaches 160°F (71°C) throughout, whisking constantly. That temperature is widely used for egg-and-dairy custards and significantly reduces risk. For extra peace of mind, use fresh, clean eggs (or pasteurized eggs), use an instant-read thermometer, and chill the eggnog promptly after cooking (an ice bath helps).

Why did my eggnog turn lumpy?

It got a little too hot and the eggs started to scramble. Keep the heat on medium-low, whisk constantly, and use a spatula to scrape the corners of the pan where curdling likes to start. Pull it off the heat as soon as it hits 160°F. If it is slightly grainy, strain through a fine-mesh sieve. You can also blend briefly for a smoother texture.

Can I make eggnog without alcohol?

Absolutely. This version is delicious as-is. If you want that classic “nog” vibe without booze, add a tiny splash more vanilla and a pinch of extra nutmeg.

What alcohol is best in eggnog?

Classic options are bourbon, dark rum, or brandy. Start with 1/2 cup total, taste after chilling, then add more if you want it stronger (up to 1 cup). Or keep the base alcohol-free and let adults add 1 to 2 tablespoons per glass.

Can I make it ahead?

Yes, and you should. Chill it at least 4 hours, and ideally overnight for the creamiest texture and best spice bloom.

Do I need whipped egg whites?

Nope. This is a yolk-only, custard-style eggnog, which means it is naturally thick and silky without the fuss of whipping whites. If you want extra fluff, fold in softly whipped cream right before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan
Whisk
Heatproof spatula (for scraping corners)
Instant-read thermometer
Fine-mesh strainer
Large bowl (for chilling and mixing)
Optional: larger bowl + ice (for an ice bath)
Pitcher or airtight container for storing
Microplane or fine grater (for fresh nutmeg)

The first time I made eggnog at home, I treated it like a high-stakes science project. I hovered. I over-whisked. I stared at the thermometer like it was going to betray me. And then it happened: the mixture hit that perfect custardy thickness, my kitchen smelled like nutmeg and vanilla, and suddenly I was the person offering guests “a little nog” like I had been doing it forever. Now it is my annual reminder that the fancy holiday stuff is usually just a few basic ingredients plus a little patience and a lot of tasting.