Recipe

Quick and Easy Egg Nog Recipe

Creamy, cozy homemade egg nog with real spice and zero drama. Ready in minutes on the stovetop, with an optional boozy splash for the grown-ups.

By Matt Campbell

•

4.8

A glass mug of creamy egg nog topped with freshly grated nutmeg on a wooden table with cinnamon sticks in the background

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Egg nog has a reputation for being a whole thing. Raw eggs. Tempering. A whisk workout. A tiny panic spiral about curdling. I get it.

This version is my weeknight-friendly answer: stovetop, cooked to 160°F for food safety, and done in about 10 minutes. It tastes like the real deal, not melted vanilla ice cream. Think rich dairy, warm spice, and that little nutmeg moment that makes you stop mid-sip like, okay wow.

Make it alcohol-free for the whole crew, or spike it at the end for the adults. Either way, keep the nutmeg handy. It is not optional in spirit.

A small saucepan on a stove with a whisk and pale egg nog mixture gently steaming

Why It Works

Safe and smooth: We gently heat the custard to 160°F so it is thick and silky without scrambling the eggs.
Big flavor, basic ingredients: Milk, cream, eggs, sugar, vanilla, and spices. No hard-to-find stuff.
Fast payoff: Tempering sounds fancy, but it is just teaching eggs to handle warmth. You've got this.
Flexible finish: Serve warm or chilled. Add bourbon, rum, or brandy only if you want.

Pairs Well With

Storage Tips

Fridge: Cool egg nog completely, then store in a sealed container in the refrigerator (below 40°F) for up to 3 days for best quality.

Shake or whisk before serving: The spices like to settle and the custard can thicken as it chills. A quick whisk brings it right back.

Reheating: Warm gently on the stove over low heat, stirring often. Do not boil. If it gets too thick, loosen with a splash of milk.

Freezing: Not my favorite. The texture can go grainy when thawed because of the dairy and egg custard.

Common Questions

Do I have to use a thermometer?

It helps, especially the first time. You are aiming for 160°F so the custard is safe and thick. If you do not have one, cook on low until it lightly coats the back of a spoon and you see gentle steam, not bubbles.

Can I make it without heavy cream?

Yes. Swap the cream for more whole milk for a lighter nog. It will be less rich, but still cozy. If you have half and half, that is an easy middle ground.

Will it taste eggy?

No, not if you cook it gently and add vanilla and nutmeg. The goal is custardy, not omelet-adjacent.

Can I make it ahead?

Absolutely. It actually gets better after a few hours in the fridge because the spices bloom. For peak vibes, make it the same day or within 24 hours, then whisk before serving.

What alcohol works best?

Bourbon for caramel warmth, dark rum for cozy vanilla notes, brandy for classic holiday vibes. Add it after cooking so the flavor stays clean.

What if it curdles?

First, do not panic. Strain it through a fine-mesh strainer and whisk until smooth. Next time, keep the heat low, stir constantly, and do not let it boil.

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
Measuring cups and spoons
Fine-mesh strainer (optional, but great for extra smooth egg nog)
Instant-read thermometer (recommended)
Pitcher or jar for chilling

The first time I tried making egg nog at home, I treated it like a culinary audition. I overthought every step, stared at the pot like it might betray me, and somehow still ended up with little egg bits floating around. It was not my proudest sip.

Now I keep it simple: low heat, steady whisk, thermometer if I have it, and a hard rule that nutmeg gets grated fresh. This is the version I make when I want the house to smell like the holidays without committing my entire evening to it.

Quick and Easy Egg Nog Recipe

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Ingredients

2 large egg yolks
1 large egg
1/2 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Pinch of cloves (optional, but very holiday)
2 to 6 tablespoons bourbon, rum, or brandy (optional, to taste)

Optional garnish: whipped cream, cinnamon stick, extra nutmeg.

Allergens: contains eggs and dairy.

Instructions

Whisk the base. In a medium bowl, whisk the egg yolks, whole egg, and sugar until the mixture looks lighter and a little frothy, about 30 seconds.
Heat the dairy. In a medium saucepan over medium-low heat, warm the milk, cream, salt, cinnamon, nutmeg, and cloves (if using) until steaming and hot, but not boiling. Stir occasionally.
Temper the eggs. While whisking the egg mixture constantly, slowly drizzle in about 1/2 cup of the hot milk mixture. This gently warms the eggs so they do not scramble.
Cook to thicken. Pour the warmed egg mixture back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom (a whisk works great, and a silicone spatula is extra helpful near the end), until it reaches 160°F and lightly coats the back of a spoon, about 3 to 6 minutes. Check the temperature in the center of the mixture, not touching the pan. Do not let it boil.
Finish it. Remove from heat and whisk in the vanilla. For ultra smooth texture, strain through a fine-mesh strainer into a pitcher or jar.
Serve. Enjoy warm right away, or chill for at least 2 hours for classic cold egg nog. If adding alcohol, stir it in after cooking. Top with freshly grated nutmeg and, if you are feeling fancy, a little whipped cream.

Yield: makes about 3 1/2 cups.

A hand grating fresh nutmeg over a mug of egg nog with steam rising

Nutrition information is estimated.

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