Homemade Eggnog
Homemade eggnog is rich, creamy, and full of warm holiday spices. This stovetop version combines egg yolks, whole milk, and heavy cream with nutmeg, cinnamon, and a little ground cloves.
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If you’ve wondered how to make homemade eggnog, the trick is gentle heat. You’ll warm the eggs gradually, stir until the mixture thickens slightly, and chill it before serving. I’d plan ahead for the chilling time so it’s cold when you’re ready to pour.
Why This Recipe Works
The yolks warm up gradually: Slowly whisking hot milk into the yolks before returning them to the saucepan helps keep them from scrambling.
Gentle heat keeps the texture smooth: Stirring over medium-low heat lets the eggnog thicken slightly without boiling. A thermometer gives you a clear 160°F stopping point.
Straining finishes the texture: A fine-mesh strainer catches small bits of cooked egg before the eggnog goes into the refrigerator.
Chilling is part of the recipe: The finished eggnog needs at least 2 hours in the refrigerator, until thoroughly cold. Stir it again before pouring.
Ingredient Notes
Egg yolks: You’ll need six large yolks. Whisk them with the sugar before adding any hot liquid.
Whole milk and heavy cream: This combination forms the base. Stick with the listed ingredients for the rich texture described in this homemade eggnog recipe.
Granulated sugar: Whisk it into the yolks until the mixture is smooth and slightly thickened.
Nutmeg, cinnamon, and cloves: These spices go into the saucepan with the dairy. Save a little extra nutmeg for the glasses.
Vanilla extract: Stir this in after taking the saucepan off the heat.
How to Make Homemade Eggnog
- Whisk the egg yolks and sugar in a large bowl until smooth and slightly thickened.
- Combine the milk, heavy cream, nutmeg, cinnamon, cloves, and salt in a medium saucepan. Heat over medium heat until steaming and just beginning to simmer around the edges. Do not boil.
- Slowly whisk about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to warm the eggs gradually.
- Pour the warmed egg mixture back into the saucepan.
- Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160°F. Do not boil. Remove from the heat and stir in the vanilla.
- Strain into a pitcher or large bowl. Cover and refrigerate for at least 2 hours, until thoroughly chilled. Stir before serving and sprinkle with nutmeg.
Tips for Smooth Eggnog
Keep the heat gentle: Neither the dairy mixture nor the finished egg mixture should boil.
Pour slowly: Adding the hot milk gradually while whisking helps warm the yolks without scrambling them.
Use a thermometer: Check that the mixture reaches the recipe’s 160°F target rather than relying on thickening alone.
Strain before chilling: A fine-mesh strainer catches any small bits of cooked egg.
Serving
Keep the eggnog covered in the refrigerator while it chills. Stir well before pouring, then sprinkle a little nutmeg over each glass. A cinnamon stick makes a pretty finishing touch for a holiday gathering.
Frequently Asked Questions
Does this eggnog contain alcohol?
No. There’s no alcohol in this recipe.
Why do I add hot milk to the eggs first?
This step gently warms the yolks before they go into the saucepan. Pour slowly and whisk constantly to help keep the mixture smooth.
Can I serve it as soon as it’s cooked?
This version is served chilled. Allow at least 2 hours in the refrigerator, or longer if needed, until it’s thoroughly cold.
Common Mistakes to Avoid When Making Homemade Eggnog
Pouring hot milk into the yolks too quickly: Add about 1 cup slowly while whisking constantly to warm the eggs gradually.
Letting the mixture boil: Keep the initial dairy mixture at a gentle simmer around the edges, then use medium-low heat after adding the eggs.
Guessing the cooking temperature: Check for 160°F with a thermometer while stirring. Slight thickening alone is not the recipe’s only cue.
Rushing the chill: Allow at least 2 hours, or longer if needed, until the eggnog is thoroughly cold. Stir before serving.
Homemade Eggnog
Equipment
- Large Mixing Bowl
- whisk
- medium saucepan
- measuring cups and spoons
- Kitchen thermometer
- Fine mesh strainer
- Pitcher or large bowl for chilling
Ingredients
- 6 large egg yolks
- ½ cup granulated sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg plus more for serving
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- pinch salt
Instructions
- Whisk the egg yolks and sugar in a large bowl until smooth and slightly thickened.
- Combine the milk, heavy cream, nutmeg, cinnamon, cloves, and salt in a medium saucepan. Heat over medium heat until steaming and just beginning to simmer around the edges. Do not boil.
- Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly.
- Pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until slightly thickened and 160°F. Do not let it boil.
- Remove from the heat and stir in the vanilla extract.
- Pour through a fine-mesh strainer into a pitcher or large bowl.
- Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Stir well before serving. Sprinkle each glass with nutmeg and add a cinnamon stick if you’d like.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.