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Homemade Christmas Eggnog Perfect for a Crowd

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This rich, creamy, and perfectly spiced homemade eggnog is the ultimate holiday drink for feeding a crowd. Made with simple pantry ingredients and a foolproof tempering technique, it’s a family-friendly recipe that reheats beautifully and tastes a hundred times better than store-bought.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 teaspoon salt
  • 4 cups whole milk (960 ml)
  • 1 cup heavy cream (240 ml)
  • 1 tablespoon vanilla extract (15 ml)
  • 1 teaspoon freshly grated nutmeg (plus more for garnish)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup bourbon, dark rum, or brandy (120 ml, optional)
  • 1/2 teaspoon almond extract (optional)
  • Whipped cream (for topping, optional)

Instructions

  1. Whisk the eggs and sugar together: In a large mixing bowl, whisk the 6 eggs until light and frothy, about 1 minute. Gradually add the 3/4 cup sugar and 1/4 teaspoon salt, whisking continuously until the mixture is pale and slightly thickened, about 2-3 minutes.
  2. Heat the milk and cream: Pour the 4 cups of whole milk and 1 cup of heavy cream into a heavy-bottomed saucepan. Place over medium heat. Stir occasionally until hot but not boiling, aiming for around 160°F (71°C). Small bubbles will form around the edges, about 5-7 minutes.
  3. Temper the eggs: While whisking the egg mixture constantly, slowly pour about 1 cup of the hot milk mixture into the eggs in a thin stream. Keep whisking the whole time. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
  4. Cook the custard: Return the saucepan to medium-low heat. Stir constantly until the mixture thickens enough to coat the back of a spoon, about 5-8 minutes. If using a thermometer, aim for 170°F (77°C). Do not let it boil.
  5. Strain and add flavor: Immediately remove from heat. Pour the custard through a fine-mesh strainer into a clean pitcher or bowl. Stir in the 1 tablespoon vanilla extract, 1 teaspoon freshly grated nutmeg, 1/2 teaspoon cinnamon, and 1/4 teaspoon cloves (if using). If adding alcohol, stir it in now.
  6. Chill thoroughly: Let the eggnog cool at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours, preferably overnight.
  7. Serve and garnish: Give the eggnog a good stir. Pour into mugs, top with whipped cream if desired, and grate fresh nutmeg over the top.

Notes

For best results, let the eggnog rest overnight in the refrigerator to allow flavors to meld. Use fresh nutmeg for the most aromatic flavor. If making a dairy-free version, substitute whole milk with full-fat oat milk or canned coconut milk and use coconut cream instead of heavy cream. For a non-alcoholic version, simply omit the alcohol. The eggnog keeps well in the refrigerator for up to 5 days in a tightly sealed container. Do not freeze.

Nutrition

Keywords: homemade eggnog, Christmas eggnog, holiday drink, eggnog recipe, crowd-pleasing eggnog, creamy eggnog, spiced eggnog

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