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Warm Drink

Eggnog

Creamy homemade eggnog with egg yolks, cream, milk and notes of nutmeg and vanilla. Serve well chilled or warm with a little cinnamon on top – with or without a splash of brandy, bourbon, rum or whisky.

Homemade eggnog in a glass mug with a cinnamon stick and nutmeg

Ingredients

  • 6 large egg yolks
  • 120 ml granulated sugar
  • 240 ml heavy cream
  • 480 ml milk
  • ½ tsp ground nutmeg
  • 1 pinch salt
  • ¼ tsp vanilla extract or vanilla sugar
  • Ground cinnamon, for serving
  • Alcohol, optional (see note below)

Method

  1. Whisk the egg yolks and sugar in a medium bowl until light and creamy.
  2. Combine cream, milk, nutmeg and salt in a saucepan. Heat over medium-high heat, stirring often, until it almost starts to simmer.
  3. Temper the eggs: add a large spoonful of the hot milk mixture to the egg mixture while whisking vigorously. Repeat – one spoonful at a time – to gently warm the eggs without curdling them.
  4. Pour everything back into the saucepan once most of the hot milk mixture has been whisked into the egg mixture.
  5. Whisk continuously for about a minute until the mixture thickens slightly. It should reach about 70°C. It will thicken more as it cools.
  6. Remove the saucepan from the heat and stir in the vanilla and any alcohol.
  7. Strain through a fine sieve into a pitcher or other container. Cover with plastic wrap or a lid.
  8. Chill until completely cold. It will thicken as it cools. For a thinner, perfectly smooth texture, blend with 1–2 tbsp milk until even.
  9. Serve with a little cinnamon or nutmeg on top. Freshly whipped cream can be added when serving.

A note on alcohol

If you want a boozy eggnog, start with about 60 ml brandy, bourbon, rum or whisky. Add the alcohol at the same time as the vanilla, or once the eggnog has cooled. Taste and add more if you want a stronger alcohol flavour.

Tips & Storage

  • Use good-quality fresh eggs – they're gently tempered to about 70°C, which gives both a safe texture and a silky feel.
  • For a fluffier version: whisk 1–2 egg whites to soft peaks and fold into the chilled eggnog just before serving.
  • Grate fresh nutmeg over the cup – its aroma is more pronounced than the pre-ground kind.
  • Store in the fridge for up to a week in a sealed container.