Add Preferred SourceHomemade Egg Nog has a way of bringing people together during the holidays. This creamy, rich drink has been a Southern favorite for years and is the perfect way to mark any festive occasion. With the right mix of milk, cream, and bourbon, it’s a holiday treat that’s always a hit.
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Growing up, egg nog was always part of our Christmas. I can still remember my mom whipping up the egg whites while the smell of nutmeg filled the kitchen. Now, it’s a tradition I keep with my own family. Homemade Egg Nog isn’t just a drink, it’s something we look forward to every year.
A Cozy, Festive Drink for the Holidays
Homemade Egg Nog is the perfect drink for the holidays. It’s creamy, sweet, and comforting, with just the right amount of spice from freshly grated nutmeg. Whether you’re hosting a holiday party, relaxing by the tree, or just trying to make the season feel a little more festive, this drink hits the spot. The best part? You can make it ahead of time, letting the flavors come together while you enjoy more of the season.
Ingredients
How to make Homemade Egg Nog
Start by placing the egg yolks in a medium bowl. Using a hand mixer, beat the yolks on high speed until they turn thick and pale yellow. This step creates the base for your egg nog and gives it that rich, creamy texture we all love. completely. The mixture should become smooth and velvety, setting the stage for the creamy egg nog.
In a small saucepan, combine the milk, 1 cup of heavy cream, and 1/2 teaspoon of freshly grated nutmeg. Heat the mixture over medium heat until it begins to simmer, but don’t let it boil. Stir occasionally to ensure the cream doesn’t scorch using a heatproof silicone spatula. Once the milk and cream mixture is simmering, slowly whisk it into the egg yolk mixture, doing so in a steady stream while you continue whisking.
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens slightly and reaches 160°F on a digital thermometer. Pour into a bowl, stir in liquor, cover, and refrigerate for 2-3 hours.
While the custard chills, beat the egg whites in a medium bowl on high speed until soft peaks form. Add the remaining 1 tablespoon of sugar and continue beating until firm peaks form. In a separate bowl, whip the remaining 1 cup of heavy cream until stiff peaks form. Once the custard is fully chilled, gently fold in the whipped cream and beaten egg whites. For an extra creamy texture, fold in half the whipped cream first and spoon the rest on top as a garnish.
Before serving, sprinkle a little more nutmeg on top for extra flavor. Serve the egg nog chilled in glasses, and enjoy the smooth, creamy goodness that only homemade egg nog can provide.
Serving suggestions
This Homemade Egg Nog is lovely on its own, but it feels even more special when you pair it with some classic holiday treats. A slice of Texas Trash Pie a rich and nutty treat, or Pecan Shortbread Cookies , which melt in your mouth. For something festive, try Peppermint Sugar Cookie Bars add a festive touch with their cool, minty flavor that plays nicely against the warm spices in the drink. These desserts are the perfect way to round out a cozy celebration.
Storage tips
Store any leftover egg nog in an airtight container in the refrigerator. It will keep for up to 3 days, though it's best enjoyed fresh. When you're ready to serve again, just give it a good stir before pouring it into glasses, as the whipped cream and egg whites may settle. If the texture thickens too much, you can gently stir in a little milk to loosen it up before serving.
Southern farewell
Egg nog is a true Southern classic that carries with it warmth, tradition, and memories of family gatherings. This recipe holds a special place in my heart, and I hope it brings the same joy and comfort to your holiday celebrations. The process of making it together with loved ones makes it even more meaningful. I encourage you to try this recipe and share it with your family, it’s the perfect way to create lasting memories around the table.
Homemade Egg Nog
Equipment
Ingredients
- 4 large eggs separated
- 1/3 cup granulated sugar plus 1 tablespoon
- 2 cups whole milk
- 2 cups heavy cream divided
- 1/2 teaspoon freshly grated nutmeg plus more for garnish
- 1/3 cup bourbon brandy, cognac, or rum, or to taste (optional)
Instructions
- Beat the egg yolks with sugar until thick and pale.
- Heat the milk, 1 cup cream, and nutmeg in a saucepan until simmering.
- Slowly whisk the warm milk into the egg yolk mixture, then return to the saucepan and cook until it thickens and reaches 160°F.
- Chill the mixture, then stir in liquor (if using).
- Beat the egg whites and whip the remaining cream to stiff peaks.
- Fold the whipped cream into the chilled mixture and garnish with nutmeg.
Notes
Chef Jenn’s Tips
- Use a digital thermometer to make sure the custard hits 160°F for food safety without overcooking.
- Freshly grated nutmeg makes all the difference in flavor; skip the pre-ground if you can.
- If you like your eggnog lighter, fold in all the beaten egg whites. For richer eggnog, just use half.
- You can make this non-alcoholic by skipping the liquor; it’s just as delicious!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
