There’s nothing quite like homemade egg nog to bring people together during the holidays. This creamy, rich drink has been a Southern favorite for years, and it’s the perfect way to celebrate any festive occasion. With just the right amount of milk, cream, and bourbon, this egg nog is a holiday classic everyone loves.
Growing up, egg nog was a must-have at Christmas. I remember my mom whipping up the egg whites while the smell of nutmeg filled the kitchen. Now, it’s a tradition I carry on with my own family. Homemade egg nog isn’t just a drink, it’s a part of the celebration and the memories we create together.
A Southern food classic
Southern food has always been a big part of my life, especially the drinks that come with so many memories. Egg nog brings back fond memories of holiday gatherings with family. My grandmother made it every year, and now I share the same tradition with my family.
The simple process of mixing in the eggs, cream, and just the right amount of liquor makes it all the more special. It’s not just about the food, it’s about the people and the traditions we keep. Egg nog brings us all together.
Ingredients
How to make Homemade Egg Nog
Beat the egg yolks and add sugar
Start by placing the egg yolks in a medium bowl. Using a 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.
Combine milk mixture with whisked yolks
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. 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.
Cook the custard then chill
Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens slightly and reaches 160°F. Pour into a bowl, stir in liquor, cover, and refrigerate for 2-3 hours.
Whip and Fold the Cream and Egg Whites
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.
Garnish and serve!
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 great on its own, but it also pairs well with classic Southern treats like Pecan Pie Brownies or a warm slice of Honey Cornbread Muffins. The egg nog’s sweetness pairs perfectly with the rich, buttery pie and the soft, warm cornbread..
You can also serve it with a few salted pecans or candied almonds on the side to balance out the sweetness. For a festive touch, top the egg nog with a cinnamon stick or a dollop of whipped cream.
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
- Medium bowl
- Small saucepan
- Hand mixer or stand mixer
- Heatproof spatula
- Measuring spoons and cups
- Pitcher or bowl for chilling
Ingredients
- 4 large eggs separated
- 1/3 cup plus 1 tablespoon granulated sugar
- 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
- Start by placing the egg yolks in a medium bowl. Using a 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.
- Gradually add 1/3 cup of sugar to the egg yolks while continuing to beat them. Keep mixing until the sugar dissolves 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.
- 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. This helps to temper the eggs, preventing them from cooking too quickly and curdling.
- Return the mixture to the saucepan and cook it over medium heat. Stir constantly with a heatproof spatula, making sure to reach all areas of the pan. Continue stirring until the custard thickens slightly and reaches 160°F. This step is key to getting the right consistency for the egg nog.
- Pour the custard into a bowl or pitcher and stir in the liquor, if you’re using it. Cover the mixture and refrigerate it until well chilled, which should take about 2-3 hours. The longer it chills, the more the flavors will come together.
- While the custard is chilling, beat the egg whites in a medium bowl with a mixer on high speed. Continue beating until soft peaks form. This will give your egg nog the light, airy texture that makes it so refreshing.
- Once the soft peaks have formed, add the remaining 1 tablespoon of sugar to the egg whites. Keep beating until the peaks become firm. The egg whites will add a frothy element to your egg nog.
- Next, beat the remaining 1 cup of heavy cream until stiff peaks form. This whipped cream will add richness and texture to your egg nog, making it extra creamy.
- Once the custard is fully chilled, gently fold in the whipped cream and beaten egg whites. For an extra creamy texture, you can fold in half of the whipped cream first and spoon the rest on top for garnish. This will give your egg nog a smooth base with a light, fluffy topping.
- 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.
