Have you ever turned your grocery trip into a cozy kitchen moment with a warm mug of freshly made egg nog? Homemade egg nog is richer and more aromatic than any store-bought version—crafted just how you like it, and more satisfying than holiday store shelves. With real spices, high-quality dairy, and no preservatives, this recipe brings comfort and nostalgia to your glass in just 15 minutes of prep and a few hours to chill.
Why You’ll Love This Homemade Egg Nog
- Totally customizable—add rum, bourbon, or keep it boozy-free
- Richer flavor than canned versions owing to real spices and fresh dairy
- Simple ingredients you likely already have at home
- Perfect for occasions or cozy nights anytime year-round
- Make-ahead friendly—prep in the morning or the day before
Ingredients (Serves 3)
- 2 cups whole milk
- 1 medium cinnamon stick
- ½ tsp ground nutmeg, plus more for garnish
- 1 tsp pure vanilla extract
- 6 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream
- Optional garnishes: Whipped cream, extra nutmeg, cinnamon stick
Step-by-Step Instructions
1. Warm the Milk & Spice
In a medium saucepan, whisk together milk, ground nutmeg, and vanilla. Add the cinnamon stick and warm over medium heat until the mixture just begins to boil, about 3–4 minutes. Watch carefully to prevent scalding.
2. Temper the Egg Yolks
Whisk the egg yolks and sugar in a bowl until pale and creamy. Slowly stir in about ¼ cup of the hot milk mixture to temper the eggs (stir constantly). Gradually whisk the remaining milk in until fully incorporated.
3. Thicken the Custard
Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon—about 8–10 minutes. Don’t let it boil.
4. Finish with Cream
Remove from heat and stir in heavy cream. Discard the cinnamon stick. Let the mixture cool slightly.
5. Chill Thoroughly
Transfer the egg nog to a pitcher. Cover and chill for at least 2 hours (up to 4 hours) to allow flavors to meld and reach the perfect temperature.
6. Serve and Garnish
Ladle into serving glasses. Optionally top with whipped cream, a sprinkle of nutmeg, and a cinnamon stick. Serve chilled and enjoy.
Variations & Add-Ins
- Classic Bourbon or Rum Nog: Stir in 1–2 oz of bourbon, rum, or brandy per-serving.
- Non-alcoholic option: Keep it as is or add a splash of rum extract for flavor.
- Vegan twist: Substitute almond or oat milk and coconut cream; use vegan substitutes for egg yolks.
- Spiced upgrade: Add a pinch of ground cloves, allspice, or star anise when heating the milk.
- Lighter version: Use half-and-half instead of heavy cream or mix with low-fat milk.
Serving Suggestions
Presentation ideas:
- Serve in footed glasses or mugs
- Garnish with grated nutmeg, whipped cream, and a cinnamon stick
- Pair with sweet treats—gingerbread, sugar cookies, or fruitcake
When to enjoy:
- Holiday parties and Christmas morning
- Cold winter evenings by the fire
- Brunches and celebrations
- Cozy at-home nights any time of year
Storage & Make-Ahead Tips
- Make ahead: Prepare and chill up to 24 hours in advance
- Storage: Keep refrigerated in a sealed pitcher for up to 3 days
- Reheat option: Warm gently on the stove or microwave for a warm treat
- Custard note: If it thickened too much, whisk in more milk before serving
Why This Recipe Works
This homemade egg nog stands out with its real spice infusion and creamy texture—no artificial flavors. Tempering the egg yolks ensures a smooth custard without scrambling. The slow chilling allows spices to deepen and flavors to balance, making it head and shoulders above shelf versions.
Final Thoughts
With its rich custard base, fragrant spices, and optional boozy twist, this homemade egg nog is the definition of indulgent comfort—customizable, easy to make, and truly better than store-bought. Whether it’s for festive get-togethers or a personal cozy night-in, this recipe will have you sipping in creamy satisfaction.
Homemade Egg Nog
Ingredients
- 2 cups whole milk
- 1 medium cinnamon stick
- ½ tsp ground nutmeg plus more for garnish
- 1 tsp pure vanilla extract
- 6 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream
Optional garnishes: Whipped cream, extra nutmeg, cinnamon stick
Instructions
Warm the Milk & Spice
- In a medium saucepan, whisk together milk, ground nutmeg, and vanilla. Add the cinnamon stick and warm over medium heat until the mixture just begins to boil, about 3–4 minutes. Watch carefully to prevent scalding.
Temper the Egg Yolks
- Whisk the egg yolks and sugar in a bowl until pale and creamy. Slowly stir in about ¼ cup of the hot milk mixture to temper the eggs (stir constantly). Gradually whisk the remaining milk in until fully incorporated.
Thicken the Custard
- Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon—about 8–10 minutes. Don’t let it boil.
Finish with Cream
- Remove from heat and stir in heavy cream. Discard the cinnamon stick. Let the mixture cool slightly.
Chill Thoroughly
- Transfer the egg nog to a pitcher. Cover and chill for at least 2 hours (up to 4 hours) to allow flavors to meld and reach the perfect temperature.
Serve and Garnish
- Ladle into serving glasses. Optionally top with whipped cream, a sprinkle of nutmeg, and a cinnamon stick. Serve chilled and enjoy.
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