Rich Homemade Eggnog With Rum, Bourbon, and Nutmeg

Why You’ll Love This Recipe

• Ultra-creamy and velvety from real egg yolks, whole milk, and heavy cream.
• Food-safe cooked custard base, perfect for serving to guests or family.
• Customizable: serve it classic and alcohol-free, or spike with bourbon or spiced rum.
• Beautiful make-ahead holiday drink that tastes even better the next day.

Grocery List

• Produce: Whole nutmeg (for grating), optional orange for zest if you want a twist.
• Dairy: Whole milk, heavy cream, large eggs.
• Pantry: Granulated sugar, vanilla extract, fine salt, cinnamon sticks, bourbon or spiced rum (optional).

Full Ingredients

Classic Eggnog Base

• 6 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream, divided
• 3/4 teaspoon freshly grated nutmeg, plus more for serving
• 1 teaspoon pure vanilla extract
• 1 small pinch fine salt

Optional Alcohol

• 1/2–3/4 cup (120–180 ml) bourbon or spiced rum, to taste

To Serve

• Additional freshly grated nutmeg
• 6 cinnamon sticks (one per glass), for stirring
• Ice cubes (optional, if you like it extra cold and slightly diluted)

Step-by-Step Instructions

Step 1: Prepare the eggs and sugar

Separate the eggs, placing the 6 yolks into a medium heatproof mixing bowl. Save the whites for another use (like meringues or omelets).
Add the granulated sugar to the yolks.

Whisk vigorously for 1–2 minutes, until the mixture becomes thicker, lighter in color, and slightly ribbons off the whisk.
This step helps dissolve the sugar and sets you up for a smooth, creamy custard.

Step 2: Warm the milk, cream, and spices

In a medium saucepan, add the whole milk, 1/2 cup (120 ml) of the heavy cream, freshly grated nutmeg, and a small pinch of salt.
Place over medium-low heat and warm gently, stirring occasionally, until the mixture is steaming and small bubbles form around the edges,
5–7 minutes. It should be hot but not boiling.

Once it is steaming, remove the pan from the heat and let it sit for 1–2 minutes. This slight pause makes the next tempering step a bit easier and safer for the eggs.

Step 3: Temper the egg mixture

While whisking the egg yolk-sugar mixture constantly, slowly ladle in about 1 cup (240 ml) of the hot milk mixture.
Pour it in a thin, steady stream so the eggs warm gradually and do not scramble.

When that first cup is fully incorporated and the mixture feels warm, pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking as you pour.

Step 4: Cook the custard until thickened and safe

Return the saucepan to low heat. Cook, stirring slowly and constantly with a heatproof spatula or wooden spoon, making sure to scrape the bottom and corners of the pan.
Do not let the mixture boil.

Continue cooking 8–10 minutes, or until the eggnog slightly thickens and coats the back of the spoon. If you run a finger along the spoon, it should leave a clean line.
For food safety, use an instant-read thermometer and cook until the mixture reaches 160–165°F (71–74°C).

As soon as the custard reaches temperature, remove it from the heat. Overcooking can cause curdling, so err on the cautious side once it reaches 160°F (71°C).

Step 5: Strain and add cream, vanilla, and alcohol

Set a fine-mesh sieve over a clean large bowl or jug. Pour the hot custard through the sieve to catch any tiny cooked egg bits, ensuring an ultra-smooth eggnog.

Stir in the remaining 1/2 cup (120 ml) heavy cream and the vanilla extract. At this point you can also stir in the bourbon or spiced rum, if using.
Start with 1/2 cup (120 ml), taste once chilled, and add a little more if you prefer a stronger drink.

Step 6: Chill thoroughly

Let the eggnog cool at room temperature for about 20–30 minutes, until no longer hot. Then cover the bowl or transfer to a pitcher, cover, and refrigerate for at least 4 hours,
or until very cold. Overnight chilling (8–24 hours) is ideal: the flavors meld, the nutmeg blooms, and the texture becomes even silkier.

Step 7: Serve with nutmeg and cinnamon sticks

When ready to serve, give the eggnog a good stir. If it has thickened more than you like, you can whisk in a splash of additional cold milk or cream to loosen it slightly.

Pour into chilled mugs or small punch cups. Top each serving with a light dusting of freshly grated nutmeg. Add a cinnamon stick to each glass as a fragrant stirrer.
Serve cold, with or without ice depending on your preference.

Pro Tips

• Watch the heat. Keep the custard over low heat and stir constantly; gentle heating is the key to a smooth, non-grainy eggnog.
• Use freshly grated nutmeg. Whole nutmeg grated right into the pot and over each glass makes a huge difference in aroma and flavor.
• Adjust thickness. For a richer, thicker eggnog, increase the cream to 1 1/4 cups and reduce the milk to 1 3/4 cups. For a lighter version, swap 1/2 cup milk for 1/2 cup cream.
• Control the sweetness. Taste the custard after cooking and before chilling; if you like it sweeter, whisk in 1–2 extra tablespoons of sugar while still warm.
• Serve it at the right temperature. Eggnog tastes best very cold; if it is not fully chilled, set the pitcher over an ice bath for 15–20 minutes before serving.

Variations

• Extra-spiced holiday eggnog: Add 1 small cinnamon stick and 2–3 whole cloves to the milk while it warms. Steep 10 minutes off the heat, then remove the spices before tempering the eggs.
• Coffee eggnog: Replace 1/2 cup (120 ml) of the milk with strong cooled espresso or very strong coffee for a subtle mocha note that pairs nicely with bourbon.
• Non-alcoholic vanilla bean eggnog: Skip the alcohol and add 1/2 of a split vanilla bean (seeds and pod) to the milk while heating. Remove the pod before tempering for a deep, fragrant vanilla flavor.

Storage & Make-Ahead

Store eggnog in a covered pitcher or airtight container in the refrigerator. For the non-alcoholic version, use within 3 days for best flavor and food safety.
If you add 1/2–3/4 cup of alcohol, it can typically be kept up to 5–7 days, as the alcohol acts as an additional preservative; always use your best judgment and keep it well chilled.

This recipe is perfect for making ahead: prepare it 1 day in advance and chill overnight. Stir well before serving, as some separation is natural.
Do not freeze eggnog; the custard can separate and become grainy once thawed.

Nutrition (per serving)

Approximate values for 1 of 6 servings (about 3/4 cup), without alcohol: about 300 calories; 23 g fat; 11 g saturated fat; 17 g carbohydrates; 16 g sugar; 6 g protein; 105 mg cholesterol; 90 mg sodium.
With 1/2 cup (120 ml) bourbon or spiced rum added, each serving is closer to 360–380 calories. Actual values will vary based on specific ingredients and brands used.