Homemade Eggnog

Made from a mixture of beaten egg yolks, cream, and often whiskey or rum, eggnog is the classic Christmas drink that has been around since likely as early as the 13th century. This signature drink sparks debates between die-hard lovers and dedicated haters every holiday season, and I get it—it's a very specific taste and texture. But, here at Delish, we can't get enough of it. Rich, creamy, and, well, egg-y, we'd go as far as to say no Christmas celebration is complete without a glass of this festive drink. If this winter cocktail is also a must at your holiday gatherings, follow my top tips to make perfect eggnog, every year.

How To Make Eggnog

INGREDIENTS

• Milk: Cow's milk, preferably whole milk for its added richness, serves as the base of this eggnog. If you're looking for a plant-based option, I can highly recommend our vegan eggnog.
• Cinnamon & Nutmeg: These classic mulling spices bring sweet aromas and warm, cozy vibes.
• Vanilla: Adds still more sweet, aromatic depth.
• Egg Yolks: Eggnog is basically a drinkable custard, so egg yolks are a key ingredient, acting as a thickener and supplying rich flavor.
• Sugar: Granulated white sugar is ideal for eggnogs. Its neutral sweetness keeps the spotlight on the flavors of the custard and spices.
• Cream: Heavy cream helps to give the eggnog a luxurious weight and silky texture.
• Bourbon or Rum: Bring the festivity and give the drink a balancing edge. If opting for rum, I recommend using a dark rum for its deeper flavor and caramel notes.
• Whipped Cream: Why not gild the lily. It's the holidays, after all!

STEP-BY-STEP INSTRUCTIONS

Start things off by gently heating the milk. Combine the milk, cinnamon, nutmeg, and vanilla in a small saucepan and slowly bring to a low boil; stir often to prevent the milk from scalding and forming a skin on the surface.

While the milk is heating, vigorously whisk the egg yolks and sugar in a large bowl until pale yellow and well combined.

Now this next part is key: Add the hot milk mixture to yolk mixture a little at a time, stirring well after each addition. By slowly adding the hot liquid to the egg yolks—a technique known as "tempering"—we are gradually increasing the temperature of the eggs, while avoiding the risk of scrambling them. Do not make the mistake of adding the yolk mixture directly to the saucepan—that way lies scrambled eggnog!

Pour the mixture back into the saucepan and cook, stirring often, over medium heat until it has thickened enough to coat the back of a spoon; do not let it boil! Though it's not necessary for this recipe, if you have a candy thermometer, now would be a good time to use it—160º is the target temperature we're after.

Remove the saucepan from heat and stir in heavy cream and booze (if using) until well combined. Let cool slightly, then cover and chill. I would recommend chilling for at least 2 hours, or preferably overnight, which gives the flavors more time to develop and allows the eggnog to thicken further.

When ready to serve, ladle the eggnog into mugs and top with whipped cream and cinnamon or nutmeg.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What alcohol is best for eggnog? If you want boozy eggnog, we recommend whiskey or rum. No need for the fancy top-shelf stuff here, a good mid-range liquor will do the trick. That being said, we also recommend avoiding the really cheap stuff, though. The sharp, harsh flavor will cut through all that luscious creaminess. Use your favorite bottle, or check out our list of the best whiskey brands and the best rum brands for inspo.
• Should I serve eggnog warm or chilled? While some eggnog is served warm or at room temperature, I prefer to serve it chilled. I find that warm eggnog can feel a little too heavy, while serving it chilled preserves all the charm of the spices and gives you the creamiest texture.

Storage

If you're serving it that day, you can place it in a pitcher in an ice bucket to keep it chilled. When stored properly in an airtight container in the fridge, this eggnog can last up to 4 days in the fridge.