I love this egg nog recipe because it’s a perfect blend of creamy, sweet, and spicy flavors that always brings a cozy vibe to my gatherings. The mellow rush of nutmeg and the optional kick of rum give each sip an irresistible charm. I appreciate how homemade goodness outshines anything store-bought.

Jump to Recipe

I love making homemade egg nog because it’s a simple way to combine rich ingredients with nutritional benefits you rarely get from store-bought versions. I start with 6 large egg yolks and 3/4 cup granulated sugar, which blend to form a smooth base full of proteins and essential vitamins.

Adding 2 cups of whole milk and 1 cup heavy cream increases the calcium and vitamin D content of this drink while delivering a creamy texture. I then carefully whip 4 large egg whites until soft peaks form for a light finish, along with 1 teaspoon vanilla extract to enrich the flavor and 1/2 teaspoon ground nutmeg that gives it a warm spice.

A pinch of salt balances the flavors, and if you’re into a spiked version, 1/2 cup of spiced rum or bourbon provides that extra kick. Making egg nog from scratch really highlights the nutritional benefits and fresher taste of each carefully measured ingredient.

Why I Like this Recipe

I honestly love this egg nog recipe for a bunch of reasons. First, it’s super easy to make—even if you’re not a kitchen expert, you can follow the steps without too much hassle. I love that it only takes a few ingredients and even the optional rum or bourbon gives it a fun twist if I want a little kick.

Second, the flavor is way better than anything you get in a store. When I make my own, I can tweak it to my taste and it ends up so much richer and smoother than the pre-made stuff. It’s like having a warm hug in a glass during the holidays.

Third, I dig how the recipe mixes a bit of the traditional methods with a modern twist. I mean, folding in the egg whites gives it this light, frothy texture that just makes it special. It might not be the most complicated process ever, but those little touches really make the difference.

Lastly, there’s something nostalgic about making a drink from scratch. Even though I sometimes mess up a step or two, every batch reminds me of fun family times and holiday cheer, which is why I keep coming back to it every year.

Ingredients

Print Recipe (No Advertisments)

Egg Yolks: Rich in fats and protein, they create a smooth, creamy base.
Sugar: Offers perfect sweetness that balances the intense dairy flavors just right.
Whole Milk: It gives calcium and a smooth texture, enriching the overall drink.
Heavy Cream: Brings extra richness and a silky finish, makin egg nog decadently smooth.
Egg Whites: Add extra protein with a lighter texture for balance and frothiness.
Vanilla Extract: Delivers a fragrant, subtle flavor that really enhances all the ingredients.
Ground Nutmeg: Adds warm spice notes and a touch of festive aroma to the drink.
Spiced Rum or Bourbon: Optional kick that elevates the holiday spirit and adds warmth.

Ingredient Quantities

6 large egg yolks

3/4 cup granulated sugar

2 cups whole milk

1 cup heavy cream

4 large egg whites

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg (plus extra for garnish)

A pinch of salt

1/2 cup spiced rum or bourbon (optional, if you like a kick)

How to Make this

Print Recipe (No Advertisments)

1. In a big bowl, whisk together 6 egg yolks and 3/4 cup sugar till the mix looks pale and creamy.

2. Heat 2 cups of whole milk with 1 cup of heavy cream in a saucepan over medium heat; stir often and make sure it doesn’t boil.

3. Slowly pour the hot milk mixture into the yolks, stirring constantly so nothing cooks up too fast.

4. Pour the combined mix back into the saucepan and cook on low heat for about 5 minutes, stirring constantly until the mixture thickens a bit.

5. Take the pan off the heat and stir in 1 teaspoon vanilla extract, 1/2 teaspoon ground nutmeg, a pinch of salt and, if you feel like it, 1/2 cup spiced rum or bourbon.

6. In a clean bowl, beat 4 egg whites until they form soft peaks.

7. Gently fold the beaten egg whites into the warm nog mix until it looks smooth but still has some fluff.

8. Let the egg nog cool down to room temperature before placing it in the fridge.

9. Chill for at least 2 hours, then serve cold and sprinkle a little extra nutmeg on top for garnish.

Equipment Needed

1. A large mixing bowl to whisk the egg yolks and sugar until they look pale and creamy
2. A whisk for stirring the yolks and sugar together
3. A medium to large saucepan for heating the milk and cream over medium heat
4. Measuring cups and spoons to accurately measure milk, cream, sugar, vanilla extract, and spices
5. A sturdy stirring spoon or spatula to keep stirring the milk mixture and later the nog on low heat
6. A second, clean bowl to beat the egg whites until soft peaks form
7. An electric mixer or hand whisk to effectively beat the egg whites
8. A refrigerator-safe container or bowl to chill the egg nog for at least 2 hours
9. A stove to provide the necessary heat during cooking and mixing

FAQ

Q: Can i make egg nog without alcohol?

sure, you can leave out the spiced rum or bourbon. it still tastes great and is perfect for kids or non-drinkers.

Q: How do i safely pasteurize eggs in this recipe?

you heat the yolk mixture (with sugar, milk, and cream) slowly to about 160°F while stirring constantly. that helps kill bacteria without scrambling the eggs.

Q: Why do i need to beat egg whites separately?

beating the egg whites gives the nog a lighter, frothy texture that's essential to how it tastes and feels.

Q: Do i need to chill the egg nog before serving?

yes, letting it chill for at least 2 hours lets the flavors meld together perfectly.

Q: How long can i store homemade egg nog?

it's best enjoyed within 2-3 days when kept in the fridge in an airtight container.

How To Make Homemade Egg Nog Recipe Substitutions and Variations

If you don’t have granulated sugar, you can try using brown sugar or a bit of honey, but remember the flavor might change a bit.
If whole milk is short, 2% milk or even a good quality almond milk can work for a lighter twist.
If heavy cream isn’t available, you might use coconut cream or half & half, though it may not be as rich.
Instead of spiced rum or bourbon, feel free to use brandy or dark rum or simply leave it out for a non-alcoholic version.

Pro Tips

1. When mixing the egg yolks and sugar, be sure to whisk them real well until they look super pale and creamy. This helps dissolve the sugar better and gives your nog a silky smooth texture.
2. Heat up the milk and cream gently and don’t let it come to a full boil; if it gets too hot it might change the taste and clump the eggs when you pour it in.
3. Take your time folding in the egg whites and try to be as gentle as possible so you keep that light, frothy texture in your nog.
4. If you decide to use the rum or bourbon, add it slowly and adjust to your taste – a little kick can be awesome, but too much might overpower all the other flavors.