Classic holiday eggnog — a rich, creamy, spiced custard drink of eggs, milk, cream, sugar, and nutmeg. This is the cooked (custard) method, which gently heats the eggs to a safe temperature, so you get all the richness without the food-safety risk of raw eggs. Served cold, dusted with fresh nutmeg, it's a winter staple. Make it ahead — eggnog actually improves after a day in the fridge as the flavors meld.
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon freshly grated nutmeg, plus more to serve
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the custard base
- Whisk the egg yolks and sugar together until pale and thickened.
- In a saucepan, warm the milk with the nutmeg, cinnamon, and salt until steaming (not boiling).
- Temper the eggs: slowly pour about half the warm milk into the yolks while whisking constantly, then pour that mixture back into the saucepan.
Cook gently
- Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon and reaches 160°F (70°C) — this is the point where the eggs are safe. Don't let it boil or it will curdle.
- Strain into a bowl, stir in the cream and vanilla, and cool. Chill thoroughly.
Serve
- Serve cold in cups or glasses, with a generous grating of fresh nutmeg on top.
Variations
- Boozy — stir in 1/4 to 1/2 cup bourbon, rum, or brandy after cooling (traditional, and the alcohol also helps preserve it).
- Lighter — use all milk instead of cream, or half-and-half, for a less rich nog.
- Dairy-free — use full-fat coconut milk and a plant cream; the custard method still works.
Notes
- Food safety — this cooked-custard method brings the eggs to a safe 160°F, unlike traditional raw-egg eggnog. Use a thermometer; the window between "thick custard" and "scrambled" is narrow.
- Don't boil — gentle, constant stirring over low heat is essential; boiling curdles the eggs. If it does curdle slightly, blend or strain to smooth it.
- Make ahead — the flavor deepens after 12 to 24 hours in the fridge; it keeps 2 to 3 days (longer if spiked).
- Nutmeg is the signature — freshly grated over the top is the classic finish.
Added Oct 26, 2026 · Updated Oct 26, 2026