Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 2 cups whole milk
- 1 1/2 cups heavy cream, cold
- 3/4 tsp freshly grated nutmeg, plus more to garnish
- 1 cinnamon stick (3-inch)
- 1/8 tsp kosher salt
- 1 tsp vanilla extract
- Optional: 3/4 to 1 cup bourbon or dark rum
- Cinnamon sticks, for serving
Do This
- 1. Whisk yolks and sugar until thick and pale, 1–2 minutes.
- 2. Warm milk with nutmeg, cinnamon stick, and salt until steaming; remove from heat.
- 3. Temper: slowly whisk hot milk into yolks, then return mixture to saucepan.
- 4. Cook over low heat, stirring constantly, to 160–165°F, 5–7 minutes; do not boil.
- 5. Remove cinnamon stick; strain into a bowl. Stir in cold cream and vanilla. Add spirits if using.
- 6. Chill at least 2 hours. Serve cold with freshly grated nutmeg and a cinnamon stick.
Why You’ll Love This Recipe
- Silky, classic custard texture made safely by cooking to 160°F.
- Balanced sweetness and warm spice from fresh-grated nutmeg and cinnamon.
- Flexible: delicious zero-proof or spiked with bourbon or rum.
- Make-ahead friendly—flavor deepens as it chills.
Grocery List
- Produce: None
- Dairy: Whole milk, heavy cream, eggs
- Pantry: Granulated sugar, whole nutmeg, cinnamon sticks, vanilla extract, kosher salt, bourbon or dark rum (optional)
Full Ingredients
Custard Base
- 6 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 2 cups whole milk
- 3/4 teaspoon freshly grated nutmeg
- 1 cinnamon stick (about 3 inches)
- 1/8 teaspoon kosher salt
To Finish
- 1 1/2 cups heavy cream, cold
- 1 teaspoon pure vanilla extract
Optional Spirits
- 3/4 to 1 cup bourbon or dark rum (or a 50/50 blend)
For Serving
- Freshly grated nutmeg (for garnish)
- Cinnamon sticks (1 per glass, optional)
Step-by-Step Instructions
Step 1: Set up and separate the eggs
Prepare an ice bath: fill a large bowl halfway with ice and water and set a medium bowl with a fine-mesh strainer nearby (you will cool and strain the custard here). Separate the eggs, placing 6 yolks in a medium heatproof bowl. Save the whites for another use. Add the sugar to the yolks and whisk vigorously until the mixture is thick, pale, and ribbons off the whisk, about 1–2 minutes.
Step 2: Warm the milk with spices
In a medium, heavy-bottomed saucepan, combine the milk, grated nutmeg, cinnamon stick, and salt. Heat over medium until steaming and small bubbles form around the edges, 3–5 minutes. Do not boil. Remove from heat, cover, and let steep 5 minutes for deeper spice flavor.
Step 3: Temper the egg mixture
Whisking the yolks constantly, slowly drizzle in about half of the hot milk mixture to gently warm (temper) the eggs. This prevents curdling. Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine. Discard the cinnamon stick now or leave it in to infuse slightly longer (remove before straining).
Step 4: Cook to a safe custard
Return the saucepan to low heat. Stir constantly with a heatproof spatula, scraping the bottom and corners, until the custard thickens slightly and reaches 160–165°F on an instant-read thermometer, about 5–7 minutes. Do not let it simmer or boil; adjust the heat as needed. The custard should lightly coat the back of a spoon; when you draw a finger through, it leaves a clean line.
Step 5: Strain, cool, and finish with cream
Remove from heat. Pour the custard through the fine-mesh strainer into the bowl set in the ice bath (or into a clean bowl, then set that over the ice bath). Stir in the cold heavy cream and vanilla. This immediate cooling locks in a silky texture. If using, fish out and discard the cinnamon stick before straining.
Step 6: Add spirits (optional) and chill thoroughly
Stir in bourbon or rum, if using, starting with 3/4 cup and adjusting to taste. Continue stirring over the ice bath until the eggnog is cool to the touch, then transfer to a covered pitcher or bottle and refrigerate at least 2 hours (and up to 3–4 days). The flavor and body improve as it chills.
Step 7: Serve cold with classic garnishes
Stir the eggnog before pouring. Serve well-chilled in small cups, mugs, or coupes. Garnish each glass with a light snowfall of freshly grated nutmeg and a cinnamon stick. For a lighter texture, you can briefly whisk or shake before serving to add a touch of froth.
Pro Tips
- Use an instant-read thermometer—160–165°F is the sweet spot for safe, silky custard without scrambling.
- Stir constantly with a spatula, reaching the corners of the pan to prevent scorching.
- Always strain. It removes any tiny curds and the cinnamon stick for a perfectly smooth sip.
- Cool fast. An ice bath prevents overcooking and keeps the custard satiny.
- If it slightly curdles, blend briefly with an immersion blender and strain again—texture restored.
Variations
- Maple Eggnog: Replace 1/4 cup of the sugar with 1/4 cup pure maple syrup; finish with a pinch of ground cinnamon.
- Coffee Nog: Stir in 1/2 cup strong cold-brew concentrate with the cream for a subtle mocha note; pair with dark rum.
- Extra-Frothy: Fold in 1/2 cup softly whipped cream before serving for a lighter, mousse-like sip.
Storage & Make-Ahead
Refrigerate eggnog in a covered pitcher or bottle for up to 3–4 days (5 days if spiked with 3/4–1 cup spirits). Stir before serving, as some separation is normal. For parties, make it 1–2 days ahead—the flavor melds and improves with time. Keep refrigerated at or below 40°F at all times; do not leave out for more than 2 hours.
Nutrition (per serving)
Approximate for 8 servings, without alcohol: 300 calories; 20 g fat; 22 g carbs; 5 g protein; 19 g sugars; 120 mg cholesterol; 90 mg sodium. Values vary with ingredient brands and added spirits.
