Homemade Christmas Eggnog with Whipped Cream

Homemade Christmas Eggnog

Homemade Christmas eggnog starts as a gently cooked yolk custard flavored with nutmeg and vanilla. Whisking warm milk and cream gradually into the yolks helps keep the base smooth; straining catches any small cooked egg bits. The custard should still be pourable when it comes off the stove because it thickens as it chills.

Serve the cold, pale-yellow eggnog in clear handled glass mugs with whipped cream and a cinnamon stick. The batch is nonalcoholic, so spirits can be added to individual glasses if desired.

Ingredients for Homemade Christmas Eggnog

• 6 large egg yolks
• 1/2 cup granulated sugar (100g)
• 1/8 teaspoon fine salt
• 1 teaspoon ground nutmeg, plus a little for serving
• 3 cups whole milk (720g)
• 1 cup heavy cream for the custard base (240g)
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream for topping (180g)
• 6 cinnamon sticks

Optional: Use a light pinch of freshly grated nutmeg in place of ground nutmeg. For spiked servings, offer bourbon, rum, whiskey, or brandy, 1–2 tablespoons per glass, to taste.

How to Make Homemade Christmas Eggnog

1. Whisk the yolks. In a heat-safe bowl, whisk the yolks, sugar, salt, and nutmeg until smooth and slightly lighter, about 2–3 minutes. Set a fine-mesh strainer over a clean heat-safe container.
2. Warm the dairy. Combine the milk and 1 cup cream in a medium, heavy-bottomed saucepan. Warm over medium heat for about 4–6 minutes, until steaming with small bubbles at the edge. Do not boil.
3. Temper the yolks. Whisk the yolk mixture continuously while slowly adding the warm dairy, a little at a time. Gradual warming helps prevent the yolks from scrambling. Pour the mixture back into the saucepan.
4. Cook the custard. Set the pan over medium-low heat and whisk continuously. Begin checking the temperature as soon as the mixture returns to the pan. Cook for about 2–5 minutes, until it reaches 160°F (70°C) and lightly coats the back of a spoon. It should remain pourable. Remove from the heat promptly; do not let it boil.
5. Strain and chill. Immediately pour the custard through the strainer without forcing any large cooked pieces through. Stir in the vanilla. Let cool briefly, then cover and refrigerate until thoroughly cold, at least 4 hours.
6. Whip and serve. Whip the remaining 3/4 cup cream to soft peaks. Gently whisk the cold eggnog, then pour it into clear handled glass mugs. Top each serving with whipped cream, an angled cinnamon stick, and a little nutmeg.

How Thick Should Eggnog Be Before Chilling?

The warm custard should lightly coat a spoon, not look as thick as the finished drink. Stop cooking when it reaches 160°F and has that light coating; heating it longer risks overcooking the yolks. Judge its final thickness after chilling. If it is thicker than you like, whisk in a small splash of cold milk at a time until pourable.

Serving and Storing Eggnog

Make the ungarnished base up to a day ahead. Keep it covered in the refrigerator at 40°F (5°C) or colder and use it within 2–3 days. Storage recommendations for eggnog vary, so this is a cautious window for this cooked version. If it separates slightly, whisk or stir gently before pouring.

Whip the topping cream and garnish the glasses shortly before serving. Offer spirits separately rather than adding them to the batch; alcohol is not a substitute for cooking the eggs. Freezing is not recommended because the creamy mixture may separate or change texture. For another holiday drink, try Candy Cane Christmas Punch.

Nutrition

Approximate nutrition per serving, based on 1 of 6 servings (about 2/3 cup eggnog, plus whipped cream): 435 calories, 8g protein, 34g fat, and 25g carbohydrates. Approximate nutrition per 100g: 190 calories, 4g protein, 15g fat, and 11g carbohydrates. Values vary with ingredients and serving amounts.