Soulitinerary

This classic Eggnog Recipe is rich, creamy, and warmly spiced—perfect for Christmas gatherings!

A proper Eggnog Recipe should feel like a holiday ritual, not just a drink you pour and forget!

What Makes This Eggnog “The Best”

It’s Custard-Style, Not Just Milk With Nutmeg

We cook the base gently to create real body and that signature eggnog texture.

It’s Safe And Foolproof

Tempering and low heat keep the eggs silky. A thermometer makes it stress-free.

It’s Balanced

Nutmeg leads, cinnamon supports, and everything else behaves. No spice punching you in the face.

It Gets Better Overnight

This one tastes even richer after chilling. That’s not marketing. That’s chemistry and patience.

Ingredients For The Eggnog Recipe

The Custard Base

• Large egg yolks – 6
• Granulated sugar – ¾ cup (150 g). (Sweet enough to feel like a treat, not so sweet your teeth complain.)
• Whole milk – 3 cups
• Heavy cream – 1 cup. (This goes into the custard—don’t skip it, it’s the backbone.)
• Fine sea salt – ¼ tsp
• Freshly grated nutmeg – 1½ tsp, plus extra for serving. (Pre-ground nutmeg tastes dusty. Fresh nutmeg tastes like Christmas.)
• Ground cinnamon – ½ tsp
• Ground cloves – ⅛ tsp. (Just a whisper. Cloves are dramatic.)
• Vanilla extract – 1 tbsp. (Yes, a full tablespoon. Eggnog needs it.)

The Whipped Cream Fold-In (This Makes It Cloud-Lush)

• Heavy cream – 1 cup, very cold. (This gets whipped and folded in at the end.)

Optional: The “Grown-Up” Pour

Choose one:

• Dark rum – ¾ cup
• Bourbon – ¾ cup
• Brandy or Cognac – ¾ cup

Or do a blend: ½ cup rum + ¼ cup bourbon (my favorite “holiday warmth” combo)

The Custard Path To Glory

1. Separate The Eggs Like A Calm Person

Separate 6 yolks into a heatproof bowl.

Pro move: Crack each egg into a small bowl first, then add the yolk to your main bowl. That way, one broken yolk doesn’t ruin the whole batch.

Save the whites for pancakes, meringues, or an omelet tomorrow. They’re not trash. They’re a future flex.

2. Whisk Yolks And Sugar Until They Look Like Sunshine

Add ¾ cup sugar to the yolks. Whisk for 2 full minutes until the mixture turns:

• Pale yellow
• Thicker
• Glossy, like satin

If your arm gets tired, good. That means you’re doing it properly. This step dissolves sugar and sets you up for a smooth custard.

3. Heat The Milk And Cream With Spices (But Don’t Boil It)

In a saucepan, add:

• 3 cups whole milk
• 1 cup heavy cream
• ¼ tsp salt
• 1½ tsp fresh nutmeg
• ½ tsp cinnamon
• ⅛ tsp cloves
• Set over medium heat and whisk occasionally.

You’re aiming for steaming hot and just starting to bubble at the edges—not boiling.

Target temperature: 160°F to 170°F (71°C to 77°C).

If you don’t have a thermometer, watch for steam and tiny bubbles around the rim. But if you want zero stress, use the thermometer.

4. Temper The Eggs (This Is Where People Panic—You Won’t)

Here’s how you keep yolks silky instead of scrambled.

• With one hand, whisk the yolk-sugar mixture constantly.
• With the other hand, slowly ladle in ½ cup of the hot milk mixture.
• Whisk like your reputation depends on it.

Then add another ½ cup hot milk mixture, still whisking.

Now your eggs are warmed and friendly. They won’t freak out when they meet heat.

5. Return Everything To The Pot And Cook The Custard Gently

• Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture.
• Reduce heat to medium-low.
• Now cook while stirring constantly with a whisk or spatula, scraping the bottom and corners.
• Target temperature: 170°F to 175°F (77°C to 79°C).

This is the sweet spot: hot enough to thicken and set safely, not hot enough to curdle.

How You Know It’s Done Without Guessing

• The custard lightly coats the back of a spoon.
• If you draw a line through it with your finger, the line stays clean.
• It looks slightly thicker than milk, like melted ice cream.
• Cook time: 6–10 minutes, depending on your stove and pan.
• If it starts steaming heavily or you see bubbles, lower the heat immediately. Eggnog likes gentleness, not chaos.

6. Strain It Like You’re Making A Fancy Dessert

• Set a fine mesh strainer over a clean bowl.
• Pour the custard through the strainer.
• This catches any tiny bits and makes the final texture impossibly smooth.

Now stir in:

• 1 tbsp vanilla extract
• Vanilla goes in now, not earlier, so it stays fragrant and bold.

7. Chill It Properly (This Is Where The Flavor Becomes Legendary)

• Press plastic wrap directly onto the surface of the custard (touching it). This prevents a skin from forming.
• Cool at room temp for 20 minutes, then refrigerate for at least 4 hours.
• Overnight is best. Eggnog matures in the fridge like it’s plotting to impress you.

The Whipped Cream Fold-In That Makes It Taste Like Silk

8. Whip The Cream Until Soft Peaks

In a cold bowl, whip:

• 1 cup cold heavy cream
• Whip until you get soft peaks—when you lift the whisk, the cream stands up but the tip gently folds over.

Do not whip to stiff peaks. Stiff peaks make your eggnog too mousse-like and weirdly thick.

9. Fold It In Like You’re Tucking In A Blanket

• Take your chilled custard out of the fridge.
• Add one big spoonful of whipped cream to the custard and whisk it in. This loosens the custard slightly.
• Now gently fold in the remaining whipped cream with a spatula. Slow, deliberate folds. You’re preserving that airy softness.

At this point, taste it.

This is the moment your kitchen smells like a holiday movie!!

If You Want To Spike It (The Right Way)

Add Alcohol After Chilling

• Once the custard is chilled and the whipped cream is folded in, stir in your alcohol of choice:
• ¾ cup rum OR ¾ cup bourbon OR ¾ cup brandy
• Stir slowly until fully blended.

Why now? Because alcohol added to hot dairy can dull flavors, and you lose control of the final balance. Adding it cold keeps everything smooth and clean.

How Strong Is This?

It’s pleasantly boozy, not “I forgot this was a drink.” If you want it stronger, add an extra ¼ cup alcohol. Stir, taste, and stop before it becomes fuel.

Serving Like A Pro

• Best Glass And Pour: Serve in small glasses. Eggnog is rich. A little goes a long way, and small servings feel intentional.
• The Finishing Touch: Freshly grate nutmeg on top right before serving. Add a tiny pinch of cinnamon if you want it extra cozy.

If you’re feeling fancy:

• Top with a dollop of whipped cream.
• Add a cinnamon stick as a stirrer.
• Or sprinkle crushed peppermint for a holiday twist (yes, it works).

A real Eggnog Recipe doesn’t taste like a carton. It tastes like patience, warmth, and a little kitchen confidence poured into a glass. Once you nail this custard-style version—silky, balanced, and properly spiced—you stop tolerating mediocre eggnog forever.

Keep it chilled, grate nutmeg like you mean it, and pour yourself a holiday moment whenever you want one.