Classic Eggnog
The velvet embrace of the holiday season
Forget those cartons from the store. Real eggnog, made from scratch, is a revelation—thick, creamy, perfectly spiced, with just enough booze to warm your soul. It's what Christmas would taste like if Christmas were a drink. One sip and you'll understand why this has been a holiday tradition for centuries.
recipe.ingredients
- 6 large egg yolks
- ¾ cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup bourbon or dark rumOr a mix of both
- 1 tsp vanilla extract
- ½ tsp freshly grated nutmegPlus more for garnish
- Pinch of cinnamon
- Pinch of salt
- Whipped cream for serving
recipe.preparation
- 1
Whisk egg yolks and sugar together until thick, pale, and ribbony, about 3 minutes by hand.
- 2
In a saucepan, heat milk and cream over medium heat until it just begins to steam. Don't boil.
- 3
Slowly drizzle the hot milk mixture into the egg yolks, whisking constantly to temper.
- 4
Return mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 160°F (71°C) and coats the back of a spoon.
- 5
Remove from heat immediately. Stir in bourbon, vanilla, nutmeg, cinnamon, and salt.
- 6
Strain through a fine-mesh sieve into a pitcher to remove any bits of cooked egg.
- 7
Cover and refrigerate for at least 4 hours, preferably overnight.
- 8
Serve cold in glasses, topped with whipped cream and freshly grated nutmeg.
recipe.modeChef
The Custard Dance
Eggnog is essentially a cold drinking custard. The trick is cooking it enough to be safe and thick, without making scrambled eggs. Patience and constant stirring are your friends.
- Use a thermometer—160°F (71°C) is the magic number for safety and texture
- Temper the eggs slowly; rushing creates sweet scrambled eggs
- Freshly grated nutmeg is exponentially better than pre-ground
- Strain twice if you want absolute silkiness
recipe.tips
- •Age your eggnog for up to 3 weeks in the fridge—the flavors meld and mellow beautifully
- •For a non-alcoholic version, add more vanilla and a splash of rum extract
- •Fold in softly whipped cream just before serving for an extra luxurious texture
recipe.specialTrick
The old-school secret: make your eggnog a month before Christmas and let it age in the back of your fridge. The alcohol continues to 'cook' the eggs (making it safer), and the flavors develop incredible depth. Aged eggnog is smoother, more complex, and has a subtle boozy warmth that fresh eggnog can't match. Your great-grandmother knew this. Now you do too.